- Видео 229
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Jacob Burton
США
Добавлен 10 ноя 2010
My name is Jacob Burton, and I've been working as a chef in the hospitality / culinary field for about two decades, starting my career in San Francisco while attending the California Culinary Academy. At the time of writing this (November 2019), I'm the Executive Chef & Beverage Director of The Renaissance Reno Downtown Hotel, a project I helped open in April of 2017.
Prior to that, I was the opening Executive Chef of Stella Restaurant and The Cedar House Sport Hotel, where I worked for 5 years. While there, I rebranded my culinary education site, Free Culinary School (FCS) as Stella Culinary, a website I still maintain today.
My true passion is teaching others how to cook, through podcasts and videos, which is why this channel exists. If you haven't already, check out the Stella Culinary School Podcast, and watch my Culinary Boot Camp Lecture series found on this channel!
Thanks for checking out my channel!
Prior to that, I was the opening Executive Chef of Stella Restaurant and The Cedar House Sport Hotel, where I worked for 5 years. While there, I rebranded my culinary education site, Free Culinary School (FCS) as Stella Culinary, a website I still maintain today.
My true passion is teaching others how to cook, through podcasts and videos, which is why this channel exists. If you haven't already, check out the Stella Culinary School Podcast, and watch my Culinary Boot Camp Lecture series found on this channel!
Thanks for checking out my channel!
Chef Jacob's Culinary Boot Camp Student Experience
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
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
Просмотров: 9 654
Видео
Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme
Просмотров 11 тыс.2 года назад
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. Howev...
Healthy Meals at Home | Live Cooking Class with Chef Jacob
Просмотров 12 тыс.2 года назад
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 curr...
Restaurant Style Shrimp Scampi with Pasta | Scampi Video Series 3 of 3
Просмотров 7 тыс.2 года назад
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 (ruclips.net/video/irJUgBvHcVI/видео.html), and the 'Shrimp Scampi Bruschetta' which swa...
Shrimp Scampi Bruschetta (No Pasta) | Scampi Video Series 2 of 3
Просмотров 4,2 тыс.2 года назад
In last week's video (ruclips.net/video/irJUgBvHcVI/видео.html), 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 Br...
Restaurant Style Shrimp Scampi 'a la minute' (No Pasta) | Scampi Video Series 1 of 3
Просмотров 6 тыс.2 года назад
In a previous video, we broke down the Americanized Shrimp Scampi dish using the F-STEP Worksheet (ruclips.net/video/ryyrguRLMcg/видео.html). 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 ...
Using The F-STEP Worksheet to Plan & Create A Dish | Shrimp Scampi Example
Просмотров 17 тыс.2 года назад
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...
Flavor Structure & Knife Skills Drill Using The Greek Salad Concept
Просмотров 21 тыс.3 года назад
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 RUclips 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 structur...
Chef Jacob Reviews Your Pasta Dishes
Просмотров 16 тыс.4 года назад
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....
How to Make Beef Jerky with a DEHYDRATOR
Просмотров 235 тыс.4 года назад
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. C...
Cook Pro Level Pasta At Home | It's Easier Than You Think
Просмотров 30 тыс.4 года назад
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...
How to Properly Zest A Lemon & Other Citrus Fruit
Просмотров 60 тыс.4 года назад
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 v...
Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
Просмотров 87 тыс.4 года назад
Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
How to Make a Whole Roasted Turkey Roulade
Просмотров 103 тыс.4 года назад
How to Make a Whole Roasted Turkey Roulade
How to Cook Peking Style Turkey | A REMARKABLE Holiday Feast!
Просмотров 49 тыс.4 года назад
How to Cook Peking Style Turkey | A REMARKABLE Holiday Feast!
How to Cook Potatoes a la Burton - Easy Roasted Potato
Просмотров 32 тыс.4 года назад
How to Cook Potatoes a la Burton - Easy Roasted Potato
Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
Просмотров 26 тыс.4 года назад
Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat
Просмотров 83 тыс.4 года назад
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat
Smoked Roasted Spatchcocked Chicken On A Kettle Grill
Просмотров 9 тыс.4 года назад
Smoked Roasted Spatchcocked Chicken On A Kettle Grill
How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method
Просмотров 240 тыс.4 года назад
How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method
The Story of the Old Fashion | What is an Old Fashion Cocktail and How to Make It
Просмотров 6 тыс.4 года назад
The Story of the Old Fashion | What is an Old Fashion Cocktail and How to Make It
How to Cook a Ribeye Steak on a Weber Kettle Grill Using Reverse Sear
Просмотров 61 тыс.5 лет назад
How to Cook a Ribeye Steak on a Weber Kettle Grill Using Reverse Sear
T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
Просмотров 161 тыс.5 лет назад
T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
Просмотров 306 тыс.6 лет назад
S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
Просмотров 736 тыс.6 лет назад
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
How to Make Batter Fried Wedge Potatoes (Recipe)
Просмотров 95 тыс.6 лет назад
How to Make Batter Fried Wedge Potatoes (Recipe)
How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)
Просмотров 52 тыс.6 лет назад
How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)
How to Make French Fries Just Like McDonalds
Просмотров 152 тыс.6 лет назад
How to Make French Fries Just Like McDonalds
How to Make Sliders (Miniature Hamburgers)
Просмотров 25 тыс.6 лет назад
How to Make Sliders (Miniature Hamburgers)
Thank you for sharing
Try making it without industrial lubricants. You call yourself a chef wtf.
