This is just the introduction. You can watch the full hour and a half flavor lecture on RUclips here: ruclips.net/video/Z9L-tJxPTGY/видео.html Also, to get the most out of this content, please listen to the Stella Culinary School Podcast (stellaculinary.com/scs)
My name is Michael from Germany and i dont know how to express my happiness and greatfulness about your videos! Thank you!!! I will watch them all and spend all my money on ingredients and get into the kitchen to apply that knowledge.
I’m certainly no chef but I love cooking. I know exactly how he feels when describing following a recipe to the T and it doesn’t turn out as expected. One thing I learned and it’s embarrassing how long it took me to figure out it’s importance, is the quality of every single ingredient, no matter how basic. I remember I’d make scrambled eggs at home and they were NEVER EVER anywhere near as tasty as this one fancy restaurant I’d go to on occasion. It drove me bonkers that my eggs sucks and theirs are so friggin delicious. Well I found out they use free range, organic chicken eggs for one. I finally switched to the good quality eggs and that alone made a huge difference. Also not over cooking is critical. Most recipes don’t emphasize that.
Thank you so much for sharing your knowledge with these videos. I always loved to cook and if I would study now, it would be Culinarily.I make cooking videos and it’s great to know The Culinary language in order to express while cooking.I work in a hospital pharmacy but I love cooking.When I drive to work and back every time, I watch your videos.👍🏼👨🍳
You are very intelligent I love listening to you since corona I haven’t been on the kitchen line in a minute and I’m thinking of opening my own food truck love your vids it helps me alot
Great job chef. Cant wait for the rest of the videos. I do remember seeing photos of the dishes that the students in the boot camp prepared, but do you think you can fill us in on what they were challenged to cook during each of the cooking sessions?
Hey Jacob, thanks a lot for starting up the posts again. I really appreciate. I'm just a home chef and don't intended on being anymore but I love learning how to be a chef besides just following a recipe.
This is awesome, thank so much! I'm a chemistry student and also love to cook, so this is really great. For example, in the video that comes after this, the explanation about saliva being .4% salt is super interesting and helpful!
I pushed the button, a lot, dude, and it wouldn’t take me anywhere🤷🏼♀️ What up? I thought the video was great. Finally someone who talks about the important parts of cooking. Thank you!
Love your content, just found out about you and subscribed. Are their any videos where you go into your culinary background and how you go to where you are now?
I'm clicking the button, but it no longer does anything except stop and start the video. Is this still available? I've checked the website and cannot find it. I'd also like to know how to enrol on the actual course, is that possible?
Maybe an amateur practice but I do a check on at least 3 or 4 similar recipes and compare them... if a fake recipe is among them it will stand out in one way or another... This can very well also spark (in some cases) new ingredient (combination) ideas or use of new and/or unussual techniques... The 3-other-recipe method brought me in path of sous vide cooking and a very viable diy home brew version of it...
sandertel That's a good approach. By comparing various recipes you're able to define and separate flavor structure and technique. Now the next step is to start customizing those flavor structures into something uniquely yours.
Jacob Burton I got the other way around, try it in a restaurant or someplace, then deconstruct it by trial and error. Usually end up with something new and better. Always based on others opinions, never rely solely on mine
At 6:10 Just wanted to point out that execution would have to be a zero for it to come out as nothing, given the formula. A 1 for execution would result in a score of 20 given flavor and technique are both 10’s. If we assume that 10 is the max score for all variables then we can assume that the scale is 0 to 200 which would put 20 points at a score of 10%. Assuming this score aligns with the typical United States education scoring system, a 10% would be an F.
DAMN. As soon as this man took his giant sticky note and pasted it on the wall behind him, I knew I was dealing with genius far beyond my understanding.
Thank you. The full boot camp lecture series can be found here for free: stellaculinary.com/bootcamp. I plan on releasing the final video later this week. All the best!
I know I'm 7 yrs late but I really would love that free pdf; how can I obtain it.....im about to lay plans for a Plant-Base/VEGETARIAN RESTAURANT and this would be very helpful for me. Thanx in advance
+RubbinRobbin I love it. However, spice is more of a sensation than it is a flavor (even though peppers do have their own distinct flavor as well). It's great for cutting through fats and rich dishes, and balances sugar nicely. Be careful using spicy ingredients though if you plan on drinking red wine, especially a big Cabernet or Merlot. The tannin in the red wine mixes with the capsaicin in peppers causing the wine, and your palate, to get completely destroyed.
Jacob Burton Thanks. I recently tried some jalapenos with olives and they were decent, could have use some caramized onions. Is there like a chart I can look up for culinary artists like yourself to mix and match ingredients. Like olives, capers, etc.
