Produce

Jun
16
2011
22

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

By jacob burton
Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

May
26
2011
4

KP 002| How To Blanch Garlic

By jacob burton

Blanched garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor. In Thomas Keller's The French Laundry Cookbook, his technique calls for the use of milk instead of water. I've found that for most purposes, water can achieve fairly comparable results and it's more cost effective.

 

May
15
2011
19

SNS 004| Classic Beurre Blanc Sauce

By jacob burton
How to Make Sauce Beurre Blanc - Video Index

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.

0

SCS 014| Salad Greens & Dressings

Stella Culinary School Podcast Episode 14 | Salad Greens and Dressings
Download Podcast Episode

In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens.

15

SCS 012| Sauce Tomat - Five French Mother Sauces Part 4

The Five French Mother Sauces
Download Podcast Episode

In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.

12

SCS 009| Hollandaise Sauce - Five French Mother Sauces Part 1

The Five French Mother Sauces
Download Podcast Episode

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.

Nov
19
2010
0

CKS 008| How To Mince Red Onion

By jacob burton
This video will teach you how to finely mince a red onion using professional level knife skill techniques.

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.

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