SCS 065 Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review. What to do when you can't find veal bones for your stocks and Demi-glace ... ... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary! If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here: I'm still new to Discord, so if you're an experienced user, would love to hear your suggestions.

You can listen to SCS 065 Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition online on Radio and Podcast. Open the player on this page to stream the available audio.

SCS 065 Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition is an episode from Stella Culinary School by Jacob Burton.

This episode is 01:03:35 long.

This episode was published on Jan 15, 2021.

Yes. Use the heart button on the episode page to add it to your favorite episodes list.

Yes. This page shows related episodes from Stella Culinary School when more episodes are available from the podcast feed.