Name: Stuffing and Cooking a Frenched Chicken Leg @JacobBurton
Uploaded: 2024-10-21T08:17:00-05:00
Duration: 8 min 17 s
Description: Stuffing and Cooking a Frenched Chicken Leg

Stuffing and Cooking a Frenched Chicken Leg

Jacob Burton 2024-10-21 | Stuffing and Cooking a Frenched Chicken Leg

Chef Jacobs Culinary Boot Camp Student Experience

Jacob Burton 2022-11-21 | After a seven year hiatus, I held my first, in person culinary boot camp in our new kitchen studio known as R/LAB. In this brief re-cap video, you get an insight into this week long class featuring my proprietary F-STEP Curriculum.

Want to get notified when new boot camp dates are released? Sign up for my e-mail newsletter here: stellaculinary.com/content/e-mail-sign

Interested in going through the F-STEP Curriculum online? You can do so here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

#RLAB #culinaryschool #chefjacob

Peaches Are Peaking | Chef Jacob Live 002

Jacob Burton 2022-07-29 | Peach season is peaking on the West Coast of the United States, which means we only have a couple weeks until the season is over. In this live broadcast, I'm joined by Renaissance Reno Executive Sous Chef, Sean Munshaw, who will be demonstrating his signature peach salad, and halibut tacos with peach salsa.

For dessert, I'll be demonstrating a peach tart with two types of pie crust.

Watch live to ask questions and join the discussion, or catch later today on replay.

#ChefJacobLive #RLAB

Fried Rice & Stir Fried Chicken w/ Mushrooms | Chef Jacob Live 001

Jacob Burton 2022-07-27 | Tune in for our first live cooking show from #RLAB Studio Kitchen. If everything goes as planned, I'll be making a couple different variations of fried rice, and demonstrating a simple stir fried chicken with mushrooms. If everything goes wrong, you'll get to see me crash and burn live. Either way, your entertainment is almost guaranteed.

Jacob Burton Live Stream

Jacob Burton 2022-07-26 | ...

Simple Sautéed Vegetables Scampi Style | Zucchini & Squash w/ Garlic & Thyme

Jacob Burton 2022-06-16 | In this video, I demonstrate a universal technique for professional level sautéed vegetables. If you've watched the videos in my shrimp scampi series, you'll quickly recognize the workflow of sauté, deglaze, reduce and emulsify.

To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter.

However, as we discuss in this video, it's important not to miss the 'technique forest' for the 'flavor trees.' Remember, flavors are simply subjective, selected based on personal preference. The technique is what makes this approach universal while making the flavors your select shine.

When it comes to 'picking up' any vegetable side in a professional kitchen, 9 times out of 10, this is the technique chefs will use; sauté, deglaze, reduce, and emulsify.

When the vegetable is fibrous and green like a green bean, you will often blanch first. When it's a root vegetable, you'll use root vegetable blanching.

FURTHER INFORMATION

Here are some related resources ...

/VIDEOS/

* Basic Culinary Stocks Playlist - youtube.com/playlist?list=PLpkj3Cc40ZCqycmDCNZtaXRpbavSknLm6
* Blanching Playlist - youtube.com/playlist?list=PLpkj3Cc40ZCquFVqijYN5eQuLJ7FA3roI
* Scampi Play List - youtube.com/playlist?list=PLpkj3Cc40ZCq8uMnwnfHYVtXUZBcfNO39

/CULINARY BOOT CAMP & F-STEP CURRICULUM/

If you want to stop following recipes and start creating, check out my Culinary Boot Camp and F-STEP Curriculum - stellaculinary.com/bootcamp

Healthy Meals at Home | Live Cooking Class with Chef Jacob

Jacob Burton 2022-06-09 | Recently we did our first live cooking class in #RLAB. The class was designed for a women's wellness retreat, so we focused on quick, healthy meals anyone can do at home. In this video I demonstrate a couple of my weekly go-tos that have helped me lose 100 lbs over the last two years, including seared salmon with yogurt dill-sauce, salmon tacos, and stir-fried shrimp in high protein peanut curry.

Since all work and no play makes for a dull women's retreat, we also had Wine & Spirits educator Dani Morris demonstrate some of her favorite low calorie, batch cocktails that can be served 'almost' guilt free at your next get-together.

VIDEO TIMESTAMPS

00:00:00 - Introduction
00:05:35 - Batched Basil Gimlet
00:11:41 - Salmon Introduction
00:13:15 - Salmon Side Breakdown
00:16:23 - Salmon Rillette Reference - stellaculinary.com/cooking-videos/house-cured-charcuterie/hcc-007-chablis-poached-salmon-rillette-lemon-and-tarragon
00:20:45 - Cucumber Dill Sauce - Start
00:23:00 - Reference to Knife Skills Videos - stellaculinary.com/cks
00:27:15 - Cabbage Slaw Prep
00:27:45 - Jacob Explains professional knife skills ‘pinch grip’ and ‘guide hand’. For more knife skill technique videos, check out stellaculinary.com/cks
00:30:19 - Loading your own recipes into MyFitnessPal and other calorie trackers
00:33:17 - Dicing a Tomato
00:35:00 - Cutting an Avocado + Guacamole Prep
00:37:02 - Best way to pick out an avocado
00:38:50 - Prepping Red Onion. How to dice & Julienne
00:45:00 - Paloma Batched Cocktail
00:49:47 - Prepping the Herbs
00:50:48 - Finishing the Cucumber Dill Sauce
00:55:23 - Toasting & Holding the Tortillas
00:56:44 - Simple Guacamole
00:59:35 - Bonus Round - Shrimp with Spicy Peanut Curry
01:04:40 - Finishing the Cabbage Slaw

SPECIAL THANKS TO ...

ISHA CASSAGRANDE of 'Isha Inspired' for making RLAB a part of her amazing event, and for going down in history as RLAB's first in person cooking class. ishainspired.com

DANNI MORRIS of Full Glass Hospitality for demonstrating some great, low cal batch cocktails! fullglasshospitality.com

THE RENAISSANCE RENO DOWNTOWN HOTEL for making RLAB Kitchen possible. It's also where I happen to be the Executive Chef & Beverage Director so if you're looking to have a great meal or a big party, hit us up! marriott.com/en-us/hotels/rnobr-renaissance-reno-downtown-hotel-and-spa/overview

INTERESTED IN ATTENDING A COOKING CLASS?

Sign up for my email newsletter to get notified when class dates are released: stellaculinary.com/content/e-mail-sign

CULINARY BOOTCAMP & F-STEP CURRICULUM

If you want to stop following recipes and start creating, then I made my Culinary Boot Camp Program just for you! stellaculiary.com/bootcamp

Restaurant Style Shrimp Scampi with Pasta | Scampi Video Series 3 of 3

Jacob Burton 2022-06-02 | In the third and final video in our Shrimp Scampi series, I demonstrate how to make Shrimp Scampi with pasta, using the same workflow you'd find in a restaurant kitchen. This builds on the simple, no pasta 'a la minute' version which focused on the process of sautéing, deglazing, and emulsifying a pan sauce (youtu.be/irJUgBvHcVI), and the 'Shrimp Scampi Bruschetta' which swaps the pasta for a bread as the sauce delivery device (youtu.be/9JfkzglKOfw).

If you're interested in taking a deeper dive into the Shrimp Scampi dish, including it's fundamental building blocks and flavor structure, check out the F-STEP Sheet Breakdown Video I did here: youtu.be/ryyrguRLMcg

CHEF JACOB'S CULINARY BOOTCAMP & F-STEP CURRICULUM

If you'd like to stop following recipes and start creating your own, check out my culinary boot camp and F-STEP Curriculum course found here: stellaculinary.com/bootcamp

Shrimp Scampi Bruschetta (No Pasta) | Scampi Video Series 2 of 3

Jacob Burton 2022-05-26 | In last week's video (youtu.be/irJUgBvHcVI), I demonstrated a quick restaurant style shrimp scampi 'a la minute.' In this video we expand on the shrimp scampi concept, making a Shrimp Scampi 'Bruschetta,' using toasted baguette as our sauce delivery device instead of pasta.

The Shrimp Scampi 'Bruschetta' concept was first discussed as a playful option in our Scampi F-STEP Breakdown video here: youtu.be/ryyrguRLMcg

In next week's video, I'll be releasing a start to finish shrimp scampi video incorporating pasta.

