Show Notes: http://www.stellaculinary.com/sb3 This video recipe will demonstrate how to make a sourdough starter, also known as a natural levain or yeast culture. The process is fairly simple and straight forward but it does require that you pay attention to some visual cues and feed the starter on a regular basis for about the first week of its life or until it is strong enough to levain your first loaf of sourdough bread. In an upcoming audio lecture, (Eipsode 21 of The Stella Culinary School Podcast), we will be discussing the actual science behind sourdough starters and different strategies for creating, feeding and storing. The type of sourdough starter demonstrated in this video is a poolish, meaning that it's 100% hydration or a 1:1 mixture of flour and water. The basic process is warm water is mixed with flour, allowed to ferment at room temperature for about 48-72 hours (until yeast activity is seen). Once the starter is active, it is then strengthened by removing some of the starter and "refreshing" it by feeding equal amounts of flour and water. If you have questions about this process, please feel free to ask them in the comment section below. There will also be more information available on this episode's show notes page as new sourdough bread recipes, videos and lectures are released, so don't forget to bookmark and check back in a few weeks. Show Notes: http://www.stellaculinary.com/sb3
Views: 315770 Jacob Burton
Produced by: http://www.stellaculinary.com. Please click on the "Show more" tab below for more information. This video will demonstrate how to make a simple pasta from scratch. Once this technique is mastered, you can use this dough as a base for any number of basic variations. Ingredients Used 9oz "00" Pasta Flour (by weight) 6oz Whole Eggs (by weight, or about 3 whole eggs plus one yolk) Note: Although the ingredients for the pasta dough were weighed out in this video, it was mainly to give people who have never made fresh pasta before an accurate starting point. Once you've made pasta dough a couple of times, you can easily "eye ball" the dough measurements. Bottom line, you want to end up with a fairly stiff dough that is still somewhat workable. Notes about different types of flours: In this video I demonstrated how to make fresh pasta dough using 00 Pasta Flour. If you can not find 00 flour in your area, a national brand of All Purpose Flour (AP) will also work. Many other types of flours are used to make pasta dough depending on region and desired qualities of the finished pasta. In Southern Italy, hard durum wheat is normally used to make pasta dough while a softer style of wheat is preferred in Northern regions. Other forms of fresh pasta dough can include buckwheat, rye, barley, corn and rice flours as well as chickpea and chestnut. However, fresh pasta is rarely made exclusively from the additional flours listed above, but are more commonly added to semolina, durum or 00 flour to give a unique flavor and texture. For more information, please visit this episode's show notes at http://www.stellaculinary.com/kp21 Follow Chef Jacob on Twitter: http://www.twitter.com/chefjacob Friend Chef Jacob on FaceBook: http://www.facebook.com/chefjacobburton
Views: 211384 Jacob Burton
This video will teach you how to fabricate or "butcher" an airline chicken breast, a poultry breast with the first joint of the wing still attached. Even though this technique is demonstrated using a chicken, you can fabricate an airline breast with any number of birds including ducks, turkeys & squabs to name a few. Leaving the first joint attached to the breast is not only visually appealing, but the attached bone will also keep the protein moist during the cooking. This Episode's Show Notes: http://www.stellaculinary.com/cks28
Views: 66854 Jacob Burton
Show Notes & Recipe Info: http://stellaculinary.com/ct19 This is my "go to" potato recipe when cooking at home. Once you learn how to cook potatoes using this technique, you'll have an easy potato side dish that you can knock out of the park whenever needed. Although in this video we're cooking roasted red potatoes, any smallish potato will work, including fingerlings, new potatoes, or small marble potatoes. Here's the quick play by play: The red potatoes are cut in half lengthwise, placed in a pot, covered with cold water, and then brought to a boil over high heat. Once the water boils, the heat is reduced to a gentle simmer, and the potatoes are cooked until fork tender (once the water boils, the potatoes are usually done, but sometimes they'll need a couple extra minutes of simmering depending on size and shape). And this, my friends, is the "secret" step in making great, oven roasted potatoes. The blanching ensures that the potatoes are evenly cooked all the way through before roasting. This way, when it comes time to roast the potatoes in the oven, all you have to worry about is generating a beautiful, golden brown crust. After the potatoes are fork tender, drain the boiling water from the potatoes (keeping the potatoes in the pot), and then simply run cold tap water over the potatoes until they cool down to room temperature. Once the potatoes are cool, place them in a mixing bowl, toss with kosher salt, black pepper, and your favorite cooking oil. Lay the potatoes cut side down on a sheet tray and roast in a 375F-400F oven for 45-60 minutes, or until they are a dark, golden brown. Remember, the potatoes are already cooked through since we've already blanched them, so don't focus so much on the time or temperature of your oven, but more on the coloring of the potatoes. When the potatoes are a dark golden brown, they're done roasting; simple as that. Remove roasted potatoes from the oven and transfer immediately into a large mixing bowl and toss with finely chopped fresh herbs and a couple pats of butter. The heat from the potatoes will gently melt the butter, giving your potatoes an awesome, herb butter glaze. During this tossing phase, feel free to add any other flavorings that you like including pesto sauce, minced garlic, Parmesan cheese, mustard or spices. --Further Information-- * This Episode's Show Notes: http://StellaCulinary.com/ct19 * Seared Rib Eye Steak Recipe: http://youtu.be/54n-MaFZJuQ
