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FCS Episode 19| Sourdough Q&A

In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section [...]

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In this episode of The Free Culinary School Podcast, you will learn how to make sourdough bread from start to finish, including mixing, forming, proofing and baking. Discussion Segment Learn the underlying science and secrets to forming great crust and crumb. Technique Segment Learn the step by step process for mixing, forming, proofing and baking sourdough bread. Also, the [...]

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After a couple weeks of testing different techniques and methods for recreating a steam injected baguette crust in a home oven, I think I finally came across a great method that’s easy and reliable. This video will take you through the baguette making process from start to finish, with a couple of tips and tricks [...]

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In this episode of The Free Culinary School Podcast, you will learn how to make your sourdough bread from start to finish, including mixing, forming, proofing and baking.

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Here is a two part video that will take you through the process of mixing, shaping and baking sourdough bread using a Poolish starter. For More Information: The Recipe Shown In This Video FCS Episode 20| How To Make Sourdough Bread The FCS Sourdough Resource Guide (Http://FreeCulinarySchool.com/sourdough) Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment [...]

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In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section [...]

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In this episode, we kick off our baking and pastry series with a podcast on Sourdough Starters and Pre-Ferments. If you've ever wanted to make your own artisan bread, then this episode will lay the foundation to help you achieve that goal.

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In this Episode of The Free Culinary School Podcast, we finish our Basic Garde Manger Course with a lesson on Canapes. Canapes are those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Books Referenced Hors d’Oeuvres At Home With The Culinary Institute Of America Listen to this episode by clicking the “Play [...]

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Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Feed enhanced [...]

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How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William [...]

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Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions. Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is [...]

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Here’s a quick video that I did to illustrate the concept of a composed salad. It’s meant as an add on to FCS Episode 16| Composed Salads. PS: Don’t adjust you computer screens…the video seems to drop off at the end, but trust me, its the full video. I started to stutter and stammer like an [...]

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In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used. Videos Mentioned In This Podcast Composed Salad Video - Butter Lettuce Plating Video Part One Plating Video Part Two Books Referenced The [...]

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In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such [...]

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How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William [...]

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Here is part 2 of the Plating Sauces and Garnishes Video. If you missed part one, you can find it here. As I promised viewer SpinBlue, at the bottom of this video is a list of the garnishes used. List of Garnishes Used: Truffled Tomato Confit Red Beat Emulsion Sriracha Sauce Shiso Pesto Gold Beat Vierge Pickled Ginger Cream Basil-Pine Nut Pesto Hawaiian Black [...]

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In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such [...]

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In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if [...]SHARETHIS.addEntry({ title: "FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five", url: "http://freeculinaryschool.com/fcs-episode-12-sauce-espa ...

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In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for [...]SHARETHIS.addEntry({ title: "FCS Episode 13| Listener Questions Answered!", url: "http://freeculinaryschool.com/fcs-episode-13-listener-questions-answered/" });

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In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the [...]SHARETHIS.addEntry({ title: "FCS Episode 14| Salad Greens and Vinaigrettes", url: "http://freeculinaryschool.com/fcs-episode-14-salad-greens-and-vina ...

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