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!

 

 FCS Episode 7 [51:28m]: Play Now | Play in Popup | Download

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In this episode of The Free Culinary School Podcast we continue with part two in our three 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.

 

 FCS Episode 6 [48:23m]: Play Now | Play in Popup | Download

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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

Also, check out Home Brewer Brian’s Website to learn all about brewing at home, one of my favorite pastimes.

Do you have any questions or comments about the show? Simply click the comment button below to let me know!

 

 Standard Podcast [52:35m]: Play Now | Play in Popup | Download

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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!

Tools Mentioned In This Episode

• Food Mills
• Kitchen Aid Mixer
• Cuisinart Food Processor

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.

 

 FCS Episode 4| Basic Starches [52:11m]: Play Now | Play in Popup | Download

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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.

 

 Standard Podcast [27:51m]: Play Now | Play in Popup | Download

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