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!
Honestly if teaching doesn't work out for me I will become a chef. I been cooking since I was a kid its my natural born talent. I don't have any formal training but I have took a food science course during high school at a college level to learn more about food. My professor was impressed I knew how to use the oven and stove easily. If I can't be a teacher I will be a chef
I've been cooking for 6 months and all I've been looking for was someone who teaches me how to create a dish instead of replicate one without understanding the fundamental flavour combinations and techniques. I've been smiling all throughout the video because this is exactly it
Another channel to recommend for similar bottom-up instruction is Ethan Chlebowski. One of his videos gave me the confidence to try something somewhat out of my comfort zone, and crushing it the first time because I understood rather than imitated was an amazing feeling.
Possibly the most informative / best cooking video on the internet. This was everything I was looking for, thank you so much for your hard work in making this.
I think i have watched literally thousands of hours of culinary instruction (which are all basically the same "cook this way"), THIS Video in your lecture series has been one of the BEST which I have ever seen. Actually explaining, not only the how, But why. One the most informative, thank you
When a guy starts a culinary lecture with a story about how a single food item changed his life, you know they take their craft with a seriousness others can only dream about. Great videos, thanks for taking the time to share your knowledge in such a precise way.
If a flavoring does not dissolve in your saliva, you can't taste it. You might smell it, but you won't be able to taste it. Acids help to "break" the flavors out of oils/fats by making a water soluble compound from things that might otherwise stay in the oil.
Wow this was incredibly informative! As someone who is relatively new to cooking but has always been interested in the science aspect of food, this video is just what I was looking for. In depth resources like this are hard to come by, especially one without a hefty price tag next to it. I can’t wait to take my new learned knowledge to the kitchen. Thank you Jacob, I can’t wait to watch more videos on your channel.
Thanks Meg, glad you enjoyed this video. I've also released the next two lectures in this series, S is for Sauce and T is for Technique. You can find them when you search by title. All the best.
@@JacobBurton Why is 'CREAMY' not one of the basic flavours since I can't replace it with any of the other 5? And what about 'eggy' i.e. that sulphur flavour in 'Kala namak salt' or is that listed under umami? What about 'SPICY' I definitely can't yet see how that sits as a subset of any of the 5 thereby meaning we potentially have 7 or 8 or even more to consider what about 'herby' i.e. aromatic or is that somewhere under bitter, what about 'earthy' or 'funky' like certain fermented fish and protein foods. Some of the last ones might be reaches but I am sure spicy isn't represented unless you'd say something like spice is extreme tang, but it isn't though is it, that's a different flavour and feeling. Let me know thanks
@@anawesomejourney1198it depends on where you look. I think the Japanese even have minty as a flavor. I mean they discovered umami so I'd research the Japanese interpretation of flavor if you're that interested
@@NinjaMonkey088 wow I never thought of minty that's soo true !! Like the menthol cold tongue sensation/flavour. But then why do they so authoritatively say we have 5 flavours. It's like saying we have 5 senses and then me reading somewhere else or from someone like yourself on RU-vid that we actually have 20.
26 min in and he is still talking about salt. Never knew half of what he is saying about it though so yea next time im in a supermarket im going to be reading some packets :)
@Ryze Shotty i dont know.. it depends on your country and the culinary school u wanna get in. Culinary school im in rn is with a bachelor's degree so, u need to finish senior high first
Well, firstly, pink sand, whatever that is, salt, is not the same as pink Himalayan rock salt. Himalayan actually is very useful and beneficial it doesnt just "look cool and pretty" it has an abundance of electrolytes, vitamins, and minerals. You add it to water to drink for working out instead of crap gaterade to rehydrate.
Also, black salt exists, and isnt black, its light pink, and because it being high in sulfur mimics the flavor of eggs for those who want to add an eggy taste without eggs.
Also, multivitamins have added fillers preservatives and crap that give you cancer or health problems. This guy knows nothing about the nutrition side of fucking food. I mean look at him.
Chef in my opinion the best part of this amazing course is when you said (and thank you for saying it) Pepper does not need to go in every dish. At that point I sat back and said YES I AM NOT CRAZY.
imagine carrying about what others think to the point that u need stop a video like that and say YES IM NOT CRAZY lmao like who cares even if u don’t like pepper in ANY dish, is YOUR cooking and YOUR mouth, u would really use stuff only because other use it? 🤡That’s why this planet looks like it looks like omfg 🤦♂️
This video was a breath of fresh air... 1. Learnt about flavour. 2. The 5 flours: salt, sour, sweet, bitter and umani/savory. 3. Learnt A LOT about salt.