Views: 76613 Jacob Burton
In this video I answer Allen's question: "What's the difference between sodium nitrite, nitrate & pink curing salt?" For more information on where to get these products, check out this episode's show notes: https://www.stellaculinary.com/podcasts/video/difference-between-sodium-nitrate-nitrite-and-pink-curing-salt
Views: 163584 Jacob Burton
Complete Article & Recipe: https://stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it's finicky nature by young cooks, consommé really isn't that scary once you understand the basic concepts behind making it, and how a clarification raft works. But before we get into the consommé making process, we first need a little perspective. Flavor, Stocks, & Broths As I discussed extensively in the comment section of my braised beef short rib video, making stock at home is important for specific cooking applications due to the gelatin content extracted from bones; something that most commercially available stocks lack. Without gelatin you'll have a tough time making a full pan reduction sauce or glazing braised meat. This is why traditional stocks are made with collagen rich bones like knuckles, necks and backs. When moisture and heat are applied, the collagen breaks down, yielding the gelatin needed for so many professional level applications. However, while bones contain a lot of collagen, they're short on flavor. This is generally acceptable though since most stocks are reduced and reinforced before final use, to add flavor and increase gelatin concentration. Yet for a truly flavorful stock, you need... Continue Reading: https://stellaculinary.com/podcasts/video/how-to-make-consomm%C3%A9-clarfied-stock-or-broth Follow Me On Twitter @ChefJacob FaceBook http://www.facebook.com/chefjacobburton
Views: 166118 Jacob Burton
In this easy video recipe, I show you how to cook a steak using a couple rib eyes I picked-up from my local supermarket. While there are a lot of recipes for steak online, I find that sometimes simple is better, and as always, technique is king. The basic process is as follows; the rib eye steaks are liberally salted with kosher salt and allowed to temper at room temperature for about 30-45 minutes before searing. Contrary to popular belief, pre-salting meat before cooking will actually allow it to retain more moisture during the cooking process (more info found in our brining video here: http://youtu.be/XT0EMoblTZc). The steaks are then seared in a screaming hot skillet until dark brown on both sides, removed from the pan, and allowed to rest while we make our mushroom reduction sauce. Right before the sauce is finished reducing, we pop the steaks in a pre-heated, 450F/230C oven for about 2-3 minutes, just long enough to make them hot to the touch. When it comes to the question of "what to cook with steak," I usually like a simple vegetable side or some herb roasted potatoes (recipe here: http://youtu.be/pkPli4-CUO0) Further Information: * This Episode's Show Notes: http://stellaculinary.com/ct20 * Herb Roasted Potato Recipe: http://youtu.be/pkPli4-CUO0 * Roasted Chicken Stock: http://youtu.be/1wZBgTFbn3Q * Roasted Veal Stock: http://youtu.be/8pMP8wJfizc * Pan Roasted Fillet of Beef with Demi Glace: http://youtu.be/MhlAYMcZCRg * Understanding Thickening Agents for Sauces: https://www.stellaculinary.com/blog/thickening-agents-sauces-and-soups-reviewed
Views: 33962 Jacob Burton
This video will take you through the process of the standard six and eight part chicken break down. Also discussed, properly preparing chicken tenders. Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/cks27
Views: 62403 Jacob Burton
In depth article and show notes found here: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique. In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender. The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness. Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor. Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated. Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture. This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc. Continue Reading: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze Twitter: http://www.twitter.com/ChefJacob FaceBook http://www.facebook.com/chefjacobburton
Views: 282294 Jacob Burton
Produced by: http://www.stellaculinary.com - @ChefJacob In this culinary Q&A, I answer a viewer question who wants to know when it is, or isn't appropriate, to use non stick pans. Here is the view question: "I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throw-aways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this? James W, Dutton, Michigan"
Views: 108482 Jacob Burton
Recipe + show notes: http://stellaculinary.com/hamburgerbun In this video I demonstrate a recipe for hamburger brioche buns, that is my favorite bun recipe to date. This recipe went through a lot of testing, and I'm excited to share it with you!
