S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
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- 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!
** Video Time Codes **
00:00:00 - Introduction to The Five French Mother Sauces
* StellaCulinary.com/mother
* Crareme’s original 4 French Mother Sauces
* Escoffier’s Five French Mother Sauces
* The three types of roux used to thicken sauces & soups in French Cuisine.
* A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel
* Why the 5 French mother sauces aren’t the best approach to learning how to make sauces.
00:07:45 - The Three Modern Mother Sauces
A technique based approach to sauce making.
To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree
00:09:45 - Modern Mother Sauce #1 | Reduction
* What makes a reduction sauce and why would you reduce something?
* The importance of collagen and gelatin in a reduction sauce.
Why is dark meat dark? (Myoglobin)
00:14:21 - An Overview of Culinary Stocks
* What is a stock?
* The process of making a veal or other meat based stocks.
* The importance of collagen in stock making.
* Meat flavor from young animal versus older animals.
* What types of bones should you use for making stock?
00:19:00 - Roasted Stock Process
* What is mirepoix?
* The importance of using oil when roasting bones.
* Should you peel your mirepoix when making stock?
* What is a sachet and how do you use it?
* Time temperature abuse in stock making.
* When should you add your mirepoix to a culinary stock?
* Why you shouldn’t add salt to stock.
00:27:10 - Reinforcement and Reduction of Culinary Stocks
* How to make a veal demi-glace.
* Deglazing during the reduction step.
* The importance of cooking and reducing alcohol by at least half.
* Adding flavor to your sauce using meat scraps.
00:33:10 - How to Make a Pan Reduction Sauce
00:47:20 - How to Finish a Pan Reduction Sauce
00:52:30 - Sauce Thickeners & Gravies
* Thanksgiving Day Gravy
* What is a roux and how to make it?
* What causes clumpy gravy?
* The gravy making process.
* Separating a turkey for more even cooking (video:
* Breaking down a whole turkey
* Pan Roasting A Turkey Breast
* Cooking Turkey Legs
* How to make a turkey stock
* When and why do you use a starch thickener when making a sauce?
* Link: Starch Thickener Ratios
01:00:00 - Reduction Sauce Q&A
01:20:30 - What’s the difference between stock and broth?
* What is a consommé
* How to make a consommé
* Egg white clarification in wine making
01:26:35 - Pan Sauce Q&A Part 2
* When you’re reducing a stock, how do you gauge how high of a flame to use?
* What does mise en place mean?
* A la minute cooking.
* How many dishes is each chef cooking at one time in a restaurant?
* Have you ever heard of a quite kitchen?
01:34:55 - MODERN MOTHER SAUCE #2 - PUREES
* Root Vegetable Puree Method
* Best practices for making a puree.
* Ex). How to make a basic carrot puree.
* Almost all purees are vegetable or fruit based.
* Root vegetable blanching.
* Steaming root vegetables for purees.
* Using a tamis in the chicken for puree.
* Pommes puree (extra butter mashed potatoes).
* Is a tamis a food mil?
* Passing a puree through a chinois.
* Do you cool root vegetables in an ice bath before pureeing?
01:47:08 - Green Vegetable Puree Method & Technique
* Understanding Chlorophyll in Green Vegetables.
* Green vegetable blanching method.
* The Chlorophyllase enzyme.
* Adding baking soda or other alkaline ingredients to vegetable blanching water.
* How acid destabilizes the green color of vegetables.
01:57:45 - MODERN MOTHER SAUCE #3 - EMULSIONS
* What makes an emulsion different than a puree?
* What is “shearing force or power?”
* How to stabilize an emulsion and keep it from separating / breaking.
* Shearing power & viscosity.
* Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process?
* Different types of emulsifiers and stabilizers discussed.
* Why xanthan gum is used and it’s versatility.
02:11:30 - Questions on Emulsion Sauces - 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!
Thanks chef I've been in the restaurant Business for 16 years but it's nice to have a chef break it all down where I can understand it a little better, can't afford to go to culinary school so I try to learn more on my own. Am no chef by any means but am a good Line Cook.. Thanks Chef
Loving your work chef! If I was in the USA (currently in Scotland), I'd be signing up for lessons with you! It is hugely appreciated that you have put both lessons online for all to see. Thanks chef!
Hay jacob love your stuff man.
I got a quistion I'm challenging my red seal test and was wondering what should I review and what I should be expecting on the test. Also is there a formula for calculating yields
Thank you for catering to people that need to know the “why” when doing things. These videos are incredibly helpful.
Yes! This is why I am enthralled😀
Exactly
🙋♂️
This is what I'm looking for, nothing else like it on UA-cam
Yes, agreed! :)
These video courses of absolutely f'in great. I feel like I should be paying alot of money for it all.
