Now, Brethren, i will not be so stingy as to restrict you from getting my knowledge shared with my friends.

Basic Culinary Skills

Beginners



A presentation to asa
By different Chefs

Culinary Lessons
Basic
Chef Knives
Shun’s are my personal favorite and what I use on a daily basis. They are some of the sharpest and most beautiful knives on the market; not to mention they have great balance. Forged with VG-10 “super steel” and sharpened to a 16° angel, these knives hold their razor sharp edge and are extremely durable.
Globa knives, were created in 1985 by Komin Yamada. An almost unlimited budget was used to design this modern knife that appeals to professional and amateur cooks alike. Known for holding a razor sharp edge longer than most knives, Globals are still hand crafted in Yoshikin’s factory in Niigata Japan.
Henkels…J.A. Henckel has been making great and reliable knives since 1731 and have been sold in the United States since 1883. Definitely a solid choice that offers great value.
Wusthof knives are some of the most widely used and trusted knives in the professional kitchen. All Wusthof knives are hand forged, and are the standard by which other professional knives are measured.
Although there are many knife manufacturers out there, this is a good place to start. All four of the knife companies listed above are known for their quality and durability.
Do you own any of these knives, or is there a certain knife company that you love that you feel I have unjustly left out? Let me know by clicking on the comment button below.
How to Choose a Chef’s Knife
by JACOB BURTON on JUNE 10, 2008
Choosing a chef’s knife that’s right for you and suits your needs is one of the most important decisions you will make when equipping your kitchen. Your chef’s knife is the number one tool that you will constantly and consistently use. My advise to you is not to skimp and try and get off cheap.
You really don’t need any number of those crazy tools and gadgets that you see displayed down at your local kitchen store. Avocado slicers, tomato dicer; what’s this, a lettuce knife? Please!
I like having gizmo’s and gadgets just as much as the next guy, but when it really comes down to it, you really only need two knives: a 10” chef’s knife and a 6-7” utility knife.


Why Only Two Knives?
When I first enrolled in culinary school, I was ecstatic to find out that $2,500 of my $55,000 dollar tuition would be put towards an extremely extensive knife set. What passionate aspiring chef wouldn’t want to play with and own a $2,500 knife set?
It wasn’t until a couple months later when I begged my way into one of the best fine dining restaurants in San Francisco as an apprentice that I realized I really only needed two knives; a 10” chef’s knife and a 6” utility knife.
The first day that I showed up at La Folie I brought my entire knife roll with me into their extremely small kitchen. After all, I didn’t know any better, I was nothing more than some amateur who’d been watching Emeril bam all over the screen and make all sorts of money and I thought to myself, “I can do this.”
So I ask the poor shlup who was assigned to baby-sit me and make sure that I didn’t screw anything up where I could put my knives.
“You don’t. Put your knife roll upstairs with the lockers, and bring down your chef’s knife and your pairing knife,” he said with understandable annoyance.
This is how I found out the hard way, and with much embarrassment, that you really only need two knives in your kitchen, a Chef’s knife (preferably 10”) and a pairing knife.
As I progressed forward with my skills but still understood the importance of minimizing my knife selection, I traded in my pairing knife for a 6.5” Utility knife. Here’s why:
My 10” chef’s knife is my go to blade when I need to slice, dice, mince, julienne or batonnet, but it still becomes a little arduous to use when fabricating meat or performing more delicate cuts. Although at first it may seem a little awkward using a utility knife in place of a pairing knife, with practice it can be done.
I also use my utility knife for all the major butchery that I do on a regular basis, including breaking down and de-boning chickens, fabricating beef tenderloins into fillets, and cleaning and portioning fish.
Quite honestly, with a little practice and proper technique, your chef’s knife and your utility knife will be able to handle 95% or more of your average workload. But knowing the secret that you only really need two knives in your kitchen isn’t enough. To really make this secret work for you, you need to know how to choose a knife that’s right for you.
What To Look For in A Knife
When I go out to buy a new knife, no matter if it’s a chef’s knife, utility knife, or just a knife for fun, (just because you only need two knives doesn’t mean that you have to only have two knives), these are the three main things that I take into consideration; steel, handle and weighting.
The Steel
The first thing you need to address is what kind of steel you want. This is a commonly overlooked aspect when buying a knife but one that could and should play an important role in your decisions once you understand the two major differences.
Although there are many types of knives manufactured by many different companies using numerous kinds of steel alloys, your decision will pretty much come down to two choices: German Steel or Japanese Steel.
German knives are characterized by traditionally having a little bit of a thicker blade than that of Japanese knives. This makes them a little sturdier and less prone to break off a tip or misshape when dropped (which can and will happen).
German knives are also traditionally sharpened to about a 22° angle, making them sharp but also study.
Pros:
 Sturdy and strong.
 Hold their edge for a good amount of time
 Easy to sharpen
Cons:
 Thicker blade makes it more arduous when making more delicate slices such as cutting sashimi for sushi or fine julienne and Brunoise of vegetables.
Japanese knives on the other hand usually have a more delicate composition with a thinner blade that is usually sharpened to an 18-16° angle. This extreme edge makes them scary sharp, but they don’t stay sharp quite as long. They’re also a little bit more difficult to sharpen.
Pros:
 Sharpened to an extreme angle which makes them razor sharp.
 Great for more delicate cuts such as sushi and fine vegetable work.
Cons:
 Tend to be a little more difficult to sharpen then German knives.
 Because they are sharpened to such an extreme angle, their edge is a little more fragile and won’t hold for quite as long. (There are some exceptions to this rule).
The Handle
When choosing your knife, you want to take into careful consideration the type of handle the knife has. It should comfortably fit the type and size of your hand. If you have a smaller hand, you’re going to want to buy a knife with a thinner handle. Conversely, if you have a larger hand, you are going to need to purchase a knife with a little bit of a wider handle. Someone with a larger hand who uses a thin handled knife will develop pressure points in the palm of their hand. This will tense up their grip, leading to poor fluidity of movement and inaccurate cuts.
The key to having good knife skills is a knife that you can hold with a relaxed and comfortable grip for an extended period of time.
Weighting
Finally, the third and final aspect you need to take into consideration when purchasing a knife is the overall weighting. But remember, don’t confuse weighting with weight. Too often I hear people bragging about how nice and light their chef’s knife is. “Hey, check this knife out, it’s light as a feather!”
Who cares? It’s not like your curling a 50-pound dumb bell every time you pick up a chef’s knife. What really matters is how that weight is distributed throughout that knife, or the balance of the knife.
For longer knives, such as the 10” chef’s knife or a long slicer, the balance point should be right where the blade connects to the handle, meaning that the blade and the handle are of about equal weight.
The shorter the blade gets (such as a three inch pairing knife) the more handle heavy the knife will be. This will give you greater control over the confined and intricate movements you will inherently be making with a shorter blade.


