SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

Stella Culinary School

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4y ago 1:03:35

MP3•Thuis aflevering

In this episode:

A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness.
How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill."
We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review.
What to do when you can't find veal bones for your stocks and Demi-glace ...
... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary!

If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary

And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here: https://discord.gg/qYMXsAB2tw

I'm still new to Discord, so if you're an experienced user, would love to hear your suggestions.

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