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:
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.
{ 2 comments… read them below or add one }
I’m wondering how braised dishes respond to being reheated? If I cook a braised venison dish, for example, can I cool it, put it in the fridge, and reheat it right before being served? Will it be as tender and tasty as it would be if I served it directly?
Thanks!
Dave,
Braised dishes respond excellent to reheating. All you need to do is reheat them in the same braising liquid using a sauce pot or any other appropriately sized container.
Also, if you place a nice large pat of butter on your braised item and then wrap it in plastic wrap, you can reheat the item in your microwave. The butter will baste your braised meat keeping it nice and moist.
Although reheating it in its own braising liquid is preferable, the microwave will still produce a good product for a quick meal of left overs.