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Cooking Basics: What Everyone Should Know PDF

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Cooking Basics What Everyone Should Know Chef Sean Kahlenberg The Culinary Institute of America Published by The Great Courses Corporate Headquarters 4840 Westfields Boulevard | Suite 500 | Chantilly, Virginia | 20151‑2299 Phone 1.800.832.2412 | Fax 703.378.3819 | www.thegreatcourses.com Copyright © The Teaching Company, 2019 Printed in the United States of America This book is in copyright. All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of The Teaching Company. Sean Kahlenberg, CHE, AOS Chef‑Instructor The Culinary Institute of America at Hyde Park Sean Kahlenberg is a Chef‑Instructor at The Culinary Institute of America (CIA) at Hyde Park, New York, where he also earned his AOS in Culinary Arts. Additionally, he is a Certified Hospitality Educator. Chef Kahlenberg began his cooking career in his hometown of Wollongong, Australia. Starting at a small bistro, the Downtown Eatery, and later working at the City Pacific Hotel, he learned the trade of hospitality and management of hotel and restaurant properties. After meeting guests and staff from all over the world, Chef Kahlenberg was inspired to travel abroad, which brought him to The CIA at Hyde Park. While in school and after graduating, Chef Kahlenberg worked at the famed Café des Artistes in New York City. He later moved to Las Vegas and worked i at Commander’s Palace as the executive sous chef. While in Las Vegas, Chef Kahlenberg also worked at the Michelin-starred restaurants of Bradley Ogden and Daniel Boulud. He then served as the executive chef for Louis Osteen and oversaw his two Las Vegas locations. Transitioning from southern cuisine to contemporary American cuisine, Chef Kahlenberg then became the chef de cuisine of Society Café at Wynn Resorts. After several years at Society Café, Chef Kahlenberg took the position of senior restaurant consultant and corporate chef for Blau + Associates. For the next several years, he worked on projects for numerous clients, including the Edgewater Casino, River Cree Resort and Casino, Turning Stone Resort Casino, IHOP, Riviera Resort, and Rainbow Room. At the same time, he oversaw the operations of Simon Restaurant & Lounge, Honey Salt, R Steak & Seafood, and Buddy V’s Ristorante. After his time traveling as a consulting chef, Chef Kahlenberg returned to his alma mater in Hyde Park, where he has taught numerous classes, including Intraventure Operations. He also oversees the innovation kitchen on campus and serves as the executive chef of the school’s Italian restaurant, Ristorante Caterina de’ Medici. When Chef Kahlenberg is not in the kitchen, he can be found running on a trail or hanging on the side of a mountain with his wife and two children. ■ ii About This Book This book lists the ingredients needed for each of the course’s recipes and provides general tips on cooking the dishes. For detailed instructions, refer to the video lessons. The portion yields and ingredient lists in this book may vary from those used in the videos because of the videos’ demonstrational nature. The book’s ingredients lists are meant for general reference only. The course’s dishes come from Chef Kahlenberg’s personal recipes, but as an expert chef, he often changes recipes depending on what is fresh or what he is in the mood for on a particular day. Viewers should feel free to modify recipes in the same manner, especially to take into account portion needs, supply availability, or allergies. ■ iii Table of Contents Introduction Professor Biography ��������������������������������������������������������������������������i About This Book �������������������������������������������������������������������������������iii Lesson Guides LESSON 1 Risotto and What to Do with the Leftovers ���������������������������������������1 LESSON 2 Choosing the Best Method to Cook Vegetables �������������������������������5 LESSON 3 An Elegant Corn Soup with Lobster �������������������������������������������������8 LESSON 4 Sautéed Scallops with Roasted Cauliflower �����������������������������������12 LESSON 5 How to Poach an Octopus ��������������������������������������������������������������16 LESSON 6 How to Break Down and Roast a Chicken �������������������������������������19 LESSON 7 Braising Short Ribs and Making Polenta ����������������������������������������24 LESSON 8 Pork Milanese and the Art of Breading �������������������������������������������28 LESSON 9 Grilled Salmon: Breaking Down a Round Fish �������������������������������31 LESSON 10 One-Dish Cookery: Coq au Vin ������������������������������������������������������35 LESSON 11 Monkfish: From Bycatch to Haute Cuisine �������������������������������������38 LESSON 12 How to Make Rack of Lamb Persillade �������������������������������������������42 iv Table of Contents LESSON 13 Making Your Own Pasta: Potato Gnocchi ���������������������������������������47 LESSON 14 Making Your Own Pasta: Butternut Agnolotti ����������������������������������51 LESSON 15 Cooking the Perfect Thanksgiving Turkey ��������������������������������������54 LESSON 16 Seafood Delight: How to Make Cioppino ���������������������������������������60 LESSON 17 Finding Your Roots: Maple-Roasted Celeriac ��������������������������������65 LESSON 18 How to Make Great Paella �������������������������������������������������������������69 LESSON 19 Smoking Pork with Mexican Street Corn ����������������������������������������73 LESSON 20 Dover Sole: Breaking Down a Flat Fish ������������������������������������������79 LESSON 21 You Too Can Make Ratatouille �������������������������������������������������������83 LESSON 22 Making Roast Beef and Potato Gratin ��������������������������������������������87 LESSON 23 Patience, Pickles, and Crispy Fried Chicken ����������������������������������91 LESSON 24 My Big Steak: Executing a Three-Course Meal ������������������������������95 SUPPLEMENTAL MATERIAL Recipe List ������������������������������������������������������������������������������������102 v vi Risotto and What to Do with the Leftovers Lesson 1 This lesson covers rice cookery. Rice is one of the most versatile grains in the world, and this lesson teaches you how to make a risotto dish with it. For risotto, a three-to-one liquid-to-rice ratio is ideal. This lesson uses chicken stock to cook the rice all the way through. The lesson also touches on how to use leftover risotto to make arancini. Specifically, this lesson’s type of risotto is called risi e bisi, a traditional risotto has a particular nature: When placed on a plate, it relaxes. Risi e bisi is a bit thinner, so it forms a flat, even surface before it’s cooked. Risotto and Risi e bisi Ingredients Yield: 16 portions risi e bisi pea puree • 1200 g rice (vialone nano) • 240 g peas, fresh (use frozen if unavailable) • 240 g butter • 180 g spring onions, • 400 g Parmesan cheese white, washed and julienned • 800 g peas, fresh • 180 g butter (use frozen if unavailable) • 320 g pancetta (small dice, #30 on slicer) arancini • chicken stock, as needed • leftover risotto • vegetable oil, as needed • flour, as needed • eggs, as needed • panko breadcrumbs, as needed • fresh mozzarella, cubed, as needed For risotto, a three-to-one liquid-to-rice ratio is ideal, and this lesson uses chicken stock to cook the rice all the way through. 1 Cooking Method: Pea Puree To begin the pea puree, start with the green onions. Remove the root at the bottom and then chop the onions into small pieces. You will use the white part as a flavoring ingredient for the risotto. The light green part will be used for the puree. The dark green part can be used as a garnish. Next, melt butter in a pan, but not too quickly. Do not turn the butter brown, and jiggle the pan to avoid burning milk solids in the butter. Add the green onions, giving them a toss to coat them. Cook for 30 seconds, jiggling the pan occasionally. Add the peas and toss to coat in butter. Wait for the center of the pan to reach 265 degrees, at which point boiling will occur in the center. At that point, turn off the heat and pour the mixture into a blender. Puree the mixture, and then pour it into a bowl and set it aside to chill. Cooking Method: Risi e bisi To start the risi e bisi, bring the stock to a boil. Keep warm. Add the pancetta to a pan with oil. Don’t use metal tools in the pan; instead, use a rubber, nylon, or wooden spatula. Heat the pancetta until it starts to sizzle, and then turn the heat down and render the fat out of the pancetta. Don’t overcook the the pancetta. Once the pancetta is rendered, tilt the pan forward to let the fat roll down. Use a spoon to take the pancetta out of pan and place it on a plate. Add the white part of the green onions to the oil in the same pan. Cook them until they are translucent. This should take about 30 seconds. Next, add the rice, using one espresso spoonful per person. Coat the rice with the fat from the pancetta. Heat it to a very high temperature to parch the rice. Once the rice is very hot, add the stock to it at a ratio of three cups of stock per one cup of rice. Bring this to a boil. The rice will absorb the water and swell up. Take the heat down to simmer at 185 to 205 degrees. Add a bit of salt and pepper, and then simmer for 22 minutes. After 10 minutes, check to see if it needs more stock. Add if the rice is becoming uncovered. When it is three to four minutes away from being fully cooked, carefully add the pancetta, peas, salt, and pepper. Add the pea puree as well as Parmesan cheese. Give this mixture a gentle stir, which releases starches from the rice. Make sure nothing sticks to the bottom. The risotto should have a creamy nature. Plate it, knocking the bottom of plate to spread out the risotto. Garnish with Parmesan cheese and green onions. 2

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