Hi All,
My name is Tiankhy (Tee for Short) and I recently found Chef Jacob's youtube series and decided to purchase the boot camp curriculum to begin my journey in culinary. I don't have any aspirations of becoming a professional chef at this moment, but I am really interested in understanding the fundamental methods of cooking. I don't have much more to add other than to say Hi and introduce myself.
Regards,
Tiankhy
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.
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 ...
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary.
Subscribe to my YouTube Channel here: https://youtube.com/jacobburton
IN THE DISCUSSION SEGMENT ...
We talk eggs, omelettes and the "French Omelette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/
Resources Mentioned
Good evening,
I am in need of advice. A large batch of chicken breast was sous vide for 4 hrs @ 60C. Then due to life's unexpected surprises I was not available to chill the chicken at the end of the cooking cycle, and thus the sous vide turned off and the water bath sat unheated but covered for 4 hours.
At this point the water bath was 40C, and upon returning home I brought it back up to 60C for an hour to re-pasteurize.
This chicken is currently waiting in the freezer for me to decide whether to eat it or throw it out. Is this a high or low risk predicament?
Jacob (or anyone, for that matter), what would you conisder to be the best source to find out how to do "bread art" or "bread sculpting" (designs, animals, etc.) that would create an edible product? I see quite a few things on the Internet, but am hoping someone here could help narrow things down and help me to find a good tutorial, book, or even a course (although I can't afford much right now).
Any ideas? Thanks!
Earlier today I jumped into our Facebook group on a whim to do a live stream just to say high. What was intended to be just a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time!
Some of the main topics discussed:
Does anybody know if stuffer tubes are universal for all 5lb vertical stuffers? I have northern tool Kitchener and the plastic tubes have cracked. I’d like to replace them with stainless ones. Also, any drawbacks to stainless tubes? Thanks.
In this episode: