Kitchen Preparation Techniques

Kitchen Preparation Techniques - Video IndexKitchen Prep is the life blood of any restaurant or meal. Also known as "mise en place," meaning everything in place, kitchen prep is what allows you to cook and serve a complex meal, "a la minute."

The job title of "Prep Cook" is an entry level position in most kitchens, a proving ground where you learn basic techniques which will serve as the foundation for the rest of your career. While it's impossible to give you real life experience through a video series, with practice and mastery, this series will teach you the techniques any professional cook looking for a prep position would be expected to know ...

... and then some!

KP 001| How to Make Clarified Butter

How to Make Clarified Butter - Video

Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. This clarification process raises the smoke point and makes it great for cooking.

The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212°F/100°C at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.

KP 002| How To Blanch Garlic

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.

 

KP 006| How To Peel & Blanch Asparagus

How to Peel and Blanch Asparagus - Video Technique

This video will teach you how to peel and blanch asparagus. After blanching, the asparagus is now ready to be finished with a high heat cooking method including grilling, sauting, roasting, etc.This video will teach you how to peel and blanch asparagus. After blanching, the asparagus is now ready to be finished with a high heat cooking method including grilling, sauting, roasting, etc.

 

 

KP 008| How To Prep And Blanch Salsify

How to Prepare Salsify - VIdeo Technique

I first fell in love with salsify when working at a French Restaurant in San Francisco. The edible root portion most commonly served in restaurants, looks like a dirty tree branch but when properly prepared, has an extremely unique flavor and texture that closely resembles a cross between parsnip and potato. A member of the sunflower family, salsify is a tuber that can be used just like any other common root vegetable.

 

 

KP 010| How To Layout & Design A Fruit Tray

How to Layout and Design a Simple Fruit Platter - Video Technique

Fruit trays are a great way to welcome guests to a party or event and can add a festive, visual "pop" when done correctly. Demonstrated in this video is an easy and efficient method for laying our a fruit platter or mirror. I chose to make the above video part of the "Kitchen Prep Series" because as a prep cook, your value will be greatly increased if you can properly prep and compose a fruit tray.

KP 016| How To Roast Beets

How to Peel and Roast Beets - Video Demonstration

Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.

KP 019| How to Properly Clean A Kitchen Work Surface

How to Wash, Clean and Sanatize a Kitchen Work Surface Efficiently - Video Demonstration

Here's a quick video that will teach you how to properly clean a kitchen work surface. No, it's not the sexiest food video I've ever released, but if you ever wanted to work in a professional kitchen, this is the technique they would want you to use. Not to mention, this will make your kitchen clean-up at home much more efficient.

KP 020| Oil Poached and Pressed Fingerling Potatoes

Oil Poached and Pressed Fingerling Potatoes - Video Recipe

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

KP 024| How to Make Basil (Herb) Oil

How to Make Green Herb Oil Using Basil

Flavor infused oils are a great way to add colorful contrasts and interesting tastes to a dish, especially as a last minute garnish. When making your own oils infused with the essence of a fresh green herb, you'll be walking a fine line between extracting the most flavor and color, and completely breaking down the chlorophyll molecules which will give an off taste and appearance.

KP 028| How to "Dehydrate" Fats Using Tapioca Maltodextrin

How to Dehydrate Fats Using Tapioca Maltodextrin - Video

Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.

KP 029| How to Stuff and Cook a Frenched Chicken Leg

Stuffing and Cooking a Frenched Chicken Leg and Thigh - Video Technique

In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.

KP 031| Reconstructed Chicken Thigh Using Activa GS Slurry

Reconstructed Chicken Thigh Using Activa GS - Video Technique

In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.

My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.

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