CULINARY BOOTCAMP & F-STEP CURRICULUM

If you'd like to stop following recipes and start creating, check out my culinary bootcamp and F-STEP Curriculum course here: stellaculinary.com/bootcamp

Restaurant Style Shrimp Scampi a la minute (No Pasta) | Scampi Video Series 1 of 3

Jacob Burton 2022-05-19 | In a previous video, we broke down the Americanized Shrimp Scampi dish using the F-STEP Worksheet (youtu.be/ryyrguRLMcg). In this video, I walk you through the simple 'a la minute' execution of a restaurant style shrimp scampi. This video purposefully leaves out the pasta to give you a good understanding of the universal process of sautéing, deglazing, and emulsifying a pan sauce.

Next week we'll be releasing a video walking you through the "Shrimp Scampi Bruschetta" dish we conceptualized in our Scampi Breakdown video using the F-STEP Worksheet, and then the week after that, we'll be releasing a shrimp scampi video that incorporates pasta.

If you'd like to take a deeper dive into how's and why's of cooking, check out my Culinary Boot Camp & F-STEP Curriculum course found here: stellaculinary.com/bootcamp

Using The F-STEP Worksheet to Plan & Create A Dish | Shrimp Scampi Example

Jacob Burton 2022-05-12 | For those of you who have been through my Culinary Boot Camp & F-STEP Curriculum, you've likely come across the F-STEP Worksheet. In this video, I explain how to use the F-STEP Worksheet to better understand any dish you cook, plus how the F-STEP Worksheet can be used to create a new dish uniquely your own.

If you're interested in taking the Culinary Boot Camp course online featuring the F-STEP Curriculum, you can do so here: stellaculinary.com/bootcamp.

You can download the F-STEP Worksheet here: stellaculinary.com/F-STEP/F-STEP-Work-Sheet.pdf

Flavor Structure & Knife Skills Drill Using The Greek Salad Concept

Jacob Burton 2021-03-16 | Since the beginning of 2021, I've been broadcasting my Stella Culinary School Podcast live in our Facebook Group, and posting the video replay on my secondary YouTube Channel, @StellaCulinaryLive. In last week's episode, I described a "homework" assignment designed for cooks to practice their basic flavor building, as well as drill their knife skills. Because it incorporates the flavor structure and technique lesson's I've been teaching on this channel, I thought my subscribers over here might enjoy this segment as well.

While this drill incorporates the concept of a Greek Salad, this video is not meant as an instructional on how to make a "traditional" Greek Salad.

HOMEWORK ASSIGNMENT

Make your play on a Greek Salad, or a salsa / chutney / garnish inspired by the Greek Salad methodology laid out in this video.

FOCUS ON THE BASIC KNIFE SKILL TECHNIQUES OF:

* The Pinch Grip
* Guide Hand
* Julienne. If making a salsa or chutney, focus on the dice, making sure everything is as even as possible.

FLAVOR STRUCTURE FOCUS

When dressing your vegetables and building your flavor structures, remember; fat first, acid second, salt third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak.

REMEMBER ...

This is a jumping off point designed to challenge you at your own skill level. If you're at a beginner level, focus on your knife skills and making a greek salad as I described in the podcast. Really pay attention to how the fat, acid, and salt change the perceptible flavor as they are added.
If you're more advanced, start riffing on this concept, while focusing on your knife movements and efficiencies. Are your knife skills really as good as you think they are? They can always be better! Focused practice makes perfect!

RESOURCES MENTIONED

Culinary Knife Skills: stellaculinary.com/cks
Cooking Techniques: stellaculinary.com/ct
F is for Flavor: youtu.be/Z9L-tJxPTGY
Culinary Boot Camp: stellaculinary.com/bootcamp
FB Group: facebook.com/groups/stellaculinary
Stella Culinary Live Podcast: https://YouTube.com/StellaCulinaryLive

TURNING IN YOUR ASSIGNMENT

Take a picture of your finished dish, and post it to our Facebook Group, or at mention me on Twitter / Instagram, ChefJacob on both. You can also post a video to your YouTube Account, and tag me in the comments of this post. If you'd like to get feedback on your knife skills, have someone video your hands with your cell phone doing a knife cut and then post as described above.

I will be reviewing your submissions in an upcoming video podcast.

Please remember that all pictures, videos, and comments are public, and I may use them in an upcoming episode of the Stella Culinary Podcast.

#SCS073 #KnifeSkills #FlavorStructure

Chef Jacob Reviews Your Pasta Dishes

Jacob Burton 2020-04-04 | In this video, community submissions for the March, #StellaCulinaryCookingChallange are reviewed by Chef Jacob. The challenge consisted of creating a pasta dish with 6 or less ingredients.

~~~~~~~STELLA FOOD CHALLENGE!!!~~~~~~~

"Alright, let’s have a little fun with this disaster. We are gonna call this the Quarantine challenge. In the spirit of lockdowns, closed or empty grocery stores and cancelled events... we want to keep it simple, so...let’s play quarantine:

••MAKE A PASTA DISH USING ONLY WHAT IS CURRENTLY IN YOUR KITCHEN. (you’re quarantined remember?)

••USE 6 ITEMS OR LESS. (“salt/pepper/oil” doesn’t count)
submissions will be taken until March 31st. then, April 1st we will hash through. This gives you 2 weeks!

You should be able to revisit this post anytime by clicking on “announcements” at the top of the page.

To submit your dish, come to this post and comment with description, pictures and your personal notes/comments.

Please leave this posts comment thread for submissions only. Any/all questions/comments can be written in their own posts... this helps us keep everything organized, easier to shuffle through and sort. We’ve learned it’s a real hassle digging out 20 submissions in a thread of 150 comments.

Thanks! Enjoy!

~~~~~~~~~END~~~~~~~~~

Original post here: facebook.com/groups/StellaCulinary/permalink/1390637187786132

If you haven't already, you can join the Stella Culinary Facebook Group here: https://Facebook.com/Groups/StellaCulinary

~SOME RESOURCES MENTIONED IN THIS VIDEO~

First, thank you to the YouTube Channel @PastaGrannies for their assistance in pronunciation of some of the pastas! If you want to dive down a pasta making rabbit hole, this is a fun place to start: youtube.com/user/pastagrannies

I have a few videos on pasta as well, which you can find in our pasta playlist here: youtube.com/watch?v=lFr1A-kj3lw&list=PLpkj3Cc40ZCrpgbAZYo1efBLGZ6Dn7f1d

~OTHER VIDEOS MENTIONED~

* Basil Chiffonade: youtu.be/yLwv3jnZakA
* How to Refine Animal Fat: youtu.be/yWdvbGd-gqg
* F is for Flavor: youtu.be/Z9L-tJxPTGY

Also, if you haven't already, I would recommend watching the entire culinary boot camp series, available for free, here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

Thank you so much to everyone for participating. Hope ya'll are staying safe, healthy, and cooking up a storm during this tough time.

#Pasta #CulinarySchool

How to Make Beef Jerky with a DEHYDRATOR

Jacob Burton 2020-01-02 | Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.

CUTS OF BEEF USED FOR JERKY

In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.

JERKY RECIPE USED

For every 1.5 - 2 pounds of thinly sliced beef, you'll need:

* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt

RECOMMENDED TOOLS (affiliate links)

* Large Dehydrator - amzn.to/35gjOou
* Small Dehydrator - amzn.to/2ZJLJfa
* French Rolling Pin - amzn.to/2rM957D
* Wooden Meat Mallet - amzn.to/2Qh1Qy3
* Glass Mixing Bowls - amzn.to/2SMBCVt
* Measuring Spoon Set - amzn.to/2ZNRKHV

Cook Pro Level Pasta At Home | Its Easier Than You Think

Jacob Burton 2019-12-12 | The problem with trying to create a restaurant level pasta dish at home is achieving the silky-smooth, delicious sauce that lightly clings to the pasta. This is because professional pasta chefs have a secrete ingredient most home cooks don't have access to ...

... STARCHY PASTA WATER!

When batch after batch of pasta is cooked in the same water, it becomes infused with dissolved starch molecules. This helps to form a light glaze that clings to the pasta and can be flavored with any ingredients you can imagine.

In most restaurant, the lighter style pasta dishes and sauces are created in the pan, a la minute. When the pasta is dropped in the water, the chef will start a saute pan, cooking vegetables and aromatics of choice. The chef will then deglaze with liquid (commonly wine), place pasta in the pan with a little bit of the cooking water, and finish with fresh herbs and fat (commonly butter or olive oil).

Using this method, a simple process based approach can be formed to create almost any pasta dish you want.

1. Drop pasta in water.
2. Saute complimentary ingredients.
3. Deglaze with liquid of choice (usually wine). Reduce au sec.
4. Add stock (optional). Reduce to concentrate flavors.
5. Add pasta with a little bit of starchy pasta water.
6. Reduce pasta water until pasta is glazed.
7. Finish with fresh herbs and fat of choice.
8. Check for seasoning and adjust to taste with salt, acid, and pepper.

