Error message

  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
  • Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home2/cheffrog/public_html/newsc/includes/common.inc).

Liquid

Jan
17
2013
8

CT 013| How to Cook Restaurant Style Risotto with Mushrooms

By jacob burton
How to Make Risotto - Restaurant Style - Video Demonstration

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.

Aug
13
2012
0

CT 010| Ginger Glazed Carrots with Tumeric and Fresh Thyme

By jacob burton
Galzed Carrots with Ginger and Turmeric - Video Technique

In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.

Aug
07
2012
0

TCD 011| Heirloom Tomato Capresse

By jacob burton
Heirloom Tomato Caprese Salad - Video Recipe

Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?

May
25
2012
0

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

By jacob burton
Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

Mar
06
2012
80

SB 004| How To Make A Basic Loaf Of Sourdough Bread

By jacob burton
How to Make a Basic Sourdough Boule - Video Recipe

In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.

Feb
28
2012
62

SB 003| How To Make A Sourdough Starter

By jacob burton
How to Make a Sourdough Starter - Video Technique

In this video I use an extremely simple method that calls for mixing flour with warm water, allowing it to sit for 48-72 hours until yeast activity begins, and then refresh/feed at set intervals for about five days, or until the starter is strong enough to levin a loaf of bread. If you've been around since the Free Culinary School Podcast days, you'll remember that in our sourdough series I recommended using fruit peels (apples/grapes) to inoculate your water and flour mixture with natural yeast.

 

Feb
06
2012
15

SNS 012| How to Reinforce and Reduce Stock

By jacob burton
How to Reinforce and Reduce Stock for Pan Sauces, Demi Glace and Glace di Viande - Video

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.

Pages

Subscribe to RSS - Liquid

Copyright © StellaCulinary.com. All rights Reserved.