In this video, you will learn a couple different techniques for seeding, slicing and dicing an English Cucumber.
In this video, learn how to slice and dice celery.
This video will teach you how to fabricate fillets of halibut from a large side.
This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.
This video will teach you how to properly peel, slice and dice a watermelon.
In this video, we go over how to debone a chicken leg and thigh. Once deboned, the leg and thigh can be cooked flat, rolled into a roulade or even stuffed.
In this video I answer a common question about the difference between sodium nitrite, nitrate and pink curing salt. Understanding the difference will give you much more control when creating your own Charcuterie products.
Pancetta in its simplest form is salted and cured pork belly that is native to Italian Cuisine and loved throughout the world. Commonly referred to as "Italian Bacon," pancetta's major difference from it's American counterpart is its lack of smoke. Pancetta is commonly flavored with different seasonings and spices, with each region of Italy, (and chef for that matter), having their own preferential spice blend.
Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.
This video demonstrates how to finish and serve the duck confit we made in a previous video.