Boot Camp
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Basic Beurre Blanc Podcast
Once you have mastered the basics of this classic emulsion sauce, you will be able to create endless variations by adding different herbs and flavorings.
run time - 8:45 |
$4.95 |
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Braising - Osso Bucco Podcast
Osso Bucco is a dish from Milan, capital of Lombardy, of braised veal shanks. It is usually sprinkled with gremolata, a mix of parsley, garlic and lemon peel, and served with a saffron risotto.
run time - 11:30 |
$4.95 |
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Carving a Roast Podcast
Perfectly cooking the roast is just the first step, learning how to carve and present it is the second. Making the right cut will enhance the presentation and the overall enjoyment of the meal.
run time - 1:55 |
$4.95 |
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Chicken Breakdown Podcast
Learning the basics of fabrication or cutting and trimming will not only save you money at the supermarket, but will also provide you with the means to make homemade stocks.
run time - 7:56
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$4.95 |
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Chopping Herbs Podcast
Fresh herbs are an important part of many recipes; cutting them correctly opens up their flavor and allows the oils to integrate more fully with other ingredients.
run time - 3:16
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$4.95 |
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Consomme Podcast
A consommé is a perfectly clear broth…it might sound simple but yet is a challenge. Consommés tend to be both expensive and difficult to make; however, the consommé has maintained its place as one of the most highly regarded and appreciated soups in the world.
run time - 12:33 |
$4.95 |
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Grilling Beef, Chicken and Fish Podcast
Grilling is a favorite method of cooking, but proper grilling requires certain skills and techniques. Achieving the quintessential cross-hatch pattern is the ultimate test of any "grill master."
run time - 12:40 |
$4.95 |
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Knife Maintenance Podcast
The key to the proper and efficient use of any knife is making sure that it is sharp. A knife with a sharp blade always works better and more safely because it cuts easily, without requiring pressure.
run time - 6:39 |
$4.95 |
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Pan Frying Podcast
The type of cooking fat you choose for pan frying is important to the success of your dish, unless you care for your cooking fat properly, you could end up disappointed.
run time - 8:11 |
$4.95 |
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Proper Cutting Station Podcast
Discover how to properly set up your work station for maximum efficiency and culinary success!
run time - 2:17 |
$4.95 |
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Rice Pilaf Podcast
Originally from the Middle East, pilaf is a grain dish in which the grain - usually rice - is first heated in a pan, either dry or in fat, and then combined with a hot liquid and cooked, covered, over direct heat or in the oven.
run time - 7:21 |
$4.95 |
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Roasting a Chicken Podcast
Whether on a cold night with gravy and satisfying side dishes or served cold in a salad or in a sandwich…roasted chicken is the quintessential meal - if you know how to cook it properly.
run time - 8:24 |
$4.95 |
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Roasting Beef Podcast
When meat is roasted properly, it develops a rich aroma, a well-browned and highly flavored exterior and a most interior. Even when a meat is roasted until its well done, the interior should not be dry.
run time - 10:40 |
$4.95 |
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Sautéing Podcast
Sautéing is a technique that cooks food rapidly in a little fat over relatively high heat. The term sauté comes from the French verb sauter, or "to jump," and refers to the way foods sizzle and jump in a hot pan.
run time - 11:37 |
$4.95 |
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Spatzel Podcast
Spatzle are tiny little dumplings - they make a great side dish with meats such as veal or chicken, and a nice soup garnish as well. They can be made ahead and held at room temperature for several hours.
run time - 7:51 |
$4.95 |
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Stock Podcast
Stocks are used to flavor other dishes (soups and sauces, braises and stews, roasts) and as a cooking liquid for grains, pasta, and vegetables. A good stock should taste like the main ingredient - chicken, beef, vegetables, or fish.
run time - 10:51 |
$4.95 |
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The Tour Podcast
Boot Camp Chef John DeShetler will take you on a private behind-the-scenes tour of the CIA storeroom where you will learn some of the secrets behind the hallowed halls of the CIA – the world's premier culinary college.
run time - 22:19 |
$4.95 |
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Toasting Nuts Podcast
Toasted nuts are a perfect garnish for salads, entrees, and desserts. Toasting them intensifies their flavor, oils are released and they become extra crunchy and golden brown.
run time - 4:15 |
$4.95 |
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Tomato Concasse Podcast
Tomato concassé is simply peeled, seeded, chopped tomatoes. When a recipe calls for a quantity of tomato concassé, there's usually no reason not to use canned, especially when tomatoes are in season.
run time - 5:17 |
$4.95 |
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Tying a Chicken Podcast
Tying or trussing your chicken makes the bird more compact and allows it to cook more evenly and more importantly it keeps the meat moist; an untrussed chicken loses 25% more moisture as it roasts.
run time - 3:33 |
$4.95 |
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Tying Beef for Roasting Podcast
Tying a roast with secure knots that have the right tension may seem simple; however the technique can be frustrating and is often overlooked. Tying a roast ensures that the meat will be evenly cooked, retain its shape and remain succulently moist after the cooking process.
run time -
4:04
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$4.95 |
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Vegetable Cuts Podcast
The basic cutting techniques are: slicing, chopping & mincing, and shredding & grating. Proper cuts not only aides in the cooking process, but uniform sizes also make the finished product visually attractive as well.
run time - 10:02
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$4.95 |
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