How to Dice, Julienne, Brunoise and Batonnet
by JACOB BURTON on MAY 2, 2008
Knowing how to dice, julienne, brunoise and batonnet are fundamental building blocks to having good knife skills.
Lets first start with how to batonnet, as it will be your basis for the other three cuts.
Whenever you batonnet something, you must first start by cutting it into a rectangular shape.
First, start by topping and tailing (industry speak for cutting off both ends). Then square off the item as shown in the pictures below.

Once you have squared the object off, it’s time to cut it into slabs. But before we do that, we need to talk about dimensions. A true batonnet measures a 1/4″ X 1/4″ by 2.5-3″ long. So cut your slabs a 1/4″ thick and then stack them on top of each other in stacks of 3. If you stack them too high, you risk them slipping and possibly cutting yourself.
Next, take your 1/4″ slabs that you stacked together, and cut them into 1/4″ strips. If you really want to have a true batonnet, take your 1/4″ strips and cut them to the length of 2.5-3.”
The reason why we started with the batonnet first, is because to dice something, all you do is you take your batonnet and cross cut it into even sided cubes.
If you were to take the true batonnet that you just cut, and cross cut it into even cubes, than you would have a small dice. The measurements for dice are as follows:
 Large Dice = 3/4″ Cubed
 Medium Dice = 1/2″ Cubed
 Small Dice = 1/4″ Cubed
 Brunoise = 1/8″ Cubed
 Fine Brunoise = 1/16″ Cubed
See how I just threw that brunoise in there without any warning? That because a brunoise is really nothing more than a fine dice. So why don’t we call it fine dice and really fine dice? I don’t know, I guess brunoise just sounds better. Plus, you know how us chefs like adjectives.
Speaking of which, a julienne is actually nothing more than a fine batonnet. The measurements for julienne are:
 Julienne = 1/8″ X1/8″ X 2.5″
 Fine Julienne = 1/16″ X 1/16″ X 2″
And that’s it. Now you know how to dice, julienne, brunoise, and batonnet. One thing I want you to remember though is not to get caught up in all the measurements, focus more on the technique. Being able to cut all your vegetables to the same size will not only give your dishes greater visual appeal, but it will also insure that everything cooks evenly.

FCS Episode 2| Stocks, The Foundation To Great Cuisine
by JACOB BURTON on MAY 23, 2008
In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make a great sauce.
In the discussion segment we go over in detail the qualities of a great stock. These qualities are:
 A good stock is devoid of fat
 It will have nice body, and good mouth feel; it will not be watery
 It has a good, clean, rich color that is appropriate to the kind of stock made
In our technique segment, we go over the four major stocks that are out there including:
 Veal
 Chicken
 Vegetable
 Fish Stock (Fish Fumet)

And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen.
The Foundation to Great Cuisine
What is a stock?
A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The French word for stock is “fond,” meaning foundation, a true testament to just how important these flavored liquids are to the cooking process. A great stock is one of the most important asset chefs and amateur cooks have at their disposal.
Ingredients you need to make a great stock.
There are four basic components to any great stock:
Bones – The key element, (unless it is vegetarian). Bones with high collegian content (such as veal knuckle bones or chicken necks and wings) are best for making a traditional stock.
Mirepoix – Mirepoix is a mixture of Onions, Celery and Carrots added to the stock for it’s aromatic qualities and to add depth of flavor. The basic ratio for classical mirepoix is:
 2 Parts Onion
 1 Part Celery
 1 Part Carrot
 Note: For every five pounds of bones you will need 1 pound of mirepoix.
Water – Seems pretty self-explanatory but there are some things to consider. The water in which you simmer the rest of your ingredients will make up a large percentage of your stock. If you live in an area with hard water or just pour water quality in general, I would recommend using bottled water. You don’t have to go crazy, the filtered water that is dispensed into plastic jugs at your local supermarket will work just fine.
Sachet – There is no hard and fast rule to sachets. A sachet basically refers to aromatic herbs and spices that are tied up in a cheesecloth pouch and simmered with soups, sauces or stocks to add extra flavor. A basic sachet for a stock will usually include:
 Bay Leaf
 Sprigs of Fresh Thyme
 Whole Black Peppercorns
 Whole Cloves
 Parsley Stems
 Note: The amount of each ingredient you add to your stock is based on personal preference and how much stock you will be making.
Basic Recipe for Protein Based Stocks
 5#s bones
 1# Mirepoix
 8 ounces tomato paste (If making veal stock)
 Sachet: 5-10 Peppercorns, 5 sprigs time, 5 parsley stems, ½ bay leaf, 2 whole cloves
 Water to cover

How To Cook Veal Stock
by JACOB BURTON on MAY 23, 2008
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted.

Note: If you’ve already read the chicken stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through more easily.
The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed. If you will be using your veal stock as a rich braising liquid, such asbraised beef short ribs, I would recommend roasting your bones first.
To make a roasted veal stock, place veal bones, preferably the knuckle portion, in a roasting pan. Roast in a 450° oven for about 1.5-3 hours or until they are a rich golden brown. Remove the roasted bones, and place the mirepoix in the roasting pan. Give the mirepoix a good stir to coat with the fat rendered from the bones. Mix in tomato paste at the basic ratio of 8 ounces per pound of mirepoix. Place back in the oven until golden brown, (about 45-50 minutes).
If you wish to make a white veal stock, skip the roasting phase and rinse the bones in cold water. From there, place your bones in a stock pot, cover with cold water, bring to a simmer and pour out the water, keeping the veal bones in the stock pot. From there, follow the instructions below.
Veal Stock Recipe
Note: If you are unfamiliar with the definition of a stock or it’s main components, please review the “How to Cook Stock”
 5# Veal Bones
 1# Mirepoix
 8 ounces onions
 4 ounces carrots
 4 ounces celery
 Sachet: 5-10 Peppercorns, 5 sprigs time, 5 parsley stems, ½ bay leaf, 2 whole cloves
 8 ounces tomato paste, roasted
 Cover bones and mirepoix with at least 3” of water
Veal Stock Procedure
 Place bones in an appropriate sized, heavy bottom stockpot.
 Add mirepoix. The ratio given above is just a guideline, your personal preference should make the final decision.
 Fill the stockpot with enough cold water to cover the bones by at least 2-3”. Cold water is used because some of the proteins contained in the bones will not dissolve in hot water. This may cause your stock to be less flavorful and cloudy.
 Add your sachet.
 Heat the stock on medium heat and bring to a simmer. Allowing the stock to heat slowly will help to dissolve certain proteins and will make your stock more flavorful and clear.
 Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow the stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
 Simmer for 8-12 hours, skimming with a ladle as necessary. A little trick is to pull the stockpot half way off the heat. The fat and scum will collect to one side, making it easier to skim.
 After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix and sachet leaving you with only the pure veal stock.
 If you don’t plan to use the stock immediately, pour back into the stockpot and place in an ice bath to cool rapidly. Store in fridge for up to 5 days.
 If you are not planning on using the veal stock in the next five days, reduce strained stock by 3/4s, pour into ice cube trays and freeze. Once the cubes are frozen, remove from ice trays, place in a plastic zip bag, and store in freezer for up to 3 months.
 Your concentrated veal stock ice cubes can be used to fortify a sauce, add flavor to soups, or make a pan sauce a la minute.

