Please expand description for time codes to be able to skip to specific topics within lecture. Written F-STEP Curriculum can be found here:
00:00:00 Introduction to Cooking Techniques
Cooking technique matrix – How to choose a proper cooking technique
The Four Quadrants of cooking technique
Techniques discussed: braising, stewing, sous vide, roasting, smoking / BBQ, confit (oil poaching, boiling, simmering, steaming, poaching, baking, grilling, sautéing, stir frying, broiling)
The importance of understanding collagen in meat.
What is collagen?
00:10:45 – Introduction to Braising and the AP Stock
The ongoing all-purpose stocks for home cooks & chefs.
Making stock with left-over bones from dinner.
Q&A on making all-purpose stocks at home.
Why chicken is the perfect animal to practice.
00:24:55 – Traditional Braising & Stewing (Cooking Technique)
Braising, Pot Roasting & Stewing
Why it’s important to start your braise with cold stock.
Enzymatic reaction in meat and tenderness
00:44:00 – Q&A on Braising Technique
00:52:14 – Basic Approach to Making a Stew
The importance of keeping your vegetables and meat separate when making a stew.
00:54:49 – Atmospheric Pressure & Pressure Cookers
The science behind pressure cookers and why they work.
Why you shouldn’t vacuum pack hot meat when cooking sous vide.
Why pressure cookers can make flavorful stocks.
01:05:07 – Understanding the Steaming Process
Steam is a gas.
Dissolving collagen to get extra crispy skin.
Steam fried chicken.
01:14:27 – Slow Roasting