HOWEVER, since you commonly don't have access for starchy pasta water at home, you need to change your approach and rethink your pasta cooking process.

In this video, we solve this problem by cooking our pasta "a la risotto," using just enough liquid to cover the pasta, adding small amounts of liquid throughout the cooking process, resulting in perfectly cooked pasta with a beautiful, versatile sauce.

USED IN THIS VIDEO

* PASTA USED (affiliate link) - amzn.to/2RJeiYl

SUPPLEMENTAL VIDEO TECHNIQUES RELATED TO THIS VIDEO CAN BE FOUND ON THE STELLA CULINARY SHOW NOTES PAGE HERE: stellaculinary.com/cooking-videos/cooking-techniques/professional-pasta-at-home-using-the-risotto-method

How to Properly Zest A Lemon & Other Citrus Fruit

Jacob Burton 2019-12-05 | I've seen a lot of cooking videos lately, including some starring really talented chefs, zesting lemons and other citrus in a less than effective manner. In this short video, I demonstrate what I believe to be the best way to zest a lemon and other citrus fruits.

Need a zester? I recommend this microplane here: amzn.to/2OR9e2g (Affiliate Link)

For basic knife skills, check out my knife skills video index here: stellaculinary.com/cks

For basic kitchen prep techniques, check out my video index here: stellaculinary.com/kp

More advanced student? Then you'll love my culinary boot camp lectures, which you can find here: stellaculinary.com/bootcamp

Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio

Jacob Burton 2019-11-23 | In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.

STUFFING & DRESSING RATIO

* 100% Bread
* 100% Liquid
* 20 -25% Whole Egg

Cube bread and allow it to dry, either by toasting in the oven which will give it a roasty, toasty flavor, or allow to stale on your counter overnight. This will allow the bread to more readily absorb your liquid.

Mix liquid with eggs, and then mix with bread. In the video I separate the egg and liquid step, because I'm using hot turkey stock I just finished making, and didn't want to scramble the eggs. If your stock / liquid is cold, it's easier to combine first, and then toss with bread.

Place mixture in a greased casserole dish, and bake at 350F / 176C for about 1 hour, or until the top is a medium-golden brown, and the internal temp is about 173F.

NOTE ON INTERNAL TEMP

At 173F, the temperature is hot enough to fully set the proteins in the egg, which will keep your stuffing from falling apart. In this recipe, there isn't an excessive amount of egg, BUT, if there was, the egg would start to scramble and negatively affect the stuffing's texture, the higher above 173F it climbed.

STUFFING PUDDING

Another approach I commonly use is the "Stuffing Pudding." It uses the same ratios as above, but instead, the egg is raised to 50%. So the new ratio is:

* 100% Bread
* 100% Liquid
* 50% Whole Egg

Everything is mixed together with flavors of choice, and placed in a terrine mold lined with plastic wrap. I then place a probe thermometer in the middle of the mixture and set the alarm temp at 173F.

The mixture is steamed until it hits 173F internal, and the top, which has now puffed over the top of the terrine mold, is weighted down with a sheet tray and anything heavy, and allowed to chill overnight.

The terrine is then sliced and browned in a pan with clarified butter. This yields an amazingly moist and flavorful play on stuffing, that is extremely versatile.

This same ratio can also be used to make a dessert style bread pudding, by adding sugar to taste, and swapping the liquid for whole milk. Add in any other ingredients, such as butter scotch chips, dry fruit, and shredded coconut to taste, and you're good to go. Cook mixture till it hits a 173F internal.

RECIPE USED IN THIS VIDEO

To completely fill a standard 13" X 9" Casserole Dish, I would recommend doubling the following recipe:

* 1 loaf Standard French Bread (1 pound, 450g)
* 6 oz Turkey Fat (Optional, used for toasting bread cubes)
* 1 Stick Unsalted Butter (4 oz / 110g)
* 1 Large Onion, Diced
* 5 Stalks Celery, Small Dice
* 1 Tablespoon Fresh Thyme, Minced
* 1 Tablespoon Fresh Marjoram, Minced
* 1 Tablespoon Fresh Tarragon, Minced
* 2 Cups Turkey Stock (1 lb / 450g)
* 2 Whole Eggs (About 50g a piece)

SALT SEASONING MIX

* 100g Kosher Salt
* 54g Turbinado Sugar
* 15g Coarse Black Pepper
* 11g Ground Ginger
* 10g Garlic Powder (California Brand Preferred)
* 3g MSG

CUSTOMIZING THIS RECIPE

Again, as long as you stick to the basic ratio given, you can add any ingredients you want to customize the flavor of your stuffing or dressing. Here are some examples:

IF YOU WANT TO ADD ALCOHOL, such as white wine, cognac, or bourbon, add it to the pan at the end of the sweating process, or during the deglazing step if your adding meat, as described in the next paragraph. Reduce alcohol until it's almost gone.

IF YOU WANT TO ADD MEAT SUCH AS GIBLETS, SAUSAGE, OYSTERS, etc ... add it to the pan at the beginning of the process, before your vegetables. Brown the meat (unless it's oysters or other shellfish, I would just poach), and then deglaze with water, wine, alcohol, or other liquid of choice. This will get all the brown nummies (fond) off the bottom of the pan, but also cool the pan so you can sweat the vegetables. If you would rather your vegetables have a roasted flavor, add them in BEFORE deglazing, and brown to your liking.

IF YOU WANT TO ADD DRY FRUIT ... soak it in either the alcohol / liquid you use in the deglazing step, or in the stock / liquid you mix with the bread. Soak until plump and a little soft, about 10-20 minutes.

As you can see, this recipe is highly versatile and customizable. The ACTUAL RECIPE I use in this video is rock solid with amazing, classic flavors, so if you're not feeling creative, just use the recipe given and you'll have a great stuffing or dressing to serve this holiday season.

To round out your Thanksgiving Cooking Game, please check out my video playlist here: youtube.com/playlist?list=PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK

If you want to take a deeper dive into combining flavor structure and technique to create your own recipes, please check out my Culinary Boot Camp Lecture Series here: stellaculinary.com/bootcamp

How to Make a Whole Roasted Turkey Roulade

Jacob Burton 2019-11-21 | Learn how to make a whole roasted turkey roulade. We start with a 22lb turkey, and walk through the process of deboning, dry brining, marinading, roasting and glazing. Also, check out our Thanksgiving Video Playlist: youtube.com/playlist?list=PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK

ALL PURPOSE THANKSGIVING SEASONING

This acts as our dry brine for the turkey, but I also use it as an all purpose seasoning salt for all my Thanksgiving cooking.

* 100g Kosher Salt
* 54g Turbinado Sugar
* 15g Coarse Black Pepper
* 11g Ground Ginger
* 10g Garlic Powder (California Brand Preferred)
* 3g MSG

HERB OIL TURKEY MARINADE

* 1 large Shallot, Minced (40g)
* 5 Cloves Garlic, Minced (25g)
* 5g Fresh Tarragon, Minced (1 Tbl)
* 5g Marjoram, Minced (1 Tbl)
* 5g Thyme, Minced (1 Tbl)
* 100g Olive Oil

TURKEY GLAZE RECIPE

* 116g Rock Candy
*135g Turkey Stock (2/3 cups)
* 43g Butter, Unsalted
* 46g Apple Cider Vinegar
* 6g Soy Sauce

COOKING AT A GLANCE

* Roast at 400F / 205C until an internal temp of 150F / 65.5C is achieve, roughly 7 minutes per pound of original bird weight (before being deboned)

* Rest for at least 30 minutes before carving, and as long as 90 minutes.

ITEMS USED IN THIS VIDEO
Below are some items used in this video that you may want to add to your arsenal. Where available, affiliate links are used. If you purchase an item through an affiliate link, it costs you nothing, but I do receive a small commission which helps me offset the cost of content production.

* Escali Digital Scale - amzn.to/35jIRqZ
* California Garlic Powder - amzn.to/2QCY56E
* MSG - amzn.to/2O6QqvF
* Induction Burner - amzn.to/2qwnvrQ
* Sabol Brothers Knife - facebook.com/sabolbrotherskitchenknives
* Digital Probe Thermometer - amzn.to/2QN31WH

RELATED VIDEOS & RESOURCES

* Stella Culinary Thanksgiving Resource Page - https://StellaCulinary.com/thanksgiving

* How to Break Down a Whole Turkey - youtu.be/Z-sMdmCDXJ4

* How to Debone a Turkey Leg & Thigh - youtu.be/KumrQLoE1h4

* Turkey Leg & Thigh Roulade - youtu.be/VeU8ApK06ZE

How to Cook Peking Style Turkey | A REMARKABLE Holiday Feast!