Jacob Burton how are you sir. So i love culinary arts and grew in a home where food was limited so we made what we could with the amazing, fresh rich ingredients. I appreciate all parts of the food and let little go to waist which is the reason why im here, any advice woukd ne appreciated and also if spicy is a sensation wouldn't bitter also fall in the category. Sour is the taste of the acidity but bitter is the feel of it.
Good lecture. Your experience with macaroons about exactly mirrors my first ten sourdough loaves. WHY AM I LEAVING IT TO SIT FOR A HALF HOUR BEFORE ADDING SALT ARGH EXPLAIN IT YOU STUPID RECIPE. :)
Jacob Burton Oh, sorry. I was being dramatic. No, I think I'm okay. The rest period, or autolyse, is there to hydrate the flour and allow proteins to get enough water so that gluten formation becomes significantly easier, which in turn reduces the time needed for active kneading (if you go that route). At least that's my layman/hobbyist understanding. Am I about on the mark? edit: and you don't put in salt because it strengthens gluten formation, and steals water away from the leaven, so you leave it until there's been a chance for some gluten to develop on its own. I'm a little fuzzier on that part. It seems to be a matter of opinion, not science. So if you want to clarify that, I'd be personally grateful.
Yep, we get more into that as the lecture progresses. Starting with the basic five flavors as building blocks is a good jumping off point when introducing people to the concept of flavor structure. Later in the lecture we talk about complexity of aroma, spiciness and piquancy, etc. Thanks for watching and commenting!
@@JacobBurton awesome! I'll have to check it out. I had a question about salt micronization. I was watching something on Kosher salt and how the larges crystal size delayed the onset of the intense salt flavor. Is that to do with the variable surface area and dissolution rate of the salt or the crevices and constant surface of the tongue? Also, would micronizing work to speed up the flavor onset of other crystalline flavorings like malic acid? Thanks for responding!
@@ekbergiw So in general, the smaller something is, the more surface area it has in ratio to its total mass, which leads to faster dissolving and a more immediate perception on the palate. This is why people will commonly say that "Table salt is saltier than kosher," which isn't true. Salt is salt, and the same WEIGHT of kosher / table salt (fine, granular crystals) dissolved in water will have equal levels of saltiness. But, by volume, more table salt can fit in an area than kosher (such as a table spoon), because the small crystals can pack more densely than the larger, irregular shape of the kosher. Mix this with the fact that table salt has a faster dissolve rate because it's surface area to density ratio is much higher, and you get the perception that table salt is saltier than other kinds of salt. This is true for other flavors as well to answer your micronizing question, such as minced garlic, micronized malic acid, etc. The smaller an item is, the more pronounced and intense its flavor perception will become.
This guy likes to talk a lot and not really educate much. I literally skipped the first 5 minutes until he actually started talking about anything at all, and then basically just gave the most basic of information that any chef in the world knows about flavor combinations. 0/10 not interested in listening to a professional bullshitter.
This is just the introduction. You can watch the full hour and a half flavor lecture on RUclips here: ruclips.net/video/Z9L-tJxPTGY/видео.html
Also, to get the most out of this content, please listen to the Stella Culinary School Podcast (stellaculinary.com/scs)
What comes after salt? I NEED MORE!
Thank you!!!
This man is simply brilliant, he keeps nailing it, plus he has a good voice and teaching volume, pace, flow etc, he is just damn good.
My name is Michael from Germany and i dont know how to express my happiness and greatfulness about your videos!
Thank you!!! I will watch them all and spend all my money on ingredients and get into the kitchen to apply that knowledge.
I’m certainly no chef but I love cooking. I know exactly how he feels when describing following a recipe to the T and it doesn’t turn out as expected.
One thing I learned and it’s embarrassing how long it took me to figure out it’s importance, is the quality of every single ingredient, no matter how basic.
I remember I’d make scrambled eggs at home and they were NEVER EVER anywhere near as tasty as this one fancy restaurant I’d go to on occasion. It drove me bonkers that my eggs sucks and theirs are so friggin delicious. Well I found out they use free range, organic chicken eggs for one.
I finally switched to the good quality eggs and that alone made a huge difference. Also not over cooking is critical. Most recipes don’t emphasize that.
Thank you so much for sharing your knowledge with these videos. I always loved to cook and if I would study now, it would be Culinarily.I make cooking videos and it’s great to know The Culinary language in order to express while cooking.I work in a hospital pharmacy but I love cooking.When I drive to work and back every time, I watch your videos.👍🏼👨🍳
You are very intelligent I love listening to you since corona I haven’t been on the kitchen line in a minute and I’m thinking of opening my own food truck love your vids it helps me alot
This is brilliant. I keep going back to watch these videos.
