S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School

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*** Video Time Codes ***

00:00:00 – Introduction to The Five French Mother Sauces

* Crareme’s original 4 French Mother Sauces
* Escoffier’s Five French Mother Sauces
* The three types of roux used to thicken sauces & soups in French Cuisine.

* A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel
* Why the 5 French mother sauces aren’t the best approach to learning how to make sauces.

00:07:45 – The Three Modern Mother Sauces

A technique based approach to sauce making.
To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree

00:09:45 – Modern Mother Sauce #1 | Reduction

* What makes a reduction sauce and why would you reduce something?
* The importance of collagen and gelatin in a reduction sauce.
Why is dark meat dark? (Myoglobin)

00:14:21 – An Overview of Culinary Stocks

* What is a stock?
* The process of making a veal or other meat based stocks.
* The importance of collagen in stock making.
* Meat flavor from young animal versus older animals.
* What types of bones should you use for making stock?

00:19:00 – Roasted Stock Process

* What is mirepoix?
* The importance of using oil when roasting bones.
* Should you peel your mirepoix when making stock?
* What is a sachet and how do you use it?
* Time temperature abuse in stock making.
* When should you add your mirepoix to a culinary stock?
* Why you shouldn’t add salt to stock.

00:27:10 – Reinforcement and Reduction of Culinary Stocks

* How to make a veal demi-glace.
* Deglazing during the reduction step.
* The importance of cooking and reducing alcohol by at least half.
* Adding flavor to your sauce using meat scraps.

00:33:10 – How to Make a Pan Reduction Sauce

00:47:20 – How to Finish a Pan Reduction Sauce

00:52:30 – Sauce Thickeners & Gravies

* Thanksgiving Day Gravy
* What is a roux and how to make it?
* What causes clumpy gravy?
* The gravy making process.
* Separating a turkey for more even cooking (video:
* Breaking down a whole turkey
* Pan Roasting A Turkey Breast
* Cooking Turkey Legs
* How to make a turkey stock
* When and why do you use a starch thickener when making a sauce?
* Link: Starch Thickener Ratios

01:00:00 – Reduction Sauce Q&A

01:20:30 - What’s the difference between stock and broth?

* What is a consommé
* How to make a consommé
* Egg white clarification in wine making

01:26:35 - Pan Sauce Q&A Part 2

* When you’re reducing a stock, how do you gauge how high of a flame to use?

* What does mise en place mean?
* A la minute cooking.
* How many dishes is each chef cooking at one time in a restaurant?
* Have you ever heard of a quite kitchen?

01:34:55 – MODERN MOTHER SAUCE #2 – PUREES

* Root Vegetable Puree Method
* Best practices for making a puree.
* Ex). How to make a basic carrot puree.
* Almost all purees are vegetable or fruit based.
* Root vegetable blanching.
* Steaming root vegetables for purees.
* Using a tamis in the chicken for puree.
* Pommes puree (extra butter mashed potatoes).
* Is a tamis a food mil?
* Passing a puree through a chinois.
* Do you cool root vegetables in an ice bath before pureeing?

01:47:08 – Green Vegetable Puree Method & Technique

* Understanding Chlorophyll in Green Vegetables.
* Green vegetable blanching method.
* The Chlorophyllase enzyme.
* Adding baking soda or other alkaline ingredients to vegetable blanching water.

* How acid destabilizes the green color of vegetables.

01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS

* What makes an emulsion different than a puree?
* What is “shearing force or power?”
* How to stabilize an emulsion and keep it from separating / breaking.
* Shearing power & viscosity.
* Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process?

* Different types of emulsifiers and stabilizers discussed.
* Why xanthan gum is used and it’s versatility.

02:11:30 – Questions on Emulsion Sauces

[AsyaStaggers]

Thank you for catering to people that need to know the “why” when doing things. These videos are incredibly helpful.

[dannyvo]

Rarely will actually find cooking vidoes that explains the reason/purpose for cooking techniques used. Thank you and please keep the educational materials coming for all the aspiring home cooks out there

[matthewspence]

These videos are way better than like 10 tips from Gordon Ramsey or whatever. You are actually teaching people how to think like a cook.

[limazulu]

just finished my very first onion soup and started breaking down the flavor to fully appreciate how it ended up. I noticed a couple of imbalances in my dish and just as i got back to this video he immediately started explaining exactly where i went wrong in the process. If i didn't accidentally discover this channel today id've been wondering about it for ages. This course is a godsend!