You are amazing! I am currently in culinary school and felt like I hit the threshold of what they were teaching me. Your videos are exactly what I needed in my life rn❤💕
This is the most fascinating educational video I have watched I have never understood flavours or more how to balance them thank you for this video really enjoyed watching it you made it so easy to understand!, looking forward to watching more. Thanks again from the other side of the pond 😊
Thanks. Glad you enjoyed it. I just released the second video in the series, S is for Sauce, and will be releasing the final three over the next three weeks.
Thank.you so much. I feel like I'm flirting with another level of technique and execution but I am lacking in fundamentals. This was great. I will subscribe and keep watching.
This is really pretty awesome~ As an Engineer by trade I dont have the time to go to culinary training physically. Thank you a ton for this information. Cheers!
Absolutely perfect for learning about flavor, even for non-cooks! I've been looking for an introductory course to explain tasting components and how it interacts with the palate, and this was top notch! Thank you so much for showing me Stella's crash course offerings!
most, if not all recipes are useless - because the lack of standardized ingredients. i agree, understand technics and practice to get a feel for it, and have a picture-target of the dish.
This is INCREDIBLE. So exciting to learn about all of this. I'm a complete beginner and am blown away by the possibilities opening up watching this video. Can't wait to get into the kitchen. Thank you
I am new at cooking. I tried it during my teenage years (I'm now 25) and gave up because I thought I "naturally" sucked. I've watched this 3 times since late December and have been implementing what you've been teaching in this series. Suddenly, my cooking is starting to taste better. THANK YOU.
Notes Recipes don’t teach you intuition and understanding (Flavor + Technique) * Execution = ? Where, ? = your food 5 Flavors - salty - sweet - sour - bitter - umami = meaty & savory taste They all complement and balance each other If you don’t use salt there will be no flavour Don’t use table salt. The shape of salt is what makes it different. Finishing salts exist like Fleur de Sel Kosher and sea salt the same. Very good for meats. Maldon salt recommended. Acid cuts through fat
Dennis O awesome. Welcome to the SC Community. Part 2 of this video will be released on Tuesday morning, and it’s all about sauces. You may also want to check out The Stella Culinary School Podcast as well, which is a free audio resource that takes deep dives into the technique and science behind cooking. You can check out past episodes here: stellaculinary.com/scs
I've been following Jacob esp. for his Pizza recipes- but this, sir! This deserves a salute. So happy to learn sitting at home- I mean this is what i always wanted- explanation of why am i putting some vinegar or salt in my sweet items- i do, but without knowing the proper reasons behind it.. :) And thanks to you! I do now. Definitely, not probably, the best and most informative video i've seen in a long time.
Thank you so much for the kind words. I just released the S is for Sauce lecture at the beginning of last week, and I will be releasing the technique video lecture next week.
Thank you so much for this series. For the "home chef" such as myself, this is going to allow me to understand how and why to be able to take my meals to the next level.
Me too I don't skip the ads chef... You deserve it... I'm your new subscriber... 😊 Thank you for making videos like this... I want to enroll in culinary school and this video will help me to have an idea. Thank you and God bless...
I’ve been plant based for two years now and have been making cuisine with meat all my life and am familiar with all that you’re teaching. Been applying umami flavor in my plant based foods and the fat has to come from the oils from seeds and nuts. Like, tahini, coconut fat, walnuts, etc. Then, there’s the Kombu, dehydrated shiitake reconstituted to try to mimic fish sauce without the fish and so on. Its a challenge but it can be done.
Yeast also has naturally occurring msg, with a hint of an, I wanna say, cheesy flavour. :) So it fills the same role like stock, konbu, fish sauce, tomato essence. Indian black salt, I knew it as Kala Namak, but I think thats what you mean, is salt with sulphur compounds, so it basically tastes like egg. Great for vegan egg like dishes, or whenever you can imagine the egg would be a nice addition. So salt with an aroma basically.
You're genius and funny! +knows how to cook! Best combo...great lesson man. If this video lasted for 5 hours I would watch it, that's how much concentrated I was on you! Thank you. 😊
Ive been thinking about quitting medical school and going to culinary, now this has really opened my eyes to what i really love! Thanks for making this video im very grateful!! This is very informative and educational and i love that there are students present that ask questions i would ask myself! This series deserves a gold medal!
Try yourself in a kitchen first, before committing yourself to culinary school. First be a server In upscale restaurant for two years at least, to understand clients palate better, and server position. To learn how to present food in attractive manner from different cooks. You can move on very fast up the ladder in culinary world without any degree or diploma. It depends how fast you are, if you are leader and if you can get along with others well.
