Season 2, Episode 74 · Stella Culinary School
SCS 074 | Hydrocolloids - A Practical Approach
19 Mar 2021 · 1 hr 22 min
Episode notes
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30) Facebook Group -…
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Stella Culinary School
Chef Jacob Burton - StellaCulinary.com · Arts & Books · English
If you've ever dreamed about cooking like or becoming a professional chef, you've come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachabl
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S2 · E73 · 12 Mar 2021 · 1 hr 15 min
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
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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S2 · E72 · 5 Mar 2021 · 1 hr 13 min
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
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S2 · E71 · 26 Feb 2021 · 1 hr 27 min
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
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S2 · E70 · 19 Feb 2021 · 1 hr 17 min
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
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S2 · E69 · 16 Feb 2021 · 1 hr 51 min
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