SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
Stella Culinary School
Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!
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SCS 074 | Hydrocolloids - A Practical Approach
Stella Culinary School
Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.
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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
Stella Culinary School
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...
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SCS 072 | Acing A Chef Tryout & Banquet Style Execution
Stella Culinary School
How to slay it on a chef's exam for a job interview and nailing large parties like a pro.
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SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
Stella Culinary School
Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.
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SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
Stella Culinary School
Chef Jacob walks you through using a combi oven's precision steam control to perfectly cook, hold and execute any number of foods.
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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
Stella Culinary School
We discuss prepping for successful execution, how chefs design and balance their menus, and some live listener questions answered.
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SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
Stella Culinary School
Chef Jacob walks you through how to make gnocchi without a recipe, and reviews the new Anova Combi-Oven.
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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
Stella Culinary School
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: About crypto currencies and how it will affect restaurant profit margins in the future. The biggest mistake people make when designing their home kitchens. How to create juicy, tender meats for stir fries. Why we use oils when sweating aromatics. Why I would never do a cooking competition. And finally, why I think food writers are...
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SCS 066 | Why Grandma's Beef Stroganoff Sucked!
Stella Culinary School
Why grandma's beef stroganoff was never that good, pressure cooked ribs test one, culinary rules you break, and the thermal tenderness curve!
info_outlineIn 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.
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#SCS075 #BBQGrills #ChefKnives