Kitchen Prep
Summary: Kitchen Prep is the life blood of any restaurant or meal. Also known as "mise en place," meaning everything in place, kitchen prep is what allows you to cook and serve a complex meal, "a la minute." The job title of "Prep Cook" is an entry level position in most kitchens, a proving ground where you learn basic techniques that will serve as the foundation for the rest of your career. While it's impossible to give you real life experience through a video series, with practice and mastery, this series will teach you the techniques that any professional cook looking for a prep position would be expected to know (and then some!).
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- Artist: StellaCulinary.com
- Copyright: StellaCulinary.com
Podcasts:
In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.
Demonstrate how to bind two boneless, skinless chicken breasts together using Activa RM, which is made using an enzyme called Transglutaminase. For further information on this technique and Transglutaminase, please refer to this episode's show notes: http://www.stellaculinary.com/kp30
In a previous knife skills video, I demonstrated how to partially debone and French and Chicken Leg and Thigh, making it a good candidate for stuffing. In this video, I demonstrate how to stuff and cook the Frenched Leg and Thigh.
This video will demonstrate how to turns fats into a powder like substance that will re-hydrate back into its original form as soon as it hit any form of moisture, such as the saliva on your palette.
In a previous video, we went over how to peel and slice a watermelon. In this video, we go over how to take that resulting rind and turn it into a versatile condiment by applying a simple pickling liquid.
This video will demonstrate how to quickly caramelize onions. This is a great technique when caramelized onions are called for as a supporting ingredient for burgers, sauces or these savory caramelized onion scones. For the full length caramelized onion rebuttal video, please visit this episode's show notes: http://stellaculinary.com/kp26
A quick video that will demonstrate how to roast and peel a bell pepper.
This video will teach you how to make an herb oil using any type of green herb including basil (used in this video), minto, oregano, tarragon, parsley and cilantro.
This quick video will show you how to prep and blanch English Peas which is a necessary step before adding them to salads, sautes or applying a secondary cooking technique.
Here's a quick video that will teach you how to peel and blanch pearl onions. Once prepped, pearl onions make a great accompaniment to many saute dishes.
In this video I will be demonstrating how to make fresh pasta from scratch. Once this technique is mastered, there is literally no end to the infinite variations you create upon this simple theme.
This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.
A quick video that will teach you how to properly clean a kitchen work surface. No, it's not the sexiest food video I've ever released, but if you ever wanted to work in a professional kitchen, this is the technique they would want you to use. Not to mention, this will make your kitchen clean-up at home much more efficient.
Here's a quick video demonstrating how to clean and blanch green beans.
A technique that can be utilized anytime you want to serve just the tomato flesh without the skin (which can be tough and catch in your teeth) and the seeds (which contain a high amount of water content.
