Stella Culinary School

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: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary And as mentioned in this episode, we're playing around with doing liv