Jacob Burton 2019-11-14 | Learn how to cook a whole turkey, Peking Style! This approach results in a delicious, crispy skinned, smoke roasted Thanksgiving turkey that's sure to impress your family and friends this holiday season ... or really, year 'round! For more Thanksgiving Recipes, Cooking Techniques & Ideas, check out our 100% free "Turkey Day Domination" Resource page linked here: stellaculinary.com/cooking-videos/cooking-techniques/thanksgiving-day-video-playlist

HOW TO A COOK TURKEY PEKING STYLE

Turkey in general is a bland meat, which gives us the opportunity as cooks to create lots of fun and unique flavors. Yet when it comes to the most delicious way to prepare and cook a turkey, smoke roasting is hard to beat. Throw in a couple tricks taken from Chinese cooking a la Peking Duck, and you have a unique centerpiece for your Thanksgiving Day table.

THE METHOD

1⃣ DRY BRINE

Liberally season turkey inside & out with 1.5-2% kosher salt, based on the turkey's total weight. For example, if you have a 14 pound turkey, multiply 14 by 16 ounces to get the Turkey's total ounces in weight (14 X 16 = 224 ounces). Multiply 224 by 1.5% (0.015) which yields 3.36 ounces of salt (I would round to 3.5). For metric, simply take your weight in grams, and multiply as above.

Optionally, you can also add half a percent sugar by weight of the turkey, which will help to balance out the salt, and add another layer of flavor. (224 x 0.005 = 1.12 ounces).

Hang salted (dry brined) turkey in fridge for at least 12 hours, but for best results, 48 hours or longer.

Alternately, if you're a fan of the wet brine, I recommend 5% salt, 3% sugar, and 0.5% baking soda, based on the total WEIGHT OF THE WATER needed to completely submerge the turkey. Cover turkey in wet brine for 24-36 hours, rinse, and hang for an additional 24 hours.

2⃣ SCALDING

Scald the turkey skin with boiling water as shown in the video. This will cause the collagen in the skin to dissolve, which allows the skin to more thoroughly crisp.

3⃣ AROMATICS

Stuff turkey with aromatics of choice. In this video I use 2 cinnamon sticks, 2 star anise, 5 green onions, and 1 orange. Close the cavity with wooden skewers as demonstrated in the video, trimming off any pieces of skewers sticking out of the turkey. Prop the turkey wings away from the back using another skewer secured with butcher's twine, as shown in the video.

4⃣ GLAZING

Combine 1 cup Grade A maple syrup with 1/2 cup apple cider vinegar, plus a few dashes of soy sauce and a pinch of salt. Bring to a simmer to dissolve.

Hang turkey so it's fully suspended in the air, and brush glaze all over the exterior of the turkey. Allow glaze to set a room temperature for 15 minutes, apply a second coat, and rest for another 15 minutes. Repeat brushing and resting process for a total of 3 to 4 coats. Reserve leftover maple-cider glaze for your sauce.

5⃣ HANGING

Hang the turkey in your fridge for a minimum of 12 hours, and up to five days. The longer you hang the turkey, the drier the skin will become. Drier skin = crispier skin. Crispier skin = more delicious skin.

6⃣ SMOKE ROAST TURKEY

Hang the turkey on your smoker set to 325F / 163C, and roast until a probe thermometer inserted in the thickest part of the breast reads 150F / 66C, about 15 minutes per pound of bird.

There are lots of different smokers and BBQs on the market, and all of them can be set up to hold the above temperature for long periods of time with a little bit of know-how. Look up how-tos on your individual smoker to dial in and hold the appropriate temperature.

In this video, I use a 22" Classic Weber Kettle with a Smoke EZ Extension ring. Further-more I use a Pit Viper fan attached to a FireBoard controller to help me effortlessly maintain my temperature.

FOR THE WOOD, I use Pecan, which I really enjoy with poultry in general. If I had cherry wood, I would have used that instead, as I love the rosy color it gives the turkey skin, which really makes it resemble the Peking Style duck.

Of course, if you have a specific wood preference, use that. However, I do find fruit woods such as apple, cherry, pear & peach, along with more subtle fruit woods like pecan & walnut, work the best when smoking turkey.

When turkey has finished cooking, hang over a pan to catch the drippings for your sauce, and allow to rest for at least 1 hour before carving.

7⃣ SAUCE

* 2 Cups roasted Turkey Stock
* 1 Cup glazing liquid from above
* 1 Finger Ginger, Sliced
* 1 Orange, zest & juice
* 2 Table Spoons Corn Starch
* 2 Table Spoons Water

* Make sauce as demonstrated in video.

TOOLS & EQUIPMENT USED

* 22" Weber Kettle (affiliate link) - amzn.to/2qJJdZh
* Smoke EZ Extension Ring
* Pit Viper Fan
* FireBoard Controller

Alternately, you can use a bullet or barrel style smoker, which will actually work better than my setup.

* Pit Barrel Cook (affiliate) - amzn.to/2CFZX6a
* Weber Smokey Mountain (affiliate) - amzn.to/2pfjd7F

HAPPY THANKSGIVING EVERYONE!

How to Cook Potatoes a la Burton - Easy Roasted Potato

Jacob Burton 2019-10-31 | Learn how to cook Potatoes a la Burton, an easy & versatile approach to making any number of roasted potato dishes. Burton Potatoes are unique because we combine the normal two stage cooking process of boiling, chilling, and roasting, into one singular step. This leads to a more flavorful potato while streamlining the kitchen execution.

Before we get into how the potatoes are actually made, it's important to note that this technique requires a GOOD non-stick pan that isn't beaten up or scratched. And no, unfortunately, a cast iron pan will not work for this process.

🍳RECOMMENDED NON-STICK PAN: amzn.to/2JkIuUv (Affiliate link).

While I will be providing the ingredient quantities used in this video below, I want you to look past these ingredients and to see this technique for what it is; a universal and customizable approach to cooking perfectly roasted potatoes, with a creamy interior, and golden brown & crispy exterior..

First, the potatoes are peeled (optional), cut into chunks, and placed in a non-stick pan with aromatics of choice. This can include onions, peppers, dried & fresh herbs, spices, etc.

The potatoes are covered with water, and an acid of choice is added. In this video I used the juice of half a lemon, but any vinegar or other acidic ingredient will work. This helps to brighten the overall flavor of the dish, but more importantly, it sets the pectin on the surface of the potatoes, which helps to hold them together during the simmering and roasting process.

🍴RECIPE🍴

* 4 Yukon Gold Potatoes
* 2 Shallots
* 3 Garlic Cloves
* 1/2 Lemon, juice only
* Pinch Dry Basil
* Pinch Dry Oregano
* Pinch Chili Flakes
* Pinch Salt

Place above ingredients in a 12", non-stick pan and cover with water. Bring pan to a simmer over high heat, and continue to simmer until all the liquid is reduced down into a glaze that coats the potatoes when tossed (the bottom of the pan itself should be mostly dry).

Transfer pan into a pre-heated, 425F oven, and roast until a medium golden brown, about 20 minutes. Top with shredded cheese (optional) and fresh herb of choice, and return to oven for an additional 5-10 minutes, or until the cheese is melted.

Serve immediately.

TOOLS USED IN THIS VIDEO (affiliate)

* Induction Burner: amzn.to/2Nh1i8i
* Non-Stick Pan: amzn.to/2JkIuUv
* Y Peeler: amzn.to/2BItziK
* Vegetable Cleaver: amzn.to/2ootE8w

📕STOP FOLLOWING RECIPES AND START CREATING ...

... with my written F-STEP CURRICULUM

stellaculinary.com/f-step-written-curriculum-digital-download

#HowToCookPotatoes #HowToRoastPotatoes

Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish

Jacob Burton 2019-09-29 | Excel recipe spread sheet can be found here: gum.co/rUrcb.

Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.

THE RECIPE CREATION PROCESS

First, I want to briefly touch on the F-STEP Process, which I won’t fully re-hash here, since more details can be found in the written version of the curriculum, and the hours of lecture video you can find for free on this channel (linked below).

F-STEP is an acronym that stands for Flavor, Sauce, Technique, Execution, & Preparation, and is the process I use when creating any new recipe.

When creating a recipe, you first need to think about the flavor.