It’s so helpful for the kitchen
Dude I am a chef and didn’t know the reasons for why I cook how I do now I know the science behind it much better
Rarely will actually find cooking vidoes that explains the reason/purpose for cooking techniques used. Thank you and please keep the educational materials coming for all the aspiring home cooks out there
absolutely agree! been struggling to find good cooking science videos on youtube
These videos are way better than like 10 tips from Gordon Ramsey or whatever. You are actually teaching people how to think like a cook.
just finished my very first onion soup and started breaking down the flavor to fully appreciate how it ended up. I noticed a couple of imbalances in my dish and just as i got back to this video he immediately started explaining exactly where i went wrong in the process. If i didn't accidentally discover this channel today id've been wondering about it for ages. This course is a godsend!
Hey Lima, glad you found my channel, and are enjoying the boot camp content. I plan on releasing the final 2 videos, E is for Execution and P is for Preparation later on this month. Stay tuned for those. All the best!
@@JacobBurton oh trust me, i will couse you've got a new fan now! :D
@@limazulu6192 Awesome! Glad to have you aboard the ride. All the best!
Truly feels like a "first principles" approach to cooking,which feels great for my engineer brain. Thank you!
I’ve been obsessed with watching people cook but felt so confused about what makes things really delicious. This is what I’ve been looking for. Thank you so much. I UNDERSTAND! Now let’s cook!
Ramsey was my fave to learn from but not any more. This content is AMAZING. Stella culinary school for 2020
Ramsey who?? Lol me too
So many gems. The random digression into plugra, wow. You are a grandmaster of food. Thank you for sharing your mindspace with us.
These videos provide not only the bases for the techniques that every cook should be familiar with, but the science to explain why the tastes one experiences come in to play. Big BIG fan of this series and I wish I were sitting behind a desk in your classroom!
Thanks James. Glad you're enjoying the series.
Thank you for posting these camp days for everybody. Thank you so much. Great job on writing the questions, putting the sheets of paper on the wall behind you. It shows what you learned from when you were a student, which I bet you still are. Thank you
Just happened to find your online culinary school while searching for info on sauces. Downloaded right away.
thank you for doing what you do! these lectures are great and deserve their recognition. learnt so much from you
I am just a 48 year old who LOVES to cook, I always have but I get stuck making the same things every day or tweaking someone elses recipe. This is AMAZING!! Its true! Learn the how and why and you wont need anyones recipe! Except maybe mamaws or moms.
Just stumbled upon this series, and excited to learn from it. Cooking is such a useful and praticial skill, I've been wanting to take basic cooking courses but classes around here are rather expensive so this is an amazing find. Thank you so much for creating this.
Thanks so explaining the part about cooking food. I’ve seen many videos on how to do it, but none never explained why you have to do it properly. Now I finally understand... and that was just a by the way information you were giving... so good!
Y'ALLLL I've been using a cooking subscription box and the first step to cooking ANY meat is always "heat olive oil in a pan until hot..." I'm so excited to try the proper technique with the hot pan, water to test the heat, NEUTRAL oil, and EVOO at the end if I want. Game changer, thank you so much!
My theory on that is 1. EVOO is the "healthier" oil so a normal person would be excited to use that, and also don't know about the smoke point. And 2. For someone who isn't experienced in cooking, just putting in the oil at the beginning and heating it up is more convenient and good enough?
I love these! these are what I've been looking for on UA-cam!
Thanks Chef Burton. Really appreciate your knowledge sharing. Big up to you and your team
Love your channel, brother! Thanks for sharing so much 👍
This reductionistic analysis of the elements cooking and the composition of dishes is very interesting.
That's some really precious knowledge you are delivering, thanks a lot for sharing your understanding of cooking! I'd love to assist the full bootcamp in live though it's good to have it on video so we can pause and come back to the video to refresh our memories
Thank you so much chef for sharing your knowledge with us
Chef, you are the Man... & a great teacher/communicator...
Awesome series
This is incredible! I’ve learned so much, thank you!!!
This is fantastic! Thank you Jacob!!
Thank you for watching!
Thank you for making this free!
For the non-french speakers: Plugra seems to be a play on word on "Plu(s) Gra(s)", which means "more fatty".
Your scientific approach is really extensive and interesting to follow
I'ma be spending many hours on your videos, great stuff! Thanks!
I cook as my job and these videos have made understand what I'm doing better. thank you
I was doing most of the things right . But still your presentation summarizes all the basics. Thank you . I like your approach
Learning more from you than culinary school... Big thanks!
Excellent presentation!! Thanks for sharing 👌👌
I am currently working three jobs as a cook listening to this gives me hope that one day I can go to a culinary school thank you so much for the wonderful resource of knowledge that is your channel and know that you are truly helping people and know that you are appreciated thank you chef.