Views: 178718 Jacob Burton
Show Notes: http://StellaCulinary.com This video will teach you how to spatchcock a turkey. For this method, the back bone is removed, allowing the turkey to lay flat. This gives crispier skin, and more even cooking. The 14lb turkey roasted in this video was cooked to perfection in 70 minutes! Have a happy thanksgiving!
Views: 64631 Jacob Burton
Mother Sauce Resource Page: http://stellaculinary.com/podcasts/video/understanding-the-five-french-mother-sauces-a-brief-overview If you're serious about taking your cooking to the next level, mastering the art of sauce making is a must. In fact, one of the biggest divides between the amateur and professional chef comes from the latter's ability to make a multitude of amazing sauces that can elevate a dish to the next level. Anyone with a good probe thermometer and a little practice can pan roast or grill a steak mid-rare, but the accompanying sauce that transforms that steak into a high end entree seems like a daunting task to the uninitiated. To learn sauces, you must first start at the beginning, and understand the framework laid out in western culinary schools today; The Five French Mother Sauces. Admittedly, these five mother sauces and their derivatives are extremely old school, and their popularity has been in steady decline for a few decades. But this doesn't mean they're useless, or understanding them is a waster of time. In the above video, I give you an overview of the Five French Mother Sauces. This video will serve as a jumping off point for the next lecture in this series; my technique based approach to sauce making that when combined with flavor structure, will allow you to make any sauce you could ever imagine.
Views: 146389 Jacob Burton
Ever wonder how fried chicken joints like KFC, Chick-fil-A, and Popeyes get a tender and juicy product every single time? Their secrete lies in the use of a specialty piece of equipment called a pressure fryer. In this video will go over how the pressure fryer was invented, how it works, and the science behind it's amazing results. SHOW NOTES http://stellaculinary.com/fs10 WANT MORE COOKING VIDEOS? http://stellaculinary.com/how-to-cook-video-index SIGN-UP FOR MY NEWSLETTER & GET BONUS CONTENT http://stellaculinary.com/e-mail-sign-up
Views: 72723 Jacob Burton
Produced by http://www.stellaculinary.com In this video I demonstrate how to make a flavor infused basil. Although basil was used in this video, this technique will work with any tender, green herb including parsley, tarragon, cilantro, oregano, majoram and thyme, just to name a few. Standard Ratio Used (by weight): 3 Parts Canola Oil (600g) to 1 Part Blanched Basil Leafs and Stems (200g) This episode's show notes: http://www.stellaculinary.com/kp24
Views: 91123 Jacob Burton
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable. The basic formulation, based on the baker's percentage is as follows: *70% Hydration *2% Salt Recipe Used In This Video * 275g Warm Water * 500g Poolish Sourdough Starter * 400g Bread Flour * 100g Whole Wheat Flour * 15g Salt For further information you can check out this episode's show notes at: http://www.stellaculinary.com/sb4 Original video that demonstrates how to make a poolish sourdough starter can be found at: http://www.stellaculinary.com/sb3
Views: 651068 Jacob Burton
Show Notes: http://StellaCulinary.com/CKS44 Breaking down your turkey before cooking will allow you to treat the legs and breast as the two separate cuts that they truly are. The bones can be made into a roasted stock which you can keep on hand for gravy or left-over turkey soup. The breasts can be pan roasted, and the legs turned into roulades. This is a supplemental video for the concepts discussed in the Stella Culinary School Podcast Episode 24: http://stellaculinary.com/scs24.