What is your primary ingredient, and what secondary ingredients will you pair with this primary to enhance it, and achieve your desired result? In this first step, you’re defining your flavor structure.

Next, you think about your sauce and how it will interact with your dish. In the context of our sourdough waffle & pancake recipe, how will the butter, spiced syrup, and fried chicken we place on top of the waffle, effect the overall flavor and texture of the completed dish?

Then, you start to think about the techniques you will be applying to your ingredients to achieve your desired result. This all boils down to every dish / recipe being comprised of two major building blocks: flavor structure and technique. (This concept is explained in further detail in my F-STEP Curriculum linked below).

Once you’ve selected your flavor structure and technique, the next step is to start thinking about the execution, which is a major stumbling block experienced by professional and amateur cooks alike. It isn’t good enough to have a solid recipe; flavor structure and technique are meaningless if you can’t consistently execute the dish and achieve the same result every-single-time, especially in restaurants!

F-STEP RECIPE CREATION CONTEXTUALIZED

To put the above into context, enter our sourdough waffle creation video.

In this case, our “flavor structure” can be described as the desired qualities of our waffle and pancake; airy, tender-yet-fluffy, malty and sweet, but balanced with the acid of the sourdough to give us a unique, complex flavor and aroma.

Our primary ingredient in this recipe is our flour, and the techniques we apply to this flour, along with the secondary flavors added, will change our end result. Yet once we achieve our desired result, by making our imagined recipe a reality, the big question that people commonly fail to ask themselves is “can I execute this?”

That’s why throughout this entire video, you’ll hear my chefs and I talk about how we’re actually going to consistently execute this recipe in the context of our long brunch service, which runs from 7am to 2pm daily.

THE RECIPE

The finished recipe is as follows. It yields 10 sourdough waffles using 290g of raw batter per waffle, which result in a 234 gram finished waffle. The same batter can also be used for a sourdough pancake.

• 940g Whole Milk
• 600g Poolish Sourdough Starter
• 700g Bread Flour
• 150g Malted Milk Powder
• 200g Sugar
• 15g Salt
• 100g Eggs (~2 each)
• 300g Brown Butter
• 5g Vanilla

DOWNLOAD THE SCALABLE EXCEL RECIPE SHEET used at the end of this video here: gum.co/rUrcb

FURTHER RESOURCES

To get the most out of this video, it is recommend you have a firm understanding of both my F-STEP Process and bread baking.

FOR F-STEP

• Download the written curriculum here: gum.co/cJaWz
• Video 1 | F is for Flavor - youtu.be/Z9L-tJxPTGY
• Video 2 | S is for Sauce - youtu.be/EUyXvO9MQJk
• Video 3 | T is for Technique - youtu.be/0pAdeXNVi_M

BREAD BAKING

Listen to Episodes 18 - 22 of the Stella Culinary School Podcast found here: stellaculinary.com/scs. Also available wherever you download your podcasts from.

• SCS 018 | Four Pillars of Bread Baking
• SCS 019 | Twelve Steps of Bread Baking
• SCS 020 | Bread Classifications
• SCS 021 | Sourdough Starters & Pre-Ferments
• SCS 022 | Let’s Bake Some Sourdough!

BREAD BAKING VIDEOS

• How to Make a Sourdough Starter - youtu.be/5F86r7ByDFM
• How to Convert Any Recipe to Sourdough - youtube.com/watch?v=wUjj4wNSEb0
• Understanding the Baker’s Percentage - youtube.com/watch?v=7YTIrgv4JCI
• Brioche Hamburger Buns - youtube.com/watch?v=qVhASbVWvx0&t=4s

How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat

Jacob Burton 2019-09-12 | When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.

How to Make Ceviche with Fish

Jacob Burton 2019-08-14 | I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.

The basic process is this:

* Cut fish into 1/4" chunks.
* Cover completely with lime juice.
* Add enough ketchup to give the liquid just a little bit of body.
* Add enough sugar so that the liquid is not aggressively sour.
* Add in soy & fish sauce to bring up the umami and round out flavors.
* Finish with salt.
* Serve with 6" corn tortillas that are fried at 350F until a crisp, golden brown.

Related Video Techniques

* Learn More About Flavor Structure by watching my F is for Flavor Video Lecture - youtube.com/watch?v=Z9L-tJxPTGY
* How to Fabricate Halibut - youtube.com/watch?v=f_StayRJ3Co
* How to Fabricate Salmon - youtube.com/watch?v=456MvDCUnLg
* How to Pan Roast Halibut - youtube.com/watch?v=ppB1-k9wkfE
* Pan Roasted Halibut with Panzanella & Beurre Blanc - youtube.com/watch?v=FU6ft4hhx5k
* How to Pan Roast Salmon - youtube.com/watch?v=R0Zbzz9AVi8&t

Come visit us at The Shore, part of The Renaissance Reno Downtown Hotel - ShoreRoom.com

Smoked Roasted Spatchcocked Chicken On A Kettle Grill

Jacob Burton 2019-08-01 | I demonstrate my favorite method for cooking a whole roasted chicken on a BBQ Grill. While I use my trusty Weber Kettle, any BBQ grill will work. Notes on modifying this technique to fit other grills can be found below.

**BASIC APPROACH**

Start by lighting a full chimney of charcoal, and letting it get to the point where most of the coals are red and ashed over.

Split the hot coals on either side of the grill, using bricks to contain them.

Add more coals on top to bring your grill temp up to at least 350 - 400 F. Add chunks of whatever wood flavor you desire. In this video I'm using pecan which is one of my personal favorites. I also find fruit woods like cherry & apple work great with poultry as well.

I tend to steer clear of harsher wood smokes like hickory or mesquite when cooking poultry. Oak can have great results, but it's easier to over-do-it since it's a much stronger flavor than most other nut and fruit woods.

While your BBQ grill is heating, remove the backbone of the chicken as shown in the video.

Optional step; you can brine the chicken for 24-36 hours ahead of time, submerging it in a 5% alkaline brine for added juiciness. Depending on your container size, the amount of brine you will need is 2000g water, 100g kosher salt, 60g sugar, 10g baking soda. For more information on the science behind brining, please reference my brining video on the subject (youtu.be/heGtIrRihMw).

You can also dry salt the bird 24-36 hours in advance (aka, dry brine), with 1-1.5% salt based on the weight of the bird.

Once the backbone is removed, lay chicken flat, breast side up, and press down on the breast, breaking the breast bone and flattening out the bird.

Tuck the wingtips back behind the first wing of the bird, and pour boiling water over the skin. The boiling water is optional, but it will tighten the skin, breaking down the collagen, leading to crisper skin at the end. A tea kettle is perfect for this application.

Season with your favorite BBQ rub; a good one is simply salt, pepper, tiny bit of brown sugar, and some dry herbs. In this video, I'm using Kinder's Brown Sugar Rub, which is a solid, ready to go seasoning at the price point.

Place chicken, still on sheet tray, sitting on top of a wire rack, in the center of the grill, with the two fires on both sides. Add about 16 ounces of water to the cooking tray to keep the drippings from burning and scorching during the cooking process. The steam from the underside of the bird will also help to thoroughly cook the chicken while keeping it moist. Steam also creates a humid environment, which leads to better smoke adhesion.

Make sure both top and bottom dampeners on your Weber Kettle are open for maximum air flow.

If your grill is in the 350-400F range, you'll need to cook the chicken for about 1.5 hours.

If your grill temp is in the 450-500F range, the chicken will take around one hour to cook.

The chicken is done cooking when the skin is a dark brown and crispy, and the internal temperature reads at a minimum of 160F.

Pull chicken from BBQ grill, and allow to rest for about 10-15 minutes before carving, as shown in the video.

**Alternate Approach**

With offset smokers and ceramic kamodo grills, the process is pretty much the same. Just make sure your fire is at the proper temp as listed above.

If using a gas grill, set your temp to around 450F. Use a smoke box insert to get the wood smoke flavor. Because gas grills are designed to be well ventilated due to safety concerns, it is difficult to achieve a good smoke flavor like you would on the other grills listed above.

If you don't have a grill, no worries. Check out my video on Spatchcocking a Chicken in your oven here (youtu.be/Wu9josPl_LI).

**WANT MORE CHICKEN VIDEOS?**

Then you're in luck. They can all be found right here: youtube.com/user/StellaCulinary/search?query=Chicken

How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method

Jacob Burton 2019-07-23 | In this video I demonstrate how to perfectly cook a tri tip roast on any grill using the reverse sear method.

The Story of the Old Fashion | What is an Old Fashion Cocktail and How to Make It

Jacob Burton 2019-07-13 | In this video, Allan teaches us the history of the old fashion cocktail; how it got started, what brought it back into fashion, and his favorite way to make it.

