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Stella Culinary School

Jan 15, 2021

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.