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SCS 010| Sauce Velouté
Download Podcast EpisodeIn part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and...
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TCD 004| Chicken Roulade, Sauted Summer Squash Salad with Corn & Wilted...
This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.
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TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables
This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.The chicken breast is first brined for...
View ArticleBraised Chicken Thighs - World Famous
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my...
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SCS 003| Stocks Part Two - Chicken, Vegetable, & Fish
Download Podcast EpisodeIn part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to...
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CT 027| Glazed Baby Root Vegetables
Look up a classic recipe for glazed vegetables and it will resemble those demonstrated in my turmeric-glazed carrots video. In this classic approach, root vegetables are covered with water and wine, a...
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