Views: 39235 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/cks35 Learn how to butcher a beef tenderloin, turning it into filets. For more information, please visit http://www.stellaculinary.com/knifeskills
Views: 397928 Jacob Burton
In a previous video (http://youtu.be/jwHIXpTQbIM), I demonstrated how to peel and slice a watermelon. In this video, we'll take the left over watermelon rind and pickle them using three different flavor approaches. For more information including ingredients and recipes used, please refer to this episode's show notes: http://www.stellaculinary.com/KP27
Views: 41101 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/cks31 Learn how to break down a whole duck from start to finish. This technique is very similar to breaking down a whole chicken, which was demonstrated in "CKS 27| Butchering A Whole Chicken" (http://www.stellaculinary.com/podcasts/video/how-butcher-whole-chicken). For a more detailed video on how to fabricate an airline breast (as mentioned in this video), watch "CKS 28| Airline Chicken Breast" (http://www.stellaculinary.com/podcasts/video/fabricating-airline-chicken-breast).
Views: 67661 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/sns2 This video will take you through the process of making a roasted chicken stock. For the audio lectures, recipes and to take the Stocks Quiz, check out http://www.stellaculinary.com/stock
Views: 32838 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/kp1 Clarified butter has many uses, including drawn butter for shell fish and as the main fat in making hollandaise. In our kitchen, we most commonly use clarified butter as a 50/50 mixture with canola oil for sauteeing and searing.
Views: 31716 Jacob Burton
This video will teach you how to make a stabilized beurre blanc using Xanthan Gum. For more information, you can check out this episode's show notes by going to: http://stellaculinary.com/sns6
Views: 30740 Jacob Burton
For more information on curing salts, watch this video: http://www.youtube.com/watch?v=8mYMZqHqwzo. As I am sure some of you already know, pancetta is cured but un-smoked pork belly that is commonly used in Italian Cuisine. This video will take you through the pancetta making processes, from start to finish; from spicing and salting to rolling, hanging and curing, if you ever wanted to learn how to make pancetta, this video is a great place to start. A couple of quick notes: The curing salt that I use is Kosher salt mixed with .2% pure Sodium Nitrite by weight. For example, if you have 1,000g kosher salt, you would multiply that by .002 (.2%) which would give you two grams. Mix together and this will be your curing salt. If you're using pink curing salt, weigh out Kosher Salt and add 11% pink curing salt by weight (make sure the pink curing salt contains sodium nitrite and NOT nitrATE). So if you have 1,000g kosher salt, multiply that by .11 (11%) resulting in 11g. Mix together with kosher salt to create curing salt. Since curing your own pancetta does have some finer points that need to be discussed, please refer to this episode's show notes for more information. THIS EPISODE'S SHOW NOTES: http://www.stellaculinary.com/hcc6 Follow Chef Jacob on Twitter: http://www.twitter.com/ChefJacob Friend Chef Jacob on FaceBook http://www.facebook.com/chefjacobburton DON'T FORGET TO SUBSCRIBE TO THE STELLA CULINARY YouTube CHANNEL. NEW VIDEOS ARE RELEASED WEEKLY!
