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!
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4 users responded in this post
You mentioned using clarified butter. What is the best way to clarify butter? I’ve tried it and I ended up with brown butter (which is actually pretty good on brown rice), or I end up burning my butter altogether.
Meca,
To see the answer to your question, check out this post on How To Clarify Butter.
Another great one Jacob. I’d give you a good review at itunes if I only knew how!
Hey Sailor,
Open iTunes
CLick iTunes store
(left middle column)
Type “Free Culinary School” in the Search field (top right corner) and Enter
Under Podcasts click, on the FCS blue logo
On the right side of Customer reviews, you should “see all reviews” and under that “write a review”
Now to write a review you will have to have an account with aol or itunes, so just login and review!
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