Aug
10
2011
4
KP 007| How To Prep Broccoli
By jacob burton
Learn how to prepare broccoli stem and florets.
Learn how to prepare broccoli stem and florets.
The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.
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.
We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.
We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.
This video will teach you how to properly prepare baby carrots.
In this video, learn how to slice and dice celery.
In this video, you will learn a couple different techniques for seeding, slicing and dicing an English Cucumber.
Blanching and peeling fava beans is a spring "right of passage" for many cooks. Labor intensive and somewhat time consuming, when prepped properly you're rewarded with meaty little green morsels that are well worth the work.
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.
This video will demonstrate the classic approach to dicing an onion.