So how's it going? With 3 cooking jobs, if they aren't just fast food and restaurant brainwashing, you should have learned a lot
What a geat course, I’m learning so much, thank you!!
Thanks chef!
Thank you Chef
Plugra is also used in making French pastries. We used it at the French Pastry School.
I absolutely love your videos! So extremely informative to those of us who need to understand WHY we do the things we do in order to get better flavor.
*With that said would you pretty please also include C°and metric measurements* for the rest of the world that doesn't use the F°/imperial system. It makes such a difference to not have to pause and look up the temperatures/measurements.
Just found him today... after looking at the play list I can say I've joined you... I've subscribed
Thank you very much Mr Burton!
Thank you for sharing your knowledge Sir!
These lectures opened my mind to fundamentals
At 52:45 I have to say - -- My culinary education taught me to never use the term "thick" or "thin" concerning a sauce. "Thick" and "thin" are terms designated to portions - as in a slice of meat. (Slice the Pastrami 'thick'). For sauces, terms are 'tight' and 'loose'. These terms define the degree of BINDER used - roux, starch, etc. I understand - you're trying to keep it simple for your class - however, definitions go a long way. I really like your program of study. I only wish my Culinary School had been this deep. As soon as my wife gives the 'thumbs-up', [LOL] I'm buying this textbook!
Thank you so much for this!!
I had no way to confirm I have been doing it correct. Now. watching this. I see. We are already on the same vibration man. Thank you
As a biochemist and cooking aficionado, I'm enjoying this series thoroughly! Thanks so much Chef
Thank you. Glad you're enjoying it.
precious knowledge chef it's so much details I have regret that I didn't notice of my previous years to watch this I'm from Myanmar and want to say thank you so much for your details guidelines.🙏
You videos are excellent. I use them to supplement a small cooking course I teach. Unfortunately, it seems that the last half of several videos in your course have been cut. Please let me know where I can watch the whole video.
Just stumbled into this looking for an explanation of flavour layering, initially wrote it off as a bullshit infomercial etc but I'm an hour deep and loving it. My brain needs to know the'why, ' and my bro....I'm picking up what you're putting down big time 🤣🤣 Brilliant explanations, that's the stand out thing.
Shot brother, from NZ✊
Thanks. Glad you're enjoying it.
Thank you that was great demonstration
Learning new terms in cooking thsnx chef
This is excellent thank you.
Hello, thank you so much for the video! $120 (incl. taxes) is pretty steep for the course but this is so useful I have to save up and get it. Also listened to your spotify and everything. If you think about all the material you've produced, $120 is a fair price.
Thanks again, there's no other source that brings everything together like this!
Thank you chef
Fantastic video!!!!
Thank you very much love this video. I hope you do other like 🥗 salad dressing..Thank you so much keep it coming.
Been looking for the theoretical components to culinary arts . Thank u so much chef these classes are amazing.
Not theoretical this stuff is proven
@@lifenote1943 you don't understand what theoretical means
@@amineaboutalib theoretically?
Who needs culinary school when you've got this guy?
Riiiight!??!?
I've been using cooking techniques at work and my co cooks are like " what are you doing?" And I just say making a sauce but not knowing how to explain how it comes together they see me toasting flour for a cooked roux and I'm given weird looks. This course will be so useful so I can explain how it works.
You da man Jacob. I'm only 2 videos in and I feel I've learned a load. Gonna watch and rewatch all of these thanks!
I love your antics Chef 😆
About french redundancy 😆
"Screw that I'll throw a whole bunch" 😂
😁
You the bouquet Garni/cheese cloth full of herbs so you can take control the amount of flavour comes out.
For example if the thyme flavour starts to become over powering you can easily remove it.
Although it’s fine to chuck it in there most of the time.
Thank you for the video.
what is the difference between tomato sauce and marinara sauce and pizza sauce?
Yes chef ,thanks chef.
Great information... Thank you
Jacob, u inspired me to go to culinary school!
Awesome! Best of luck!
Couple things on animal physiology:
1. Hemoglobin (blood globin) carries the oxygen from the lungs to the muscles. MYO globin (muscle globin) is a storage molecule contained in the muscles to keep a supply of oxygen locally. If you see hemoglobin in your meat, that means it is bloody. Myoglobin is the red color you continue to see after the blood is gone. Both globins contain iron which likely has something to do with their unique flavor contribution to meat. Plant based meats often use a similar protein called leghemoglobin which comes from the roots of some legume or other and also contains iron.
2. Collagen is not a contractile molecule. The contractile molecules, for the most part, are individually small compared to the scale of the collagen outside the cell. The contractile molecules are actin, myosin, troponin, tropomyosin, and arguably titin. I am not sure how much is known about these in a culinary sense, other than that they might be a source of amino flavor like any other protein.