How To Cook Chicken Stock
by JACOB BURTON on MAY 23, 2008
There are basically two kinds of chicken stock; brown and white. The only differentiating factor is whether or not the bones are roasted.
Note: If you’ve already read the veal stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through more easily.
The decision to roast the bones is dependent on the final application of the chicken stock. If you are making a traditional chicken noodle soup or chicken Veloute, a white chicken stock is needed. If you will be using your chicken stock as a rich braising liquid, either for a traditional Coq Au Vinor maybe just as a reduction sauce, I would recommend roasting your bones first.
To make a roasted chicken stock, place the chicken carcasses and bones in a roasting pan and roast in 450° oven for about 1-1.5 hours or until they are a rich golden brown. Remove the roasted bones, and place mirepoix in the roasting pan, give it a good stir to coat with the fat rendered from the bones, and place back in the oven until golden brown, (about 45-50 minutes).
An optional addition: mix a little tomato paste in with the mirepoix for added body and flavor at the ratio of 4 ounces per pound of mirepoix.
If you wish to make a white chicken stock, simply skip the roasting phase and follow the basic recipe below.
Chicken Stock Recipe
Note: If you are unfamiliar with the definition of a stock or its main components, please review the “How to Cook Stock”
 5# Chicken Bones
 1# Mirepoix
 8 ounces onions
 4 ounces carrots
 4 ounces celery
 Sachet: 5-10 Peppercorns, 5 sprigs thyme, 5 parsley stems, ½ bay leaf, 2 whole cloves
 Cover with at least 3” of water

Chicken Stock Procedure
 Place bones in an appropriate sized, heavy bottom stockpot.
 Add mirepoix. The ratio given above is just a guideline, your personal preference should make the final decision.
 Fill the stockpot with enough cold water to cover the bones by 2-3”. Cold water is used because some of the proteins contained in the bones will not dissolve in hot water. This may cause your stock be less flavorful and cloudy.
 Add your sachet.
 Heat stock on medium heat and bring to a simmer. Allowing the stock to heat slowly will help to dissolve certain proteins and will make your stock more flavorful and clear.
 Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
 Simmer for 4-6 hours, skimming with a ladle as necessary.
 After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix and sachet leaving you with only the pure chicken stock.
 If you do not plan to use the chicken stock immediately, pour back into the stockpot and place in an ice bath to cool rapidly. Store in fridge for up to 5 days.
 If you are not planning on using the chicken stock in the next five days, reduce strained chicken stock by 3/4s, pour into ice cube trays and freeze. Once the cubes are frozen, remove from ice trays, place in a plastic zip bag, and store in freezer for up to 3 months.
 Your concentrated chicken stock ice cubes can be used to fortify a sauce, add flavor to soups, or make a pan sauce a la minute.

How to Cook Vegetable Stock
by JACOB BURTON on MAY 23, 2008
Vegetable stock is being used more and more in restaurants and at home to meet the dietary needs of health conscious individuals, vegetarians and vegans. Vegetable stock is basically vegetables simmered in water, sometimes with the addition of wine. If this sounds simple and straightforward, it’s because it is. However, there are some guidelines to take into consideration before making your vegetable stock.
Vegetable Stock Guidelines
 If you want to have a vegetable stock with a predominant flavor, a popular example being mushroom stock, add mostly mushrooms to your stock with smaller amounts complimentary vegetables (such as celery, carrots and onions), to help round out the flavors.
 Adding a sachet containing fresh herbs and spices will help add depth of flavor to your vegetable stock.
 Avoid using starchy vegetables such as potatoes or squash because they will make your stock cloudy. If a clear vegetable stock is not important for the application which you will be using it for, then starchy vegetables can be used at your discretion.
 Try avoiding strong flavored vegetables such as brussel sprouts, broccoli, and beets. They will overpower the flavor of your stock and can give it off odors. Also, vegetables that readily release their colors such as the aforementioned beets can dye your stock an unappetizing color.
 Avoid leafy green vegetables. When cooked for an extended period of time, their flavor and color structure break down making your vegetable stock a mucky army green and fairly unappetizing.
 Some chefs prefer to sweat their vegetables in butter or oil first to help release some of their flavors. This step can be omitted if so desired. Obviously if this stock were to be used to make a vegan dish, butter should not be used, (along with any other animal product).
 Cut you vegetables into a fine julienne or a medium dice. This will give your vegetables more surface area and allow their flavors to be more readily extracted.
 Simmer for 30-45 minutes. This will allow the stock to cook long enough to extract the flavors without them starting to break down.
Great Vegetables for Vegetable Stock
 Carrots
 Celery
 Onions (any color will do, or use a mix for more rounded flavors)
 Shallots
 Leeks: Use mostly the white part. Split lengthwise
 Mushrooms
 Parsnips
Note on Garlic: Garlic can add great flavor to your vegetable stock especially if you’re a raving garlic fan. In it’s raw state however, in can also add an unpleasant bitter bite to your stock. Roasting your garlic before adding it to your vegetable stock is one way to counteract this effect. Another is to first blanch your garlic.
Herbs Used For Vegetable Stocks
Note: When using herbs in vegetable stocks, they should always be fresh. Also consider that the amount and type of herbs you add will either add a background flavor, or if to much is used, can overpower the stock completely.
 Basil
 Thyme (classical favorite)
 Tarragon
 Parsley (classical favorite)
 Cilantro (Careful, could very easily overpower your stock)
 Rosemary (Can also overpower your stock if to much is used)
 Chervil
 Chives
Spices Used For Vegetable Stocks
 Whole Peppercorns (black or white)
 Cloves
 Nutmeg
 Cayenne (Use in very small amounts to help round out flavors)
 Ginger (Preferable fresh ginger root)
 Star Anise
 For Experimentation: No one says that your vegetable stock has to be boring, bland or classical. Some non-traditional spices that you can experiment with (at your own risk) are fresh vanilla bean, cinnamon sticks, curry powder, and red pepper flakes. Be creative and have some fun.

