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).
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).

Meat

May

23

2011

4

CKS 035| How to Butcher a Beef Tendloin and Fabricate Filets of Beef

By jacob burton

How to Break Down a Beef Tenderloin and Fabricate Into Fillets of Beef - Video - Butchery - Culinary Knife Skills

In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.

May

19

2011

4

SNS 002| Chicken Stock

By jacob burton

This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.

May

18

2011

8

SNS 001| Classic Roasted Veal Stock

By jacob burton

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.

May

14

2011

13

HCC 003| How To Make Duck Pâté

By jacob burton

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.

May

14

2011

12

HCC 002| How To Make A Trotter Terrine Using Plastic Wrap - Part One

By jacob burton

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.

May

10

2011

170

HCC 001| How To Make Duck Confit

By jacob burton

How to Make Duck Confit - Video Technique

Confit is a one of my all-time-favorite cooking techniques. Confit, translated from French, literally means “preserved.” It was a technique developed by French farmers before refrigeration was available to preserve meat for the leaner months. The fact that refrigerators are a common household item and yet the confit process is still alive and well is a strong testament to just how delicious this technique is.

May

10

2011

0

CT 001| How To Pan Roast Duck Breast

By jacob burton

How to Pan Roast a Duck Breast - Video Technique

This video will teach you how to pan roast duck breast, a technique that we discussed in-depth in SCS 6| Sauté ing, Searing & Pan Roasting.

12

SCS 012| Sauce Tomat

Download Podcast Episode

In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.

11

SCS 008| Frying, Confit & Deep Fat Poaching

Stella Culinary School Podcast Episode 8| Frying, Confit and Deep Fat Poaching

Download Podcast Episode

In this episode, we finish our three part series on basic cooking techniques with a lesson on frying, confit, and deep fat poaching. In the discussion segment, I answer Dino's question on why I prefer canola oil over olive oil for cooking, and in the culinary quick tip, we go over proper breading and frying technique.

May

08

2011

2

CKS 032| How to Fabricate Pork Chops From a Bone-In Pork Rack

By jacob burton

How to Fabricate Pork Chops From a Bone In Pork Rack - Butchery, Culinary Knife Skills, Video Technique

This video will teach you how to butcher a pork rack and fabricate into chops.

Pages

Master Flavor Stucture

Make your dishes pop and take your cooking to the next level with Chef Jacob's FREE 53 page guide, F is for Flavor.

Cooking Question?

Do you have a cooking question? Then ask Chef Jacob! Send him a voice message using the widget below and your question will be answered on an upcoming episode of the Ask Chef Jacob Podcast.

Search form

Error message

Meat

Pages