40 min listen
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
ratings:
Length:
64 minutes
Released:
Jan 15, 2021
Format:
Podcast episode
Description
In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review. What to do when you can't find veal bones for your stocks and Demi-glace ... ... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary! If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here: https://discord.gg/qYMXsAB2tw I'm still new to Discord, so if you're an experienced user, would love to hear your suggestions.
Released:
Jan 15, 2021
Format:
Podcast episode
Titles in the series (74)
SCS 018 | The Four Pillars of Bread: In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall br by Stella Culinary School