T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School

Seriously where is all the content like this. Fuck all those quick tip bullshit thats everywhere i want 50+ hours of uninterrupted cooking science

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 🙏

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.

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!

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.

Jacob Burton - you're great. These classes have been amazing. Thank you! You're doing God's work.

Where is the continuation of pressure cooker and sous avide method?

This is insanely good content, i am so glad i found this channel and stuff like this is out there. #1 stuff.

The "slow cooker" woman who blurts out all the time was incredibly annoying

33 mins in "you scrape scrape scrape all the nummy bits" hahaha so good!

I am trying get into a cooking school

Excellent to understand!

This series is incredible. This is what I've wanted to know for so long. Thank you from the bottom of my heart.

How is confit a dry cooking method?

Lol @ the white boy Indian dish. This series is so good. My confidence in cooking is increasing by the minute

This is such a terrific series, can’t thank you enough

Wow

woah this is really amazing.. haha crazy :

Thank you so much for this. Really informative, well structured and inspiring!

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!

Respect for his chef . Wooow
I wish I had him in class. !!!

The video is insteing

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.

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

You are a great teacher and you must be an excellent cook too.

I know right! can't believe this is free. So talented. Great job Jacob.

I’m so confused on reinforcing the stock concept. It sounds like he’s mixing chicken with any other protein stock he creates

This guy is horrible.

Thank you for your guidance! I really appreciate you taking the time to teach us your craft.

How is this free? There is a tons of restaurants owners that can get advantage of this for free.

Are these supposed to be continued or where can I find full video or playlist. Anybody please?

😎🎱🥩

Thank you!

I can buy your course on the website. How do I buy

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.

"Please don't over think it!"... hmmm I don't know?🤔 they really are wise words though.

Thank u chef

“Well…u wouldn’t be cool then”.
Literally me as a teacher to any student who finds an easier solution to a problem.

Omg I'm really lucky to find this video❤️

Time to get some Costco chickens...

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!

Thank you, chef 🙏🏼

thank you for the training video Chef

This is gold information

Thank you so much for this information.

Thank you so much Jacob I am from Ethiopia .