SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding

Stella Culinary School

Nội dung được cung cấp bởi Jacob Burton and Chef Jacob Burton - StellaCulinary.com. Tất cả nội dung podcast bao gồm các tập, đồ họa và mô tả podcast đều được Jacob Burton and Chef Jacob Burton - StellaCulinary.com hoặc đối tác nền tảng podcast của họ tải lên và cung cấp trực tiếp. Nếu bạn cho rằng ai đó đang sử dụng tác phẩm có bản quyền của bạn mà không có sự cho phép của bạn, bạn có thể làm theo quy trình được nêu ở đây https://vi.player.fm/legal.

4y ago 1:17:13

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The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment.

Topics discuss include:

Holding and executing eggs for a busy brunch service, including how to execute a perfect eggs benedict from start to finish.
My experiment with reverse searing a tri-tip from start to finish without opening the oven once.
How I executed a flawless pulled pork for Superbowl Sunday.

Want to participate in the Stella Culinary Podcast live, while it's being recorded? Join our friendly Facebook Group, where we broadcast live every Friday, at 7 am PST / 10 am EST. https://facebook.com/groups/stellaculinary

You can also catch the live video replay on our YouTube Channel here: https://www.youtube.com/channel/UCjoO_tbqbcp5L8hZWopOUlA

Looking for shorter, cooking technique and instructional videos? You can find that on my main YouTube Channel here: https://youtube.com/jacobburton

If you enjoy the podcast, then you'll love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

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