Channel: Jacob Burton

Category: Howto & Style

Tags: cooking schoolfstepfstep curriculumculinary schoolcooking techniqueshow to cookbraisingsous videosteamingpressure cooking

Description: Full video, plus rest of lectures series (8 hours & 38 minutes) can be found here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum. Written F-STEP Curriculum can be found here: stellaculinary.com/f-step-written-curriculum-digital-download Thanks for watching! 00:00:00 Introduction to Cooking Techniques Cooking technique matrix – How to choose a proper cooking technique The Four Quadrants of cooking technique Techniques discussed: braising, stewing, sous vide, roasting, smoking / BBQ, confit (oil poaching, boiling, simmering, steaming, poaching, baking, grilling, sautéing, stir frying, broiling) The importance of understanding collagen in meat. What is collagen? 00:10:45 – Introduction to Braising and the AP Stock The ongoing all-purpose stocks for home cooks & chefs. Making stock with left-over bones from dinner. Q&A on making all-purpose stocks at home. Why chicken is the perfect animal to practice. 00:24:55 – Traditional Braising & Stewing (Cooking Technique) Braising, Pot Roasting & Stewing Why it’s important to start your braise with cold stock. Enzymatic reaction in meat and tenderness 00:44:00 – Q&A on Braising Technique 00:52:14 – Basic Approach to Making a Stew The importance of keeping your vegetables and meat separate when making a stew. 00:54:49 – Atmospheric Pressure & Pressure Cookers The science behind pressure cookers and why they work. Why you shouldn’t vacuum pack hot meat when cooking sous vide. Why pressure cookers can make flavorful stocks. 01:05:07 – Understanding the Steaming Process Steam is a gas. Dissolving collagen to get extra crispy skin. Steam fried chicken. 01:14:27 – Slow Roasting 01:29:08 – Introduction to Sous Vide Cooking