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Mar

14

2012

0

KP 020| Oil Poached and Pressed Fingerling Potatoes

By jacob burton

Oil Poached and Pressed Fingerling Potatoes - Video Recipe

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

Mar

10

2012

2

KP 018| How To Prep And Blanch French Green Beans

By jacob burton

How to Prepare and Blanch Green Beans - Video Technique

Here's a quick video demonstrating how to clean and blanch green beans. After the green beans are prepared, their ready to be finished using a high-heat, secondary cooking technique such as sauteing, frying and roasting.

Feb

11

2012

1

KP 017| How to Make Tomato Concasse

By jacob burton

How to Make Tomato Concasses - Video Technique

This video will demonstrate how to prep tomato concasse, a technique that can be utilized anytime you want to serve just the tomato flesh without the skin (which can be tough and catch in your teeth) and the seeds, which contain a high amount of water content.

Feb

02

2012

20

SNS 011| Cauliflower Soup Base

By jacob burton

How to Make Cauliflower Soup - Video Technique

This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.

Jan

30

2012

0

SNS 009| Escoffier's Bechamel Sauce

By jacob burton

How to Make Escoffier's Bechamel Sauce - Video Technique

In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

Jan

24

2012

9

SNS 008| "Culinary School" Bechamel Sauce

By jacob burton

This video will teach you how to make culinary school bechamel sauce, a milk based cream sauce.

Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).

Jan

15

2012

2

KP 016| How To Roast Beets

By jacob burton

How to Peel and Roast Beets - Video Demonstration

Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.

Oct

24

2011

0

SNS 006| How to Make a Stabilized Beurre Blanc Using Xanthan Gum

By jacob burton

How to Make a Stabilized Beurre Blanc Using Xanthan Gum - Video Technique

A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.

Sep

27

2011

2

KP 012| How To Roast Garlic Plus Underlying Science

By jacob burton

How to Roast Garlic Plus Underlying Science - Video Demonstration

This video will demonstrate three different techniques for roasting garlic. Also, a brief lecture on the science behind roasting garlic, and why its strong, pungent flavor will become mild and sweet when heat is applied over a long period of time.

Sep

25

2011

0

TCD 004| Chicken Roulade, Sauted Summer Squash Salad with Corn & Wilted Mache, Thyme-Wine Reduction

By jacob burton

Chicken Roulade with Sauted Summer Squash and Pan Reduction Sauce - Video

This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.

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