Recipe

* 2 ounces Rye Whisky
* 1/4 ounce simple syrup
* 3 dashes angustura bitters
* 1 dash orange bitters

Add ice, stir thoroughly, and strain into a glass with a large ice cube. Garnish with a single orange rind swath.

Experience Allan's old fashion at Bundox Bocce, found at the Renaissance Reno Downtown Hotel.

Produced by Jacob Burton, Executive Chef & Beverage Director of the Renaissance Reno Downtown Hotel. For more educational content, please visit StellaCulinary.com.

How to Cook a Ribeye Steak on a Weber Kettle Grill Using Reverse Sear

Jacob Burton 2018-07-17 | Episode Show Notes: stellaculinary.com/cooking-videos/cooking-techniques/how-to-cook-a-ribeye-steak-on-a-weber-kettle-grill-using-reverse

In this video, how to cook any thick steak on a grill, using the reverse sear cooking technique. While I demonstrate this technique using a ribeye on a Weber kettle, this technique will work with any grill or thick cut steak.

This same technique can also be done inside, using a 225F oven and then searing on the stove top to finish.

THE BASIC REVERSE SEAR TECHNIQUE

Create a two zone cooking set up on your grill, so that the cool side holds temp at around 225-250F. In this video, I start by placing most of chimney full of coals on one side of the grill, and then light about 12 coals using a wax cube. Once the coals are ashed over (about 15 minutes after lighting), I place them on top of the unlit coals.

If a smoked flavor is desired, place 3-4 small chunks of wood directly on top of the lit coals.

Wait for grill to come up to about 25F below your cooking temperature before putting the steak on the cool side of the grill, opposite the fire side. Remember that when you take the lid off your grill, you are giving more oxygen to the fire. This can lead to a temperature spike, which is why you don't want to wait until your grill is at the cooking temperature before you take off the lid to put the steak on.

If using a kettle grill as shown in the video, close the bottom damper almost all the way to maintain a temperature between 225-250F for the first stage of the cook. If you're new to live fire grilling and a 2 zone set up, there will be some trial and error involved. Just remember that the best way to control the temperature of a live fire grill is by controlling the amount of oxygen the fire receives via the bottom damper.

Cook steak to desired internal temperature, with my personal preference being mid rare (about132F). Monitor both steak and grill temperature with a digital thermometer.

Once steak achieves desired internal temperature, remove from grill and allow to cool while you build the fire in the center of the grill. Completely open the bottom damper to give maximum oxygen flow to the coals to achieve the hottest fire possible.

Once the internal temperature of the steak has dropped by about 15-20F, sear the steak as quickly as possible, flipping often. To get a better sear, brush the steak with a cooking oil of your choice.

When steak is finished searing, remove from the grill, and let rest for a couple of minutes before slicing and serving.

ALTERNATE REVERSE SEAR APPROACH

Another approach to the reverse sear is to follow the exact same method as above, but pull the steak about 15-20F below what you want your finished temperature to be. Then sear the steak as demonstrated while monitoring with a digital thermometer to make sure you don't over shoot your desired finished temperature. This approach is both common and valid, and saves time since you don't have to wait for the steak to drop it's internal temperature before searing.

What approach is best?

It really depends on your time frame for execution.

If I'm throwing a party and doing a lot of steaks and sides, I'll probably use the technique shown in this video. While the steaks are resting from the initial cook, it gives me time to build the center fire, add more coals if needed, and then cook my side dishes such as grilled asparagus, corn, etc. When I'm ready to serve dinner, the rested steaks go back on the grill just long enough to sear, since I know I've already achieved my desired internal temperature.

If it's a weeknight and I'm cooking one steak for myself and my wife, I'll probably use the alternate method of pulling my steak 15-20F below my desired finished temperature, and then searing. This removes the rest time necessary with the first approach, and puts dinner on the table faster. Again, both approaches are valid. Which approach you use will depend on your situation and execution timeline.

For links to product used and other related Stella Culinary Content, check out the video page found here: stellaculinary.com/cooking-videos/cooking-techniques/how-to-cook-a-ribeye-steak-on-a-weber-kettle-grill-using-reverse

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

Jacob Burton 2018-07-03 | Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l/wmClU. Full video course includes bonus recipes and written curriculum.

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

S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School

Jacob Burton 2018-06-13 | Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l/wmClU. Full video course includes bonus recipes and written curriculum.

Thanks for watching!

*** Video Time Codes ***

00:00:00 – Introduction to The Five French Mother Sauces

* http://StellaCulinary.com/mother
* Crareme’s original 4 French Mother Sauces
* Escoffier’s Five French Mother Sauces
* The three types of roux used to thicken sauces & soups in French Cuisine.

* A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel
* Why the 5 French mother sauces aren’t the best approach to learning how to make sauces.

00:07:45 – The Three Modern Mother Sauces

A technique based approach to sauce making.
To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree

00:09:45 – Modern Mother Sauce #1 | Reduction

* What makes a reduction sauce and why would you reduce something?
* The importance of collagen and gelatin in a reduction sauce.
Why is dark meat dark? (Myoglobin)

00:14:21 – An Overview of Culinary Stocks

* What is a stock?
* The process of making a veal or other meat based stocks.
* The importance of collagen in stock making.
* Meat flavor from young animal versus older animals.
* What types of bones should you use for making stock?

00:19:00 – Roasted Stock Process

* What is mirepoix?
* The importance of using oil when roasting bones.
* Should you peel your mirepoix when making stock?
* What is a sachet and how do you use it?
* Time temperature abuse in stock making.
* When should you add your mirepoix to a culinary stock?
* Why you shouldn’t add salt to stock.

00:27:10 – Reinforcement and Reduction of Culinary Stocks

* How to make a veal demi-glace.
* Deglazing during the reduction step.
* The importance of cooking and reducing alcohol by at least half.
* Adding flavor to your sauce using meat scraps.

00:33:10 – How to Make a Pan Reduction Sauce

00:47:20 – How to Finish a Pan Reduction Sauce

00:52:30 – Sauce Thickeners & Gravies

* Thanksgiving Day Gravy
* What is a roux and how to make it?
* What causes clumpy gravy?
* The gravy making process.
* Separating a turkey for more even cooking (video:
* Breaking down a whole turkey
* Pan Roasting A Turkey Breast
* Cooking Turkey Legs
* How to make a turkey stock
* When and why do you use a starch thickener when making a sauce?
* Link: Starch Thickener Ratios

01:00:00 – Reduction Sauce Q&A

01:20:30 - What’s the difference between stock and broth?

* What is a consommé
* How to make a consommé
* Egg white clarification in wine making

01:26:35 - Pan Sauce Q&A Part 2

* When you’re reducing a stock, how do you gauge how high of a flame to use?

* What does mise en place mean?
* A la minute cooking.
* How many dishes is each chef cooking at one time in a restaurant?
* Have you ever heard of a quite kitchen?

01:34:55 – MODERN MOTHER SAUCE #2 – PUREES

* Root Vegetable Puree Method
* Best practices for making a puree.
* Ex). How to make a basic carrot puree.
* Almost all purees are vegetable or fruit based.
* Root vegetable blanching.
* Steaming root vegetables for purees.
* Using a tamis in the chicken for puree.
* Pommes puree (extra butter mashed potatoes).
* Is a tamis a food mil?
* Passing a puree through a chinois.
* Do you cool root vegetables in an ice bath before pureeing?

01:47:08 – Green Vegetable Puree Method & Technique

* Understanding Chlorophyll in Green Vegetables.
* Green vegetable blanching method.
* The Chlorophyllase enzyme.
* Adding baking soda or other alkaline ingredients to vegetable blanching water.

* How acid destabilizes the green color of vegetables.

01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS

* What makes an emulsion different than a puree?
* What is “shearing force or power?”
* How to stabilize an emulsion and keep it from separating / breaking.
* Shearing power & viscosity.
* Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process?

* Different types of emulsifiers and stabilizers discussed.
* Why xanthan gum is used and it’s versatility.

02:11:30 – Questions on Emulsion Sauces

F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School

Jacob Burton 2018-06-05 | Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l/wmClU. Full video course includes bonus recipes and written curriculum.

This is the first video lecture in a series I shot at an in person culinary boot camp while I was still at Stella Restaurant. The culinary boot camp is a five day intensive course, that takes one day each to cover the five building blocks of recipe and dish creation; Flavor, Sauce, Technique, Execution & Preparation. Also known as F-STEP.

