This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.
This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.
Confit is a one of my all-time-favorite cooking techniques. Confit, translated from French, literally means “preserved.” It was a technique developed by French farmers before refrigeration was available to preserve meat for the leaner months. The fact that refrigerators are a common household item and yet the confit process is still alive and well is a strong testament to just how delicious this technique is.
This video will teach you how to pan roast duck breast, a technique that we discussed in-depth in SCS 6| Sauté ing, Searing & Pan Roasting.
In this episode, we finish our three part series on basic cooking techniques with a lesson on frying, confit, and deep fat poaching. In the discussion segment, I answer Dino's question on why I prefer canola oil over olive oil for cooking, and in the culinary quick tip, we go over proper breading and frying technique.
This video will teach you how to break down a whole duck into it's individual parts.
This video will teach you how to fabricate chicken lollipops by frenching down the bone of a chicken wing.
This video will demonstrate how to break down (butcher) a chicken in under 60 seconds.
This video will teach you how to fabricate an airline chicken breast.
This video will teach you how to butcher a whole chicken into a six part and eight part breakdown.