How To Cook Fish Stock – Fumet de Poisson
by JACOB BURTON on MAY 23, 2008
Fish stock, (or fumet), is a great way to start any number of fish based soups or sauces. Its subtle yet complex flavor will add great depth to risotto, fish Veloute or a simple broth sensually bathing a home made seafood sausage. Let’s get started!
When making fish stock, use bones and fish scraps from white fish with a low fat content. Classic examples of white fish used for fish stock are whiting and sole. Stay away from salmon, tuna and mackerel. Their flesh and bones contain too much fat to make a nice clear fish stock.
Fish Stock Recipe
Note: If you are unfamiliar with the definition of a stock or it’s main components, please review the “How to Cook Stock” post before proceeding.
 5 pounds fish bones
 8 ounces mirepoix
 4 ounces onions
 2 ounces carrots
 2 ounces celery
 8 ounces white wine
 Sachet: 5 white peppercorns, 1 clove, ¼ bay leaf, 3 sprigs thyme, 3 stems of parsley.
 Basic Fish Stock ratio (in order): 10 x 1 x 1 + herbs and spices to taste.
 Note: Due to the subtle flavor of fish stock, some chefs prefer to use sliced leeks instead of celery in their mirepoix. Celery sometimes tends to be a little bitter and can overpower the flavors of your stock.
Note: If you decide to use leeks instead of celery, use the lower white portion and a little bit of the light green. Discard the top dark green portion. Make sure you slice the leeks lengthwise and rinse thoroughly.
Fish Stock Procedure
 Place butter at the bottom of a heavy bottom stockpot or sauce pot, at the ratio of 1 ounce of butter for every 8 ounces of mirepoix, (1 x 8 ratio).
 Sweat mirepoix over medium low heat until the vegetables soften and the onions start to become translucent. Do not brown.
 Pour in your white wine, and mix well with mirepoix, bringing the wine to a low simmer.
 Place fish bones and scraps in stockpot on top of mirepoix; this will prevent the bones from scorching and giving you stock on off flavor.
 Cover with cold water.
 Add Sachet and bring stock to a simmer.
 Simmer uncovered over low heat for 45 minutes.
 Strain through a fine mesh strainer, discarding bones, mirepoix and sachet, leaving you with your freshly made fish stock.


The Basics of Blanching
by JACOB BURTON on JUNE 12, 2008
What is Blanching?
Blanching can mean a few different things depending on who’s using the word and what application you’re talking about. In the most basic use of the term, blanching refers to very briefly par cooking an item for later use, usually using boiling water or hot fat as a cooking medium.
Why Would You Need to Blanch Something?
 To preserve the quality of the food and make it easier to store usually by freezing. Blanching the food helps to preserve it by destroying the bacteria that causes food to spoil and destroying enzymes that discolor food, such has how a raw potato will start to turn brown after you peel it.
 It helps to save time in the kitchen, especially restaurant kitchens. Restaurant customers don’t care how long it takes something to cook, all they know is that they’re hungry NOW! Large batches of foods such as vegetables will be par cooked and then later finished to order.
 Blanching helps remove undesirable flavors. Some vegetables and meats with strong flavors, (such as veal tripe and brussel sprouts), are sometimes blanched to make their flavor a little more mild.
 Some times you have to blanch something in order to prep it for further use. For example, you need to blanch tomatoes to loosen their skins before you can make tomato concasse and you need to blanch veal sweet breads to loosen the membrane before peeling.
Basic Blanching Technique
To blanch vegetables properly is a must have technique in any cooks arsenal. Here is the basic method that you should use.
Blanching Green Vegetables
 Bring salted water to a rolling boil in a large pot.
 Place green vegetable in boiling water until tender. Whether or not you prefer you blanched vegetables cooked all the way through, or al dente (meaning firm to the bite), is a personal preference. First, learn how to successfully blanch your vegetables all the way through, and then if you prefer them al dente, just back off on the blanching time a little bit.
 Once the vegetable becomes tender and the green color is solidified, shock in ice water. This causes the vegetable to cool rapidly, keeping it from overcooking which could turn in mushy and effect your beautiful green color.


Blanching Root Vegetables
The technique for blanching root vegetables with complex starches such as carrots and potatoes is a little different from blanching green vegetables such as spinach, broccoli and green beans. Because root vegetables are more dense, placing them directly into boiling water can cause them to cook unevenly.
To properly blanch root vegetables, start them in a pot with cold salted water and bring to a simmer. Cook them until desired tenderness is reached and then stop the cooking by shocking them in an ice bath.

Deep Water Blanching
In his book “The French Laundry Cookbook,” Chef Thomas Keller talks about the important of “deep water blanching.” The term deep water blanching refers to blanching your vegetables in a large enough pot so that when you add your vegetable, that water maintains a rolling boil or comes back to a boil very quickly. This is based on the basic fact that the longer you cook your vegetables, the more chance you have of your color fading before they reach the proper texture.
The Importance of Adding Salt
Salt is a very important component to blanching vegetables but there is a lot of folklore surrounding the actual reason why salt is added.
A lot of people have the common misconception that adding salt to your blanching water will raise the temperature of the water, allowing you to cook your vegetables faster. Although this is technically true, it isn’t exactly accurate. Let me explain.
Two of my favorite books that I have come across in my studies are “What Einstein Told His Cook” and “What Einstein Told His Cook 2” by Robert L. Wolke. According to Wolke, adding one tablespoon of salt (or 20 grams to be exact), to 5 quarts of water, will cause the water’s boiling point to rise by only seven hundredths of one degree Fahrenheit.
However, there is an extremely valid reason for adding salt to your blanching water. Again, citing Wolke, in his book “What Einstein Told His Cook 2,” he talks about the molecular make up of chlorophyll molecules, the chemical that keeps vegetables green. Not to get too technical or geeky on you, but this is an important concept to understand.
A chlorophyll molecule consists of carbon, hydrogen, oxygen and nitrogen atoms with a magnesium atom in the middle. Basically what happens, is when you go to blanch your vegetables, if they are slightly acidic, which most commonly are, an acid’s hydrogen atom will replace the magnesium atom, turning your vegetable to a drab, green-gray color.
Now where the debate gets interesting is that some chefs will try and cancel out the acidity by adding baking soda (which is sodium bicarbonate) to the blanching water, making it more alkaline. The problem with this however is that the sodium bicarbonate breaks down the complex carbohydrates contained in the vegetable, making the vegetable mushy, not to mention giving off a soapy taste.
Now that we got that geek speak out of the way, here’s the punch line. Adding salt to your blanching water basically accomplishes the same thing by making it harder for the hydrogen atoms to break through the cell membrane and replace the magnesium atom. So long story short, adding salt to your blanching water improves flavor and helps keep greens from going gray.
How to Cook Braised Chicken Thighs – My Current Death Row Meal
by JACOB BURTON on JUNE 12, 2008
Braised chicken thighs has to be by far one of my favorite things to cook and eat. Working as a sous chef in a fine dining restaurant, serving things like duck pate, foie gras and truffles up the yin yang, all I want to eat on my days off is something simple and comforting. For me, braised chicken thighs always does the trick.
In one of my posts I asked the readers to play a game with me, a little game called the death row meal. It is a game that chefs and cooks have been playing for centuries, a good ice breaker to find out what someone in the industry or who really loves food is all about.
Well, for me, this is it. If I were to die tomorrow, this is what I would eat tonight. Chicken thighs are the most used muscle of the animal, making it full or all sorts of great flavor. You see, the more exercise an animal’s muscle gets, the more connective tissue and collagen it is able to build up. This makes the cut of meat tough if cooked incorrectly (read seared rare), but if cooked low and slow in a braising liquid, all that collagen and tissue breaks down into gastronomic heaven!
How to Braise Chicken Thighs




