T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
Вставка
- Опубліковано 16 чер 2024
- Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum.
Thanks for watching!
00:00:00 Introduction to Cooking Techniques
Cooking technique matrix - How to choose a proper cooking technique
The Four Quadrants of cooking technique
Techniques discussed: braising, stewing, sous vide, roasting, smoking / BBQ, confit (oil poaching, boiling, simmering, steaming, poaching, baking, grilling, sautéing, stir frying, broiling)
The importance of understanding collagen in meat.
What is collagen?
00:10:45 - Introduction to Braising and the AP Stock
The ongoing all-purpose stocks for home cooks & chefs.
Making stock with left-over bones from dinner.
Q&A on making all-purpose stocks at home.
Why chicken is the perfect animal to practice.
00:24:55 - Traditional Braising & Stewing (Cooking Technique)
Braising, Pot Roasting & Stewing
Why it’s important to start your braise with cold stock.
Enzymatic reaction in meat and tenderness
00:44:00 - Q&A on Braising Technique
00:52:14 - Basic Approach to Making a Stew
The importance of keeping your vegetables and meat separate when making a stew.
00:54:49 - Atmospheric Pressure & Pressure Cookers
The science behind pressure cookers and why they work.
Why you shouldn’t vacuum pack hot meat when cooking sous vide.
Why pressure cookers can make flavorful stocks.
01:05:07 - Understanding the Steaming Process
Steam is a gas.
Dissolving collagen to get extra crispy skin.
Steam fried chicken.
01:14:27 - Slow Roasting
01:29:08 - Introduction to Sous Vide Cooking - Навчання та стиль
Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l/wmClU. Full video course includes bonus recipes and written curriculum.
Thanks for watching!
I can't believe this is free... This is insane informative. I learned more from this one video then watching 24 hours of Gordon Ramsey content.
Yeah - I had been watching cooking video after video, trying to understand all the terminology and methods, thinking that cooks like Ramsey are who I should be following to learn from. Nope. Chef Jacob Burton is an inspiration.
That's the thing I've noticed about 99% of cooking content around--it's always just recipes. With any skill, the basic fundamentals are what give you the ability to create things at a competent level with consistency, because you understand the reason why things are being done. I've watched a couple "Masterclasses" on cooking and none of them cover fundamentals like this--people just want a quick shortcut that makes them feel like they're learning secrets.
than = comparison
then = afterwards
Not a single thing can be learned from watching any number of hours of Ramsey “content”
@V K When does the word "then" mean afterwards? When does it not mean it?
This is what I've always wanted to know about cooking. Thank you for your videos - I have a science brain so learning the fundamental techniques and basic principles behind what is happening and why you choose one method over another makes infinitely easier to understand.
I feel like I have a lifetime to enjoy cooking now :)
Awesome! Glad you're finding the F-STEP content helpful. If you like the science based approach to cooking, then I think you would really enjoy my Stella Culinary School Podcast, which you can download and listen to here: stellaculinary.com/scs
@@JacobBurton your explanations are fantastic. However, as a vegetarian, I would like to ask if it is possible to achive the same full flavours for vegetarian dishes using the techniques outlined for stock making, browning etc. What is the best way to layer flavours and achieve depth of flavour in vegetarian dish? I am home cook who would like to improve the quality and flavour but struggle to find detailed info such as yours regarding vegetarian dishes. Any suggestionwould be greatly appreciated
This is far the best content on the internet for cooking techniques. I bet everyone miss you very much me especially. You are naturally an amazing storyteller excellent speaker full of Wisdom. Please keep post videos. Thank you, Jacob!
I have just stumbled onto your channel and I swear I am almost done all your videos.. YES ALL!!! Than you so much for taking your time to share your knowledge with people who want to chase their dream to becomes something else or to learn a new skill. Your time and efforts are greatly appreciated by this community and I wanted to say THANK YOU from the bottom of my heart for all that you do. I cannot wait for the rest of this series. Keep doing a great job Chef Jacob.
