By Chef Jacob Burton - StellaCulinary.com
4.8
157157 ratings
The podcast currently has 75 episodes available.
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
SEGMENT ONE - WHAT KNIVES DO YOU NEED?
SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS
RELATED RESOURCES
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
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Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school
#SCS075 #BBQGrills #ChefKnives
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
STOP FOLLOWING RECIPES & START CREATING
... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp
YOUTUBE CHANNELS
SOCIAL
Instagram & Twitter: @ChefJacob
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
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:
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
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
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.
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment.
Topics discuss include:
Want to participate in the Stella Culinary Podcast live, while it's being recorded? Join our friendly Facebook Group, where we broadcast live every Friday, at 7 am PST / 10 am EST. https://facebook.com/groups/stellaculinary
You can also catch the live video replay on our YouTube Channel here: https://www.youtube.com/channel/UCjoO_tbqbcp5L8hZWopOUlA
Looking for shorter, cooking technique and instructional videos? You can find that on my main YouTube Channel here: https://youtube.com/jacobburton
If you enjoy the podcast, then you'll love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene.
Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify. Want to stop following recipes and start creating your own?
Check out my culinary boot camp and F-STEP Curriculum here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
Stella Culinary Facebook Group: https://facebook.com/groups/stellaculinary
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin.
Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ...
I mean, if I gave you all the info in the podcast description, then I may as well write a blog post, but then I'd be a blogger, and ya'll know how I feel about food writers, so yeah ... I'm just gonna stop here and let you listen to the podcast. I promise you'll like it. Money back guarantee! 😉
Speaking of money back guarantee, have you checked out my Culinary Boot Camp Course yet? If not, you should! Unlike the podcast it actually costs money, but if you like the content I give away for free, then you'll love my Culinary Boot Camp & F-STEP Curriculum. But, if you don't like it, it actually does have a money back guarantee. Just like I'd never charge you for a dish you don't like, I wouldn't keep your money for a course you didn't enjoy either. You can check it out here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
Looking for some technique videos? Check out my YouTube Videos at YouTube.com/jacobburton.
Follow me on Instagram and Twitter, @ChefJacob on both, or you can chat with me in our discord group (https://discord.gg/bZyrzHqFZa), or in our Friendly Facebook here (https://facebook.com/groups/stellaculinary).
I think that's it for now! Thanks for being a part of the Stella Culinary Universe!
Jacob
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly!
In this episode, we talk:
If you're interested in learning more about my Culinary Boot Camp and F-SEP Curriculum, you can do so here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
If you would like to watch the video version of this podcast, you can do so here: https://youtu.be/Rg8THG5aGbY
Join our friendly Facebook Group here: https://facebook.com/groups/stellaculinary
Don't forget to subscribe to the podcast on Apple, Google, Spotify, or through your favorite podcast app. Just search for "Stella Culinary."
Love letters? Send them to Jacob at Stella culinary dot com.
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table.
Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it using flavor structure, technique, and execution to make it my own!
Then we talk about the culinary rules you should and shouldn't break, and I have an epic meltdown over the majesty that is the Zojirushi Rice Cooker!
If you loved this episode, especially the breakdown of the Beef Stroganoff, then you'll love my Culinary Boot Camp and F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
(The above program also includes the F-STEP Worksheet that I touch on briefly in this episode).
If you'd like to tune in for the live podcast as it happens, you can do so in our friendly Facebook group found here: https://facebook.com/groups/stellaculinary
And don't forget to subscribe to the podcast, so you never miss a new episode, when it's released!
The podcast currently has 75 episodes available.
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