Start by searing the chicken over medium-high heat, skin side down in a heavy bottom sautée pan, and then flip it over when the skin becomes a beautiful golden brown as shown in the picture to the left. The crispy skin is 80% of my motivation to eat chicken in the first place and is the secret to any great chicken dish
Once the chicken skin is nice and crispy, remove it from the pan and set aside.
Place chopped mushrooms in the bottom of the pan with a nice large pat of butter. The moisture from the mushrooms and the butter will help to “deglaze” the pan, loosening all the nummy little chicken bits stuck to the bottom. Cook the mushrooms and butter, seasoning with a little sea salt, until they start to soften and brown.


Once the moisture from the butter and mushrooms has almost evaporated, finish the deglazing process by adding some good balsamic vinegar, enough to coat the bottom of the pan. Red wine also works great, but that just means less for you to drink later.
Reduce balsamic by half.
Once the balsamic vinegar has reduced by half, add in a bunch of blanched garlic. Now, looking at the picture in the middle section above, you might think that this is garlic overload, but its not. If you blanch the garlic first, it will soften and become extremely mild, making your dish permeate garlic without it’s harsh, pungent taste.
Stir the mushrooms, garlic and balsamic together until all the ingredients get a chance to know each other.
After the aforementioned ingredients have gotten good and acquainted, add in enough chicken stock to cover the thighs by 3/4s, leaving only the skin exposed.
Like I said before, there is nothing better than good crispy chicken skin, and soaking them in braising liquid for an hour ruins all the hard work that it took to get them to that beautiful state in the first place. Notice how in the picture above right, the chicken thighs are carefully nestled in the pan so that the whole thigh is covered except for the skin. This is secret to perfectly braised thighs!


Once you have all the chicken thighs submerged in the braising liquid, bring it to a simmer on your stove top and then place into a 400 degree oven for about 45 minutes to an hour depending on the size of the thighs.
When the thighs have braised for about an hour, pull them out of the oven and remove the chicken thighs from the pan, setting them aside on a clean plate for latter.
Place the sautee pan back on your stove top and turn your burner to medium-high heat and allow the braising liquid to reduce by about 3/4s or until it becomes thick enough to coat the back of a spoon.


When your sauce has reduced down to the proper consistency, add in a couple handfuls of fresh spinach and stir until it wilts, as shown in the picture above. If your chicken has cooled off too much, add it back into the pan briefly to bring it back up to temperature.
Finish the dish by placing two chicken thighs per person on a plate over freshly steamed rice. Spoon the spinach, mushroom and garlic jus over the chicken, and thank God you had some balsamic in your cupboard so that you didn’t have to use any of that nice red wine that you’re about to enjoy!






How to Cook Bone Marrow “a la” St. John
by JACOB BURTON on JUNE 12, 2008
This is one of my all time favorite dishes, and it was inspired by a great book by Chef Fergus Henderson, “The Whole Beast: Nose to Tail Eating.”
The book is all about using the less desirable and unusual parts of the animal to make amazingly simple and delicious dishes. Henderson’s philosophy clearly shines through as less is more, and nothing exemplifies this philosophy more than his classic dish of roasted bone marrow with caper and parsley salad.
Inspired by this dish, I ran it as a special at The Big Water Grille, (picture on left), calling it “Roasted Bone Marrow a la St. John,” paying tribute to the restaurant were chef Henderson serves this extraordinary dish.
To Cook:
 Preheat your oven to 400 degrees.
 Place the marrow bones upright in either a heavy sautée pan or a roasting pan. If you ask nicely, you should be able to order the marrow bones through your local butcher or supermarket. Tell them that you want veal marrow bones cut into 3″ lengths.
 Roast the marrow bones in 400 degree oven for about 20 minutes, or until the outside of the bones are a rich golden brown, and the the marrow inside is loose and sizzling.
 Remove marrow bones from oven and place on serving platter of your choice.
 Present the dish with chopped parsley, tossed with capers and your favorite vinaigrette. Serve lots of crusty bread and a good sea salt on the side.
 I like prefer to grill my bread (as shown in the picture above) and drizzle it with a little good truffle or olive oil.
To eat this beautiful masterpiece, simply get a long narrow spoon or knife, using it to pull the marrow out from inside the bones. Spread the marrow on toasted bread, sprinkle on a little sea salt and your parsley-caper salad, and enjoy!




