http://odeo.com/channels/2116214-Free-Culinary-School-com no Culinary School For The Rest Of Us Culinary School For The Rest Of Us The Podcast and Blog That Teaches You How To Cook Like A Professional Chef en 40 Fri, 06 Nov 2009 05:38:07 -0800 Fri, 06 Nov 2009 05:38:07 -0800 2008-2009 All Rights Reserved basic, Chef, school, to, cooking, how, cook, professional, skills, technique, culinary Food basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/25412425-How-To-Make-A-Baguette After a couple weeks of testing different techniques and methods for recreating a steam injected baguette crust in a home oven, I think I finally came across a great method that’s easy and reliable. This video will take you through the baguette making process from start to finish, with a couple of tips and tricks thrown in where applicable. Thanks to JanKnitz and WisconsinLimey for their input on this subject; your suggestions played a large role in bringing this entire method together. Baguette Recipe *Recipe yields 4, 250g baguettes 600g Bread Flour 400g Water, Cold 16g Salt, Kosher 7g Yeast (1 Packet) Please watch the video above for the baguette making process. Baguette Resources Baguette Mold 2″ Hotel Pan – The pan in this link is a little overpriced. Try checking your local restaurant supply store first before ordering. Share and Enjoy: © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Baguette, Baking, Bread... After a couple weeks of testing different techniques and methods for recreating a steam injected baguette crust in a home oven, I think I finally came across a great method that’s easy and reliable. This video will take you through the baguette making process from start to finish, with a couple of tips and tricks thrown in where applicable. Thanks to JanKnitz and WisconsinLimey for their input on this subject; your suggestions played a large role in bringing this entire method together. Baguette Recipe *Recipe yields 4, 250g baguettes 600g Bread Flour 400g Water, Cold 16g Salt, Kosher 7g Yeast (1 Packet) Please watch the video above for the baguette making process. Baguette Resources Baguette Mold 2″ Hotel Pan – The pan in this link is a little overpriced. Try checking your local restaurant supply store first before ordering. Share and Enjoy: © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Baguette, Baking, Bread Feed enhanced by Better Feed from Ozh After a couple weeks of testing different techniques and methods for recreating a steam injected baguette crust in a home oven, I think I finally came across a great method that’s easy and reliable. This video will take you through the baguette making process from start to finish, with a couple of tips and tricks thrown in where applicable. Thanks to JanKnitz and WisconsinLimey for their input on this subject; your suggestions played a large role in bringing this entire method together. Baguette Recipe *Recipe yields 4, 250g baguettes 600g Bread Flour 400g Water, Cold 16g Salt, Kosher 7g Yeast (1 Packet) Please watch the video above for the baguette making process. Baguette Resources Baguette Mold 2″ Hotel Pan – The pan in this link is a little overpriced. Try checking your local restaurant supply store first before ordering. Share and Enjoy: © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Baguette, Baking, Bread Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-11-06,25412425 Fri, 06 Nov 2009 05:38:07 -0800 no Free Culinary School.com bread, baking, Baguette basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/25277984-FCS-Episode-21-Mixing-Shaping-and-Baking-Sourdough-Bread-Video Here is a two part video that will take you through the process of mixing, shaping and baking sourdough bread using a Poolish starter. For More Information: The Recipe Shown In This Video FCS Episode 20| How To Make Sourdough Bread The FCS Sourdough Resource Guide (Http://FreeCulinarySchool.com/sourdough) Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is a two part video that will take you through the process of mixing, shaping and baking sourdough bread using a Poolish starter. For More Information: The Recipe Shown In This Video FCS Episode 20| How To Make Sourdough Bread The FCS Sourdough Resource Guide (Http://FreeCulinarySchool.com/sourdough) Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is a two part video that will take you through the process of mixing, shaping and baking sourdough bread using a Poolish starter. For More Information: The Recipe Shown In This Video FCS Episode 20| How To Make Sourdough Bread The FCS Sourdough Resource Guide (Http://FreeCulinarySchool.com/sourdough) Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-10-13,25277984 Tue, 13 Oct 2009 01:27:19 -0700 no Free Culinary School.com podcast, bread, cooking videos, Sourdough basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/25277985-FCS-Episode-20-How-To-Make-Sourdough-Bread In this episode of The Free Culinary School Podcast, you will learn how to make sourdough bread from start to finish, including mixing, forming, proofing and baking. Discussion Segment Learn the underlying science and secrets to forming great crust and crumb. Related Article: Crust and Crumb Formation Technique Segment Learn the step by step process for mixing, forming, proofing and baking sourdough bread. Also, the “No-Knead” method is discussed in detail. Home Work Assignment Bake your very own sourdough bread using the recipe below. This recipe will allow you to mix, form and bake your sourdough bread from start to finish in 4 hours. Sourdough Bread Recipe – Quick Ferment Method Culinary Quick Tip High Altitude Baking (Baking above 5,000ft) How did your sourdough bread turn out? Questions or comments about the process? Post them below! Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Fee... In this episode of The Free Culinary School Podcast, you will learn how to make sourdough bread from start to finish, including mixing, forming, proofing and baking. Discussion Segment Learn the underlying science and secrets to forming great crust and crumb. Related Article: Crust and Crumb Formation Technique Segment Learn the step by step process for mixing, forming, proofing and baking sourdough bread. Also, the “No-Knead” method is discussed in detail. Home Work Assignment Bake your very own sourdough bread using the recipe below. This recipe will allow you to mix, form and bake your sourdough bread from start to finish in 4 hours. Sourdough Bread Recipe – Quick Ferment Method Culinary Quick Tip High Altitude Baking (Baking above 5,000ft) How did your sourdough bread turn out? Questions or comments about the process? Post them below! Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast, you will learn how to make sourdough bread from start to finish, including mixing, forming, proofing and baking. Discussion Segment Learn the underlying science and secrets to forming great crust and crumb. Related Article: Crust and Crumb Formation Technique Segment Learn the step by step process for mixing, forming, proofing and baking sourdough bread. Also, the “No-Knead” method is discussed in detail. Home Work Assignment Bake your very own sourdough bread using the recipe below. This recipe will allow you to mix, form and bake your sourdough bread from start to finish in 4 hours. Sourdough Bread Recipe – Quick Ferment Method Culinary Quick Tip High Altitude Baking (Baking above 5,000ft) How did your sourdough bread turn out? Questions or comments about the process? Post them below! Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-10-13,25277985 Tue, 13 Oct 2009 01:24:22 -0700 no Free Culinary School.com podcast, bread, Sourdough basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/25244675-FCS-Episode-19-Sourdough-Q-A In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section of this post. For more information on this subject, I recommend The Fresh Loaf.com. Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section of this post. For more information on this subject, I recommend The Fresh Loaf.com. Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section of this post. For more information on this subject, I recommend The Fresh Loaf.com. Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-10-06,25244675 Tue, 06 Oct 2009 13:37:23 -0700 no Free Culinary School.com podcast, bread, Baking and Pastry, Sourdough basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/25163960-FCS-Episode-18-Sourdough-Starters-and-Pre-Ferments In this episode of The Free Culinary School Podcast, we kick off our baking and pastry series with a podcast on Sourdough Starters and Pre-Ferments. If you’ve ever wanted to make your own artisan bread, then this episode will lay the foundation to help you achieve that goal. In This Episode Discussion Segment Learn about the four major ingredients of bread making, flour, water, salt and yeast, and the importance of their interaction. The difference between Instant Dry Yeast, Active Dry Yeast, Cake Yeast, and which type you should be using. The Different Types of Flour Available and which is the best for baking bread. Technique Segment Learn about the “baker’s percentage” and its importance. The different types of Sourdough Starters and Pre-Ferments used, how best to use them, and which is the right one for you. How to make and maintain your very own sourdough starter. Do you use Sourdough Starters or Pre-Ferments when baking bread? Which do you prefer, and wh... In this episode of The Free Culinary School Podcast, we kick off our baking and pastry series with a podcast on Sourdough Starters and Pre-Ferments. If you’ve ever wanted to make your own artisan bread, then this episode will lay the foundation to help you achieve that goal. In This Episode Discussion Segment Learn about the four major ingredients of bread making, flour, water, salt and yeast, and the importance of their interaction. The difference between Instant Dry Yeast, Active Dry Yeast, Cake Yeast, and which type you should be using. The Different Types of Flour Available and which is the best for baking bread. Technique Segment Learn about the “baker’s percentage” and its importance. The different types of Sourdough Starters and Pre-Ferments used, how best to use them, and which is the right one for you. How to make and maintain your very own sourdough starter. Do you use Sourdough Starters or Pre-Ferments when baking bread? Which do you prefer, and what are some of the problems you’ve encountered along the way? © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast, we kick off our baking and pastry series with a podcast on Sourdough Starters and Pre-Ferments. If you’ve ever wanted to make your own artisan bread, then this episode will lay the foundation to help you achieve that goal. In This Episode Discussion Segment Learn about the four major ingredients of bread making, flour, water, salt and yeast, and the importance of their interaction. The difference between Instant Dry Yeast, Active Dry Yeast, Cake Yeast, and which type you should be using. The Different Types of Flour Available and which is the best for baking bread. Technique Segment Learn about the “baker’s percentage” and its importance. The different types of Sourdough Starters and Pre-Ferments used, how best to use them, and which is the right one for you. How to make and maintain your very own sourdough starter. Do you use Sourdough Starters or Pre-Ferments when baking bread? Which do you prefer, and what are some of the problems you’ve encountered along the way? © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-09-22,25163960 Tue, 22 Sep 2009 00:26:00 -0700 no Free Culinary School.com podcast, bread, Baking and Pastry basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24716670-Melon-Mint-Gazpacho Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-06-16,24716670 Tue, 16 Jun 2009 10:43:51 -0700 no Free Culinary School.com cooking videos basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24638173-FCS-Episode-17-Canapes In this Episode of The Free Culinary School Podcast, we finish our Basic Garde Manger Course with a lesson on Canapes. Canapes are those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Books Referenced Hors d’Oeuvres At Home With The Culinary Institute Of America Listen to this episode by clicking the “Play Now” link below. Also available on iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this Episode of The Free Culinary School Podcast, we finish our Basic Garde Manger Course with a lesson on Canapes. Canapes are those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Books Referenced Hors d’Oeuvres At Home With The Culinary Institute Of America Listen to this episode by clicking the “Play Now” link below. Also available on iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this Episode of The Free Culinary School Podcast, we finish our Basic Garde Manger Course with a lesson on Canapes. Canapes are those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Books Referenced Hors d’Oeuvres At Home With The Culinary Institute Of America Listen to this episode by clicking the “Play Now” link below. Also available on iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-06-01,24638173 Mon, 01 Jun 2009 15:27:35 -0700 no Free Culinary School.com podcast, garde manger basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24533957-How-To-Properly-Prep-Asparagus-Sauteed-Recipe Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions. Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is then turned off and and the chicken is allowed to rest inside for about 15-30 minutes (perfect amount of time for putting together the asparagus recipe shown in this video). © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions. Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is then turned off and and the chicken is allowed to rest inside for about 15-30 minutes (perfect amount of time for putting together the asparagus recipe shown in this video). © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions. Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is then turned off and and the chicken is allowed to rest inside for about 15-30 minutes (perfect amount of time for putting together the asparagus recipe shown in this video). © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-05-04,24533957 Mon, 04 May 2009 02:41:31 -0700 no Free Culinary School.com cooking videos, Blanching, Basic Prep Skills basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24508405-FCS-Episode-16-Composed-Salads In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used. Videos Mentioned In This Podcast Composed Salad Video - Butter Lettuce Plating Video Part One Plating Video Part Two Books Referenced The Flavor Bible Garde Manger: The Art and Craft of the Cold Kitchen (CIA) Supporting Articles Flavor and Texture Pairing for Composed Salads Discuss On The Forum FCS Episode 16 Discussion Thread FCS Episode 16 Homework Assignment © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used. Videos Mentioned In This Podcast Composed Salad Video - Butter Lettuce Plating Video Part One Plating Video Part Two Books Referenced The Flavor Bible Garde Manger: The Art and Craft of the Cold Kitchen (CIA) Supporting Articles Flavor and Texture Pairing for Composed Salads Discuss On The Forum FCS Episode 16 Discussion Thread FCS Episode 16 Homework Assignment © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used. Videos Mentioned In This Podcast Composed Salad Video - Butter Lettuce Plating Video Part One Plating Video Part Two Books Referenced The Flavor Bible Garde Manger: The Art and Craft of the Cold Kitchen (CIA) Supporting Articles Flavor and Texture Pairing for Composed Salads Discuss On The Forum FCS Episode 16 Discussion Thread FCS Episode 16 Homework Assignment © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-04-26,24508405 Sun, 26 Apr 2009 23:41:44 -0700 no Free Culinary School.com podcast, salads basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24508406-Composed-Salad-Video Here’s a quick video that I did to illustrate the concept of a composed salad. It’s meant as an add on to FCS Episode 16| Composed Salads. PS: Don’t adjust you computer screens…the video seems to drop off at the end, but trust me, its the full video. I started to stutter and stammer like an idiot at the end, so I just edited that part out. It was a busy day for me at work, so I didn’t have time to re-shoot the video. As long as you get the basic concept of plating a composed salad, then all is well. Feel free to ask any questions or poke fun at me by clicking on the comment button below. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here’s a quick video that I did to illustrate the concept of a composed salad. It’s meant as an add on to FCS Episode 16| Composed Salads. PS: Don’t adjust you computer screens…the video seems to drop off at the end, but trust me, its the full video. I started to stutter and stammer like an idiot at the end, so I just edited that part out. It was a busy day for me at work, so I didn’t have time to re-shoot the video. As long as you get the basic concept of plating a composed salad, then all is well. Feel free to ask any questions or poke fun at me by clicking on the comment button below. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here’s a quick video that I did to illustrate the concept of a composed salad. It’s meant as an add on to FCS Episode 16| Composed Salads. PS: Don’t adjust you computer screens…the video seems to drop off at the end, but trust me, its the full video. I started to stutter and stammer like an idiot at the end, so I just edited that part out. It was a busy day for me at work, so I didn’t have time to re-shoot the video. As long as you get the basic concept of plating a composed salad, then all is well. Feel free to ask any questions or poke fun at me by clicking on the comment button below. © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-04-26,24508406 Sun, 26 Apr 2009 23:39:09 -0700 no Free Culinary School.com salads, cooking videos basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24420878-Plating-Sauces-and-Garnishes-Part-2 Here is part 2 of the Plating Sauces and Garnishes Video. If you missed part one, you can find it here . As I promised viewer SpinBlue, at the bottom of this video is a list of the garnishes used. List of Garnishes Used: Truffled Tomato Confit Red Beat Emulsion Sriracha Sauce Shiso Pesto Gold Beat Vierge Pickled Ginger Cream Basil-Pine Nut Pesto Hawaiian Black Lava Salt Himalayan Pink Sea Salt Togarashi Sumac Pickled Red Onions © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is part 2 of the Plating Sauces and Garnishes Video. If you missed part one, you can find it here . As I promised viewer SpinBlue, at the bottom of this video is a list of the garnishes used. List of Garnishes Used: Truffled Tomato Confit Red Beat Emulsion Sriracha Sauce Shiso Pesto Gold Beat Vierge Pickled Ginger Cream Basil-Pine Nut Pesto Hawaiian Black Lava Salt Himalayan Pink Sea Salt Togarashi Sumac Pickled Red Onions © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh Here is part 2 of the Plating Sauces and Garnishes Video. If you missed part one, you can find it here . As I promised viewer SpinBlue, at the bottom of this video is a list of the garnishes used. List of Garnishes Used: Truffled Tomato Confit Red Beat Emulsion Sriracha Sauce Shiso Pesto Gold Beat Vierge Pickled Ginger Cream Basil-Pine Nut Pesto Hawaiian Black Lava Salt Himalayan Pink Sea Salt Togarashi Sumac Pickled Red Onions © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-04-07,24420878 Tue, 07 Apr 2009 06:00:17 -0700 no Free Culinary School.com cooking videos basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24417531-Plating-Sauces-and-Garnishes-Part-1-of-2 How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William P Since plating sauces and garnishing is extremely visual, I decide to shoot this quick video at work the other day. The video ran a little long, so I split it up into 2 installments. Part 2 will be published tomorrow. Tools Shown In This Video 12 oz Squeeze Bottle 6 oz Squeeze Bottle 3 oz Squeeze Bottle Culinary Tweezers Other Fun Tools For Garnishing Microplane Stainless Steel Zester Garnishing Tool Kit Egg Topper Mini Off-Set Spatula © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William P Since plating sauces and garnishing is extremely visual, I decide to shoot this quick video at work the other day. The video ran a little long, so I split it up into 2 installments. Part 2 will be published tomorrow. Tools Shown In This Video 12 oz Squeeze Bottle 6 oz Squeeze Bottle 3 oz Squeeze Bottle Culinary Tweezers Other Fun Tools For Garnishing Microplane Stainless Steel Zester Garnishing Tool Kit Egg Topper Mini Off-Set Spatula © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William P Since plating sauces and garnishing is extremely visual, I decide