F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
Vložit
- čas přidán 4. 06. 2024
- Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum.
This is the first video lecture in a series I shot at an in person culinary boot camp while I was still at Stella Restaurant. The culinary boot camp is a five day intensive course, that takes one day each to cover the five building blocks of recipe and dish creation; Flavor, Sauce, Technique, Execution & Preparation. Also known as F-STEP.
To get the most out of this content, please subscribe and listen to the Stella Culinary School Podcast found here, stellaculinary.com/scs, or anywhere else podcasts are available for download.
Video Time Stamps and Links
00:00:00 - Introduction
* A little story about how a coconut macaroon changed my life.
* Why Technique is King.
* What is the F-STEP Curriculum and why was it created?
* The F-STEP Formula - (Flavor + Technique) X Execution =?
00:05:35 - Flavor Structure & F-STEP Formula
* Introduction to Flavor Structure and the F-STEP Formula
* The importance of execution, intuition and how to make decisions on the fly
* Understanding the five basic flavors
* Balancing the 5 major flavors
00:11:00 - Flavor #1 | Salt
* How does salt enhance flavors?
* Seasoning thresholds and ratios explained.
* How much salt do you need to properly season food?
* What’s the difference between expensive & cheap salt?
* Various types of salts & their uses explained; Iodide Salt, Kosher Salt, Finishing Salts, Fleur de Sel, Sea Salt, Maldon Salt, Smoked Sea
Salt, Lava Salt, Himalayan Pink Salt
* How does iodide salt affect flavor, and should you use it?
* Why is Kosher salt is great for cooking?
* What is the difference between kosher salt & sea salt?
00:29:14 - Flavor #2 | Sour (Acids)
* How to take your food’s flavor and seasoning to the next level using acids.
* Understanding the difference between cooking vinegars and finishing vinegars.
* How acid interacts with fat.
* The importance of acid as a seasoning.
* Using acid to balance your flavor structure.
00:36:00 - Strawberry Sorbet Intermezzo
* How walnut oil and salt enhance a sorbet.
* The importance of fat, flavor, and aroma molecules.
00:38:57 - Flavor #3 | Sweet
* Sweet (sugar) as a seasoning.
* Ratios of sugar used in various dishes.
* Use of sugar (sweet) in various savory applications.
* How to use sugar to balance the 5 major flavors.
* Piquancy & how sweet balances spicy food.
* Discussion on Scoville Units and the measurement of heat.
00:46:00 - Flavor #4 | Bitter
* The importance of bitter and balancing flavors.
* Contrasting flavors to create complex flavors.
00:51:20 - Flavor #5 | Umami (Savory)
* The story of umami and the creation of MSG.
* The Four Major Flavors.
* The tongue map of flavor (the 4 basic flavors).
* The discovery of umami (glutamic acids & free form glutamates).
* Ingredients that contain glutamic acids, umami, and savory flavors.
* The formation of Aji-no-moto Company (essence of taste).
* What is Mono Sodium Glutamate (MSG)?
* How the MSG craze was formed.
* CRS - Chinese Restaurant Syndrome
* Synergistic relationship of Inosine Monophosphate, Guanosine
* Monophosphate, and Mono Sodium Glutamate.
* Dashi broth and why it is so delicious.
* Savory ingredients you should stock in your kitchen.
* Is the tongue map correct?
01:08:12 - Palate Fatigue & Flavor X Factor
* What is palate fatigue and how do you avoid it?
* Adding flavor complexity through crunch and tactile sensation.
* Why restaurants serve small portions and tasting menus.
* Leveraging the olfactory system to make a memorable meal or dish.
* Duck Breast Reuben
01:21:17 - Flavor Punch & Interruptions
* How to create bold, powerful, flavors.
* Albacore Tuna Dish with Coconut Red Curry.
* How to make a complex curry sauce.
* Beef Bourguignon Dish
01:30:04 - Questions on Flavor Structure
* What does salt and pepper to taste mean in a recipe?
