Відео

Thank you for sharing

Try making it without industrial lubricants. You call yourself a chef wtf.

I just gave this a try on a shallot as well. It seemed to kind of work. I was able to create essentially fine juliennes of shallot.

Very good lesson thanks. You teach the same way I do. Recipes are pointless because they don't create an understanding of what you're doing. Understanding the "mother sauces" gives you the foundation that allows you to build anything you can imagine. Knowledge is Freedom..

That's fantastico!

Thanks Jacob for the info. However I believed that there's the ambient temperature factor that could yield faster fermentation and more sour flavor or vise versa.

I lost a finger just watching this. Haha. This seems like something with a steep learning curve, where this is no room for...curve. Very cool technique.

Lou malnatis is 90/10 lean with garlic, pepper, salt. Thats as far as I can figure. Anyone know there recipe?

Hey Jacob! Just wondering why you went with a slurry here when other time you just let it reduce. Thanks

I have a dumb question in sauting is boiling possible??? Like a pot boils water is it the same thing sauting boiling???? Or it's only simmering, how does it work idk

This is what I've been searching for as a home cook and someone with adhd. Why certain things are done. Thank you so much!

Is that all there is to it?

I’m looking to attend a 14 month online culinary school, but feel hesitant due to cost. Does your course provide similar knowledge to prepare me to become a personal cheff?

Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!

Anyone have the recipe? I clicked the link and it no longer works

How to make duck liver pate' from foie gras 😂😂😂

Thank you so much. I've watched so many channels that just treated a duck the same as a chicken. Yours was the first that actually WORKED. Especially the tips about trimming the fat and slipping your hand under the leg to free it from the bone.

clarify, do u understand the meaning?

Great video. Love the diagram! Thanks!

Great video. Love the diagram! Thanks!

I've seen your videos before a few years ago and now i wanted to see them again but unfortunately i see that the full videos are not available anymore.. only the first hour, same as the other videos. Why is that? And is there somewhere else where I can watch the full videos ❤

Worked perfectly! 13 years later, your video is still helping amateur chefs!

Subbed!!!

im embarass to cut ginger but thank you sir for showing me how to cut a ginger more practice and more watching your videos will make me improve into cutting ginger

Bbq sauce on a tritip? 🤣🤣 ive seen it all now

Isn't botulism a fancy gravy

Where does one find 70/30 beef? The highest fat I ever see is 80/20.

Are you not supposed to cook the meat before dehydrating?

Thank you for sharing the tips

What do you think about potassium nitrate ?

I love a rare steak but i like my burgers a Little more well done

Try cutting with the grain. It doesn't crumble as easily, and you can tear strands off like string cheese

That was insane

I have to cut like 50 onions like this tomorrow at work, this is an incredible help🙏🏻

Thank you chef

Omg it’s not this hard. Wow a long video

Good video, do we need to store the jerky in the refrigerator? Or it’s ok to be left in a cupboard?

Was that a normal cling wrap?

This isn’t a full recipe

Thank you Chef

Thanks, look very good

Too much salt. Just one spoon is more than enough

I use xanthan gum in batches of beurre monte sauce and keep it in the fridge. Great for making sauces on the fly. I use .25% xanthan gum by weight and pour the beurre monte into one of those butter stick silicone molds.

<y family loves these potatoes, thanks for making me a kitchen hero.

so i wonder, is there any cool scientific explanation why you use a rippled hammer? isn't this killing all the tissue? ever tried a flat one to compare results? i am not satisfied, you even ripped apart your already oxidizing meat, which also looks really off.

This is the BEST instructional video I’ve seen! I’m a home cook thinking about doing it professionally. This is EXACTLY the level I’m at. None of the bullshit, just training for someone who knows the basics.

I just got a job doing this thats why im here lol

Hi Jacob, the purchase link to your full online course doesn't seem to be working. Any other way to pay for it?

This is amazing content. Just bought your book based on this video.

Best video on cooking ever