to shoot this quick video at work the other day. The video ran a little long, so I split it up into 2 installments. Part 2 will be published tomorrow. Tools Shown In This Video 12 oz Squeeze Bottle 6 oz Squeeze Bottle 3 oz Squeeze Bottle Culinary Tweezers Other Fun Tools For Garnishing Microplane Stainless Steel Zester Garnishing Tool Kit Egg Topper Mini Off-Set Spatula © Jacob for Free Culinary School.com, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-04-06,24417531 Mon, 06 Apr 2009 11:44:56 -0700 no Free Culinary School.com cooking videos basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24348991-FCS-Episode-15-Classical-Salads-and-Creamy-Dressings In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Chec... In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Check out this article on the use of MSG in Cooking. Support Forum Question’s or comments? Post them to this thread. Take the FCS Episode 15 Quiz! FCS Episode 15 Homework Assignment Take the Episode 15 Poll Don’t Forget Your New E-Mail Bonus! If you’re already signed up for the free FCS Newsletter then don’t worry, I’ve already sent you a copy of the new bonus video on How To Sharpen Your Knife Like A Pro. If you haven’t signed up for the free FCS Newsletter than simply enter your primary e-mail in the form below to receive your free bonus content including the video on How To Sharpen Your Knife Like A Pro. And don’t worry, like  anyone who’s already on my list will tell you, I never send spam, I never sell your e-mail and you can unsubscribe at anytime and still be my friend. I respect your privacy and adhere to a strict privacy policy. © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Recipes Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Check out this article on the use of MSG in Cooking. Support Forum Question’s or comments? Post them to this thread. Take the FCS Episode 15 Quiz! FCS Episode 15 Homework Assignment Take the Episode 15 Poll Don’t Forget Your New E-Mail Bonus! If you’re already signed up for the free FCS Newsletter then don’t worry, I’ve already sent you a copy of the new bonus video on How To Sharpen Your Knife Like A Pro. If you haven’t signed up for the free FCS Newsletter than simply enter your primary e-mail in the form below to receive your free bonus content including the video on How To Sharpen Your Knife Like A Pro. And don’t worry, like  anyone who’s already on my list will tell you, I never send spam, I never sell your e-mail and you can unsubscribe at anytime and still be my friend. I respect your privacy and adhere to a strict privacy policy. © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-03-23,24348991 Mon, 23 Mar 2009 05:47:24 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, Culinary School, garde manger basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24347390-FCS-Episode-15-Classical-Salads-and-Creamy-Dressings In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Chec... In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Check out this article on the use of MSG in Cooking. Support Forum Question’s or comments? Post them to this thread. Take the FCS Episode 15 Quiz! FCS Episode 15 Homework Assignment Take the Episode 15 Poll Don’t Forget Your New E-Mail Bonus! If you’re already signed up for the free FCS Newsletter then don’t worry, I’ve already sent you a copy of the new bonus video on How To Sharpen Your Knife Like A Pro. If you haven’t signed up for the free FCS Newsletter than simply enter your primary e-mail in the form below to receive your free bonus content including the video on How To Sharpen Your Knife Like A Pro. And don’t worry, like  anyone who’s already on my list will tell you, I never send spam, I never sell your e-mail and you can unsubscribe at anytime and still be my friend. I respect your privacy and adhere to a strict privacy policy. © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Recipes Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such as Ranch, Blue Cheese and Thousand Island. When you should and should not use creamy salad dressings. In the Technique Segment you will learn: The components of Caesar, Cobb and Louis Salad. The history of the Louis, Cobb and Caesar, and how they were developed. How to make these classical salads your own! And in the Culinary Quick Tip: Secrets ingredients used by professional chefs in their creamy salad dressings! Take The Listener Survey If you haven’t already, please take a moment to complete the FCS listener survey. Your opinion counts and will help shape the future of FCS! Related Articles Understanding Emulsions and How They Work Check out this article on the use of MSG in Cooking. Support Forum Question’s or comments? Post them to this thread. Take the FCS Episode 15 Quiz! FCS Episode 15 Homework Assignment Take the Episode 15 Poll Don’t Forget Your New E-Mail Bonus! If you’re already signed up for the free FCS Newsletter then don’t worry, I’ve already sent you a copy of the new bonus video on How To Sharpen Your Knife Like A Pro. If you haven’t signed up for the free FCS Newsletter than simply enter your primary e-mail in the form below to receive your free bonus content including the video on How To Sharpen Your Knife Like A Pro. And don’t worry, like  anyone who’s already on my list will tell you, I never send spam, I never sell your e-mail and you can unsubscribe at anytime and still be my friend. I respect your privacy and adhere to a strict privacy policy. © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-03-23,24347390 Mon, 23 Mar 2009 05:47:24 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, Culinary School, garde manger basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23967021-FCS-Episode-14-Salad-Greens-and-Vinaigrettes In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and s... In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-28,23967021 Wed, 28 Jan 2009 00:35:22 -0800 no Free Culinary School.com salads, Free Culinary School Podcast, Cooking Podcast, Culinary School, Vinaigrette basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034353-FCS-Episode-14-Salad-Greens-and-Vinaigrettes In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and s... In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 3 comments | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 3 comments | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-28,24034353 Wed, 28 Jan 2009 00:35:22 -0800 no Free Culinary School.com salads, Free Culinary School Podcast, Cooking Podcast, Culinary School, Vinaigrette basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24116162-FCS-Episode-14-Salad-Greens-and-Vinaigrettes In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and s... In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 3 comments | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the techniques of Garde Manger must be mastered before the cook is allowed to move onto the hot line. In this Episode’s Discussion Segment: How to choose and classify salad greens. How to make an informed decision on when to use certain types of greens for salads. When you should use bitter greens vs crispy and tender greens. How to make a balanced mesculin mix. In the Technique Segment: We talk about what makes up a classical vinaigrette. We discuss the molecular make up of vinegar, and why its important to making a vinaigrette. How to make a balanced vinaigrette by understanding basic flavor structure. And in the Culinary Quick Tip: How to wash and store salad greens for maximum freshness and shelf life. Supporting Articles for this podcast: How To Make a Vinaigrette: Technique and Recipes Understanding Emulsions and How They Work FCS Episode 8| Hollandaise Sauce Books Referenced In This Episode: The Pasta Bible by Silvi Rizzi ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 3 comments | Add to del.icio.us Post tags: Cooking Podcast, Culinary School, Salads, Vinaigrette Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-28,24116162 Wed, 28 Jan 2009 00:35:22 -0800 no Free Culinary School.com salads, Free Culinary School Podcast, Cooking Podcast, Culinary School, Vinaigrette basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034354-FCS-Episode-13-Listener-Questions-Answered In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chi... In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-05,24034354 Mon, 05 Jan 2009 16:44:58 -0800 no Free Culinary School.com cooking, Free Culinary School Podcast, Cooking Podcast, Food Questions Answered basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23838124-FCS-Episode-13-Listener-Questions-Answered In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chi... In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-05,23838124 Mon, 05 Jan 2009 16:44:58 -0800 no Free Culinary School.com cooking, Free Culinary School Podcast, Cooking Podcast, Food Questions Answered basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24116163-FCS-Episode-13-Listener-Questions-Answered In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chi... In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh tag:odeo.com,2009-01-05,24116163 Mon, 05 Jan 2009 16:44:58 -0800 no Free Culinary School.com cooking, Free Culinary School Podcast, Cooking Podcast, Food Questions Answered basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034355-FCS-Episode-12-Sauce-Espagnole-Mother-Sauce-Series-Part-Five In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School P... In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-18,24034355 Tue, 18 Nov 2008 14:10:19 -0800 no Free Culinary School.com Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking, French Mother Sauces basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23637085-FCS-Episode-12-Sauce-Espagnole-Mother-Sauce-Series-Part-Five In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School P... In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-18,23637085 Tue, 18 Nov 2008 14:10:19 -0800 no Free Culinary School.com Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking, French Mother Sauces basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24116164-FCS-Episode-12-Sauce-Espagnole-Mother-Sauce-Series-Part-Five In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School P... In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if you’ve eaten at a fine restaurant lately, one of their signature sauces is a “Demi” based sauce. In This Episode Discussion Segment: We talk about methods and techniques used in modern day sauce making, including how to reinforce the flavors of your sauce and sauce “a la minute.” Technique Segment: We go over the classical recipe and technique used to make Sauce Espagnole, and talk about some of its more popular derivatives including Demi-Glace, Sauce Robert, and Sauce Bordelasie. Culinary Quick Tip: We talk about the three components needed to finish your sauce just like a pro. Also, the next episode of The Free Culinary School Podcast will be a listener question and comment show. So if you have a question about the information covered in the last 12 episodes, or any other question restaurant or culinary related, e-mail them to jacob [at] FreeCulinarySchool.com or click on the contact link above. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, French Mother Sauces, How To Cook Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-18,24116164 Tue, 18 Nov 2008 14:10:19 -0800 no Free Culinary School.com Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking, French Mother Sauces basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034356-FCS-Episode-11-Tomato-Sauce-Mother-Sauce-Series-Part-Four In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans they’re up to. Social Marketing at One Up Web: Check out the post on “Foodies Going Social.“ Mattias Posterous: Check out his post on the risotto he made. Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure... In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans they’re up to. Social Marketing at One Up Web: Check out the post on “Foodies Going Social.“ Mattias Posterous: Check out his post on the risotto he made. Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans they’re up to. Social Marketing at One Up Web: Check out the post on “Foodies Going Social.“ Mattias Posterous: Check out his post on the risotto he made. Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 4 comments | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-03,24034356 Mon, 03 Nov 2008 15:43:45 -0800 no Free Culinary School.com culinary podcast, Free Culinary School Podcast, Cooking Podcast, How To Cook, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23574230-FCS-Episode-11-Tomato-Sauce-Mother-Sauce-Series-Part-Four In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to... In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-03,23574230 Mon, 03 Nov 2008 15:43:45 -0800 no Free Culinary School.com culinary podcast, Free Culinary School Podcast, Cooking Podcast, How To Cook, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23573485-FCS-Episode-11-Tomato-Sauce-Part-4-in-the-French-Mother-Sauce-Series In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to... In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch! Posts Referenced In This Episode How To Roast Garlic How To Blanch Garlic How To Make a Roux and It’s Proportions How To Make Classical Sauce Tomat and Some Variations on the Recipe Websites Referenced In This Show Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans that they’re up too. Social Marketing at One Up Web: Check out the post on “Foodies Going Social“ Mattias Posterous: Check out his post on the risotto he made Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.” Questions or comments? Let me know by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, culinary podcast, French Cooking, How To Cook, Mother Sauces Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-11-03,23573485 Mon, 03 Nov 2008 15:43:45 -0800 no Free Culinary School.com culinary podcast, Free Culinary School Podcast, Cooking Podcast, How To Cook, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23555212-Crazy-Canadians-and-Kitchen-Safety Wow! Thanks to my good friend FishingChef for giving me a heads up on this YouTube video. This just shows how dangerous a kitchen can be, especially when employing less than intelligent people. My only question is, am I a bad person because I was literally rolling on the ground laughing when I saw this? No really, I almost passed out from laughter. It’s too bad this unfortunate “accident” had to happen to such a beautiful, young sous chef. I’ve worked with a few people who by the luck of the Irish alone haven’t suffered from similar accidents In case you need to see it a second time, here’s a remixed play by play. Repeat after me, “kitchen accidents are not funny…unless they happen to someone who deserves it.” ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Kitchen Safety Feed enhanced by Bett... Wow! Thanks to my good friend FishingChef for giving me a heads up on this YouTube video. This just shows how dangerous a kitchen can be, especially when employing less than intelligent people. My only question is, am I a bad person because I was literally rolling on the ground laughing when I saw this? No really, I almost passed out from laughter. It’s too bad this unfortunate “accident” had to happen to such a beautiful, young sous chef. I’ve worked with a few people who by the luck of the Irish alone haven’t suffered from similar accidents In case you need to see it a second time, here’s a remixed play by play. Repeat after me, “kitchen accidents are not funny…unless they happen to someone who deserves it.” ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Kitchen Safety Feed enhanced by Better Feed from Ozh Wow! Thanks to my good friend FishingChef for giving me a heads up on this YouTube video. This just shows how dangerous a kitchen can be, especially when employing less than intelligent people. My only question is, am I a bad person because I was literally rolling on the ground laughing when I saw this? No really, I almost passed out from laughter. It’s too bad this unfortunate “accident” had to happen to such a beautiful, young sous chef. I’ve worked with a few people who by the luck of the Irish alone haven’t suffered from similar accidents In case you need to see it a second time, here’s a remixed play by play. Repeat after me, “kitchen accidents are not funny…unless they happen to someone who deserves it.” ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Kitchen Safety Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-30,23555212 Thu, 30 Oct 2008 11:52:56 -0700 no Free Culinary School.com Professional Cooking, Kitchen Safety basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23580182-FCS-Episode-10-Bechamel-Mother-Sauce-Series-Part-Three 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches... 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-23,23580182 Thu, 23 Oct 2008 14:48:11 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034357-FCS-Episode-10-Bechamel-Mother-Sauce-Series-Part-Three 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches... 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallPMcMurphy.blogspot.com/ Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-23,24034357 Thu, 23 Oct 2008 14:48:11 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23523498-FCS-Episode-10-Bechamel-Part-Three-in-the-Mother-Sauce-Series 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallMcMurphy.blogspot.com. Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches ... 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallMcMurphy.blogspot.com. Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh 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 soups Question Segment: I answer the Egg/Acid Paradox posed by listener Luke Culinary Quick Tip: How to use sauce Bechamel to make a simple and delicious Macaroni and Cheese A Special Thanks To: Randall McMurphy at RandallMcMurphy.blogspot.com. Tara of the Wuthering Minds blog. Books Referenced In This Episode: Culinary Artistry by Andrew Dornenburg and Karen Page On Food and Cooking by Harold McGee Professional Cooking by Wayne Gisslen If you have any question or comments about the show, please leave them by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Culinary School, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-23,23523498 Thu, 23 Oct 2008 14:48:11 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, How To Cook, Culinary School, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034358-FCS-Episode-9-Sauce-Veloute-Mother-Sauce-Series-Part-Two 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary Sch... 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Cooking Podcast, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Cooking Podcast, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-16,24034358 Thu, 16 Oct 2008 22:10:59 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, How To Cook, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23496893-FCS-Episode-9-Sauce-Veloute-Mother-Sauce-Series-Part-Two 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary Sch... 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh 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 part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent. Supporting Resources for this Podcast How To Make and Use a Roux How To Make and Use a Liaison How To Make Sauce Veloute and Its Derivatives How To Make Mayonnaise, Aioli and Their Derivatives The Imperial to Metric Calculator that I mentioned for all my metric friends. Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, French Cooking, How To Cook, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-16,23496893 Thu, 16 Oct 2008 22:10:59 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, How To Cook, Mother Sauces, French Cooking basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23484432-FCS-Episode-8-Hollandaise-Sauce-Part-One-of-The-Mother-Sauce-Series 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give y... 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 2 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-11,23484432 Sat, 11 Oct 2008 00:32:33 -0700 no Free Culinary School.com Recipe, Cooking Podcast, Mother Sauces, Recipe Podcast, Emulsions, Hollandaise & Derivitives basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23580184-FCS-Episode-8-Hollandaise-Sauce-Mother-Sauce-Series-Part-One 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give y... 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-11,23580184 Sat, 11 Oct 2008 00:32:33 -0700 no Free Culinary School.com Recipe, Free Culinary School Podcast, Cooking Podcast, Mother Sauces, Recipe Podcast, Emulsions, Hollandaise & Derivitives basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034359-FCS-Episode-8-Hollandaise-Sauce-Mother-Sauce-Series-Part-One 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give y... 