In this episode, Chef Jacob talks gravy and reductions sauces, including how to get a shiny, smooth sauce, why simmering gravies is important, and how to make a quick gravy using the pan drippings from a roasting pan.
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
In this episode of Stella Cast, we talk about the best approaches for achieving crispy skin when cooking chicken, pork, and duck, and spend some time discussing how this can enhance your ability to serve and cook crispy chicken wings.
In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.
A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
Basic recipe for chicken stock.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
When it comes to roasting a whole chicken, this is my absolute favorite method to use. And although this approach is fairly simple, there are some finer points that you may want to examine if you're unfamiliar with process of spatchcocking.
Quick Correction: In this video, I refer to the technique applied to the chicken as Spatchcooking, when it's really Spatchcocking. I feel compelled to make a witty joke here, but I have to remind myself that we're not in a closed kitchen. Feel free to create your own punch lines...
In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.
My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.
In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.
In this video, I demonstrate a classic version of white chicken stock. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. It is also the base for the French Mother Sauce Veloute.
The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.
In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.
This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, please refer to the first video listed in the "Related" section below.
In this video, we go over how to debone a chicken leg and thigh. Once deboned, the leg and thigh can be cooked flat, rolled into a roulade or even stuffed.
This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.
The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.
What makes this sous vide chicken breast great ...
Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.
This video demonstrates how to finish and serve the duck confit we made in a previous video.