[yojimboflm]

This is what I'm looking for, nothing else like it on YouTube

[earlparkour]

Truly feels like a "first principles" approach to cooking, which feels great for my engineer brain. Thank you!

[jondeanpt]

Ramsey was my fave to learn from but not any more. This content is AMAZING. Stella culinary school for 2020

[nuhaziyad]

This is NZ from up, I loved parents would encourage me a lot and I enjoyed cooking for them and my siblings....

But all I'd cook was Ugandan food (very great and healthy by the way). I've always known that I love to cook and I love when pple's moods are brightened when they eat....so, I want to start a started watching cooking related content....kitchen nightmares, master chef....different recipes and then I discovered there's a this whole world of cooking I had no idea about....in the videos I've been hearing puree, reduction, vinegrette and I had no crumb of idea what these were, what are they for, until I saw your videos....

CHEF JACOB you....u have no idea what good u've brought into my life...

Am gonna keep these ideas with me as I develop recipes for my restaurant ❤

[spencerdukestv]

I’ve been obsessed with watching people cook but felt so confused about what makes things really delicious. This is what I’ve been looking for. Thank you so much. I UNDERSTAND! Now let’s cook!

[jameseisman]

These videos provide not only the bases for the techniques that every cook should be familiar with, but the science to explain why the tastes one experiences come in to play. Big BIG fan of this series and I wish I were sitting behind a desk in your classroom!

[gracejennis]

Y'ALLLL I've been using a cooking subscription box and the first step to cooking ANY meat is always "heat olive oil in a pan until hot..." I'm so excited to try the proper technique with the hot pan, water to test the heat, NEUTRAL oil, and EVOO at the end if I want. Game changer, thank you so much!

[bigbvssa]

I am currently working three jobs as a cook listening to this gives me hope that one day I can go to a culinary school thank you so much for the wonderful resource of knowledge that is your channel and know that you are truly helping people and know that you are appreciated thank you chef.

[ChrisLeeX]

So many gems. The random digression into plugra, wow. You are a grandmaster of food. Thank you for sharing your mindspace with us.

[giftedriders]

Cooking is a skill mix with art 😊 and you have both sir, blessings from Jamaica 🇯🇲 to all upcoming Chefs and season ones lke myself 30 years under my belt 😊❤

[brandyrupert]

I am just a 48 year old who LOVES to cook, I always have but I get stuck making the same things every day or tweaking someone elses recipe. This is AMAZING!! Its true! Learn the how and why and you wont need anyones recipe! Except maybe mamaws or moms.

[guimouro]

Thank you for posting these camp days for everybody. Thank you so much. Great job on writing the questions, putting the sheets of paper on the wall behind you. It shows what you learned from when you were a student, which I bet you still are. Thank you

[sweetsilage]

Just happened to find your online culinary school while searching for info on sauces. Downloaded right away.

[shaun]

I cook as my job and these videos have made understand what I'm doing better. thank you

[Leandrasjones]

Thanks so explaining the part about cooking food. I’ve seen many videos on how to do it, but none never explained why you have to do it properly. Now I finally understand... and that was just a by the way information you were giving... so good!

[Prometheus]

Couple things on animal physiology:

1. Hemoglobin (blood globin) carries the oxygen from the lungs to the muscles. MYO globin (muscle globin) is a storage molecule contained in the muscles to keep a supply of oxygen locally. If you see hemoglobin in your meat, that means it is bloody. Myoglobin is the red color you continue to see after the blood is gone. Both globins contain iron which likely has something to do with their unique flavor contribution to meat. Plant based meats often use a similar protein called leghemoglobin which comes from the roots of some legume or other and also contains iron.

2. Collagen is not a contractile molecule. The contractile molecules, for the most part, are individually small compared to the scale of the collagen outside the cell. The contractile molecules are actin, myosin, troponin, tropomyosin, and arguably titin. I am not sure how much is known about these in a culinary sense, other than that they might be a source of amino flavor like any other protein.

3. Collagen is not found randomly within the muscle. It is mostly in the endomysium, which is a sheath of connective tissue around each muscle cell. For math reasons, collagen content cannot scale linearly with muscle size. In other words, whether the endomysium gets bigger or not with muscle growth due to training, it can't get bigger by mass at the same rate as the tissue inside gets bigger. (Hypothetically) Take two twin chickens, and make one carry a weight till slaughtered. Its thighs will be larger due to training. Let's say 1.2x the size.. They will be tougher. But that toughness, if based on collagen, can't be 1.2x the toughness. It isn't mathematically possible.