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