* What is a duck press?
You can buy a digital download of the written F-STEP Curriculum here: stellaculinary.com/f-step-wri... - Jak na to + styl
Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l/wmClU. Full video course includes bonus recipes and written curriculum.
Thanks for watching!
you are amazing man. thnx
Honestly if teaching doesn't work out for me I will become a chef. I been cooking since I was a kid its my natural born talent. I don't have any formal training but I have took a food science course during high school at a college level to learn more about food. My professor was impressed I knew how to use the oven and stove easily. If I can't be a teacher I will be a chef
Thanks i would love to take these skills home with me.you bring joy to the world.bring the world to north and south America.
Jacob Burton thanks for your time; GRRAT info. Appreciated!
Would you be interested to try (for free) salt from a Greek island's salt lake? I would love to hear your opinion!
I've been cooking for 6 months and all I've been looking for was someone who teaches me how to create a dish instead of replicate one without understanding the fundamental flavour combinations and techniques. I've been smiling all throughout the video because this is exactly it
Another channel to recommend for similar bottom-up instruction is Ethan Chlebowski. One of his videos gave me the confidence to try something somewhat out of my comfort zone, and crushing it the first time because I understood rather than imitated was an amazing feeling.
I think i have watched literally thousands of hours of culinary instruction (which are all basically the same "cook this way"), THIS Video in your lecture series has been one of the BEST which I have ever seen. Actually explaining, not only the how, But why. One the most informative, thank you
Dave MacPherson thank you Dave. Glad you enjoyed the video!
@Dave can you recommend similar videos?
yuhh lets get it
Csn you recommend more
@xDomglmao another great to watch is Chef Jean Pierre on CZcams
When a guy starts a culinary lecture with a story about how a single food item changed his life, you know they take their craft with a seriousness others can only dream about. Great videos, thanks for taking the time to share your knowledge in such a precise way.
Possibly the most informative / best cooking video on the internet. This was everything I was looking for, thank you so much for your hard work in making this.
anymore channels you would recommend I check out that is as good as he is?
It's called a bootcamp
If a flavoring does not dissolve in your saliva, you can't taste it. You might smell it, but you won't be able to taste it.
Acids help to "break" the flavors out of oils/fats by making a water soluble compound from things that might otherwise stay in the oil.
Thank you very much for that explanation!
Thankyou, that is very useful.
@@coloradoboy1014 .....and pure poetry.
Cant thank you enough! You’re one of the youtubers that actually explain a lot of the basics of cooking which is what i need
anymore channels you would recommend I check out that is as good as he is?
Lisa Harewood seconded
Best chef youtube ever!!!thanks for all your hard work
@@Leandrasjones not as detailed as he is but NotAnotherCookingShow is a great channel and has really inspiring videos :D
Decided to go-to culinary school after watching this I'm so hooked I'm obsessed actually
My PLAN 💪
Currently in culinary school... he also makes me want to try chemical engineering after it hahahah
@Ryze Shotty i dont know.. it depends on your country and the culinary school u wanna get in. Culinary school im in rn is with a bachelor's degree so, u need to finish senior high first
Ryze Shotty Yes Culinary arts Is after you finish High School, as you need a High School Diploma .
Bring the world to north America and south America.
This video was a breath of fresh air...
1. Learnt about flavour.
2. The 5 flours: salt, sour, sweet, bitter and umani/savory.
3. Learnt A LOT about salt.
Chef Jacob made our dishes at our wedding back in 2014. People still comment on how it was the best food they’ve ever had. Thanks Chef JB!
Chef in my opinion the best part of this amazing course is when you said (and thank you for saying it) Pepper does not need to go in every dish.
At that point I sat back and said YES I AM NOT CRAZY.
imagine carrying about what others think to the point that u need stop a video like that and say YES IM NOT CRAZY lmao like who cares even if u don’t like pepper in ANY dish, is YOUR cooking and YOUR mouth, u would really use stuff only because other use it? 🤡That’s why this planet looks like it looks like omfg 🤦♂️
Imagine stopping the video and taking time from your life to just bash another person for their comment 😂 Yikes 😬 Need some milk?
