Tag: advanced
27 recipes
Beef Bourguignon
Beet-Cured Salmon with Whipped Cream Cheese
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Brioche
Chapter 11: Garde Manger — The Cold Kitchen
Charcuterie boards, terrines, pâtés, cured meats, and cold appetizers — the art of the cold kitchen station.
Chicken Biryani
Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chinese Roast Duck (Simplified)
Crispy-skinned roast duck with a five-spice and hoisin glaze.
Coq au Vin
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Duck Confit
Duck legs slow-cooked in their own fat until silky and tender — the French preservation classic.
Homemade Ferments: Kimchi, Sauerkraut, and Quick Hot Sauce
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Hyderabadi Chicken Biryani
India''s most celebrated dish — layered saffron rice and spiced chicken sealed and steamed.
Kimchi Consommé
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Lamb Shanks Braised in Red Wine
Lasagna Bolognese
The real deal — ragù bolognese, béchamel, fresh pasta sheets, layered and baked.
Osso Buco
Braised veal shanks in a white wine and vegetable sauce, finished with gremolata.
Paella Valenciana
The original paella from Valencia — chicken, rabbit, and green beans with saffron rice.
Pappardelle with Short Rib Ragù
Rigatoni alla Genovese
Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Salmon en Croûte
Seafood Paella
Saffron rice with seafood, cooked in a wide pan to develop the prized socarrat (crispy bottom).
Seared Scallops with Pea Purée and Pancetta
Smoked Baby Back Ribs (3-2-1 Method)
Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.
Sourdough Starter (7-Day Guide)
Capture wild yeast and build a living starter from scratch.
Sous Vide Short Ribs with Root Vegetable Purée
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Tonkotsu Ramen (Simplified)
Creamy, milky-white pork bone broth — the king of ramen.