To get the most out of this content, please subscribe and listen to the Stella Culinary School Podcast found here, stellaculinary.com/scs, or anywhere else podcasts are available for download.

Video Time Stamps and Links

00:00:00 - Introduction

* A little story about how a coconut macaroon changed my life.
* Why Technique is King.
* What is the F-STEP Curriculum and why was it created?
* The F-STEP Formula – (Flavor + Technique) X Execution =?

00:05:35 - Flavor Structure & F-STEP Formula

* Introduction to Flavor Structure and the F-STEP Formula
* The importance of execution, intuition and how to make decisions on the fly

* Understanding the five basic flavors
* Balancing the 5 major flavors

00:11:00 – Flavor #1 | Salt

* How does salt enhance flavors?
* Seasoning thresholds and ratios explained.
* How much salt do you need to properly season food?
* What’s the difference between expensive & cheap salt?
* Various types of salts & their uses explained; Iodide Salt, Kosher Salt, Finishing Salts, Fleur de Sel, Sea Salt, Maldon Salt, Smoked Sea
Salt, Lava Salt, Himalayan Pink Salt

* How does iodide salt affect flavor, and should you use it?
* Why is Kosher salt is great for cooking?
* What is the difference between kosher salt & sea salt?

00:29:14 – Flavor #2 | Sour (Acids)

* How to take your food’s flavor and seasoning to the next level using acids.

* Understanding the difference between cooking vinegars and finishing vinegars.

* How acid interacts with fat.
* The importance of acid as a seasoning.
* Using acid to balance your flavor structure.

00:36:00 – Strawberry Sorbet Intermezzo

* How walnut oil and salt enhance a sorbet.
* The importance of fat, flavor, and aroma molecules.

00:38:57 – Flavor #3 | Sweet

* Sweet (sugar) as a seasoning.
* Ratios of sugar used in various dishes.
* Use of sugar (sweet) in various savory applications.
* How to use sugar to balance the 5 major flavors.
* Piquancy & how sweet balances spicy food.
* Discussion on Scoville Units and the measurement of heat.

00:46:00 – Flavor #4 | Bitter

* The importance of bitter and balancing flavors.
* Contrasting flavors to create complex flavors.

00:51:20 – Flavor #5 | Umami (Savory)

* The story of umami and the creation of MSG.
* The Four Major Flavors.
* The tongue map of flavor (the 4 basic flavors).
* The discovery of umami (glutamic acids & free form glutamates).
* Ingredients that contain glutamic acids, umami, and savory flavors.
* The formation of Aji-no-moto Company (essence of taste).
* What is Mono Sodium Glutamate (MSG)?
* How the MSG craze was formed.
* CRS – Chinese Restaurant Syndrome
* Synergistic relationship of Inosine Monophosphate, Guanosine
* Monophosphate, and Mono Sodium Glutamate.
* Dashi broth and why it is so delicious.
* Savory ingredients you should stock in your kitchen.
* Is the tongue map correct?

01:08:12 – Palate Fatigue & Flavor X Factor

* What is palate fatigue and how do you avoid it?
* Adding flavor complexity through crunch and tactile sensation.
* Why restaurants serve small portions and tasting menus.
* Leveraging the olfactory system to make a memorable meal or dish.
* Duck Breast Reuben

01:21:17 – Flavor Punch & Interruptions

* How to create bold, powerful, flavors.
* Albacore Tuna Dish with Coconut Red Curry.
* How to make a complex curry sauce.
* Beef Bourguignon Dish

01:30:04 – Questions on Flavor Structure

* What does salt and pepper to taste mean in a recipe?
* What is a duck press?

You can buy a digital download of the written F-STEP Curriculum here: stellaculinary.com/f-step-written-curriculum-digital-download

How to Make Batter Fried Wedge Potatoes (Recipe)

Jacob Burton 2018-05-31 | In this video, how to make battered, wedge fried potatoes. Recipe for the batter shown in this video can be found here: stellaculinary.com/recipes/battered-potato-wedges

Basic ratio for blanching liquid is 2% white vinegar by weight of the water, or 1 tablespoon white vinegar per quart of water.

For more information, check out our hamburger cooking resource page, found at stellaculinary.com/hamburger

How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)

Jacob Burton 2018-05-30 | In this video, I demonstrate how to make seasoned wedge potato fries. To get that perfect crispy exterior and soft, almost mashed potato like interior, we first blanch in acidulated water, then par fry and freeze.

For more videos like this, check out our hamburger cooking resource page at: https://StellaCulinary.com/hamburger

How to Make French Fries Just Like McDonalds

Jacob Burton 2018-05-29 | Lear how to make French fries at home, just like the ones you get at McDonalds.

A traditional french fry is usually blanched twice in oil; once at a lower temperature to soften the fry and cook it through, and once at a higher temperature to crisp and brown the fry. While this gives you good results, they still don't have the crisp exterior and mashed potato like interior that french fries served at McDonalds and other fast food restaurants do.

The secrete to getting that perfect, McDonald's French Fry like texture is to first boil in acidulated water, fry once, and then freeze.

Yes, really; FREEZE!

First, the acid in the water (white vinegar at the rate of 2% based on the weight of the water), sets the pectin on the exterior of the fry; allowing you to cook it through, without it falling apart.

The freezing will burst the interior cellular structure of the French fry, giving it a softer, more "mashed potato" like consistency.

Freezing the French fry also makes this approach extremely convenient. These fries can be prepped and frozen weeks in advance, and then taken directly from the freezer and dropped into hot oil whenever needed.

Credit to J. Kenji Lopez-Alt of Serious Eats and The Food Lab for first introducing me to the concept of blanching potatoes in acidulated water and freezing to get the best French Fry texture.

*** Basic Process As Shown In This Video ***

* Peel & cut potatoes into 1/8" - 1/4" rectangles, with a length of 2.5 - 3".
* Blanch with acidulated water (2% white vinegar) until fries are tender and cooked through (about 3-5 minutes).
* Drain and dry on a paper towel.
* Fry at 325F for about 2-3 minutes.
* Drain again on a paper towel.
* Transfer to a sheet tray and freeze.
* Once frozen, place french fries in zip top freezer bag and return back to the freezer until you're ready to use.
* When ready to eat, drop frozen French fries into 375F oil for about 3-5 minutes, or until they're crispy and golden brown.
* Remove fries from oil, drain on paper towel, and season to taste.

Related videos can be found at the Stella Culinary Hamburger Resource Page: stellaculinary.com/hamburger

How to Make Sliders (Miniature Hamburgers)

Jacob Burton 2018-05-28 | I demonstrate how to cook sliders (mini hamburgers) in your home oven. These little hamburgers are easy to produce in bulk, which make them great for parties.

Looking for a mini brioche bun recipe for your sliders? We have a great one available here: stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioch-bun-sliders

*** How do You Like Your Burger? ***

* Rare - 125-130°F / 51-54°C
* Medium-Rare - 130 - 135°F / 54-57°C
* Medium - 140 - 145°F / 60-63°C
* Medium Well - 155 - 160°F / 68-71°C
* Well Done - 165°F + / 74°C+

To make sure your hamburger has hit your desired finished temperature, I highly recommend you use a digital probe thermometer, like a ThermaPen, ThermaPop, or ChefAlarm.

Check out our hamburger cooking resource page at:

https://StellaCulinary.com/Hamburger

How to Make a Double Double Hamburger On the Stove Top

Jacob Burton 2018-05-27 | I demonstrate how to cook a double meat double cheeseburger on the stove top using two, 4 oz hamburger patties that we formed in a separate video. Because these hamburger patties are thin, remember that the trick is the sear hot and fast, whether you're cooking them in a cast iron skillet on your stove top, flat top griddle, or on a grill outside.

If you're interested in making your own hamburger buns, french fries, or watching our other hamburger cooking videos, head on over to the Stella Culinary Hamburger Cooking Resource page found at https://StellaCulinary.com/hamburger.

The Best Way to Cook a Thick, Juicy, Hamburger: REVERSE SEAR!

Jacob Burton 2018-05-26 | If you love to cook and eat thick, juicy hamburgers, then try out this reverse sear method. It works great on the stove top or out door grill, and is perfect for large parties or a simple dinner for 1-2.

The thermometer used in this video is a ChefAlarm, but any reliable thermometer that is capable of monitoring items while they cook and beeping at you when done will work.

*** How do You Like Your Burger? ***

* Rare - 125-130°F / 51-54°C
* Medium-Rare - 130 - 135°F / 54-57°C
* Medium - 140 - 145°F / 60-63°C
* Medium Well - 155 - 160°F / 68-71°C
* Well Done - 165°F + / 74°C+

*** Quick Note on Food Safety and Hamburgers ***

In this video you see me cook and eat a hamburger medium rare. That's how I like, and that's how I'll continue to eat it.