Hey Boris, thanks so much for the kind words. Glad you're enjoying the SC Content. If you haven't already, I would definitely recommend listening to the Stella Culinary School Podcast as well. Since it's an audio podcast, we're able to take a deeper dive into cooking techniques and the science behind them. All the best! stellaculinary.com/scs
ME TOO!!!! binge watching. i just learned how to cook my own pizza but this is waaaaaayyy better.
33 mins in "you scrape scrape scrape all the nummy bits" hahaha so good!
Where has this series been all my life?! This is amazingly informative and helpful. I've always just blindly followed recipes without any understanding of the underlying principles and that's why cooking never appealed to me. This really inspires me to start experimenting in the kitchen.
Great job explaining "visible" steam vs. Wet steam.
Wet steam is air saturated with water vapor. (Found inside a pressure cooker or "below the fog" )
"Visible" steam is supersatutated (already condensing water droplets). Most of the heat energy has been lost.
Thank you so much for creating this series. I love home cooking and get compliments from friends and family (especially when I catered for my sons christening for 50 people) but your videos ha e helped me to understand how to improve. I made my best ever chicken chasseur tonight after watching the second episode of your series.
Thanks
Tom
Jacob, thanks a lot for sharing your knowledge here. Binge-watching the lot!
Absolutely awesome series Chef Jacob! Thanks a ton for sharing...
Thank you for uploading this information, Chef. I’ve never went to culinary school but I’ve been cooking professionally for the last seven years but don’t know the terminology or how to explain techniques. Thank you 🙏
This is such a terrific series, can’t thank you enough
Thank you so much, be blessed in all that you do. Appreciate your generosity in sharing🙏🏼
Thank you for your guidance! I really appreciate you taking the time to teach us your craft.
Love these videos, so much valuable information!
Outstanding presentation! All of my cooking questions were answered in such a well rounded way with a deep breath of knowledge and experience by Jacob.
I know right! can't believe this is free. So talented. Great job Jacob.
Greate series should have millions of views. thank you so much for making those videos. please keep doing more.
Thank you so much for this. Really informative, well structured and inspiring!
This is some of the best, if not the best cooking content i've seen on UA-cam.
Jacob just found you I am learning so much with you I am about to open my kitchen don’t know much about techniques
This series is incredible. This is what I've wanted to know for so long. Thank you from the bottom of my heart.
Thank you. Glad you're enjoying it.
I have heard scientist and NASA physicists trying to explain why your blood will boil in the vacuum of space, and for the first time I hear it in the most simple way that it's very easy to understand. Kudos Chef! Keep up the good work!
Just came here from the last video... how these videos aren't in the millions of views is beyond me. Thank you SO much for sharing this knowledge!
Love your material!!
Respect for his chef . Wooow
I wish I had him in class. !!!
Hi Jacob! Thank you for the video, by far the most in depth video I have seen any where. Your second day Bootcamp video " S is for Sauce" ended at Deglaze and Reduce. Where can I view the rest of the sause making video. Thanks Doug!
All your Video is amazing chef ! thx for sharing
7:58
You just enlightened the world on the correct pronunciation of wusterstershirestersauce😂😂😂
On a serious note:
I'm binge watching this series at work to become as good as a cook as all my friends think I am.
Thank you so much for this series 😊
Wuss-ter-sheer 😂 helps when you’re English lol
I have a final interview to work as executive chef for a big hospital in baton rouge Louisiana and i really appreciate having this for free
This is insanely good content, i am so glad i found this channel and stuff like this is out there. #1 stuff.
Thanks. Glad you're enjoying it!
You are a great teacher and you must be an excellent cook too.
Dude! These videos are great!
Thanks man, glad you're enjoying them!
So great thank you. I bought your program!
Jacob Burton - you're great. These classes have been amazing. Thank you! You're doing God's work.
Thanks! Glad you're enjoying the series.
thank you for the training video Chef
Omg I'm really lucky to find this video❤️
Thankyou very much chef ,appreciated.
Your welcome! 😀
Wowwww I praised the Most high for your videos chef Burton
Excellent to understand!
