SCS 064 Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time! Some of the main topics discussed: Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant! The controversy over hollandaise NOT being a mother sauce, and how we pick up the pieces of our broken hearts in the aftermath. My new favorite way to cook a tri-tip (it's really simple & fast). And how I lost 70+ pounds eating French toast! Quick Plug: if you like my podcast, you're guaranteed to love my Culinary Boot Camp and F-STEP Video Course which you can access here: The above course includes 8+ hours of classroom lecture videos, my written F-STEP Curriculum in e-book form, and some fun bonuses too. If you want to tune in to my next live podcast, join our friendly Facebook Group here: Questions / comments / love letters? Send to jacob [at] stella culinary dot com. Happy New Year!

You can listen to SCS 064 Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip online on Radio and Podcast. Open the player on this page to stream the available audio.

SCS 064 Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip is an episode from Stella Culinary School by Jacob Burton.

This episode is 52:10 long.

This episode was published on Jan 9, 2021.

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