In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks. In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution. Supporting Links  AmazingFoodMadeEasy.com Jason's Exploring Sous Vide FaceBook Group Check out the Episode 35 Show Notes for links to sous vide videos and time temperature charts.  Other Supporting Links  Leave chef Jacob a voicemail, comment or questions by using our contact form, or by calling 775-204-8389. Buy  chef Jacob's F-STEP Curriculum and master the five pillars of cooking, Flavor, Sauce, Technique, Execution & Preparation. Join the Stella Culinary Forum. Join the Stella Culinary Facebook Group.   

SCS 036 | Sous Vide Cooking at Home with Jason Logsdon

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

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In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION  00:00:00 - My Standard Charming Introduction. A Must Watch!  SEGMENT ONE - WHAT KNIVES DO YOU NEED?  00:02:07 - What knives should you buy? 00:04:10 - Carbon Steel vs. Stainless Steel Knives 00:07:00 - Knives Chef Jacob uses on the daily. 00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!) 00:09:30 - What bread knives you actually need. 00:11:35 - How to pick out a bread knife 00:12:30 - The Importance of a knife sharpener. 00:19:34 - Double Bevel Knives 00:23:37 - Best Chef Knives for Small & Large Hands 00:25:41 - What size knife is recommended 00:27:52 - Why knife companies offer free sharpening. 00:29:53 - End Segment  SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS  00:30:00 - What grills / smokers do you really need?  Smoking vs Grilling. Tough vs Tender   00:34:35 - Chefs Recommended First Grill / BBQ  Why Weber Kettles are Awesome!   00:36:15 - Issues with Weber Kettles & Komodo Cookers 00:39:45 - Off set smokers / Stick burners 00:42:26 - Pellet Poopers 00:44:00 - The Case for Pellet Smokers 00:45:54 - Gas Grills 00:50:39 - The Best Way to Cook a Ribeye Steak! Demoralize your culinary nemesis! 00:54:21 - More charming rambling and stuff.  RELATED RESOURCES  SCS 001 | Culinary Knife Skills Culinary Knifes Skills Video Index Tormek T4 Knife Sharpener Wicked Edge Knife Sharpener Chef Jacob's Favorite Utility Knife  How to Choose a Cooking Technique  Greg Rempe Interview  Malcom Reed Interview  Meathead Interview  Max Good Interview  Video Replay Available on YouTube Here: https://youtu.be/72HIS4vhpxU If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp. Get notified when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school #SCS075 #BBQGrills #ChefKnives

SCS 075 | Choosing Knives, Grills, BBQs & Smokers!

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode   Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30) Facebook Group - https://facebook.com/groups/StellaCulinary Modernist Cuisine Book Series - https://amzn.to/3vKIX96 Khymos.org Hydrocolloid E-Book -  https://khymos.org/2014/02/15/texture-updated-and-available-for-download/  STOP FOLLOWING RECIPES & START CREATING ... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS  Techniques / Lessons - https://YouTube.com/JacobBurton Live Podcast Replay - https://YouTube.com/StellaCulinaryLive  SOCIAL Instagram & Twitter: @ChefJacob

SCS 074 | Hydrocolloids - A Practical Approach

In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then, I walk you through yet un-edited footage of me searing scallops in the restaurant, which leads to a deep dive in the mistakes people make when cooking scallops, as well as some basic plate composition tips. CONTENT REFERENCED IN THIS EPISODE  Culinary Knife Skills: https://stellaculinary.com/cks Cooking Techniques (pan roasting): https://stellaculinary.com/ct Emulsion Science: https://stellaculinary.com/fs  HOMEWORK ASSIGNMENT For your homework assignment, make either a greek salad, or a salsa / chutney / garnish inspired by the greek salad methodology laid out in the podcast. Focus on the basic knife skill techniques of:  The Pinch Grip Guide Hand Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible.  When dressing and building your flavor structures, remember; fat first, acid second, vinegar third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak. _____________________________________________________ The Stella Culinary School Podcast is available through your favorite podcast app, such as Apple, Google, Spotify, & Stitcher. If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp Get notified when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school

SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops

In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration. Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every Friday morning, 7 am PST / 10 am EST. You can watch the live video broadcast as it happens by joining our Friendly Facebook Group, https://facebook.com/groups/StellaCulinary. Do you want to STOP FOLLOWING RECIPES & START CREATING? Then check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp

SCS 072 | Acing A Chef Tryout & Banquet Style Execution

In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here: https://stellaculinary.com/bootcamp Want to join the live discussion? Head on over to our Friendly Facebook Group, found at https://facebook.com/groups/stellaculinary. Podcast is broadcast and recorded live, every Friday, at 7 am PST / 10 am EST.

SCS 036 | Sous Vide Cooking at Home with Jason Logsdon

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