I just gave this a try on a shallot as well. It seemed to kind of work. I was able to create essentially fine juliennes of shallot.
Very good lesson thanks. You teach the same way I do. Recipes are pointless because they don't create an understanding of what you're doing. Understanding the "mother sauces" gives you the foundation that allows you to build anything you can imagine. Knowledge is Freedom..
That's fantastico!
Thanks Jacob for the info. However I believed that there's the ambient temperature factor that could yield faster fermentation and more sour flavor or vise versa.
I lost a finger just watching this. Haha. This seems like something with a steep learning curve, where this is no room for...curve. Very cool technique.
Lou malnatis is 90/10 lean with garlic, pepper, salt. Thats as far as I can figure. Anyone know there recipe?
Hey Jacob! Just wondering why you went with a slurry here when other time you just let it reduce. Thanks
I have a dumb question in sauting is boiling possible??? Like a pot boils water is it the same thing sauting boiling???? Or it's only simmering, how does it work idk
This is what I've been searching for as a home cook and someone with adhd. Why certain things are done. Thank you so much!
Is that all there is to it?
I’m looking to attend a 14 month online culinary school, but feel hesitant due to cost. Does your course provide similar knowledge to prepare me to become a personal cheff?
Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!
Anyone have the recipe? I clicked the link and it no longer works
How to make duck liver pate' from foie gras 😂😂😂
Thank you so much. I've watched so many channels that just treated a duck the same as a chicken. Yours was the first that actually WORKED. Especially the tips about trimming the fat and slipping your hand under the leg to free it from the bone.
clarify, do u understand the meaning?
Great video. Love the diagram! Thanks!
Great video. Love the diagram! Thanks!
I've seen your videos before a few years ago and now i wanted to see them again but unfortunately i see that the full videos are not available anymore.. only the first hour, same as the other videos. Why is that? And is there somewhere else where I can watch the full videos ❤
Worked perfectly! 13 years later, your video is still helping amateur chefs!
Subbed!!!
im embarass to cut ginger but thank you sir for showing me how to cut a ginger more practice and more watching your videos will make me improve into cutting ginger
Bbq sauce on a tritip? 🤣🤣 ive seen it all now
Isn't botulism a fancy gravy
Where does one find 70/30 beef? The highest fat I ever see is 80/20.
Are you not supposed to cook the meat before dehydrating?
Thank you for sharing the tips
What do you think about potassium nitrate ?
I love a rare steak but i like my burgers a Little more well done
Try cutting with the grain. It doesn't crumble as easily, and you can tear strands off like string cheese
That was insane
I have to cut like 50 onions like this tomorrow at work, this is an incredible help🙏🏻
Thank you chef
Omg it’s not this hard. Wow a long video
Good video, do we need to store the jerky in the refrigerator? Or it’s ok to be left in a cupboard?
Was that a normal cling wrap?
This isn’t a full recipe
Thank you Chef
Thanks, look very good
Too much salt. Just one spoon is more than enough
I use xanthan gum in batches of beurre monte sauce and keep it in the fridge. Great for making sauces on the fly. I use .25% xanthan gum by weight and pour the beurre monte into one of those butter stick silicone molds.
What percentage of xanthan gum do you use?
<y family loves these potatoes, thanks for making me a kitchen hero.
so i wonder, is there any cool scientific explanation why you use a rippled hammer? isn't this killing all the tissue? ever tried a flat one to compare results? i am not satisfied, you even ripped apart your already oxidizing meat, which also looks really off.
This is the BEST instructional video I’ve seen! I’m a home cook thinking about doing it professionally. This is EXACTLY the level I’m at. None of the bullshit, just training for someone who knows the basics.
I just got a job doing this thats why im here lol
Hi Jacob, the purchase link to your full online course doesn't seem to be working. Any other way to pay for it?
This is amazing content. Just bought your book based on this video.
Best video on cooking ever