May
22
2011
0
CKS 006| How To Dice An Onion
By jacob burton
This video will demonstrate the classic approach to dicing an onion.
This video will demonstrate the classic approach to dicing an onion.
This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.
In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre.
This video will teach you how to cut a carrot using the dice and julienne techniques.
Blanching is a basic technique that every cook should know. In this episode of the Stella Culinary School podcast, we go over the underlying science behind blanching, talk best practices, and give various strategies customized for root vegetables, green vegetables, and proteins.
Many people, including cooks that work in a professional kitchen, do not know the true technique for mincing a red onion. A lot of people first dice their onion, and then run their knife over the dice in a mincing motion until the onions are a minced, pulverized paste. This video will teach you how to finely mince a red onion without completely pulvarizing it.
This may seem like a simple and self-explanatory technique, but there is definitely a right and wrong way to peel a vegetable.
This video will teach you how to properly peel and mince garlic.
Learn the classic technique for cutting an onion into thin strips (julienne).
This video will teach you the classic, foundational cuts of dice, julienne, brunoise and batonnet.
This video will teach you the unqiue technique used to create the distint look of an asian style dice and julienne.