Imagine imagining things
Wow this was incredibly informative! As someone who is relatively new to cooking but has always been interested in the science aspect of food, this video is just what I was looking for. In depth resources like this are hard to come by, especially one without a hefty price tag next to it. I can’t wait to take my new learned knowledge to the kitchen. Thank you Jacob, I can’t wait to watch more videos on your channel.
Thanks Meg, glad you enjoyed this video. I've also released the next two lectures in this series, S is for Sauce and T is for Technique. You can find them when you search by title. All the best.
I totally agree! Thank you for an amazing video. I will watch the whole series and enjoy cooking even more
@@JacobBurton Why is 'CREAMY' not one of the basic flavours since I can't replace it with any of the other 5? And what about 'eggy' i.e. that sulphur flavour in 'Kala namak salt' or is that listed under umami? What about 'SPICY' I definitely can't yet see how that sits as a subset of any of the 5 thereby meaning we potentially have 7 or 8 or even more to consider what about 'herby' i.e. aromatic or is that somewhere under bitter, what about 'earthy' or 'funky' like certain fermented fish and protein foods. Some of the last ones might be reaches but I am sure spicy isn't represented unless you'd say something like spice is extreme tang, but it isn't though is it, that's a different flavour and feeling. Let me know thanks
@@anawesomejourney1198it depends on where you look. I think the Japanese even have minty as a flavor. I mean they discovered umami so I'd research the Japanese interpretation of flavor if you're that interested
@@NinjaMonkey088 wow I never thought of minty that's soo true !! Like the menthol cold tongue sensation/flavour. But then why do they so authoritatively say we have 5 flavours. It's like saying we have 5 senses and then me reading somewhere else or from someone like yourself on CZcams that we actually have 20.
Ive been thinking about quitting medical school and going to culinary, now this has really opened my eyes to what i really love! Thanks for making this video im very grateful!! This is very informative and educational and i love that there are students present that ask questions i would ask myself! This series deserves a gold medal!
Adrian Bitsinnie So proud of you! That’s a bold move and you believe in yourself enough to take it.
Woah congrats
Try yourself in a kitchen first, before committing yourself to culinary school.
First be a server In upscale restaurant for two years at least, to understand clients palate better, and server position. To learn how to present food in attractive manner from different cooks.
You can move on very fast up the ladder in culinary world without any degree or diploma. It depends how fast you are, if you are leader and if you can get along with others well.
After server position, take prep work and then line cook.
Lol, you ready to make 10% of what you would earn? No healthcare, no retirement, work on weekends and holidays, scrub the floor every night, get yelled at, surrounded by sexist jokes, all the cooks with no education but more experience higher than you in the hierarchy? Go for it!
Im hooked! i think every home cook should watch this to gain understanding and really take their food to the next level
As a Pro: good explanation Sir. You don’t waste a breath. Keep it going 🌞
The Nuts and Bolts of Culinary Fundamentals.Chef Burton, you're good, and I thank you sir.
You are amazing! I am currently in culinary school and felt like I hit the threshold of what they were teaching me. Your videos are exactly what I needed in my life rn❤💕
Thank you. Good luck in culinary school!
Same! I am also in culinary school, and this is exactly the type of in-depth information I was craving. Good luck to you!
This is really pretty awesome~ As an Engineer by trade I dont have the time to go to culinary training physically. Thank you a ton for this information. Cheers!
How do you know someone's an engineer? hah...
I'm a vegetarian
As a fellow engineer, at about 6:00, I thought, “no, you don’t have ‘nothing’. You actually have twenty.” (10+10)x1. Lol.
going to an actual culinary school is expensive so I learn through CZcams instead, so this is useful and informative, Thank you Chef !