Lol, you ready to make 10% of what you would earn? No healthcare, no retirement, work on weekends and holidays, scrub the floor every night, get yelled at, surrounded by sexist jokes, all the cooks with no education but more experience higher than you in the hierarchy? Go for it!
Sir, I thank you truely from my inner heart, because this was one of the best lectures I ever took :) Thank you for sharing this valuable knowledge with the world!
Such an informative video! Damn! Thanks, Chef! Im am currently attending a culinary academy and I'm so glad I found this channel 😍 Please post more videos 🙏🏻 I actually learned a lot from this and enjoyed every minute of the video!
True story: I loved baking homemade peanut butter oatmeal cookies when I was a kid. One weekend, I decided I wanted to double up the recipe. Instead of 20-30 cookies, I'd make 40-60 cookies. So I started. By the time I was finished I accidentally ended up with nearly 100 cookies. I ate those cookies for about three weeks. Not really sure where I went wrong
Wow! I have been married for 15 years and have 3 kids. I cook almost every single night, and despite all that practice my food is Eh at best. I too have used recipe after recipe but still it’s just blah… I had NO IDEA you could understand food like this! I loved this video and I’ll be watching the others in the boot camp series. From the bottom of my heart, THANK YOU for posting this! It’s hard to get your kids to love to sit at the table with good quality food when it doesn’t taste good. This video is incredibly informative and I appreciate it so much!!
I've studied geology/chemistry and I think, while the trace amounts of other elements in salt are absolutely not relevant for your daily intake of those elements they can actually significantly influence the taste of the salt. Even if it's just some ppm. There are some NaCl-salts that for that reason are inedible even though they only contain some trace amounts of impuritys. Great video though. Does he talk about bitter and umami as well? This 42 min felt kinda short ^^
When you are salting foods with liquid, such as stews, soups, broths ect. Do you salt the collective mass, liquid + ingredients or do you just salt the ingredients?
This may have been asked before, but where can we see the the end of the video? It stops abruptly at 42:13. ☹️ I’d love to watch the rest of it’s available. 😊
The full video series is now packaged with the written curriculum and sold as a complete course here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
This is the greatest kind of boot-camp there is. I looked up 'cooking foundations' and skipped all the recipes and knife-skill garbage you'll find, to find a gem like this on youtube of all places. Incredible hook, too, because oh hell yeah I would love to buy the rest of these videos. I will stay-tuned for a discount of sorts 👀Your teachings cuts into the soul of creativity in cooking and yes I loved alton brown growing up and somehow people are comparing his style of educating to yours. Idk, big credit to you for packaging this set of videos so nicely and everything about your channel just screams 'effective teacher' all around so I will focus on re-wiring my brain to break down everything I cook like this from this day forth.
Thank you chef for bringing the Culinary class to us. This class reminds me a lot of my days in the Culinary school here in the Canary Island .Reminds me of our tutor Chef Phillippe N Strauss Keep teaching Chef
I love cooking I love the layers of it. I love the science behind it. And I love how a good dish can make someone’s day better. I wanna get into the field. And I didn’t know where to start with just home cook skills and I feel like this is a great start thank you
Can I just let you know you are basically giving away free knowledge I've had my parents pay for me to go to college to basically learn what is on these videos I'm dumbfounded 🤦♂️
And you touch base on all topics in way greater depth, I dont even need to go into the kitchen to understand what you are explaining... the chef at my college would pull up a skill tutorial then show us how to do it, and we recreated what we learned once then moved on to the step in the cooking process. Unlike this video where you even add on the questions I'm am truly grateful to be able to gain your knowledge Chef
Holy moley this is SPOT ON!! I actually may borrow so of your tips to teach our students!! Seriously making me rethink the way we present to our students!!
Ive been thinking about quitting medical school and going to culinary, now this has really opened my eyes to what i really love! Thanks for making this video im very grateful!! This is very informative and educational and i love that there are students present that ask questions i would ask myself! This series deserves a gold medal!
7 месяцев назад
Finish med and then go culinary! Don't take the easy path...💪
Love love your video thanks for the knowledge! I just wanted to point out 1 thing with all due respect NOBODY that uses sea salt thinks they're getting ALL their daily recommended trace minerals from eating salt lol its just a healthier alternative & even the traces of minerals along with food, supplements ect add up 2 a healthier being..just wanted 2 point that out, thanks again!
Thank you for this refresher course!!! I learned a lot of this information 6-7 years ago in my Culinary Arts Course at Laney Peralta Community College in Oakland, CA!
