Mushrooms

0

SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

Listener questions regarding our Flavor & Sauce sections of the F-STEP Curriculum are answered.

In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com.

Aug

17

2015

8

Vegetable Stock - Basic Recipe

By jacob burton

Simple vegetable stock recipe.

Aug

17

2015

75

Braised Chicken Thighs - World Famous

By jacob burton

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.

Aug

10

2013

3

CT 020| Pan Seared Rib Eye Steak with Mushroom Reduction Sauce

By jacob burton

Seared Rib Eye Steak with Mushroom Reduction - Video Technique

Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.

Jan

17

2013

8

CT 013| How to Cook Restaurant Style Risotto with Mushrooms

By jacob burton

How to Make Risotto - Restaurant Style - Video Demonstration

In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.

May

25

2012

1

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

By jacob burton

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

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 ...

Nov

19

2010

0

CKS 019| How to Slice Button Mushrooms

By jacob burton

Although this technique may look simple, slicing mushrooms is an advanced knife skill because it requires complete mastery over your guide hand technique. This video will teach you how to properly slice a button mushroom.

Nov

18

2010

0

CKS 013| How To Clean And Slice A Portobello Mushroom

By jacob burton

How to Clean and Cut Portobello Mushrooms - Video Technique

The portobello mushroom is a fully-grown Crimino mushroom which is an un-blanched version of the white button mushroom, commonly found in supermarkets. Although blanching usually refers to par cooking, in the agricultural industry it refers to growing produce in the absences of light, not allowing it to produce any color. This video will teach you how to properly clean and slice a portobello mushroom.

Search form

Mushrooms

Listener questions regarding our Flavor & Sauce sections of the F-STEP Curriculum are answered.