More than any other, this is the video series I keep coming back to to refresh on the fundamentals.
Thank you. I'm glad you're enjoying the F-STEP series!
Keep making videos Chef Jacob. You are helping many of us line cooks step it up to another level. Thank you .
Great video, I’ve watched hundreds of CZcams videos to learn how to cook and this one just blew them all away. Muchas gracias
Absolutely perfect for learning about flavor, even for non-cooks! I've been looking for an introductory course to explain tasting components and how it interacts with the palate, and this was top notch! Thank you so much for showing me Stella's crash course offerings!
Thank you so much for this series.
For the "home chef" such as myself, this is going to allow me to understand how and why to be able to take my meals to the next level.
Jacob, thank you! I'm so glad I found your channel! You have a wonderful way of teaching what have always been "secrets" of cooking to me. I have been cooking for my family (and many large family gatherings) for 40 years. You have improved my skills immensely in just a couple of 40-minute videos! I have ordered your digital book, and will thoroughly enjoy studying it and applying what I learn.
This is INCREDIBLE. So exciting to learn about all of this. I'm a complete beginner and am blown away by the possibilities opening up watching this video. Can't wait to get into the kitchen. Thank you
Yes, I truly appreciate the effort to educate novice cooks to become more experts in culinary art! Thank you Sir !
Man I gotta say, this has stepped up my game big time. I’ve always been pretty good at balancing flavors but this took all the guesswork out.
I need your videos more than ever now!! I worked in kitchen 10 years, I was not taught much, I almost got killed in December, guy ran a red light i didn't see him coming ,but I was partying too much, now I'm try to be the best I can be
I love cooking I love the layers of it. I love the science behind it. And I love how a good dish can make someone’s day better. I wanna get into the field. And I didn’t know where to start with just home cook skills and I feel like this is a great start thank you
Wow! I have been married for 15 years and have 3 kids. I cook almost every single night, and despite all that practice my food is Eh at best. I too have used recipe after recipe but still it’s just blah…
I had NO IDEA you could understand food like this! I loved this video and I’ll be watching the others in the boot camp series.
From the bottom of my heart, THANK YOU for posting this! It’s hard to get your kids to love to sit at the table with good quality food when it doesn’t taste good. This video is incredibly informative and I appreciate it so much!!
"Alright that's it for flavor, let's go to the kitchen and cook" is HILARIOUS. I'm an aspiring chef & soon-to-be student taking your crash course from home until the minimester starts. This is keeping me inspired! Thank you for all the information and technique!
This is totally interesting. Thank you for being such a thorough instructor.
Thank you for these videos. My fiancee just graduated nursing school, now I am a stay at home dad to who has a love for food (the art, science and craft) of good meals. With aspirations to get into culinary school and I took so many notes just from this 1st day video once again Thank you.
Impressive. This is high caliber instruction! Honestly, thank you for sharing!
This guy is a very good instructor you can tell. I am going to binge watch the whole series :)
This is the greatest kind of boot-camp there is. I looked up 'cooking foundations' and skipped all the recipes and knife-skill garbage you'll find, to find a gem like this on youtube of all places. Incredible hook, too, because oh hell yeah I would love to buy the rest of these videos. I will stay-tuned for a discount of sorts 👀Your teachings cuts into the soul of creativity in cooking and yes I loved alton brown growing up and somehow people are comparing his style of educating to yours. Idk, big credit to you for packaging this set of videos so nicely and everything about your channel just screams 'effective teacher' all around so I will focus on re-wiring my brain to break down everything I cook like this from this day forth.
I'm 10 minutes in and he has blown my mind
Love love love this- I needed more in-depth explanations and this was wonderful
I just found the most proffesional youtube cooking chanell. I really doubt there is one that is better. Thank you for your job!
As I watch this the third time I still can't thank you enough for sharing your knowledge.
Thanks. So glad you're enjoying this video!
So happy I found this series. So interesting!
