Cooking Videos

A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.

An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. When talking about emulsions as applicable in a kitchen, the term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces. Water in fat emulsifications are most commonly found in the form of vinaigrettes and whole butter.

This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.

This video will demonstrate three different techniques for roasting garlic. Also, a brief lecture on the science behind roasting garlic, and why its strong, pungent flavor will become mild and sweet when heat is applied over a long period of time.

This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.

Learn how to make a stuffed chicken roulade using a pounded out chicken breast.

Fruit trays are a great way to welcome guests to a party or event and can add a festive, visual "pop" when done correctly. Demonstrated in this video is an easy and efficient method for laying our a fruit platter or mirror. I chose to make the above video part of the "Kitchen Prep Series" because as a prep cook, your value will be greatly increased if you can properly prep and compose a fruit tray.

Although restaurants love to tempt you with some of their more creative appetizers, sometimes you just want to start your meal with a good, green salad. When I want a great salad, this is the one I crave above all others.

This video will teach you the best method for properly washing and storing salad greens.

I first fell in love with salsify when working at a French Restaurant in San Francisco. The edible root portion most commonly served in restaurants, looks like a dirty tree branch but when properly prepared, has an extremely unique flavor and texture that closely resembles a cross between parsnip and potato. A member of the sunflower family, salsify is a tuber that can be used just like any other common root vegetable.