Owner: Free Culinary School.com URL:http://freeculinaryschool.com Join Date: Fri, 24 Oct 2008 16:17:06 -0500 Rating:0 Site Description: Cooking Podcast and Blog that teaches you how to cook like a professional chef. Site statistics:Click here
FCS Episode 10| Bechamel: Part Three in the Mother Sauce Series 2008-10-23 16:48:11 The Free Culinary School Podcast turns double digits! In this episode, we continue our five part series on the Mother Sauces with part three; Bechamel and it’s derivatives. In this Episode
:
How To Make Bechamel and It’s Derivatives Including Mornay, Mustard Sauce and Cream Sauce
We Continue our three part series on thickening agents for sauces and [...] Read more:Three
How To Make Bechamel and It’s Derivatives 2008-10-23 16:46:35 Sauce Bechamel is a milk based French Mother Sauce. It is used as a simple base to make popular secondary sauces such as Sauce Mornay, Cheddar Cheese Sauce, or even a simple cream sauce.
Standard Roux Recipe
4 oz/125 grams white roux
1 qt/1 L milk (Any milk will use but whole milk is preferred)
1/4 white onion, skin [...] Read more:Derivatives
Finding Your Style: Confessions of a Confused Cook 2008-10-21 16:49:21 Dear Jacob,
How do you find your own voice, as it may be, in the kitchen? For a professional chef — you have the opportunity to make the same dish over and over again with the opportunity to perfect it a bit more each time you make it, potentially thousands of times. For a home cook, [...] Read more:Style
Researching Chocolate: What Are It’s Best Complimentary Flavors? 2008-10-19 08:48:29 There are few things better in life than breaking a healthy eating streak in the name of “research for the job.” This is what my wife and I did this weekend to find what flavors go best with chocolate; all in the name of research for an upcoming chocolate festival the restaurant I work for [...] Read more:Chocolate
, Flavors
FCS Episode 9| Sauce Veloute: Mother Sauce Series Part Two 2008-10-17 00:10:59 In this episode of The Free Culinary School Podcast, we continue part two in our five part series on the mother sauces. In this episode we talk about how to make Veloute, and it’s secondary sauces; Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc (white wine sauce).
Also, in the discussion segment, we start a three [...] Read more:Episode
, Series Part
How To Make Sauce Veloute and It’s Derivatives 2008-10-17 00:03:03 Sauce Veloute is a very simple member of the Five French Mother Sauces that is used for a base to make many different secondary sauces and leading sauces.
However, before you attempt to make a Veloute or any of its derivatives, it is important that you first understand how to make a roux and a liaison.
Standard [...] Read more:Derivatives
How To Make Mayonnaise, Aioli and Their Derivatives 2008-10-16 16:35:51 Like many of the mother sauces, a well made mayonnaise is the base to an endless possibility of cold, emulsified sauces. Although now days there are many good quality commercial mayonnaise available, understanding how to make a mayonnaise is basic knowledge that every cook or chef should have. Not to mention, that with the selection [...] Read more:Derivatives
, Mayonnaise
How To Make And Use A Roux 2008-10-16 16:26:07 Roux is a thickening agent made of equal parts flour and fat that is used in classical French cooking. Roux is fairly simple to make, as long as you follow a couple of guidelines.
Guidelines for Roux
Don’t use margarine or shortening. Yes they’re cheap, but margerine tastes horrible and shortening adds no flavor; not to mention [...]
How To Make and Use a Liaison 2008-10-16 15:56:39 A liaison is a mixture of egg yolks and cream that is used to finish some classical French sauces. Although a liaison will slightly thicken a sauce, it’s biggest contribution is richness and mouth feel.
When using a liaison it is important to understand that pure egg yolks will curdle around 140-150 F and about 60-70 [...]
FCS Episode 8| Hollandaise Sauce - Part One of The Mother Sauce Series 2008-10-11 02:32:33 In this episode of The Free Culinary School Podcast we start part one in our five part series on the classical French Mother Sauces. A well made sauce will make or break a great restaurant, and will turn the home cook into a culinary god.
The Five Mother Sauces are the basis to a huge percentage [...] Read more:Episode
Recommended Tools For A Professional Kitchen 2008-10-11 02:25:38 Dear Jacob,
I wonder if you could do an episode or a segment about…what you would need in a professional kitchen (there is so much junk out there, as you have stated). I just updated my kitchen equipment, and kept it simple. I bought from a hospitality supply store…the stuff I bought will last a lifetime.
Keep [...] Read more:Kitchen
, Tools
Understanding Emulsions and How They Work 2008-10-11 01:53:05 In the context of the culinary arena, an emulsion is simply the combining of oil and water, two elements that naturally don’t mix. But to make a good, stable, emulsion, one must first understand its underlying properties.
Classically speaking, most sauces are commonly thickened with some sort of starch, whether it be cornstarch, flower or arrowroot. [...] Read more:Understanding
How To Make Hollandaise - A French Mother Sauce 2008-10-11 01:43:59 Hollandaise is by far the most finicky of all the French
Mother Sauces. Numerous things can go wrong when making this sauce; whether your emulsification breaks, the eggs start to curdle, etc. Many cooks allow this sauce to frighten and intimidate them. However, if you understand the underlying principles of hollandaise, then it really isn’t [...]