Thank you so much for this content, I’m tired to learn from “15 cooking hacks in 3 seconds” videos, this is what i needed 😭
I'm gonna watch all these videos- this is what I've been searching for and exactly what I need.
This was such a great lesson! It is so informative but the information is presented in such a great way where I want to learn more! Thank you
Thank you for your generous teaching and information.
I wish you were on you tube when I went through culinary. I'M DYSLEXIC and all that I read just left my memory.
I can rewind and watch you over and over again.
Mahalo nui!!!
I am new at cooking. I tried it during my teenage years (I'm now 25) and gave up because I thought I "naturally" sucked. I've watched this 3 times since late December and have been implementing what you've been teaching in this series. Suddenly, my cooking is starting to taste better. THANK YOU.
Sir, I thank you truely from my inner heart, because this was one of the best lectures I ever took :)
Thank you for sharing this valuable knowledge with the world!
This one video has my mind exploding with new paths as a simple home chef..thank you so much...
I’m a firefighter and everyone loves my cooking at station…all because one day a couple years ago I came across this video and when people asked me where I learned how to cook (my Mexican mom and aunts also taught me) I refer to this video. Thank you!
as someone that is planning to go to culinary school. these videos are very helpful. thank you for sharing.
Oh wow. Never looked at it this way. Fantastic.
Amazing vídeo! Thank you very much for this great content. A big hug from Brazil.
I’ve been cooking since 2020, currently in college and majoring in culinary 🥰 loving this video so far! Reminds me of my own class.
This series is incredible. Thank you Chef
Wow. This guy is really great to watch. Brilliant conveyor of information
Appreciate you creating these!!! I purchased purchased entire course. Truly amazing!
Sooo.. AMAZING...My passion for cooking has just ignited🔥
Thus is brilliant! Thank you for posting! I'm soaking up the info like a sponge. Just s home cook, and this helps a lot.
Thank you so much for making and sharing these! I’m really grateful
Your classes are great during the pandemic. My wife and I were going to sign up for online classes but we found you. Thanks!
Thank you so much Chef, I now know what my heart needs💜...
The best palette lesson I have found so far. Great video! Thanks
This is incredible. I don't know of any other information source that covers this topic in any detail; let alone the detail in these videos.
david
Such an informative video! Damn!
Thanks, Chef! Im am currently attending a culinary academy and I'm so glad I found this channel 😍 Please post more videos 🙏🏻 I actually learned a lot from this and enjoyed every minute of the video!
Thank you chef for bringing the Culinary class to us.
This class reminds me a lot of my days in the Culinary school
here in the Canary Island .Reminds me of our tutor Chef Phillippe N Strauss
Keep teaching Chef
The aerospace engineer in me is loving how detailed you get with the chemistry. Thanks a lot!!!
Haha, I find this so relateable
I missed the structure / shape of the Himalaya salt.
This is the most fascinating educational video I have watched I have never understood flavours or more how to balance them thank you for this video really enjoyed watching it you made it so easy to understand!, looking forward to watching more. Thanks again from the other side of the pond 😊
Thanks. Glad you enjoyed it. I just released the second video in the series, S is for Sauce, and will be releasing the final three over the next three weeks.
I was spending hours searching for explanations on different tastes in cooking and not being very satisfied with what I found. Then I found this. I am not quite through the whole video yet, but this is EXACTLY what I was hoping to find. I can't wait to view more of your videos.
Thanks. Glad you're enjoying it!
Really great concepts to from which to hang a learning experience. Thanks.
This is such an excellent series. More please!
thank you so much for the quality content shared freely
This is awesome!!! Super informative and entertaining, cant wait to watch more!
I’ve been plant based for two years now and have been making cuisine with meat all my life and am familiar with all that you’re teaching. Been applying umami flavor in my plant based foods and the fat has to come from the oils from seeds and nuts. Like, tahini, coconut fat, walnuts, etc. Then, there’s the Kombu, dehydrated shiitake reconstituted to try to mimic fish sauce without the fish and so on. Its a challenge but it can be done.
