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 which 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 any professional cook looking for a prep position would be expected to know ...
... and then some!
May
24
2011
16
KP 001| How to Make Clarified Butter
By jacob burton
Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. This clarification process raises the smoke point and makes it great for cooking.
The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212°F/100°C at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.
May
26
2011
4
KP 002| How To Blanch Garlic
By jacob burton
Blanched garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor. In Thomas Keller's The French Laundry Cookbook, his technique calls for the use of milk instead of water. I've found that for most purposes, water can achieve fairly comparable results and it's more cost effective.
May
28
2011
2
KP 003| How To Blanch Leafy Greens
By jacob burton
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.
May
31
2011
3
KP 004| How To Prep, Peel, and Blanch Fava Beans
By jacob burton
Blanching and peeling fava beans is a spring "right of passage" for many cooks. Labor intensive and somewhat time consuming, when prepped properly you're rewarded with meaty little green morsels that are well worth the work.
Jun
12
2011
8
By jacob burton
This video will teach you how to properly prepare baby carrots.
Jul
28
2011
By jacob burton
This video will teach you how to peel and blanch asparagus. After blanching, the asparagus is now ready to be finished with a high heat cooking method including grilling, sauting, roasting, etc.This video will teach you how to peel and blanch asparagus. After blanching, the asparagus is now ready to be finished with a high heat cooking method including grilling, sauting, roasting, etc.
Aug
10
2011
4
KP 007| How To Prep Broccoli
By jacob burton
Learn how to prepare broccoli stem and florets.
Aug
26
2011
2
KP 008| How To Prep And Blanch Salsify
By jacob burton
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.
Aug
29
2011
2
KP 009| How To Wash And Store Lettuce Greens
By jacob burton
This video will teach you the best method for properly washing and storing salad greens.
Sep
01
2011
By jacob burton
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.
Sep
20
2011
11
KP 011| How To Make A Stuffed Chicken Breast Roulade
By jacob burton
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
Sep
27
2011
KP 012| How To Roast Garlic Plus Underlying Science
By jacob burton
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.
Dec
11
2011
KP 013| How To French Frog Legs
By jacob burton
Frenching frog legs is a right of passage in many French kitchens. This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.
Dec
17
2011
6
KP 014| Kitchen Terminology Part 1| Hotel Pans and Service Pans
By jacob burton
In this video we go over basic pan terminology used in a professional kitchen including the definitions of a hotel pan, third pan, ninth pan, sixth pan, and more. These are important terms to learn if you plan on working in a professional kitchen.
Jan
12
2012
1
KP 015| How To De-Seed A Pomegranate
By jacob burton
This video will teach you how to quickly seed a pomegranate.
Jan
15
2012
2
KP 016| How To Roast Beets
By jacob burton
Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.
Feb
11
2012
1
KP 017| How to Make Tomato Concasse
By jacob burton
This video will demonstrate how to prep tomato concasse, 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.
Mar
10
2012
2
KP 018| How To Prep And Blanch French Green Beans
By jacob burton
Here's a quick video demonstrating how to clean and blanch green beans. After the green beans are prepared, their ready to be finished using a high-heat, secondary cooking technique such as sauteing, frying and roasting.
6
KP 019| How to Properly Clean A Kitchen Work Surface
By jacob burton
Here's 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.
Mar
14
2012
3
KP 020| Oil Poached and Pressed Fingerling Potatoes
By jacob burton
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.
Mar
25
2012
23
KP 021| How to Make Fresh Pasta
By jacob burton
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.
Apr
05
2012
2
KP 022| How to Blanch and Peel Pearl Onions
By jacob burton
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.
Apr
07
2012
KP 023| How to Prep English Peas
By jacob burton
It's spring time which means English Peas are now available. 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.