Views: 455302 Jacob Burton
The best way to roast a whole chicken at home. This video demonstrates how to create a completed roasted chicken dinner including simple, glazed vegetables. EDIT: This method demonstrated in this video is SpatchCOCKING, not SpatchCOOKING. Sorry for the mistake. For more information, please refer to this episode's show notes: http://www.stellaculinary.com/ct16 I've cooked and roasted a whole lot of chicken in my day. In fact, it's one of the things that I most commonly cook on my day off. And when it comes to whole roasting chicken, this is my absolute favorite method. I start the process by removing the chicken's back-bone and butterflying flat, a technique that is often referred to as spatchcocking. The spatchcock process allows for the chicken to roast evenly, and since the skin is exposed as one even layer, it browns and crisps almost flawlessly. What makes this a great dish however, is the fact that the butterflied chicken is roasted on top of root vegetables and stock. The steam from the stock keeps the chicken moist and tender, and when the chicken is finished roasting, I reduce the liquid until it's almost gone to create a wonderful, chicken infused, glazed vegetable side dish. Try this method once, and I'm sure it will become a classic in your kitchen. For more indepth information on why this technique works, please check out our in-depth blog post found at: http://www.stellaculinary.com/ct16
Views: 12071 Jacob Burton
This video will teach you how to make a chicken roulade that can later be used in a finished dish. The video goes over in detail the actual preparation of the roulade and will be followed up with a completed dish video that will demonstrate how to create the chicken roulade dish we are currently serving at Stella. Update: Part two of this video can be found at http://www.stellaculinary.com/tcd4
Views: 224524 Jacob Burton
Show Notes: http://StellaCulinary.com/cks45 In this video I demonstrate how to fully debone a turkey leg and thigh, including those pesky feather bones. In our next video, I'll show you how to take the deboned turkey leg and make a delicious roulade (video linked in this episode's show notes).
Views: 14489 Jacob Burton
Questions, comments and further information in this Episode's Show Notes: http://stellaculinary.com/sns10 This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce. Plus a little mac and cheese bonus.
Views: 73584 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/kp3 In this video, learn the basics of blanching leafy, green, vegetables. For more in depth discussion on the science, process and technique of blanching, please listen to out audio lecture, SCS 4| Blanching (www.stellaculinary.com/scs4)
Views: 47866 Jacob Burton
This video will take you through the process of pan roasting a steak. The technique is demonstrated using a fillet of beef that is cooked to medium rare. As a bonus, the video will show you how to make a pan reduction sauce using the left over juices from the roasting process.
Views: 36889 Jacob Burton
Show notes & Recipe: http://stellaculinary.com/hamburgerbuns In a previous video (https://youtu.be/qVhASbVWvx0) I demonstrated how to make hamburger brioche buns using a KitchenAid mixer. In this video I demonstrate how to mix the exact same dough formulation by hand. For more information, please review this episode's show notes, linked above.
Views: 18769 Jacob Burton
Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/sns5 This video will teach you how to make a pan reduction sauce using reduced stock or demi glace.
Views: 54227 Jacob Burton
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.
Views: 50929 Jacob Burton
Produced by: http://www.stellaculinary.com This video will teach you how to blanch and peel pearl (aka baby) onions. Once peeled and blanched, pearl onions are a great accompaniment in a variety of sauted vegetable dishes that can play a supporting role to a protein. These little onions are also great pickled. You can find the recipe for my All Purpose Pickling Liquid Here: http://stellaculinary.com/recipes/pickling-liquid-all-purpose You can either use the pickling liquid as is or replace the mirin with any non-vinegar liquid that you prefer. This Episode's Show Notes: http://www.stellaculinary.com/kp22
Views: 74886 Jacob Burton
In this culinary Q&A, I answer the following question from Jenny M. about the differences between braising and stewing. "What's the difference between Stewing and Braising? Is it simply that braises are done in the oven and stews are done on the stove top? To me it looks like the exact same technique; tough meats cooked low and slow in liquid until they're falling apart tender. What am I missing?" This episode's show notes with additional links and information: https://www.stellaculinary.com/podcasts/video/what-is-the-difference-between-braising-and-stewing
Views: 85399 Jacob Burton
Show Notes: http://stellaculinary.com/kp34 Animal fats are all the craze, and rightfully so. They're a great way to add flavor to a dish, whether you're using them in high heat cooking applications such as searing and sauteing, or cutting them into your pastry doughs when making tarts or pie crusts for a pot pie. A good place to harvest animal fat is from stock. During the stock making process, fat is skimmed off the top, and even ... ... continue reading - http://stellaculinary.com/kp34
Views: 10094 Jacob Burton
In the first video of our bread baking series, we discuss what a baker's percentage is, how to use it, and why it will make you a better bread baker. Show notes for this episode, including Q&A, can be found at http://www.stellaculinary.com/sb1
Views: 43374 Jacob Burton