This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.
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.
I'm really proud to present this video because it's a long time in the making; not necessarily the completed dish itself, but all the fundamental cooking techniques required to actually execute this dish properly. When the thought struck to start a cooking "blog" (back before I even created FCS), I originally intended to chronicle advanced cooking techniques from a working chef's perspective.
Pancetta in its simplest form is salted and cured pork belly that is native to Italian Cuisine and loved throughout the world. Commonly referred to as "Italian Bacon," pancetta's major difference from it's American counterpart is its lack of smoke. Pancetta is commonly flavored with different seasonings and spices, with each region of Italy, (and chef for that matter), having their own preferential spice blend.
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.
Frenching frog legs is a right of passage in many French kitchens. This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.
This video demonstrates how to finish and serve the duck confit we made in a previous video.
This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.
This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
In HCC 2| Trotter Terrine Part One, we showed you how to make a free form terrine using nothing more then plastic wrap. This video will show you what that terrine should look like after being cured for 30 days along with some serving suggestions for both hot and cold preparations.
Although there are numerous ways to cook a rack of lamb, one of my favorite methods is pan roasting. Pan roasting is the process in which you first sear your meat in a pan and then finish the "roasting process" in a hot oven. This is the most common method among professionals to cook most proteins, including poultry and fish.
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.
This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.
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.
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.
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.
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.
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.
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.