Apr
09
2012
10
KP 024| How to Make Basil (Herb) Oil
By jacob burton
Flavor infused oils are a great way to add colorful contrasts and interesting tastes to a dish, especially as a last minute garnish. When making your own oils infused with the essence of a fresh green herb, you'll be walking a fine line between extracting the most flavor and color, and completely breaking down the chlorophyll molecules which will give an off taste and appearance.
Apr
19
2012
2
KP 025| How to Roast and Peel Bell Peppers
By jacob burton
A quick video that will demonstrate how to roast and peel a bell pepper.
Jun
21
2012
3
KP 026| How to Qucikly Caramelize Onions
By jacob burton
In a previous rebuttal video to a Slate.com article, we went over how to caramelize onions in 10 minutes. This shortened version of the video was uploaded so you don't have to sit through my 14 minute rant every time you'd like to review this technique.
Jun
27
2012
1
KP 027| How to Pickle Watermelon Rind
By jacob burton
In a previous video, I demonstrated how to peel and slice watermelon for use on a fruit platter or salad. In this video we’ll take the left-over rind and turn into a versatile condiment by using a fairly straight forward pickling process.
Jul
01
2012
18
KP 028| How to "Dehydrate" Fats Using Tapioca Maltodextrin
By jacob burton
Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.
Jul
11
2012
4
KP 029| How to Stuff and Cook a Frenched Chicken Leg
By jacob burton
In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.
Aug
15
2012
4
KP 030| Reconstructed Chicken Breast Using Activa RM (Transglutaminase, Meat Glue)
By jacob burton
In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.
Aug
18
2012
3
KP 031| Reconstructed Chicken Thigh Using Activa GS Slurry
By jacob burton
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.
My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.
Jan
19
2016
4
KP 032| How to Make Candied Nuts
By jacob burton
This video demonstrates one of many methods for candying nuts. Once candied, these nuts can be used as a garnish for desserts, salads, or any dish that would benefit from a salty-sweet crunch
The basic method used in this video is extremely simple; powdered sugar is thinned with liquid until it forms a light glaze, and then seasonedwith salt,spices, and acid. Nuts are then tossed in this glaze and baked until a candy like shell is achieved.
Mar
02
2016
1
KP 033| How to Properly Dress a Salad
By jacob burton
In this video I demonstrate how to simply dress a salad using oil and vinegar. As simple as this process is, I'm always surprised how many people don't fully grasp (and frequently use) this approach.
The truth is, once you master this technique, you can quickly create any number of delicious salads, especially if you stock your pantry with a few good oils and vinegars.
Mar
06
2016
By jacob burton
Animal fats are all the craze, and rightfully so. They're a great way to add flavor to a dish, whether you're using them in high heat cooking applications such as searing and sauteing, or cutting them into your pastry doughs when making tarts or pie crusts for a pot pie.
A good place to harvest animal fat is from stock. During the stock making process, fat is skimmed off the top, and even more is removed the following day after the stock has a had a chance to cool in the fridge.
May
24
2018
KP 035 | How to Form a Hamburger Patty
By jacob burton
In this video, we'll go over how to properly form a hamburger patty from freshly ground beef. It's important to use proper technique when making your own hamburger patty so it doesn't become chewy and dry during the cooking process. Using the tips and tricks shown in this video will yield a juicy hamburger that will give you great results no matter what hamburger recipe you're using.
Meat Weights and Diameters
Dec
09
2019
By jacob burton
I've seen a lot of cooking videos lately, including some starring really talented chefs, zesting lemons and other citrus in a less than effective manner. In this short video, I demonstrate what I believe to be the best way to zest a lemon and other citrus fruits.
Nov
10
2019
P is for Preparation | Culinary Boot Camp Day 4
By jacob burton
On day four of our Culinary Boot Camp, we flip the script a bit and talk kitchen preparation techniques. Included in the converstation is vegetable preparation & glazing, and the science behind brining.
Supplemental Content
Please refer to the following videos and podcasts to round out the information given in this lecture.