Basic Starches – Risotto, Polenta and Mashed Potatoes
by JACOB BURTON on JULY 8, 2008
In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish.
In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree.
In This Episode
 The Components of a Standard Entree
 How To Cook Risotto
 How To Cook Polenta
 How To Make Perfect Mashed Potatoes
Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire.
Bizarre Foods Tasting Menu a Huge Hit!
June 3rd, 2008 • 1,171 Comments
By Jacob Burton, Sous Chef
In the previous post, Chef Jay and I talked in an audio podcast about the bizarre foods tasting menu and what we thought people’s reactions might be. After all, myself and Chef would take braised boar tripe over a Fillet Mignon any day, but American culture has yet to embrace less straight forward foods that the rest of the world has passionately consumed for centuries…or so we thought.
Thanks in large part to TV shows such as Anthony Bourdain’s “No Reservations”and Andrew Zimmern’s “Bizarre Foods,” (the inspiration for this tasting menu), these adventurous hosts have brought the eating of offal and other so called “bizarre foods” into the mainstream, making people aware of how delicious they can really be.
The tasting menu that we served in the Big Water Wine Cellar reinforced this notion. Selling out both Friday and Saturday night seatings in a matter of days, people were genuinely excited about taking part in this unconventional gastronomic journey. What was even more impressive was the guest’s response to the food. They absolutely loved it! Some even went as far as saying it was the best dining experience they’ve ever had. The cultural tides of American taste buds are changing, and changing for the better.
So with that said, here is our very own “Bizarre Foods” tasting menu! Keep in mind that any one course could have a whole post written about it, (and maybe some will), but for now, let’s check out the pictures and their corresponding descriptions.
Fresh Bodega Bay Sea Urchin (Uni) with Wasabi, Onion Oil and Rice Vinegar with Asian Pear and Ginger Caviar
Chilled Monkfish Liver in Spoons with Zuri, Soy, Cilantro, Chili Oil and Orange Sake Foam
Crispy Fried Frog Legs on Green Garlic Pesto with Slow Poached Garlic and Chopped Parsley Salad
SURPRISE! This was a surprise course that was not actually on the original menu. Lovingly referred to as the “Testy Taco,” this dish was made up of Braised Veal Testicles, with Diced Onions, Tomatoes and Micro Cilantro, served on a Corn Tortilla Rubbed with Chef Jay’s very own “Sissy Salsa,” (trust me, if you can eat this salsa you ain’t no sissy!)
Braised Lamb Tongue served on Wild Mache, Red Onions and Mustard Vinaigrette, Garnished with Crispy Tomato Skins
Sauteed Veal Sweetbreads with Fingerling Potatoes and an Orange Zest, Peppercorn Demi-glace
Crispy Fried Pig’s Ear with Red Wine Vinegar, Fleur De Sel and Arugula Puree
Stewed Wild Boar “Tripe” with Tomato, Basil and White Grits. Garnished with a “Dill Trapped Potato Chip”
Fried Jungle Python “a la Fish and Chips,” Chili-Lemon Aioli with Truffle-Dill Potato Chips
Roasted Leg of Kangaroo with Fried Asparagus “Hairs,” Sauteed Wild Mushrooms and Thyme-Wine Demiglace. A quick note about the Kangaroo: “very nice, I like!”
Chef Jay likes to describe it as tasting like beef back when beef was still good, (nowadays it’s ruined by all sorts of chemicals, hormones and other unnatural influences). It turns out that not only is kangaroo really good, but it’s also really good for you!
Durian Fruit with Sumac, Fleur de Sel, Figs and Water Crackers.
This stuff is definitely an acquired taste, but the trick is, you need to eat it as if it were a ripe French cheese and not treat it like a fruit. It’s fragrance is reminiscent of a fermented animal that was marinated with pineapple and onions to hide the smell. In my opinion, there’s a reason why your nose is above your mouth.
But the crazy thing is, almost everyone at the Bizarre Foods Dinner absolutely loved it. Some people even asked for seconds. It just goes to show, you can get almost anybody to like anything if it’s prepared properly.
If you were one of the lucky few to take part in this extraordinary tasting menu, or if you just stumbled across this post randomly, we would love to hear your thoughts. Simply click on the comment button below and tell us and everyone else what you really think of this menu.
How To Cook Risotto
by JACOB BURTON on JULY 8, 2008
Risotto is made with Italian grown Arborio rice. Arborio has rice kernels that are shorter and fatter than other short-grained rice. The kernels contain a high amount of starch which is what gives risotto its creamy texture.
A common misconception is that cream is added to risotto to give it its creamy texture. Classic risotto in fact does not contain any cream. Although adding cream is not the worst of culinary sins, it should be added for richness and flavor, not texture. More on this later.
Risotto Technique
To make the perfect risotto:
 Start by sweating shallots in a pan with butter and a little salt, until the shallots are soft and tender. For every 1lb of Arborio, you will need to use 2-4oz of butter and sweat about 5 shallots.
 Add the Arborio rice to the pan, stirring with a wooden spoon until the rice kernels are evenly coated with the butter. Do not brown.
 Side Note: You don’t have to use butter for your fat. Any fat will do such as pork, duck, or olive oil. Butter is just the classical choice. Take into consideration the flavor profile the fat you choose will impart on the finished risotto. As far as most chefs are concerned, butter is KING!
 Once the rice is sautéed and coated evenly, add hot stock or water that is simmering in a separate pot, one ladle at a time.
 Note: For every cup of Arborio rice, you will need at least 3 cups of hot stock or other liquid
 Very gently simmer rice while constantly stirring.
 Once the rice absorbs the first ladle of liquid, add more, one ladle at a time, stirring constantly. Repeat until the Arborio is soft but still al dente, and the starches have released from the kernel making Risotto nice and creamy.
 Finish by stirring in butter and freshly grated Parmesan.
If at all possible, use the correct corresponding stock of the protein you will be serving the risotto with. For example, if you will be serving it with fish, use a fish stock; if you will be serving your risotto with beef, use veal stock, etc. If the risotto is served as the entrée itself, use what ever liquid you feel is appropriate for you desired finished dish.
To Cream or Not To Cream
The debate among chefs of whether or not to finish their risotto with cream is a passionate one. Traditionally speaking, risotto is not finished with cream; instead, the creaminess is lovingly coaxed out of the starchy kernels of the Arborio rice. Here are some things you need to consider when making the decision “To Cream or Not To Cream.”
 If you add cream for a creamy texture, I apologize but you are sorely misguided. The creamy texture of your risotto should come from the Arborio rice itself. Remember, you are making risotto, not rice with alfredo sauce.
 If you add cream for extra body and fat content (fat is always welcomed by the human palate), then you are adding it for the right reason.
 Take into consideration that when you add fat to anything, it coats the palate, muting other flavors. The more subtle flavors of your risotto will be less detectable, so consider adding more salt or any other predominant seasoning or flavor you want your risotto to manifest.
 If you are serving your risotto with a more delicate protein, such as fish or poached poultry, I would leave the cream out. It may make your risotto to heavy, and as good as your risotto is by itself, your starch should never overpower your protein, it should always add to it.
 When adding cream to their risotto, some chefs will whip it into a stiff whip cream and then fold it in. This will not only give the risotto a rich flavor, but also a light and creamy texture.
Restaurant Risotto
Great risotto is a labor of love that can’t be rushed or faked. I’ve seen many different recipes for “quick and easy” risotto, some that even use a microwave, (gasp!). Such culinary sins shall not be condoned on this site. However, did you think that the amazing black truffle risotto with wild forged mushrooms you had at Restaurant Fancy Pants the other night was made to order? Not likely.
With a cooking time of at least 25 minutes or more, restaurant chefs would never be able to make risotto to order. What follows is a basic restaurant technique for “pre-shifting” risotto. This will allow you to cook it ahead of time, and finish it to order.
 Begin by starting your risotto with the basic technique stated at the top of this article.
 Cook the Arborio rice until it starts to soften but stop just before it becomes a true al dente.
 Pour risotto out onto a buttered baking sheet and spread into a thin and even layer.
 Cool in your refrigerator.
 When you’re ready to finish your risotto, say, after your dinner guests have arrived and consumed a couple glasses of good wine, bring your cooking liquid of choice (stock, water, etc.) to a simmer in an appropriate sized sauté pan.
 Add the par-cooked risotto into the simmering liquid, and use the back of a slotted spoon to break up the individual rice kernels by pressing them down into the pan.
 Gently simmer and stir until the risotto is reconstituted and becomes al dente.
 Finish with butter, fold in whip cream if you dare, season to taste, and add any other flavorings you wish, such as parmesan, truffle oil, etc.
 Watch your friends marvel at how quickly you were able to make the most amazing risotto they’ve ever tasted.
How To Cook Polenta
by JACOB BURTON on JULY 8, 2008
What is Polenta?
Polenta is coarsely ground yellow corn meal and is a staple of Northern Italy. It is served as an every day starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein as part of an entrée. Polenta is extremely versatile and absolutely delicious, making it a must know addition to any cooks technical repertoire.
Polenta Ratio
The basic ratio for polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta, from plain water, to chicken or veal stock tofish fumet. The decision on what liquid to use should be based on what the final application of your polenta will be.