How To Properly Poach an Egg - Traditional and Restaurant Method Discussed 2008-10-11 01:29:24 There are few things better in life than the simplicity of a perfectly poached egg. Although it is most commonly served as a component in breakfast, a poached egg goes great in salads, on top of terrines or a slice of blood sausage, and can even be used as a course in a fancy tasting [...] Read more:Traditional
How To Render Duck Fat 2008-09-24 18:29:26 In Episode 7 of the Free Culinary School Podcast one of the main techniques that we discussed was confit. One thing we discussed is that when making duck confit, true duck fat is always preferable. Not only does the fat give great flavor to your duck, but its also an extremely versatile cooking medium that [...] Read more:Render
FCS Episode 7| Frying, Confit and Deep Fat Poaching 2008-09-17 16:41:13 In this episode of The Free Culinary School Podcast, we finish the final segment of our three part series on basic hot side cooking technique.
In This Episode
Discussion Segment - I answer Dino’s question about Olive Oil being used as a go to cooking oil.
Technique Segment - We discuss the Basics of Frying
, Confit and Deep [...]
How To Make Duck Confit 2008-09-17 16:28:34 Confit is a favorite cooking technique in my culinary arsenal. The term confit translated from French literally means “to preserve.” 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 house hold item and yet the confit process is [...]
How To Make A Stabilized Butter Emulsion Using Xanthan Gum 2008-09-17 16:22:09 One of the greatest sauces that was ever invented is the beurre blanc. What’s there not to like? Sweated shallots with white wine and loads of butter emulsified together until it becomes thick enough to coat the back of a spoon.
Well, I’ll tell you what’s not to like; its a damn pain in the ass. [...] Read more:Butter
, Stabilized
New Must Have Culinary Books 2008-09-17 16:12:49 This fall is a great time for new culinary books. There are so many that are coming out, it took a lot of time to narrow down my choices to keep this post a reasonable size. A Quick Warning: These books are what I’m excited about and that’s why I’m recommending them to you. If [...] Read more:Books
, Culinary
Top Ten Tips For Surviving a Professional Kitchen 2008-09-09 17:40:30 Walking into a new kitchen for the first time can be an extremely scary thing. Each professional kitchen has its own culture and way of doing things. If you take one misguided step you risk embarrassing yourself, not to mention possibly ending up in the ER with a chef inflicted knife wound.
To help you make [...] Read more:Kitchen
, Surviving
, Top Ten
Heirloom Tomato Napoleon 2008-09-06 01:39:49 One of the things that I look forward to most in summer is the fresh heirloom tomatoes that come into season. The dish pictured above was one that I did on a recent tasting menu. The dish was labeled “Simply Heirlooms,” because when it comes to great quality tomatoes, sometimes less is more. In this [...] Read more:Napoleon
, Tomato
Tomato Vierge - The French Man’s Salsa 2008-09-06 01:35:57 Vierge is a French
sauce or condiment made from chopped tomatoes, lemon juice (or vinegar), chopped basil and garlic. The term “vierge” literally means virgin, because the ingredients in this sauce are allowed to macerate but are never actually cooked (classically speaking).
I first fell in love with this sauce when it was introduced to me [...] Read more:Tomato
A Cheater’s Guide To Green Emulsions 2008-09-06 01:35:41 An emulsion is the mixture of two elements that normally would not mix together. Notice how I said “elements,” instead of liquids, because technically oil is not a liquid (but that’s another blog post).
When making an emulsion, you are basically suspending one of the elements (usually oil) in the other element (water). The most common [...] Read more:Cheater
, Green
, Guide
How To Fry Herb Leafs In The Microwave 2008-09-06 01:34:31 Fried herb leafs are a garnish that has been around for ages. This technique however is lesser known than that of just throwing some herb leafs into hot oil. The problem with oil frying your leafs is that they will curl up, and usually turn brown. Using a microwave to fry your herb leafs for [...]
6 Burning Question About Being A Professional Cook 2008-08-28 18:38:31 A listener by the name of Stephen wrote me the other day with 6 questions about becoming a professional cook. Instead of writing him back directly, I figured the best way to answer his questions were in the form of a blog post so other readers could benefit as well.
So here they are, 6 questions [...] Read more:Burning
, Question
The San Francisco Cheese Steak 2008-08-25 03:29:01 One of my favorite things to eat on the face of this earth is a great sandwich. I don’t really have any particular preferences, pretty much any good sandwich will do.
Inspired by some left over steak from the nigh before and my love for good clam chowder served in a sourdough bowl, The San Francisco
[...] Read more:Cheese
, Steak
How To Julienne an Onion 2008-08-25 03:16:50 Start by cutting both ends off of the onion and peeling off the skin. Cut the onion in half and lay cut side down your cutting board. Starting on the same side as the hand in which you hold your knife, make thin, horizontal cuts towards the center of the onion as shown above
Once you [...]
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