Vegetable Preparation |
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Garlic/Shallot Roasting Podcast
The flavor of garlic and shallots become rich, sweet, and smoky after roasting. This technique has become quite popular and the items can be found as a component in purées, marinades and vinaigrettes.
run time - 3:09 |
$4.95 |
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Garlic Infused Oil Podcast
Infused oils make great bases for salad dressings, marinades, and sauces. They also can add flavor to vegetables and meats.
run time - 3:19 |
$4.95 |
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Mushroom Duxelle Podcast
An appareil (a prepared mixture of ingredients used alone or as an ingredient in another preparation) of finely chopped mushrooms and shallots sautéed in a hot butter.
run time - 2:27 |
$4.95 |
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Tomato Concassé 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 - 3:11 |
$4.95 |
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Roasting Peppers Podcast
Peppers and chilies are often charred in a flame, broiled or grilled, or roasted in very hot oven to produce a deep, rich flavor as well as to make the pepper easier to peel.
run time - 3:35 |
$4.95 |
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Roasting Tomatoes Podcast
Roasting tomatoes concentrates and enriches their flavor; learn the high-heat and the slow-roast method and enhance your menu items
run time - 1:55 |
$4.95 |
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Leafy Greens Podcast
Green leafy vegetables can be grouped into three main categories - lettuce, bitter salad greens, and cooking greens. In general, the deeper the color, the more pronounced its flavor.
run time - 2:52 |
$4.95 |
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Fresh Herbs Podcast
The use of fresh herbs in the kitchen is common place, when they arrive though they are usually in various states of "usability" – learn the basic selection and storage guidelines.
run time - 3:45 |
$4.95 |
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Eggplant Podcast
Learn the schools of thought behind the decision to salt or not salt an eggplant and to peel or not to peel.
run time - 1:51 |
$4.95 |
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Artichoke Podcast
Artichokes are members of the thistle family. The edible meat is found at the base of each leaf, where it grows from a stem, as well as the fleshy base of the vegetable known as the bottom. The choke of mature artichokes is inedible.
run time - 2:58 |
$4.95 |
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Avocados Podcast
Avocados have a rough, thick skin and a large pit. The flesh is soft enough to purée easily, when it is properly ripened. Avocados turn brown when they are exposed to air, so it is best to cut them as close to the time of service as possible.
run time - 2:16 |
$4.95 |
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Flavor Enhancers |
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Onion Brűlé Podcast
Literally, "burnt-onion" - a peeled, halved onion seared on a flattop or in a skillet and used to enhance the color of stock and consommé.
run time - 1:45 |
$4.95 |
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Onion Pique Podcast
Literally, "pricked-onion" - a whole, peeled onion to which a bay leaf is attached, using a clove as a tack. It is used to flavor béchamel sauce and some soups.
run time - 1:53 |
$4.95 |
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Mirepoix & Matignon Podcast
Mirepoix and matignons are great ways to add flavor and depth of flavor to your dishes; learn the different types and their various uses.
run time - 1:54 |
$4.95 |
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Bouquet Garni & Sachet D'épice Podcast
Bouquet garni and sachet d'épices are combinations of aromatic vegetables, herbs, and spices that are used to enhance and support the flavors of a dish. They add flavor to stocks, sauces, and soups by gently infusing the liquid with their aroma.
run time - 2:19 |
$4.95 |
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Toasting Seeds & Nuts Podcast
Toasting nuts, seeds, and spices improves their flavor, as long as they are not allowed to scorch. Toasting not only brings out flavor, but makes them easier to grind and digest.
run time - 2:21 |
$4.95 |
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Spice Blends Podcast
Spices are aromatics produced primarily from the bark and seeds of plants. They have long been used as flavor additives for savory and sweet applications. By combining various spices you can create your own unique blends of flavor that can be applied to anything you want to create in your kitchen.
run time - 2:35 |
$4.95 |
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Marinades Podcast
An appareil used before cooking to flavor and moisten foods; may be liquid or dry. Liquid marinades are usually blended on an acidic ingredient, such as wine or vinegar; dry marinades are usually salt-based.
run time - 3:34 |
$4.95 |
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Rubs Podcast
A combination of spices and herbs applied to foods as a marinade or flavorful crust. Dry rubs are generally based upon spices, wet rubs (sometimes known as mops) may include moist ingredients such as fresh herbs, vegetables, and fruit juices or broth.
run time - 1:18
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$4.95 |
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Brining Podcast
At its simplest, brine is a mixture of salt and water, though it may contain acids and spices. Brines may be used to submerge foods, or they can be injected directly into the meat. Contrary to what some have claimed, it does not actually add moisture to the meat.
run time - 2:51 |
$4.95 |
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Roux Podcast
An appareil containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, blond, or brown), depending on its indented use.
run time - 2:58 |
$4.95 |
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Zesting Podcast
Citrus zest is used to add color, texture, and flavor to dishes. The zest includes only the skin's brightly colored part, which contains much of the fruit's flavorful and aromatic volatile oils.
run time - 1:42 |
$4.95 |
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Ingredient Prep and Handling |
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Clarifying Butter Podcast
Clarified butter is made by heating whole butter until the butterfat and milk solids separate. The purpose of clarifying butter is to remove the milk fat solids and water from whole butter. This makes it possible to cook with butter at a higher temperature that would be possible.
run time - 2:33 |
$4.95 |
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Whipping Cream Podcast
Heavy cream can be whipped to soft, medium, or firm peaks for use in both sweet and savory applications. Working with cold cream and cold equipment helps to produce a more stable foam that is easier to fold into other products.
run time - 2:11 |
$4.95 |
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Whipping Egg Whites Podcast
There are several uses in the kitchen and bakeshop for whipped egg whites. They are the leavener for soufflés and sponge cakes and they can be used to create the light texture in some mousses and bavarians.
run time - 3:38 |
$4.95 |
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Folding Podcast
Learn how to create volume and maintain the lightness and aeration of egg whites when combining/folding them into other items.
run time - 1:26 |
$4.95 |
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Liaison/Tempering Podcast
The mixture of egg yolks and cream that is used to enrich and slightly thicken sauces and soups is called a liaison. Liaisons add body and sheen to a dish. When adding to a hot dish, it must be accomplished gradually to avoid a drastic heat change - this process is called tempering.
run time - 1:41 |
$4.95 |
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Croutons & Bread Crumbs Podcast
Learn two methods on how to make your own flavorful croutons and "mie de pain" (white) bread crumbs.
run time - 4:15 |
$4.95 |
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Rehydrating Beans and Fruit Podcast
Dried vegetables and fruits have always been important in many cuisines. Drying foods makes them suitable for long-term storage and also concentrates the flavors. To get the most from these ingredients, recipes may often call for them to be rehydrated or "plumped" by letting them soak in a liquid.
run time - 3:17 |
$4.95 |
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