Using a thermometer boosts confidence in the kitchen by taking the guessing game out of cooking meat.
Tutorials in this course: 17
Total viewing time: 2 hours 18 minutes
Total course time (including prep and cooking): 184 hours 40 minutes
*This unusually long course time is due to roasting, smoking, braising, and curing processes.
Chef Robbie Arnold-Starr is the executive chef of Belcampo Meat Co. At Belcampo, Chef Robbie is all about what’s fresh and available and isn’t afraid to serve unconventional ingredients.
Chef Gabriel Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.
Chef Elias Cairo owns and operates Olympia Provisions in Portland, Oregon. Olympia Provisions is Oregon's first USDA-certified meat-curing facility and is also a European style restaurant. Chef Elias specializes in charcuterie and butchering and has turned his passion for meat into a thriving business.
Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.
Chef Adam Steudle is the chef at Barlo in Venice Beach. With his adventurous and flavor-focused perspective on cooking, Chef Adam adds a unique twist to classic American cuisine.
Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles. Kali Dining brings strangers together in an intimate setting to enjoy the fruits of Meehan’s labor. Venues vary, as does the menu, so diners can always expect a surprise. Kali Dining has been featured in the Los Angeles Times, LA Weekly, and Eater LA, and has grabbed the attention of LA foodies. It has received rave reviews within the community, boasting five stars on Yelp and a perfect 100% Urbanspoon score.
Beef is king in Chicago, and Mr. Beef in River North is THE king of Italian beef sandwiches. With praise from Jay Leno and appearances on the Food Network and countless other shows, Mr. Beef has made a national name for themselves. They were even featured on the Travel Channel's show Food Wars, where they competed against Al's for the best Italian beef sandwich. Mr Beef won, proving that they are indeed a Chicago institution that can’t be beat.
Chef Dirk Flanigan always seems to be ahead of the curve, from French cuisine to his trademark "refined rusticity" style. As a result of this dynamism, he has been called on to consult with and create menus for some of Chicago’s favorite restaurants including The Grid and Green Door. He was also Executive Chef at the nationally recognized Henri and The Gage in Chicago. In 2011, he was a James Beard semifinalist for Best Chef and was named Chicago Rising Star Chef by Star Chef Magazine.
Chef Brandon is serving up killer Italian cuisine at his West Hollywood restaurant, Dominick’s, which channels the romantic charm of its 1948 inception, and at his New-York inspired Los Feliz counterpart, Little Dom’s. Located at opposite sides of Los Angeles, Chef Brandon’s culinary influence spreads far across the city. And his following certainly reflects that.
Harold Marmulstein is the executive chef and partner at American gastropub, Salty Sow. At Salty Sow Chef Harold serves up southern inspired cuisine at the restaurant's Austin, Phoenix, and Scottsdale locations. Chef Harold has worked as an executive chef for 30 years. He has been awarded "Who's Who of Chefs in America" and his restaurants have been voted "Best New Restaurants."
Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.
Chef Wilfredo Avelar is the sous chef at Emeril's Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.
Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.
What You Need
- Chef’s knife
- Large butcher knife
- Cutting board
- Paint brush
- Cast iron pan
- Sauté pan
- Large roasting pan
- Large pot with lid
- Resting rack
- Sheet tray
- Mixing bowls (various sizes)
- Metal colander
- Metal container
- Mason jar
- Meat thermometer
- Cryovac machine
- Cryovac bag
- Sous vide machine
- Smoking gun
- Food Processor
- Meat grinder or Kitchen Aid with meat grinding attachment
- Mesquite wood chips
- Paper towels
- Plastic wrap
- Aluminum foil
- Kitchen towels (2)
- Ingredients are listed within each respective tutorial
Learning how to trim unwanted parts off a hanger steak will allow you to fully utilize this flavorful and versatile cut of beef.