I've found that coating the lip of the Dutch oven and the mating surface on the lid with cooking oil greatly reduces the evaporation losses.
Great tip!
Thank you so much Jacob I am from Ethiopia .
Thank you so much for this information.
Absolutely the best instructional cooking channel I've come across in my many years on YT!. Sir, in this video at around 53min's you talk about the meat not ending up dry. That's a HUGE issue with me and slow cooked (insert crock pot) meat. Yeah sure the meat is tender but it is spent and dry and tasteless. Can you do a video specifically on this? Or if already done direct me to it?
I avoid these really slow techniques because I hate the dryness of the product (specifically beef). So many people toss meat into a slow cooker and talk about how tender it is and while that is true, I just feel like it gave up all it had to give is almost not worth actually eating any more. I hope that makes sense. I'd love to learn more about this and understand how to avoid it!
Glad you enjoyed the video. The issue with Crock Pots is your basically just simmering the meat. People associate meat that's falling apart with tenderness and juiciness, but most the time it is actually dry and overcooked.
In general, you want to pull braised meats at 203F internal and let rest. This is the point where the collagen has completely dissolved. If you pull right at 203F and let rest, then the meat will maintain it's juiciness. But cook too long, and the muscle fibers dry out.
To see this in action, I would recommend watching my Restaurant Style Braised Beef Short Ribs (ua-cam.com/video/0BJv42HKmj4/v-deo.html). Then, if you're looking for a more advanced version, check out my Beef Bourguignon Video (ua-cam.com/video/fTNfPlQNCvY/v-deo.html).
For a better overview of cooking techniques in general, check out my Cooking Techniques Video Index Page (stellaculinary.com/ct), and listen to the Stella Culinary School Podcast starting at episode one (stellaculinary.com/scs).
All the best!
@@JacobBurton Spot on with people associating falling apart with juicy and that is exactly my issue. Thanks for the temp spec and for the video links!!!
This is so good Jacob. I am learning so much and building on what I already know. Thumbs up to you. Do you have summer school? Keep up the good work
Thanks! Glad you're enjoying the content. Unfortunately, I don't have a summer school. Stopped doing the in person boot camps a few years back as I changed jobs and now oversee a couple different restaurants on a larger hotel property. Thanks for watching!
Having worked with a "Dutch oven crazy" person, he would use abrasives and oil to "lap" his lids to the pot. He said it didn't take that long if you use a variable speed drill.
The videos are amazing, thank you! The video links on your website are not working, though. Where can i watch the full videos?
Please release the missing 2 videos too ,Thank you😃😞
Thank you, chef 🙏🏼
Hi chef jacob.. thanks for being a really great mentor and for uploading a really educative and inspirative video lessons.
I have a few questions for you below:
1. For braising, if we use a combi oven (example: rational cooking center or convotherm) do we use 200 degree F in the steam setting, or the combination mode? If we use combination mode, how much humidity percentage do you recommend? And if we do it in a gastronom pan, do we put lid on while braising or do we leave lid off?
2. For pressure cooker, if we are using an industrial pressure cooking machine or a large industrial grade pressure cooker, is the result better than long slow braise? Or is it better to put bones and water in a vacumm and sous vide it, so there is no loss in aroma molecule while the cooking happen?
3. When steaming in a combi steamer oven, some oven has the super steam setting at greater then 100celcius.. is it always better to steam at higher say 110 or 120 celcius? Or is it better to just set the temperature just at the boiling point? And the steam setting can go below 100celcius.. which application uses steam at below boiling point?
Thanks for reading my questions.. hopefully i can get some answer..
So far from these boot camps I've taken nothing from it but the word "fond". I do not however know what in the world you are talking about with your oven. we just have normal ovens and convection. I would love to try out whatever you are talking about. Sound like a dream to bake bread in ;)
evaporation is produced under the boiling point by thousands of molecules adding a minute amount of their individual energy to a single molecule which is then able to change phase into the gaseous form of water which we often call steam but is more appropriately called water vapor.
