SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
Release Date: 06/14/2018
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_outlineQuestions or comments? E-mail me, [email protected], call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.
In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making.
In this episode, we continue our discussion, with a deep dive into emulsifications and purees.
Related Podcasts & Videos
- SCS 002 | Culinary Stocks Part One - Veal Stock
- SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish
- SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1
- SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2
- SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3
- SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4
- SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5
- SCS 047 | Culinary Boot Camp Day One - S is for Sauce Part 1
- Sauces and Soups Video Index
- What Is An Emulsion? A Cook's Guide - Food Science Video
Other Links
- Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum.
- Follow Chef Jacob on Instagram and Twitter.
- Subscribe to the Stella Culinary YouTube Channel.