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  • HCC 002| How To Make A Trotter Terrine Using Plastic Wrap - Part One

    Video

    This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, ect.

     

     

     

  • HCC 004| How To Make A Trotter Terrine Using Plastic Wrap Part Two

    Video

    In HCC 2| Trotter Terrine Part One, we showed you how to make a free form terrine using nothing more then plastic wrap. This video will show you what that terrine should look like after being cured for 30 days along with some serving suggestions for both hot and cold preparations.

  • HCC 003| How To Make Duck Pâté

    Video

    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.

  • SNS 010| How to Make Classic Mornay (Cheese Sauce)

    Video

    This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.

  • SNS 009| Escoffier's Bechamel Sauce

    Video

    In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

  • SNS 008| "Culinary School" Bechamel Sauce

    Video

    Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).

  • SNS 007| How to Make and Use a Roux

    Video

    This video will teach you the proper technique for making and using a roux to thicken sauces. Rouxs are an important component in making an awesome gravy, and is commonly used in hearty stews and soups such as gumbo.

  • SNS 001| Classic Roasted Veal Stock

    Video

    In SCS 2| Stocks Part 1, we went through the science and technique of making a veal stock. This video will take you through the step by step process of how to make a classic, roasted veal stock. If you're like most people and don't have a wood-fire oven, worry not. This technique can easily be accomplished with any oven that can reach 500°F/260°C.

  • SNS 003| Vegetable Stock

    Video

    This video will teach you how to make a classic vegetable stock.

  • SNS 004| Classic Beurre Blanc Sauce

    Video

    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.

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