Should I Use Water or Stock When Making Polenta?
As stated above, the liquid that you decide to use to make your polenta is based solely on what your desired flavor profile of the finished dish will be. One thing to take into consideration though is the effect your stock will have on the color of your polenta. Some darker stocks may turn your polenta a drab color, and make it look a little unappetizing (even though it probably tastes great). Remember, water is the classical choice.
Although a lot of polenta is made with just water, there is a little known secret that some restaurant chefs employ to enhance the flavor. That secret is, chicken base. No, not bouillon cubes, but an actual chicken “paste” that is added to the water to give it a chicken flavor. These bases are heavily salted to preserve the flavor, so when used carefully, it can add great salt content and flavor to your polenta, not to mention color.
If you use regular chicken stock, (and there is nothing wrong with that), once the stock is worked into the polenta, it would take away some of it’s vibrant yellow color because true chicken stock is not exactly golden yellow. Chicken base is. Although the use of chicken base is not widely used and is definitely not traditional, it is something to be aware of and to possibly experiment with.
Polenta Procedure
The procedure for making polenta is fairly straightforward. Just bring the appropriate amount of liquid to a simmer, and slowly stream in your polenta at the ratio discussed above.
Continue to cook over low heat for about 20-30 minutes. Most cookbooks along with your Italian Grandmother will tell you that you have to stir your polenta almost constantly throughout the cooking process. Although this is good advice, it’s not always absolutely necessary.
In our on demand world, most people don’t want to stand still over a pot of simmering water, mindlessly stirring it. A decent compromise is to stir it for the first 5 minutes to ensure no major clumping, then cover it with aluminum foil. Make sure your heat is on the “low” setting, set a timer for 25 minutes, and go open a nice bottle of wine.
Once the 25 minutes is up, go uncover your polenta. By now, the polenta has probably settled on the bottom of the pot with a layer of your cooking liquid on top. DON’T PANIC. Gently stir the liquid back into the polenta using a wooden, finish with as much butter as you dare and maybe a little touch of cream. Taste and check for final seasoning. Serve and enjoy
Polenta Serving Suggestions
Polenta makes a great dish on it’s own or you can serve it as a side dish. If you are going to serve the polenta as a stand alone dish here are some great serving tips.
 Finish your polenta with the cheese of your choice. Freshly grated Parmesan, mascarpone and goat cheese are some favorites.
 Stir in some fresh herbs. Chopped thyme, basil and tarragon are a good place to start.
 A flavorful tomato sauce poured over your polenta is a nice and impressive finish.

If you will be serving your polenta with meat:
 A nice reduction sauce goes great with polenta and is a good way to tie in the flavors of your entrée.
 Polenta serves as a great canvas on which you can paint a wide array of flavors. Taking your polenta to the next level as a side dish is as easy as stirring in some caramelized onions, sautéed wild mushrooms, truffle oil, or even freshly shaved truffle itself.


How To Cook Perfect Mashed Potatoes
by JACOB BURTON on JULY 8, 2008
Mashed potatoes are something that we all know and love. They make a great side dish to accompany your favorite meat entrée, and are so versatile that you can serve them with almost anything. Although most people understand the underlying principles of how to make mashed potatoes, there are some techniques and secrets that restaurant chefs employ to ensure that their mashed potatoes are better than the ones you make on turkey day.
Mashed Potato Procedure
 Peel whole russet potatoes and cut into manageable chunks. I’ll usually cut my potatoes into quarters lengthwise, and then cross cut them into pieces roughly measuring about 2.5 inches.
 Place your potato chunks in an appropriate sized pot, add a couple large pinches of salt and cover with cold water. Starting your potatoes in cold water will allow the complex starches to cook more evenly.
 Place the pot on your stovetop, turn to high heat, and bring to a boil.
 Once the water begins to boil, reduce to a simmer and cook until fork tender.
 When the potatoes are fork tender, strain them off and make sure that all the water is allowed to strain out.
 From this point, most home cooks would simply mash with a hand masher, add butter, salt, pepper, and possibly a touch of cream. There is absolutely nothing wrong with this method, but if you want your mashed potatoes to truly be the best that you dinner guests have ever put into their mouths, then keep reading.
Secrets to Making Great Mashed Potatoes
So what are the secrets that restaurant chefs use to make great mashed potatoes? Here they are, in no particular order.
 Use a food mill. Passing your mashed potatoes through a food mill will give them a wonderful silky smooth texture. Do this first, before you add your butter and cream. If you like your mashed potatoes chunky, fine, then don’t mill them. However, silky mashed potatoes are much harder to come by in the home, and honestly, they just taste better.
 Add enough butter to give your cardiologist a heart attack. The number one reason why mashed potatoes made by a restaurant chef will always taste better than yours is because they mix in an enormous amount of butter. A good place to start is about 1-2 ounces of butter per large russet potato used.
 Use European style butter. Most fine dinning chefs use European style butter because it has a higher fat content. One brand that is commercially available to the home cook is Land O Lakes. It should say something like “European Butter” on the box. If you haven’t figured it out yet, fat is KING.
 Whip the milled potatoes with the whisk attachment on your kitchen aid. This will give them a light and airy texture. It is also the perfect point in the process to stream in a little cream.
 The creaminess from your mashed potatoes should come from the melted butter, not the cream. Add your butter first until the mashed potatoes reach their desired consistency, and then add a touch of cream for added body and texture.
 Some chefs believe that melting the cream and butter together before adding them to their mashed potatoes allows the fat to coat the starch granules of the potatoes more evenly, giving it a better texture. More importantly, adding hot cream and butter to your mashed potatoes will allow you to add more fat content with it separating out from your potatoes.
 Season your potatoes well with plenty of kosher salt. The number one mistake that most home cooks always make is they under season their food. If you made your mashed potatoes properly, they should contain an enormous amount of fat, which will coat the palate. To counteract this, a little extra salt is needed to really bring out the flavor.