Great job chef. Cant wait for the rest of the videos. I do remember seeing photos of the dishes that the students in the boot camp prepared, but do you think you can fill us in on what they were challenged to cook during each of the cooking sessions?
Glad for this to have popped up for me 😁 just been getting back into cooking myself and I totally understand the “sense for it” part very well
Hey Jacob, thanks a lot for starting up the posts again. I really appreciate. I'm just a home chef and don't intended on being anymore but I love learning how to be a chef besides just following a recipe.
Nelson Custodio Awesome nelson. Glad you're enjoying the new videos.
Wow, amazing! Thanks for the wonderful content 👊
This is awesome, thank so much! I'm a chemistry student and also love to cook, so this is really great. For example, in the video that comes after this, the explanation about saliva being .4% salt is super interesting and helpful!
+Electron Pusher Also btw, "volatile" means it evaporates easily, not that it's reactive. Though, it really sounds like it means reactive lol.
Thank u so much ...I love your videos..enjoyed the humor!👏😍
I pushed the button, a lot, dude, and it wouldn’t take me anywhere🤷🏼♀️ What up? I thought the video was great. Finally someone who talks about the important parts of cooking. Thank you!
I agreee!
M
Mm
Mm
Love your content, just found out about you and subscribed. Are their any videos where you go into your culinary background and how you go to where you are now?
Chef...I,m from myanmar and thank you so much for your every video of sharing about knowledge.
This channel is a gem!
Thank you. Glad you're enjoying it!
Great ending :)
WOW! I love it!
Bro, that outro was hilarious. I clicked the button.
Great videos thanks so much
I'm clicking the button, but it no longer does anything except stop and start the video. Is this still available? I've checked the website and cannot find it. I'd also like to know how to enrol on the actual course, is that possible?
Maybe an amateur practice but I do a check on at least 3 or 4 similar recipes and compare them... if a fake recipe is among them it will stand out in one way or another... This can very well also spark (in some cases) new ingredient (combination) ideas or use of new and/or unussual techniques...
The 3-other-recipe method brought me in path of sous vide cooking and a very viable diy home brew version of it...
sandertel That's a good approach. By comparing various recipes you're able to define and separate flavor structure and technique. Now the next step is to start customizing those flavor structures into something uniquely yours.
Jacob Burton I got the other way around, try it in a restaurant or someplace, then deconstruct it by trial and error. Usually end up with something new and better. Always based on others opinions, never rely solely on mine
Great video, loved the ending.Great photoshop work on the cover by the way. :)
LyLy
Really enjoyed the ending of this video lol
Wow i needed to hear that ... chef
Is the book still available?
Thanks Chef ❤ It is very informative and helpful. 🎉
Awesome. Glad you're enjoying it.
What if I told you there wasn't anyone else in the room?
Super interessante!
At 6:10
Just wanted to point out that execution would have to be a zero for it to come out as nothing, given the formula.
A 1 for execution would result in a score of 20 given flavor and technique are both 10’s.
If we assume that 10 is the max score for all variables then we can assume that the scale is 0 to 200 which would put 20 points at a score of 10%. Assuming this score aligns with the typical United States education scoring system, a 10% would be an F.
you have too much free time
great song
DAMN. As soon as this man took his giant sticky note and pasted it on the wall behind him, I knew I was dealing with genius far beyond my understanding.
Great video.
Thank you. The full boot camp lecture series can be found here for free: stellaculinary.com/bootcamp. I plan on releasing the final video later this week. All the best!
Just google "F is for Flavor" and you'll find the PDF right away....u'll even find the entire curriculum!
Thanks 🙏
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Liked the ending
your pdf download button is not working!!!
I know I'm 7 yrs late but I really would love that free pdf; how can I obtain it.....im about to lay plans for a Plant-Base/VEGETARIAN RESTAURANT and this would be very helpful for me. Thanx in advance
❤️❤️
Watch the video all the way to the end! Lmbo!
Ok I'll I get it. I'll click the damn button.
Awesome video, I like how u put it together, but just one thing.. Can u like.. not pacing that much?
Frank li The pacing is how I get my daily exercise during the boot camp. As you can see by my trim, girlish figure, it's very effective.
Jacob Burton lol nice!
the click here to get your free copy dosent work
How do you feel about spicy?