3. Collagen is not found randomly within the muscle. It is mostly in the endomysium, which is a sheath of connective tissue around each muscle cell. For math reasons, collagen content cannot scale linearly with muscle size. In other words, whether the endomysium gets bigger or not with muscle growth due to training, it can't get bigger by mass at the same rate as the tissue inside gets bigger. (Hypothetically) Take two twin chickens, and make one carry a weight till slaughtered. Its thighs will be larger due to training. Let's say 1.2x the size.. They will be tougher. But that toughness, if based on collagen, can't be 1.2x the toughness. It isn't mathematically possible.
you can clarifiy consume with gelitan and a freezer
Well explained 🎉
so exciting!
So helpful man thanks
I don’t eat flour or starches so I thicken with gelatin and/or butter and /or heavy cream. Some people add Xanthan gum.
"Sauce reducer, ain't no loser" 🎵🎤🎸🥁
Please upload full videos
AMAZING instruction Mr. Burton! Question about the reinforcement/reduction phase: how long would you roast your mirepoix & beef fat before deglazing? I assume several hours considering the need to 'skim' along the way? You have quite the talent for teaching sir!
When reinforcing and reducing, you're simply roasting the mirepoix at the bottom of the pot until it browns and you build up a fond on the bottom of the pot. At that point deglaze with wine or water, and reduce by at least half. Add your stock on top of that and reduce.
Glad you're enjoying the lessons!
Man, I am so thankful for sous vide when it comes to producing flawless steaks
😍😍😍😍😍😍😍😍 Thank you!!!!
I've seen your videos before a few years ago and now i wanted to see them again but unfortunately i see that the full videos are not available anymore.. only the first hour, same as the other videos. Why is that? And is there somewhere else where I can watch the full videos ❤
Chef Burton, If I were trying to mix or create a sauce or pure of tomato paste or a bit of sauce and some olive oil and garlic in order to make a type of red tomato colored and flavored "aglia olio" type of Italian sauce, what would be the best technique to do or what to use to get the oil and watery tomato(paste or sauce) to keep it stable and emulsified? (bearing in mind that It s important for it to be a clear type of oil-based pasta sauce with the infused flavor of garlic and not cloudy? Every time I had tried to do this, it had separated and I was unsuccessful!! Any hints?
Salut from Central America. Guatemala City!
Also, why veal over beef?
Regardless of flavor profile I would expect more collagen in veal bones, especially near the joints, because collagen is (much of) the template upon which long bones, such as those in the limbs, are built. Imagine that you make a section of collagen first. A scaffold. And then mineral bone (hydroxyapatite) is laid over that scaffold. An adult has a lower ratio of collagen to mineralized bone because all of their bone has finished mineralizing. A juvenile has not yet reached this state.
👀
I miss the days where information was shared and not condoned, love this guy.
Incredible content, thank you so much for sharing it !
Thank you. Glad you're enjoying it.
One thing I’d like to point out, as having studied food safety at university, it’s not safe to leave food out for hours even if you boil it again the next day, because sometimes the bacteria releases toxins and you may be able to destroy the bacteria during reheating, but you will not be able to nullify the toxins produced that could also cause food borne illness.
what category (modern 3) the five traditional french sauce fall into?
Say I just made beef stew in an instant pot. I take out the meat and vegetables and I make a thickened sort of gravy. All the juices and seasonings are there but I'm reducing it slightly and thickening it up with flour, is that a reduction? Because everyone I know makes beef dishes and reduces the sauce or thickens it and it doesn't taste gamey.
This is a great video with a ton of information!
Sorry for all the questions. I would take your class but it's sold out lol. The first thing I thought when you said to add the peels was there's gonna be dirt in the broth. Then you said it adds earthiness, which makes sense. Are you worried about pesticides though? Are the vegetables washed during prep? Sorry, I'm sure there's a prep video I'm missing.
If I don't know why, I don't understand any of it. Thank you for explaining the whys.
Is there somewhere I can go to watch the full presentations? They just keep cutting off at the end without finishing.
You should've named them the father sauces, or daddy sauces lol. LOVE your content and your mindset towards cooking btw. Haven't found a channel like yours. Thanks a ton for what you do.
chef . please could u provide me the F-STEP note book😊?
I am so excited to learn about it . please chef
Thank you I've earned a lot.
Amazing video!!! But play it at 1.5 speed and it'll help get through it time efficiently lol :D
What deglazing liquid to stock ratio are you using (before reduction)?
You want at least enough deglazing liquid to cover the bottom of whatever pan you are using, and enough that when reduced by half it isnt dried out.
When is the next cilinary boot camp?.