Thank you Chef
Yes, want to try sous vide short ribs. In this cooking method, does it matter if I use prime-grade or choice-grade product? Or will both grades produce the same final tenderness? Thanks
Xanthan gum is a great thickener when you need it to be gluten free, don't want to use starch based thickeners, or are making something that you can't bring up to the higher temperature needed to get traditional thickeners to work properly. Using xanthan gum also avoids the restrictions of finicky diets and unfortunate allergies. It's also nice in that a little bit of xanthan gum goes a very long way, and as I mentioned above, you can use it at any temperature, hot, cold, or lukewarm. I find that xanthan gum gives a very nice velvety texture to sauces that is similar to the velvety texture gotten from finishing sauces with butter, and it is able to recreate this texture in a way that no other thickener or technique is fully able to. The biggest negative quality with using xanthan gum is how easy it can be for people who have never used it before to accidentally add far too much of it, and besides the sauce becoming too thick, using too much xanthan gum can impart a texture that many would describe as being "snotty," which is never a good thing.
Some of the lesser known (but widely used) "cooking chemicals" as I like to call them can definitely elevate cooking to another level. A lot of these chemicals are harmless and very easy to use, and they manipulate the food in ways that cannot be perfectly reproduced using plainly "organic" methods. Most people are aware of how ubiquitous these food chemicals are in processed or otherwise manufactured foods, but I think most people highly underestimate how often some of these food chemicals are actually used in restaurants and other commercial kitchens as well. Food chemicals such as xanthan gum or sodium citrate are often what makes the difference between what someone can cook at home, and a meal ordered from a restaurant that even the best home cook can't quite seem to recreate even with the best of technique. If you've ever had a breaded and fried cheese stick (mozzarella sticks using a different type of cheese) from a restaurant and wondered how they're able to get such fancy, hard, and oily cheese to give you a cheese pull like that of the best low moisture mozzarella, then you're witnessing the power of a little bit of sodium citrate and sodium hexametaphosphate. If you ever take home a side of guacamole and then wonder how in the hell it's still green a week later when you're throwing it away, then you're witnessing the power of sodium bisulfite. If you've ever gotten an oil based dressing or vinaigrette and noticed that you didn't really even need to shake it together like you do your homemade dressings or vinaigrette then you're witnessing the power of soy lecithin. And there are dozens and dozens of these chemicals.
I personally wouldn't recommend using these to any novice cook who is just learning the ropes, but for someone who is more experienced and who may be looking to take their cooking to the next level, or who is looking to take their very good cooking and make it "perfect," these sorts of food chemicals are certainly nothing to be afraid of. You're not poisoning yourself, nor are you "cheating." You're using the finer points of the chemistry involved in cooking to produce a more dialed in and perfected final product, and doing so in an efficient manner, and I don't think that's something to merely shrug off for "artisanal" purposes. You would never tell someone that they're cheating at baking bread because they're using baking powder (baking powder itself being a chemical leavener).
Anyway, I didn't mean for this to turn in to such a rant, but I just got to the part of the video where one of the students asked about xanthan gum, and you could hear the tone in her voice being one of skepticism towards its acceptability in the kitchen. I just wanted to put in my 2 cents and say that they're definitely an intermediate topic not for the beginner cook, but with enough knowledge in to how to properly use them, food/cooking chemicals are not only fully legitimate ingredients, but in the right application, they can be irreplaceable.
Hello Jacob and Thank you very much! question: Confit-dry? why? Shouldent Oil poaching to be considered wet?
When you were talking about waiting for the braise to come down to 130 F., could we use a ice/water bath to speed that up?
This is gold information
You had me at science!!
Thanks. Hope you enjoy the video!
Thank you!
Are these supposed to be continued or where can I find full video or playlist. Anybody please?
Someone asked a question about how or why steam escapes below the boiling point. Keep in mind that evaporation is a different process than boiling. The first is a surface effect that can happen at any temperature, while the latter is a bulk transformation that only happens when the conditions are correct.