However, it is not without it's risks.

When it comes to food and the bacteria that could possible make you sick, most of the pathogens are on the surface of the meat. This is why it's much "safer" to eat a steak mid-rare, because you'll commonly sear the surface at a high temperature first, killing most of the bacteria.

When meat is ground, the bacteria on the surface will be spread throughout the entire piece of meat. If the grinding blade, attachment, and prep area aren't properly sanitized, then the risk increases further.

Because of this, the USDA "recommends not eating or tasting raw or under-cooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 160 °F (71.1 °C)."

However, if your hamburger is coming from a trusted source, or you grind the meat yourself using proper sanitation procedures, this risk is minimal. You should avoid serving under cooked hamburger or other ground meat to individuals with compromised immune systems, such as the elderly, young children, and those with conditions that weaken their immune system.

In short, eat under cooked hamburgers at your own risk!

For more hamburger cooking videos, visit:

stellaculinary.com/hamburger

How to Make a Perfect Hamburger Patty From Ground Beef

Jacob Burton 2018-05-25 | In this video, we'll go over how to properly form a hamburger patty from freshly ground beef. It's important to use proper technique when making your own hamburger patty so it doesn't become chewy and dry during the cooking process. Using the tips and tricks shown in this video will yield a juicy hamburger that will give you great results no matter what hamburger recipe you're using.

Meat Weights and Diameters

* 8 oz / 226g Steakhouse Burger - 4.5" / 11.43 cm
* 4 oz / 113g Classic Quarter Pound Patty - 4" / 10.16 cm
* 1/3 Pound Hamburger (5.3 oz / 150g) Hamburger - 4" / 10.16 cm
* 2 oz / 57g Classic Slider - 3" / 7.62 cm

For more like this, check out stellaculinary.com/hamburger.

Sous Vide Beef Bourguignon with Glazed Vegetables

Jacob Burton 2018-02-20 | Related Information: stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables

In this video we make beef bourguignon using an immersion circulator to get a controlled braise, but if you don't want to use sous vide, you can easily braise it the old fashion way too.

How to Make Chicago Style Deep Dish Pizza - Recipe

Jacob Burton 2016-05-08 | The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.

🍕CHICAGO PIZZA DOUGH RECIPE 🍕

250 g Bread Flour (100%)
50 g Butter, Melted (20%)
25 g Olive Oil (10%)
100 g Warm Water (40%)
3 g Yeast, Instant (1.4%)
5 g Salt (2%)

* Optional: 25g Corn Meal (10%)

INSTRUCTIONS

1⃣ Stir together flour, melted butter, and olive oil.

2⃣ Dissolve yeast in water and add to flour mixture.

3⃣ Mix together just long enough to form a shaggy dough. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.

4⃣ Add salt, and mix on speed #2 with dough hook attachment for 4 minutes. Allow dough to rest for 3-4 minutes, and then knead of #2 for an additional 4 minutes.

5⃣ Round dough and place in an airtight container to bulk ferment for 2-3 hours, or until dough has doubled in size.

6⃣ Degas dough, form into a tight ball and allow to proof for 30-60 minutes.

7⃣ While the dough is proofing, preheat oven with a baking stone to 500ºF/260ºC.

8⃣ Flatten dough into a disc and place in a 10” cast iron pan, pressing the dough along the inside rim of the pan until the top of the crust is even with the top of the pan. The dough should be spread evenly, and crimped along the top.

9⃣ Layer slices of mozzarella cheese into the bottom of the pan, followed by ground, loose, sausage and top with pizza sauce.

🔟Place cast iron pan directly on pre-heated pizza stone, and reduce heat to 425ºF/216ºC. Bake for 35-45 minutes, or until the crust is a dark golden brown.

☑️Remove from oven and serve immediately.

🍅CHICAGO STYLE PIZZA SAUCE RECIPE 🍅

100% Drained, Crushed or Diced Tomatoes (6 in 1 Brand is classic)
0.5% Kosher Salt
0.5% Sugar
0.5% Red Wine Vinegar
0.4% Dried Oregano

1⃣ Make sure crushed tomatoes are thoroughly drained. Stir in salt, sugar, vinegar and oregano.

2⃣ Allow flavors to marry for at least 10 minutes before using (best case scenario, make pizza sauce while dough is proofing).

✏️NOTES ✏️

Although any number of ingredients can be added to a Chicago Style Pizza, it is important to make sure that they do not contain a lot of water. For ingredients such as mushrooms, peppers, etc, that are high in water content, it is advisable to cook first to remove as much excess moisture as possible which will also concentrate flavors. Just like any “pie,” if your filling contains too much water, it will not set properly, be difficult to slice and a mess to serve.

Do you love pizza? Check out the Stella Culinary Pizza Resource Page: stellaculinary.com/pizza

Neapolitan Pizza Dough Recipe - How to Make Neapolitan Pizza Dough

Jacob Burton 2016-05-08 | Recipe: http://stellaculinary.com/pizza

Neapolitan Pizza Workflow

Jacob Burton 2016-05-08 | Related videos & recipes: http://stellaculinary.com/pizza

How to Make Neapolitan Pizza in a Wood Fire Oven

Jacob Burton 2016-05-08 | Recipe & Show Notes: http://stellaculinary.com/pizza

New York Style Pizza Recipe - How to Make NY Style Pizza at Home

Jacob Burton 2016-05-08 | Recipe: stellaculinary.com/recipes/baking-pastry/baking/bread/new-york-style-pizza-dough

How to Stretch (Open) Pizza Dough By Hand

Jacob Burton 2016-05-08 | In this video, learn how to open up (or stretch) home made pizza dough by hand. For more pizza related video techniques & recipes, including for the dough used in this video's demonstration, please check out my resource page here: http://stellaculinary.com/pizza.

Sicilian Style Pizza Dough Recipe - How to Make Pizza Romano

Jacob Burton 2016-05-08 | Recipe & Show Notes: http://stellaculinary.com/pizza

White Garlic Pizza Sauce Recipe

Jacob Burton 2016-05-08 | Recipe: http://stellaculinary.com/pizza

Tomato Sauce Recipe for Pizza

Jacob Burton 2016-05-08 | Related Videos: http://stellaculinary.com/pizza

How to Make Italian Sausage for Pizza, Patties and Breakfast

Jacob Burton 2016-05-08 | Recipe and Related Videos: http://stellaculinary.com/hcc9

Clarifying Animal Fat For Cooking & Baking

Jacob Burton 2016-03-06 | Show Notes: http://stellaculinary.com/kp34

Animal fats are all the craze, and rightfully so. They're a great way to add flavor to a dish, whether you're using them in high heat cooking applications such as searing and sauteing, or cutting them into your pastry doughs when making tarts or pie crusts for a pot pie.

A good place to harvest animal fat is from stock. During the stock making process, fat is skimmed off the top, and even ...

... continue reading - http://stellaculinary.com/kp34

Salt & Pepper Chicken Necks - A Simple Scooby Snack

Jacob Burton 2016-03-05 | Show Notes: http://stellaculinary.com/ct28

When breaking down case after case of chicken for the restaurant, I love nothing more than saving the necks for a quick little scooby snack.

Simply toss the necks with oil, salt, and a generous amount of freshly cracked black pepper, and roast at 425°F/218°C for 20 minutes or until a dark golden brown.

Simple as that. You really don't even need to watch this video, but I thought I'd share it anyways.

These are also great if you dust in a little cornstarch and deep fry!

How to Properly Dress A Salad - Awesome Salad With No Recipe!

Jacob Burton 2016-03-02 | Show Notes: http://stellaculinary.com/kp33

In this video I demonstrate how to simply dress a salad using oil and vinegar. As simple as this process is, I'm always surprised how many people don't fully grasp (and frequently use) this approach.

The truth is, once you master this technique, you can quickly create any number of delicious salads, especially if you stock your pantry with a few good oils and vinegars.

To start, dress your greens lightly with a flavored oil of choice. You want to use just enough oil to lightly cover each individual leaf. Gently fluff and toss the greens, being careful not to crush or bruise. Sturdy greens such as arugula, frisee, and romaine, can take more oil than mixed baby greens as shown in this video.

The oil will bring a beautiful mouth feel to the salad greens as well as flavor. However, as we've discussed in F is for Flavor, fats will also coat the palate, and dampen taste perception. To counteract this, you need some acid.

This is why after the greens are dressed with oil ...

Read more: http://stellaculinary.com/kp33