More technique & cooking videos to be released in the near future. In the meantime, thought y'all might enjoy this drill I assigned on last week's podcast. Please read full video description for a list of resources and how to turn in your "Homework" if you'd like to take part. You can also find my podcast on your favorite podcasting app (Apple, Google, Spotify, Stitcher), or watch the video replays on my podcast's RU-vid Channel here: ru-vid.com.
Thank you very much, Chef Jacob! I'm so much appreciated for all your content. You are the most knowledgeable chef I know. I wish you health and energy every day. So good to see you again!
Need more videos ma man. Love your content. Random question: who are some of your favorite chefs on RU-vid or ones that you'd recommend watching to learn? Edit: NVM I read your pinned message.
The fact that you create an in-depth step by step method of a salad is amazing Just got to find your pan-Fried chicken method and I’ll be set 🙏🏼appreciate it
And Jacob most important don't forget to mention at the extra vergin olive oil. The most basic component at this traditional salad. Mediterranean way of consume freshly vegetable. Have a great day
Dude please start an educational chef podcast. There is no one else doing it and I bet you’d be surprised at how popular it would be! Food industry people wouldn’t be the only ones watching!
I do have the Stella Culinary School Podcast, but I haven't updated it recently. Planning on it. What type of content would you like to see in a chef driven podcast?
@@JacobBurton I bought your culinary course and it is incredible man. Started pursuing my dream career as a professional chef and I’ll have you to thank for it when all is said and done. I think some interesting topics you haven’t already talked about would be the behind the scenes stuff such as, how you choose ingredient quality and maybe food and wine pairing? Choosing cheeses to compliment dishes? How to tell the quality of a cut of meat. Everything you can! Hope you start posting more frequently and thank you for everything!
WHO TF is this handsome devil? Dude, so happy to see some new content. I point so many folks to your videos for nerdy food knowledge. Ugh...so stoked. Cheers!!
Nice lesson and still an appealing approach. Only thing that bothers me: Why would you place the chicken breast on top of the salad? Chicken gets cold, salad gets warm, you have to put it on the plate to cut it anyway plus it´s to big to look nice up there.
Different strokes I guess. More an example of what you could do. The hot / cold contrast doesn't bother me. It's kind of what's expected when doing a protein salad. But ultimately the video's purpose was to get you to think about how you would do it, so ... SUCCESS! 😁 😉
This is the thing about kitchens. I was screamed at in the past that "oil gets added only at the end". And "no disussion!". It was probably to make you oil your hands at last and not oiling the other ingredient boxes with them.
It depends on the application. But if oil mutes both salt & acid, then the logical process is to add the fat first, because if you add it last, you'll probably need to add more acid and salt to bring everything back into balance.
@@vi88pimp I did a segment where I discuss my weekly prep workflow for at home cooking with an emphasis on healthy cooking you might find helpful. It's on my Stella Culinary Live Podcast channel here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vLGDyXmdNBw.html I do plan on doing more content on this subject in the future as I'm getting lots of requests for it.
Seasoning will make something taste more like itself, until you add too much, then it tastes salty. The saliva on you palate has on average about 0.04% salinity. So any food that has less than that salt / miner content, will taste bland. The best example of this is if you've ever baked bread and forgot to salt. The fresh bread smells great but tastes like bland cardboard. Black pepper adds the black pepper flavor to a dish. The piquancy of the black pepper can also help to balance the dish as well, as piquancy cuts through fat & sweet.
Looks like my guy has lost some weight! Awesome good work man. Havent watched this channel in years it seems. When I was in culinary school I watched religiously! Good to see again
Great video again with clear ideas. I was thinking about exception to the acid rule and the best I could come up with is steak. Or is it the fake exception ? Steak would be also good with some acids but it is not well known ?
Depends, and it really comes down to personal preference as well. As long as you're aware that acid is commonly needed to balance a dish, then at least you're making an educated decision not to add it. For something like a ribeye, which is pretty fatty, I do enjoy a nice side salad with a vinaigrette which helps to break up the richness of the steak, but I'll also eat it with mashed potatoes and have zero regrets! 😁
Great to have you back (and you look great)! This video does a very good job of teaching the hardest thing which simply put is teaching how to cook vs how to make recipes.
@@JacobBurton You are most welcome and I couldn't help notice use of a Chinese cleaver in some of the prep shots. If you like such blades (over 50 years I've accumulated more than 20) get yourself a Tojiro F-631. You will like.
Good instruction. But for those of us not planning a career in a restaurant, cutting speed is usually not an issue. Far more important for the home chef are a stable, preferably wood cutting surface, excellent, well-maintained cutlery, and concentration on the job at hand. One other comment: once you cover any food surface with oil, you are preventing polar seasonings, especially salt, from penetrating into the food itself. Many times, as in this salad, that's precisely what you want to do. With meats, not so much. If you oil the surface of a piece of meat and then season it, almost no seasoning flavor will penetrate into the meat itself. This is basic chemistry. I love the acid/fat discussion. This, too, is chemistry. The olfactory, volatiles component of taste is the reason I insist on roasting my own coffee beans and grinding them fresh. ANY ( and I mean all of them ) pre-roasted coffee off the shelf is STALE! You cannot get good coffee from stale beans. I don't care how it's been packaged. If it wasn't roasted in the last week, it's stale. Not unusable, per se, but it will never give you a truly excellent cup of coffee.
I'm gonna call bullshit when it comes to "speedy" knife skills. So what if it takes me 2 or 3 min to do what he can do in under 30 sec? That simply isn't enough time to matter and I sure as hell am not in a timed, competitive environment. My cuts are safe, clean, and accurate, that is all that matters.