Technically, in evaporation, the water is not turning into a gas, but random movement of the surface molecules allows some of them enough energy to escape from the surface into the air. The rate at which they leave the surface depends on a number of factors - for instance the temperature of both air and water, the humidity of the air, and the size of the surface exposed. As Chef mentioned - water vapour is a gas, it is completely transparent. If you can see it then it is steam, which consists of tiny water droplets (basically water vapour that has condensed). Consider a kettle boiling - the white plume only occurs a short distance above the spout. Below that it is water vapour, above it has cooled into steam. Steam disappears after a while, as it has evaporated once again.
Jacob is such a chad
Thank u chef
Super good chanel 👍
I can buy your course on the website. How do I buy
dude your awsome
Lol @ the white boy Indian dish. This series is so good. My confidence in cooking is increasing by the minute
Hi Chef, For sousvide, can we cook in combi oven with low heat setting like the 60 C you mention in video? And can we say, put 12 hour overnight on night one, and pop in the fridge in the morning, and continue 12 hour next night and put in the fridge and put back for 12 hour on the third day? This way, we can make more volume like 100kg or 50kg. Or do you recommend other method like the sous vide to cook precise but for bigger volume. Thanks for your advice.. and good knowledge.
You can low temp cook in a Combi oven, but you need to be careful with extended cooks, as well as reheating multiple times. It will destroy the integrity of the meat, and also can get people sick. What exactly are you trying to cook, and how many portions are you serving per day?
Paper method? That you only did in culinary school? You mentioned it like a minute before the end where a student asked. Please explain
Hi chef... Excellent videos very informative.... Just a side note about safe salmonella temps that is the chart that im following since couple of years now. It's a chart i got from a cooking website I'll try to find the link for.
Min Internal Temp °F 6.5 log lethality 7.0 log lethality
130°F 112 min 121 min
135°F 36 min 37 min
140°F 12 min 12 min
145°F 4 min 4 min
150°F 67 seconds 72 seconds
So as i've seen in your video u RECOMMENDED A MINIMUM OF 1.5 HRS of cooking at 140 to kill salmonella in the chicken 🐔 so now I'm a bit confused at these temps cause the numbers in the chart are much much less, so can u please please clarify this thx.
How is confit a dry cooking method?
will the other 2 parts be released? (there is the "ep" of f-step missing)
Possibly. There are two days of boot camp video left to post. I'm debating whether or not to release them.
@@JacobBurton can obviously only speak for myself, but would be greatly appreciated. Learned a lot from the first three, and also got me the pdf
@@JacobBurton I know there's a lot of ppl who would love this. Even if it requires a donation of a kidney, or monetary, I'm sure it will be worth it! :)
If I reduce my stock down enough I can cool in a cake dish cool it and flip it and cut into cubes, so easy
hi Jacob, Do you happen to have an available workbook or such to go along with your course? If so, can it be purchased and shipped to Nova Scotia, Canada? Wish I lived a lot closer to do the actual "in-person" course. thx
I do have a digital copy of the Curriculum which you can find here: stellaculinary.com/f-step-written-curriculum-digital-download
Unfortunately, I don't sell any physical copies at this time.
@@JacobBurton found it on the website and purchased. Thank you
Dave MacPherson awesome. Thanks for your support. Hope you enjoy the curriculum. Feel free to shoot me an email if you have any questions as you work your way through the curriculum.
@@JacobBurton perfect, truly appreciate it.
Where is the continuation of pressure cooker and sous avide method?
These are just teasers. Link to the full course can be found in the video description.
after extracting the flavors for our stock, the best use for bird breast is feeding it to the cat or dog. Unlike humans, they can safely digest high protein foods.
Great video and very informative! The only question I have and I don’t care who answers it! So when smoking meats I know ribs, brisket and chuck roast need to be around 200 degrees Fahrenheit internal temp! So does that mean every tough pice of meat need to be the same, as an example bottom round sirloin roast? Last time I pulled it at 150 degrees because I didn’t want to over cook it and it was like a piece of leather and was dried out! So from what I understand by the video is you cook by tenderness not temperature!
Yes. You cook until tenderness is achieved in tough cuts of meat, which is typically around 195-202F.