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-11,24034359 Sat, 11 Oct 2008 00:32:33 -0700 no Free Culinary School.com Recipe, Free Culinary School Podcast, Cooking Podcast, Mother Sauces, Recipe Podcast, Emulsions, Hollandaise & Derivitives basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23475683-FCS-Episode-8-Hollandaise-Sauce-Part-1-of-The-Mother-Sauce-Series In this episode of The Free Culinary School Podcast we start part 1 in our 5 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a ... In this episode of The Free Culinary School Podcast we start part 1 in our 5 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we start part 1 in our 5 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 of any sauce that you may attempt to make. Understanding these “Leading” sauces will empower you to understand the underlying technique of classical sauce making, ultimately allowing you to create your own masterpieces. In this Episode: What is an Emulsion and How Does It Work How To Make Hollandaise - A French Mother Sauce Plus, listener questions are answered: Rick question on what’s better; a 10″ chef’s knife, a santoku, or a Chinese cleaver? Michael’s question on whether or not professional chef’s read and follow recipes. And David’s question on what kind of tools you need in a professional kitchen. Also, in the culinary quick tip, I give you a couple of tips on how to properly poach eggs using the traditional method and the restaurant method. Questions or comments about the show? Click on the comment button below! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, Mother Sauces, Recipe, Recipe Podcast Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-10-11,23475683 Sat, 11 Oct 2008 00:32:33 -0700 no Free Culinary School.com Recipe, Cooking Podcast, Mother Sauces, Recipe Podcast, Emulsions, Hollandaise & Derivitives basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/24034360-FCS-Episode-7-Frying-Confit-and-Deep-Fat-Poaching 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make ... 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make a Stabilized Butter Emulsion using Xanthan Gum. If you have any questions or comments about the information covered in this episode, please comment below or click on the contact link at the top of this page to send me an e-mail. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, How To Cook, Professional Chef, Recipes Feed enhanced by Better Feed from Ozh 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make a Stabilized Butter Emulsion using Xanthan Gum. If you have any questions or comments about the information covered in this episode, please comment below or click on the contact link at the top of this page to send me an e-mail. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | 6 comments | Add to del.icio.us Post tags: Cooking Podcast, How To Cook, Professional Chef, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-09-17,24034360 Wed, 17 Sep 2008 14:41:13 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, How To Cook, Professional Chef, Confit, Frying basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23364673-FCS-Episode-7-Frying-Confit-and-Deep-Fat-Poaching 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make ... 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make a Stabilized Butter Emulsion using Xanthan Gum. If you have any questions or comments about the information covered in this episode, please comment below or click on the contact link at the top of this page to send me an e-mail. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, How To Cook, Professional Chef, Recipes Feed enhanced by Better Feed from Ozh 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 Fat Poaching. Also, professional tips and tricks for these techniques are discussed. Question and Comment Segment - I answer Stephen’s question regarding how to cook proteins to their proper finished temperatures. In The Culinary Quick Tip - I go over the proper professional technique used for breading items before they are deep fried. Also, as discussed in this episode, here is a link to some of the new culinary books that I’m excited about reading. Other Resources Mentioned In This Episode Thanks to Brina and PiggyRibs.com for their support! Check out Old Fat Sailor’s Tomato Sauce Recipe and Mickey’s Cheese Cake Recipe. How to make a Stabilized Butter Emulsion using Xanthan Gum. If you have any questions or comments about the information covered in this episode, please comment below or click on the contact link at the top of this page to send me an e-mail. Cook With Passion! ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking Podcast, How To Cook, Professional Chef, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-09-17,23364673 Wed, 17 Sep 2008 14:41:13 -0700 no Free Culinary School.com recipes, Free Culinary School Podcast, Cooking Podcast, How To Cook, Professional Chef, Confit, Frying basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23211784-FCS-Episode-6-Braising-Poaching-Roasting In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe How To Properly Make Clarified Butter Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school... In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe How To Properly Make Clarified Butter Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional chef? Also, which cooking and food blogs do you follow and why? My favorite food blogs that I follow are listed here. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Blogs, Cooking Podcast, Food, Recipes Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe How To Properly Make Clarified Butter Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional chef? Also, which cooking and food blogs do you follow and why? My favorite food blogs that I follow are listed here. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Blogs, Cooking Podcast, Food, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-08-21,23211784 Thu, 21 Aug 2008 02:34:30 -0700 no Free Culinary School.com Food, recipes, cooking, Free Culinary School Podcast, Cooking Podcast, Cooking Blogs basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23199584-FCS-Episode-6-Braising-Poaching-Roasting In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional ch... In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional chef? Also, which cooking and food blogs do you follow and why? My favorite food blogs that I follow are listed here. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Blogs, Cooking Podcast, Food, Recipes Feed enhanced by Better Feed from Ozh In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional chef? Also, which cooking and food blogs do you follow and why? My favorite food blogs that I follow are listed here. