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Pantry Ingredients

Pantry ingredients.

Aug

04

2015

2

SB 012| How to Make Yeasted Brioche Doughnuts

By jacob burton

How to make brioche doughnuts. Video Recipe.

Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.

The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.

Aug

03

2015

0

SB 013| How to Make a Loaf of Brioche Bread

By jacob burton

How to Make a Loaf of Brioche Bread - Video Recipe

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.

Jun

11

2015

19

SB 010| The Ultimate Hamburger Brioche Bun

By jacob burton

The Ultimate Hamburger Biroche Bun Recipe - Video

The ultimate hamburger brioche bun recipe ... need I say more?

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.

Sep

23

2012

89

FS 002| The Science Behind Brining - Four Part Video Lecture

By jacob burton

The Science Behind Brining Meat and How it Works - Video Lecture

If you're serious about being a great cook and producing a consistent product, brining is a technique you should not only use, but need to understand in intimate detail. Brining can be a complex subject, which is why this extensive resource page was created.

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.

Jul

15

2012

5

CT 009| Fried Polenta Caprese

By jacob burton

How to Make Fried Polenta Cakes - Video Technique

In a previous video, we went over how to make a basic version of creamy polenta. In this video, we take the leftover creamy polenta, let it set in a mold overnight, slice and pan fry. The fried polenta cake is then topped with a simple caprese that makes a great summer dish that's perfect for a quick lunch on a sunny patio.

Jul

13

2012

4

CT 008| How to Cook Polenta

By jacob burton

How to Make Creamy Polenta - Video Technique

Polenta is coarsely ground yellow corn meal and is a staple of northern Italy. It is served as an everyday starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein (as part of an entrée). Polenta is extremely versatile and absolutely delicious, making it a must-know addition to any cooks technical repertoire.

Jun

21

2012

6

SB 007| Savory Caramelized Onion Scones

By jacob burton

Savory Caramelized Onion Scone Recipe - Video

These savory caramelized onion scones are perfect for breakfast, or a mid-day snack with coffee or tea.

Apr

02

2012

2

SB 006| Pancetta-Parsley Sourdough Bread

By jacob burton

Pancetta - Parsley Sourdough Boule - Video Recipe

This video takes our Basic Sourdough Bread Recipe and adds parsley and pancetta. It's great served lightly grilled with a little olive oil, topped with piece of sliced tomato and basil or for grilled cheese.

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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.

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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.

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