EA1G11: True Brew IV: Take Stock. Basic Bread Recipe. Mix the sweetener with the warm water until dissolved.
Add the yeast, and stir again, until dissolved. Combine the salt with most of the flour - leave out about 6 ounces or so. In the bowl of a large capacity heavy duty stand mixer (or in a bowl or even on the table for you purists), mix the water into 1 pound of the salted flour until well combined. Mix well to start incorporating air. This step will assist in the final rise you will get. At this point, turn out the dough if you're doing it by hand. Fermentation Stage Shape your dough into a smooth ball and let it rest, covered, in a warm place in a greased bowl until it has doubled in bulk. How long it will take depends on the temperature of the room, the temperature of the dough, the barometric pressure outside - lots of factors.
I've also done this step in a cold oven with the oven light on. Benching Stage Now, roll the dough out of the bowl onto a surface very lightly dusted with flour and press out all the gasses. Shaping Stage. À la carte. À la carte technique videos. Learn How to Pan Roast at Home. Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it would be pan roasting.
This is, hands down, one of the best and most efficient cooking methods around. Pan roasting takes advantage of conductive heat from the stove plus radiant and convective heat in the oven to cook thicker cuts perfectly and in short order. You won’t find this pan roasting technique in many cookbooks but is a technique taught in every culinary arts school and used by professional chefs every day. Some chefs use this technique as part of their mise en place. Here’s what you will need: Preheat your oven to 350 degrees, F. Preheat the pan over medium-high to high heat. How you proceed from here is up to you.
How to Braise - A Great Cooking Technique for Home Cooks. Cooking definitions for the home cook. Culinary Terms Every Novice Should Know….but might not Here are some cooking terms that you will find in every cookbook but may not be familiar with.
Arborio rice – a short-grain, stubby type of rice originally from Italy and named after a town in the Po Valley. With a higher startch content than most of rices, properly cooked Arborio rice is creamy but firm and chewy. all purpose flour – a blend of high and low protein flours. Brown Sauce and Demi Glace Recipes. How to Make Beef Stock to Make Brown Sauce to Make Demi Glace by Chef Mark R.
Vogel Demi Glace Starts with Beef and/or Veal Stock In the blog post, Brown Stock History, we discussed the technicalities and history of Brown sauce, a.k.a., Espagnole sauce. Espagnole, the French term for “Spanish” underscores one theory of the origins of Brown sauce, obviously some form of Spanish connection or provenance. This is reinforced by its putative relationship with Katherine of Aragon, the Spanish first wife of Henry VIII. Saute Pan - Choosing and Buying the Right Saute Pan. Making Incredible Pan Sauces at Home.
“If you want to elevate your cooking skills to a new level and up your culinary game, learn how to make a simple pan sauce.”
With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a plain boneless chicken breast into a delicious feast, or a modest pork chop into a scrumptious banquet. Ok, maybe I’m stretching a bit but check this out. The Pros Do It Restaurants chefs use this technique all the time.
Meat Doneness Chart. Do You Know When Your Meat Is Medium-Rare?
It is essential you know the internal temperatures of the foods you are cooking. Trying to cook based on times given in a recipe is a mistake that I make all the time. There are so many variables that go into cooking times that it is impossible to know when a piece of meat is ready to come off the saute pan, grill or out of the oven. The biggest mistake most home cooks make is not to account for resting time. Heck, most of us don’t even realize they need to let meat or poultry rest for a period of time so the juices redistribute into the meat. Meat Temperatures & Doneness Chart. Cooking Techniques for Beginner and Intermediate Cooks. 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making.
I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […] Continue Reading » Simple Reduction Sauce.