In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
Don't let the name fool you; this isn't your standard, soulless, supermarket variety of white bread. This recipe will yield you 2 loaves of real white bread that works great for toast, sandwiches or stuffing. It's also a great base recipe to which you can add any number of flavors to take your bread to the next level.
Basic mayonnaise recipe.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.
