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Pan roasting at the simplest level is starting a food product in a hot pan on the stove-top and then finishing in the oven. In this video, we pan roast a piece of halibut to give it a great crust and a succulent texture. The number one key to this technique is to never peak at your crust side and trust your judgment.

The most important decision one can make in their kitchen is which methods of cooking to apply to any given product. It doesn't matter how expertly a cooking technique is executed, if it's the wrong technique for the end product, you'll never achieve a good result. For example, you would never braise a filet mignon or steam a beef short rib. Understanding how different cuts of meat or even vegetables react to heat and time will allow you to make an informed decision, choosing the best method of cooking to apply; an understanding which is the very foundation of the culinary arts.

In a previous video, we went over how to make a basic version of creamy polenta. In this video, we take the leftover creamy polenta, let it set in a mold overnight, slice and pan fry. The fried polenta cake is then topped with a simple caprese that makes a great summer dish that's perfect for a quick lunch on a sunny patio.

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.