Thank you for the time teaching and educating. I love to cook. One of the most important things is that I and 10 years colon cancer free. I have had to where the ileostomy pouch for a while and have no colon and only 2 foot of my small intestine. I love to cook and I don’t eat much of other pe food or eat o since I pay the pr for a wee or longer. I have become a very good cook by watching Gordon Ramsay, and other cooking shows over the past five years. But I wanted to become more educated in the culinary. Why foods have specific reasons for things, and you make the absolute best video for me to understand everything about cooking. I’ve seen the master chef, and I never understood what savory acids Salt all the other things I’ve watched, but never understood it and you are amazing. I do most of the cooking for my family now because they know with my intestinal issues and they’ve got to the point that they prefer not to cook. I love cooking and I become the master chef in my family. But I want to become better.
Glutamic acid->umami. Stabilized with salt. Monosodium glutamate.
Fish sauce is brilliant.
Learned so much from this video, my mind was blown several times. Thank you for sharing your knowledge!
Viewers - I highly recommend watching at 1.5x playback speed. No shade at all to the presenter, everyone’s got their own cadence. That’s just my “pinch of salt.” ;)
What a fantastic lecture. Great delivery, exceptionally well researched and there's nifty timestamps in the description.
Thanks. Glad you enjoyed it!
"Because the hippies go ahold of it" that was incredible.
The rest of the lecture though is awesome for someone like me, an at home cook.
Thank you for this! New cook been working on the line for a year now and culinary school is my next step after more expirience is gained in the kitchen I LOVE working in the food industry and these videos are going to help me so much in the future!
Thanks! Glad you're enjoying them.
Thank you for making this free!
Absolutely worth to watch it . Thank you chef 👍🏻
Thank you so much for sharing this video. I would LOVE to enroll on one of your Boot Camp courses they look amazing
Thanks for uploading this! I appreciate information on the science of cooking over recipes any day. With a recipe I have to put together a shopping list of things and hope for the recipe actually works. With the science of cooking I can better understand why things happen and how to manipulate the things I want to happen, plus I can make anything with the stuff I have on hand and make substitutions where necessary.
Wow! So informative! I am so excited to watch the whole series and thank you so much!
This is incredible. Packed with information. I'm going to have to watch several times.
Thanks for the nice comment. Glad you're enjoying it!
Just found this channel today and will definitely check out the rest of the videos. This one was very informative, thanks for uploading!
Dennis O awesome. Welcome to the SC Community. Part 2 of this video will be released on Tuesday morning, and it’s all about sauces. You may also want to check out The Stella Culinary School Podcast as well, which is a free audio resource that takes deep dives into the technique and science behind cooking. You can check out past episodes here: stellaculinary.com/scs
Will check out the podcast and the next video for sure, thanks!
Indeed i never watched this kind of explanation of hospitality about food he elaborate everything tunge taste food.
This channel is superb. Thanks Jacob
Thank you chef, I am cook in hotel, but nobody explains anything to us . Really thankful you are a great professional.
Did you ever get the macaroons to turn out good???
Asking the real question!
26 min in and he is still talking about salt. Never knew half of what he is saying about it though so yea next time im in a supermarket im going to be reading some packets :)
Great video series, thank you so much! This helped me feel more empowered to be creative/understand the building blocks in cooking. Huzzah!
The giant post it notes are GENIUS
Thank you for this refresher course!!! I
learned a lot of this information 6-7 years ago in my Culinary Arts Course at Laney Peralta Community College in Oakland, CA!
Ur a livesaver man. Such a good speaker and so interesting and engaging content. Thanks a bunch!
This has explained a lot to me especially about the salts.
“Flipping food in a pan” brought me here and I’m so glad. I’m just a home cook. You are awesome! Learning so much. Thank you.
Great video and great information. I like how you give us the information without distracting music and visuals. Great job!