+RubbinRobbin I love it. However, spice is more of a sensation than it is a flavor (even though peppers do have their own distinct flavor as well). It's great for cutting through fats and rich dishes, and balances sugar nicely. Be careful using spicy ingredients though if you plan on drinking red wine, especially a big Cabernet or Merlot. The tannin in the red wine mixes with the capsaicin in peppers causing the wine, and your palate, to get completely destroyed.
Jacob Burton Thanks. I recently tried some jalapenos with olives and they were decent, could have use some caramized onions. Is there like a chart I can look up for culinary artists like yourself to mix and match ingredients. Like olives, capers, etc.
+RubbinRobbin Yes, I would highly recommend The Flavor Bible: amzn.to/1MYiHcn
Jacob Burton Bless you.
Jacob Burton how are you sir. So i love culinary arts and grew in a home where food was limited so we made what we could with the amazing, fresh rich ingredients. I appreciate all parts of the food and let little go to waist which is the reason why im here, any advice woukd ne appreciated and also if spicy is a sensation wouldn't bitter also fall in the category. Sour is the taste of the acidity but bitter is the feel of it.
Button to get F for Flavor book doesn't work - Really!!! want it!!!!
Go Stella cia Grad here
MSG is an artificial flavor enhancer, which must be a category, so we must arrive at another algorithm.
What about spicy/hot? To me that's a flavor too.
It's technically classified as a sensation(pain) , therefore it's not a flavour although it does mix in nicely with other flavours.
@@marsp5169 Fascinating! Thank you!
Good lecture. Your experience with macaroons about exactly mirrors my first ten sourdough loaves. WHY AM I LEAVING IT TO SIT FOR A HALF HOUR BEFORE ADDING SALT ARGH EXPLAIN IT YOU STUPID RECIPE. :)
arrbos Are you asking me to explain, or did you already figure it out?
Jacob Burton
Oh, sorry. I was being dramatic. No, I think I'm okay. The rest period, or autolyse, is there to hydrate the flour and allow proteins to get enough water so that gluten formation becomes significantly easier, which in turn reduces the time needed for active kneading (if you go that route).
At least that's my layman/hobbyist understanding. Am I about on the mark?
edit: and you don't put in salt because it strengthens gluten formation, and steals water away from the leaven, so you leave it until there's been a chance for some gluten to develop on its own. I'm a little fuzzier on that part. It seems to be a matter of opinion, not science. So if you want to clarify that, I'd be personally grateful.
arrbos Yep, exactly.
+arrbos You seems very smart, are you a scientists, a chef or what? I'm just curious..
9:30 Spicy (pick one of several active chemicals) and also butter flavor. There are more than 5 flavors
Yep, we get more into that as the lecture progresses. Starting with the basic five flavors as building blocks is a good jumping off point when introducing people to the concept of flavor structure. Later in the lecture we talk about complexity of aroma, spiciness and piquancy, etc. Thanks for watching and commenting!
@@JacobBurton awesome! I'll have to check it out. I had a question about salt micronization. I was watching something on Kosher salt and how the larges crystal size delayed the onset of the intense salt flavor. Is that to do with the variable surface area and dissolution rate of the salt or the crevices and constant surface of the tongue? Also, would micronizing work to speed up the flavor onset of other crystalline flavorings like malic acid? Thanks for responding!
@@ekbergiw So in general, the smaller something is, the more surface area it has in ratio to its total mass, which leads to faster dissolving and a more immediate perception on the palate. This is why people will commonly say that "Table salt is saltier than kosher," which isn't true. Salt is salt, and the same WEIGHT of kosher / table salt (fine, granular crystals) dissolved in water will have equal levels of saltiness.
But, by volume, more table salt can fit in an area than kosher (such as a table spoon), because the small crystals can pack more densely than the larger, irregular shape of the kosher. Mix this with the fact that table salt has a faster dissolve rate because it's surface area to density ratio is much higher, and you get the perception that table salt is saltier than other kinds of salt.
This is true for other flavors as well to answer your micronizing question, such as minced garlic, micronized malic acid, etc. The smaller an item is, the more pronounced and intense its flavor perception will become.
@@JacobBurton Awesome, Thanks! Btw, is Garlic its own flavor? You just mentioned it, and I had been wondering. Also union???
Iam chef ruthresh iam intersect conti
forsen
You se funny
4:40 If you put it in your mouth 👄 and is sucks, it sucks.
That is 5 basic tastes sir..not flavour
I would like your video but I don’t want to be the 666th person to like it 🤷🏽♀️.
Victor umm 😐 ok 👍🏽
This guy likes to talk a lot and not really educate much. I literally skipped the first 5 minutes until he actually started talking about anything at all, and then basically just gave the most basic of information that any chef in the world knows about flavor combinations. 0/10 not interested in listening to a professional bullshitter.