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Blogs, Cooking Podcast, Food, Recipes Feed enhanced by Better Feed from Ozh tag:odeo.com,2008-08-21,23199584 Thu, 21 Aug 2008 02:34:30 -0700 no Free Culinary School.com Food, recipes, cooking, Free Culinary School Podcast, Cooking Podcast, Cooking Blogs basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23113937-FCS-Episode-5-Sauteeing-Searing-and-Pan-Roasting In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffie On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffie On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffie On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis tag:odeo.com,2008-07-24,23113937 Thu, 24 Jul 2008 19:16:06 -0700 no Free Culinary School.com Food, cooking, Free Culinary School Podcast, Cooking Podcast, Cooking Technique basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23114466-FCS-Episode-5-Sauteeing-Searing-and-Pan-Roasting In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffier On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffier On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffier On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis tag:odeo.com,2008-07-24,23114466 Thu, 24 Jul 2008 19:16:06 -0700 no Free Culinary School.com Food, cooking, Free Culinary School Podcast, Cooking Podcast, Cooking Technique basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23074320-FCS-Episode-4-Basic-Starches-Risotto-Polenta-and-Mashed-Potatoes In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the... In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis tag:odeo.com,2008-07-08,23074320 Tue, 08 Jul 2008 14:24:14 -0700 no Free Culinary School.com Food, cooking, Recipe, Free Culinary School Podcast, Cooking Podcast, Food and Drink basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23062047-FCS-Episode-4-Basic-Starches-Risotto-Polenta-and-Mashed-Potatoes In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the... In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis tag:odeo.com,2008-07-08,23062047 Tue, 08 Jul 2008 14:24:14 -0700 no Free Culinary School.com Food, cooking, Recipe, Free Culinary School Podcast, Cooking Podcast, Food and Drink basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23075117-FCS-Episode-4-Basic-Starches-Risotto-Polenta-and-Mashed-Potatoes In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the... In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis tag:odeo.com,2008-07-08,23075117 Tue, 08 Jul 2008 14:24:14 -0700 no Free Culinary School.com Food, cooking, Recipe, Free Culinary School Podcast, Cooking Podcast, Food and Drink basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23060730-FCS-Episode-4-Basic-Starches-Risotto-Polenta-and-Mashed-Potatoes In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the... In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis tag:odeo.com,2008-07-08,23060730 Tue, 08 Jul 2008 14:24:14 -0700 no Free Culinary School.com Food, cooking, Recipe, Free Culinary School Podcast, Cooking Podcast, Food and Drink basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23032218-FCS-Episode-3-The-Basics-of-Blanching Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us wha... Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us what your last supper would be. ShareThis Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us what your last supper would be. ShareThis tag:odeo.com,2008-06-12,23032218 Thu, 12 Jun 2008 00:56:27 -0700 no Free Culinary School.com basic skills, Free Culinary School Podcast basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23035096-FCS-Episode-3-The-Basics-of-Blanching Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us wha... Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us what your last supper would be. ShareThis Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method. We talk about why you really add salt to the blanching water, and some of the folklore surrounding it. Discussed in this Episode: The Bizarre Foods tasting menu we did at the Big Water Grille. What is your death row meal, (mine is braised chicken thighs). The basics of blanching. And how to build your pallet. Books Referenced For This Podcast My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea What Einstein Told His Cook, by Robert L. Wolke What Einstein Told His Cook 2, by Robert L. Wolke The French Laundry Cookbook, by Thomas Keller and Michael Rhulman The Whole Beast - Nose To Tail Eating, by Fergus Henderson If you would like to play along in the “Death Row Meal Game,” click here now to tell us what your last supper would be. ShareThis tag:odeo.com,2008-06-12,23035096 Thu, 12 Jun 2008 00:56:27 -0700 no Free Culinary School.com basic skills, Free Culinary School Podcast basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23032219-FCS-Episode-2-Stocks-The-Foundation-To-Great-Cuisine In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Botto... In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Bottom Sauce or Stock Pot Heavy Bottom Roasting Pan China Cap (Conical Strainer) Chinois (Fine Conical Strainer) To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock. ShareThis In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Bottom Sauce or Stock Pot Heavy Bottom Roasting Pan China Cap (Conical Strainer) Chinois (Fine Conical Strainer) To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock. ShareThis tag:odeo.com,2008-05-23,23032219 Fri, 23 May 2008 11:04:51 -0700 no Free Culinary School.com stocks, basic skills, Cooking Podcast, How To Cook, Culinary School basic Chef school to cooking how cook professional skills technique culinary http://odeo.com/episodes/23035097-FCS-Episode-2-Stocks-The-Foundation-To-Great-Cuisine In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Botto... In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Bottom Sauce or Stock Pot Heavy Bottom Roasting Pan China Cap (Conical Strainer) Chinois (Fine Conical Strainer) To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock. ShareThis In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce. In the discussion segment we go over in detail the qualities of a great stock. These qualities are: A good stock is devoid of fat It will have nice body, and good mouth feel; it will not be watery It has a good, clean, rich color that is appropriate to the kind of stock made In our technique segment, we go over the four major stocks that are out there including: Veal Chicken Vegetable Fumet (fish stock) And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen. Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are: Heavy Bottom Sauce or Stock Pot Heavy Bottom Roasting Pan China Cap (Conical Strainer) Chinois (Fine Conical Strainer) To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock. ShareThis tag:odeo.com,2008-05-23,23035097 Fri, 23 May 2008 11:04:51 -0700 no Free Culinary School.com stocks, basic skills, Cooking Podcast, How To Cook, Culinary School basic Chef school to cooking how cook professional skills technique culinary