Sautéing, Searing and Pan Roasting

How To Sautee
by JACOB BURTON on JULY 24, 2008
Sauteeing is a technique in which you cook food very quickly in a small amount of fat, in a skillet or saute pan, over very high heat. The word sautee in French means “to jump.” This refers to the sauteeing motion of flipping the contents in your pan from front to back, causing them to “jump” out of the pan.
When “sauteeing” a larger item such as veal scallopine, you are simply cooking the piece of veal very quickly on both sides and finishing it on the stove top.
Some Things to Keep In Mind When Sauteeing
 Always use a heavy bottom sautee pan with low, flared edges. The heavy bottom will allow your pan to heat more evenly, and the flared edges will aid you in the sauteeing motion.
 When choosing which kind of fat you will be sauteeing with, take into consideration the flavor and smoke point of each fat. When sauteeing, I prefer canola oil for it’s neutral flavor and high smoke point. Clarified butter also works well.
 Always sautee over high heat.
How To Make The Sauteeing Motion
 Place your elbow against your ribcage and touch your thumb to your shoulder; we will call this the 90 degree position.
 Drop your hand directly in front of you at a 45 degree angle (half of 90) so that your forearm and bicep are forming an “L”.
 Lift the sautee pan off of the burner and in one fluid motion with your wrist, dip the pan down to a 40 degree angle while pushing it forward. As the contents of the pan start sliding up the front rim, pull the pan back and up at a 50 degree angle.
 You should be doing the above step in one, seamless and continuous motion. If you don’t get it on your first try, don’t be discouraged. It’s one of those things that you’ll need to practice to master.

How to Sear
by JACOB BURTON on JULY 24, 2008
Searing refers to quickly browning food with extremely high heat, usually done in a skillet or broiler. A common misconception about searing meat is that it “locks” in the juices. However, searing meat by no means forms an impermeable layer. Instead, the caramelized surface that searing creates generates lots of grate flavor.
In my opinion, the best way to sear something is with a well seasoned cast iron skillet.
To sear:
 Heat your cast iron skillet over high heat and add in a little fat. Use oil or fat that has a high smoke point such as canola oil.
 Carefully wipe out any excess fat with a dry paper towel.
 When your pan is smoking hot, carefully place the item that you want to sear in your skillet and sear until it is a nice golden brown.
Searing can be a self contained cooking method (such as seared rare tuna), or it can be followed up with a secondary cooking process (such as searing beef short ribs before braising them).
The Art of Roti (Roasting)
by JACOB BURTON on JULY 24, 2008
The technique of Roti is a great way to cook fish and poultry. The basic technique is to sear only one side of the protein and then finish the cooking process by placing the pan in a hot oven.
Here is an example: All fish have a layer of subcutaneous fat directly underneath their skin. So to cook fish using the roti technique, sear the fish flesh side down and skin side (aka fat side) up. This will allow that layer of fat to melt down and baste the fish when finishing in the oven.
Once you start to see a nice golden brown rim around the edge of the fish, it’s time to finish your salmon in the oven. Timing on this is crucial to have that perfect crust, and absolutely no peeking at the crust is allowed. The whole reason why roti works so well is because only one side of the protein is in constant contact with the pan, giving your protein a beautiful crust.
Cook your salmon (or other fish) to your desired finished temperature, and remove from the oven. Let the salmon rest in a warm place for at least 5 minutes, and enjoy.

How to Season a Cast Iron Pan
by JACOB BURTON on JULY 24, 2008
A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.
To Season Your Cast Iron Pan
 Preheat your oven to 350 degrees F.
 If the pan is new, srub with soapy water and dry thoroughly.
 Place a table spoon of vegetable shortening or vegetable oil in the center of the pan.
 Place the pan in the oven and allow the shortening to melt.
 Once the shortening melts, rub it all around the inside of the pan with a paper towel.
 Place pan back in oven, upside down, and back for about an hour.
 Turn off the oven and let the pan cool down inside.
 Wipe off any excess fat with a clean paper towel and store.
To clean you cast iron pan, after you are done using it, add some kosher salt and a little oil and scrub. Do not use soap or water. Wipe clean with a paper towel.
How To Roast
by JACOB BURTON on AUGUST 21, 2008
To roast something is to surround it with hot, dry air. It is a great technique to cook any number of items including fish, poultry, meat and even vegetables.
Roasting and baking are basically the same thing, except roasting is usually used when referring to meat, poultry and vegetables, while baking is usually used to refer to fish, breads and pastries. This is nothing more then culinary semantics, and both techniques are really one in the same.
Proper Technique For Roasting
 Never cover your product when roasting. Covering will create steam, and instead of roasting your meat or vegetables, you will instead be steaming.
 When roasting meat or other forms of protein, try to always use a roasting rack. This will keep the product from simmering in its own juices, which will cause the underside to poach and not roast.
 If using a conventional oven to roast, anticipate hot spots and uneven cooking. The product which you are roasting will cook faster on the back side then the side closer to the front of the oven since most of your heat is lost through the door. To avoid uneven cooking, be prepared to rotate your product, especially when roasting for extended periods of time.

Court Bouillon
by JACOB BURTON on AUGUST 21, 2008
Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.
Court Bouillon Recipe
 2 quarts of water
 4 ounces of white wine, vinegar or lemon juice
 4 ounces onions, sliced
 2 ounces celery, sliced
 2 ounces carrots, sliced
 1/2 ounce of kosher salt
 4-5 whole peppercorns, crushed
 1 bay leaf
 A couple sprigs of fresh thyme
 5-6 parsley stems
Combine all ingredients in a stock pot or sauce pan, bring to a boil, and allow to simmer for 30 minutes. Strain through a chinois and cool.
Braised Beef Short Rib
by JACOB BURTON on AUGUST 21, 2008
I was first introduced to the beauty of a well braised short rib during my apprenticeship at La Folie. It was the first time that I had ever tasted something so wonderfully tender and rich. It was love at first taste. Short Ribs are relatively easy to braise, as long as your start with some goodveal stock and a little red wine.
Always use bone in short ribs when available because the bones give off great flavor and help to keep the short ribs nice and tender.
Braised Short Rib Technique
 Start by searing the short ribs in a cast iron skillet or heavy bottom pan. Make sure you sear the flesh on all sides.
 Place seared short ribs in an appropriate sized braising pan and

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