Thanks for the reply, I love your videos and podcasts! I’m learning a lot, my wife is a excellent home cook I think she could make it in the culinary world, me on the other hand I’m trying to learn the basics and you are a huge inspiration, thanks again!
woah this is really amazing.. haha crazy :
I am trying get into a cooking school
"Please don't over think it!"... hmmm I don't know?🤔 they really are wise words though.
11:00 this is the way
“Well…u wouldn’t be cool then”.
Literally me as a teacher to any student who finds an easier solution to a problem.
34:52 Don't you only want to cover the meat in a braise by 2/3rds because covering it all the way would mean you're boiling the meat instead of actually braising it? You mention that the little bits of meat that stick above the fluid line of your braising liquid end up drying out, but isn't that something you actually WANT to some extent? My perception of braising was that the liquid concentrates flavors and breaks down collagen nicely while the little bits that stick up out of the braising liquid are allowed to caramelize or become golden brown and undergo the Maillard reaction, and that it's this combination of the two that makes braising so special. Basically, I've always seen braising as a combination of roasting and boiling/stewing that gets the best of both worlds and is able to produce a complexity of flavor that is superior to what either roasting or boiling/stewing alone is able to produce. I definitely don't feel like the little portions of meat that sit above the liquid level are especially dry or that they account for dry bits within the whole cooked batch of meat - at least not to a negative degree - if anything, they add complexity of texture. You even mentioned earlier in the video that these tougher pieces of meat aren't really "dryer" to begin with but are packed more tightly with connective tissue and that they're basically always served with a sauce the incorporates moisture into the dish anyway. And if that's the case (and the entire point of braising to begin with) then don't you actually get more flavor and more value out of allowing that top 1/3rd of meat to rise above the liquid level to take on its own degree of the Maillard reaction during the braising process? I always par sear my meat chunks first anyway to give flavor from the Maillard reaction and to produce a fond to act as a starting point when building up my braising liquid, but I personally love the way that top layer that sticks out above the liquid line browns and forms a sort of crust that is unique within the rest of the dish. Sometimes I'll even do most of my braise covered at 300F and then once its just about done, I'll pull the lid off and crank the heat up to 400F or 450F for about another 15-30 minutes just to form that kind of browned and crispy, caramelized top layer that I'm talking about - I really think it adds another dimension of complexity in both texture and flavor to the dish that is sorely missed and not easily recreated when foregoing this extra step at the end.
Perhaps it comes down to personal taste - I just feel like completely covering the meat in a braise is a flat out mistake that can easily culminate into a (sometimes vastly) different, usually worse end product. But I guess these differences of opinion is why cooking is regarded as an art and a product of the soul.
I'm loving this video series by the way. In case anyone thought I was only here to be an internet critic, I'm finding a lot of value in this quick series. These are definitely valuable, and I'm finding that even as a more seasoned cook (privately and professionally) I'm still learning new things watching these. Thanks for your time, Mr. Burton.
The point you bring up is valid, and actually, more close to the original braising technique. However, in most restaurant environments, the meat will be glazed in a reduction sauce anyways, and is always seared before braising, and sometimes again afterwards on the pick-up.
So a streamlined approach that's more forgiving would be sear, braise fully submerged, chill, remove from liquid, sear again (or skip this step if you want), deglaze searing pan, add in reduced braising liquid, reduce liquid with braised meat until heated through and glaze is formed.
One approach isn't better than the other, it just depends on your workflow and personal preference. Glad you're enjoying the series.
wow
Why is this video only 55 minutes long now? It was longer before:(
I’m so confused on reinforcing the stock concept. It sounds like he’s mixing chicken with any other protein stock he creates
Time to get some Costco chickens...
The video is insteing
How is this free? There is a tons of restaurants owners that can get advantage of this for free.
Seriously where is all the content like this. Fuck all those quick tip bullshit thats everywhere i want 50+ hours of uninterrupted cooking science
😎🎱🥩
The "slow cooker" woman who blurts out all the time was incredibly annoying
Kinda like you
This guy is horrible.