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SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
30 maart 2021 · 1 uur 3 min
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! Lees meer
INTRODUCTION
00:00:00 - My Standard Charming Introduction. A Must Watch!
SEGMENT ONE - WHAT KNIVES DO YOU NEED?
00:02:07 - What knives should you buy?
00:04:10 - Carbon Steel vs. Stainless Steel Knives
00:07:00 - Knives Chef Jacob uses on the daily.
00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!)
00:09:30 - What bread knives you actually need.
00:11:35 - How to pick out a bread knife
00:12:30 - The Importance of a knife sharpener.
00:19:34 - Double Bevel Knives
00:23:37 - Best Chef Knives for Small & Large Hands 00:25:41 - What size knife is recommended
00:27:52 - Why knife companies offer free sharpening.
00:29:53 - End Segment
SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS
00:30:00 - What grills / smokers do you really need?
Smoking vs Grilling. Tough vs Tender
00:34:35 - Chefs Recommended First Grill / BBQ
Why Weber Kettles are Awesome!
00:36:15 - Issues with Weber Kettles & Komodo Cookers 00:39:45 - Off set smokers / Stick burners
00:42:26 - Pellet Poopers
00:44:00 - The Case for Pellet Smokers
00:45:54 - Gas Grills
00:50:39 - The Best Way to Cook a Ribeye Steak!
Demoralize your culinary nemesis!
00:54:21 - More charming rambling and stuff.
RELATED RESOURCES
SCS 001 | Culinary Knife Skills
Culinary Knifes Skills Video Index
Tormek T4 Knife Sharpener
Wicked Edge Knife Sharpener
Chef Jacob's Favorite Utility Knife
How to Choose a Cooking Technique
Greg Rempe Interview
Malcom Reed Interview
Meathead Interview
Max Good Interview
Video Replay Available on YouTube Here: https://youtu.be/72HIS4vhpxU
If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp.
Get notified…
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SCS 074 | Hydrocolloids - A Practical Approach
19 maart 2021 · 1 uur 23 min
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Lees meer
Mentioned In This Episode
Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A
Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs
Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns
Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30)
Facebook Group - https://facebook.com/groups/StellaCulinary
Modernist Cuisine Book Series - https://amzn.to/3vKIX96
Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/
STOP FOLLOWING RECIPES & START CREATING
... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp
YOUTUBE CHANNELS
Techniques / Lessons - https://YouTube.com/JacobBurton
Live Podcast Replay - https://YouTube.com/StellaCulinaryLive
SOCIAL
Instagram & Twitter: @ChefJacob
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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
12 maart 2021 · 1 uur 15 min
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. Lees meer
We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level.
Then, I walk you through yet un-edited footage of me searing scallops in the restaurant, which leads to a deep dive in the mistakes people make when cooking scallops, as well as some basic plate composition tips.
CONTENT REFERENCED IN THIS EPISODE
Culinary Knife Skills: https://stellaculinary.com/cks
Cooking Techniques (pan roasting): https://stellaculinary.com/ct
Emulsion Science: https://stellaculinary.com/fs
HOMEWORK ASSIGNMENT
For your homework assignment, make either a greek salad, or a salsa / chutney / garnish inspired by the greek salad methodology laid out in the podcast.
Focus on the basic knife skill techniques of:
The Pinch Grip
Guide Hand
Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible.
When dressing and building your flavor structures, remember; fat first, acid second, vinegar third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak. _____________________________________________________
The Stella Culinary School Podcast is available through your favorite podcast app, such as Apple, Google, Spotify, & Stitcher.
If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp
Get notified when new content is released, by signing up…
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SCS 072 | Acing A Chef Tryout & Banquet Style Execution
5 maart 2021 · 1 uur 13 min
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. Lees meer
In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration.
Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every Friday morning, 7 am PST / 10 am EST.
You can watch the live video broadcast as it happens by joining our Friendly Facebook Group, https://facebook.com/groups/StellaCulinary.
Do you want to STOP FOLLOWING RECIPES & START CREATING? Then check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp
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SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
26 februari 2021 · 1 uur 27 min
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. Lees meer
This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here: https://stellaculinary.com/bootcamp
Want to join the live discussion? Head on over to our Friendly Facebook Group, found at https://facebook.com/groups/stellaculinary.
Podcast is broadcast and recorded live, every Friday, at 7 am PST / 10 am EST.
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SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
19 februari 2021 · 1 uur 17 min
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. Lees meer
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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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
16 februari 2021 · 1 uur 51 min
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Lees meer
Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify. Want to stop following recipes and start creating your own?
Check out my culinary boot camp and F-STEP Curriculum here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
Stella Culinary Facebook Group: https://facebook.com/groups/stellaculinary
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SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
6 februari 2021 · 1 uur 27 min
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. Lees meer
Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ...
I mean, if I gave you all the info in the podcast description, then I may as well write a blog post, but then I'd be a blogger, and ya'll know how I feel about food writers, so yeah ... I'm just gonna stop here and let you listen to the podcast. I promise you'll like it. Money back guarantee! 😉
Speaking of money back guarantee, have you checked out my Culinary Boot Camp Course yet? If not, you should! Unlike the podcast it actually costs money, but if you like the content I give away for free, then you'll love my Culinary Boot Camp & F-STEP Curriculum. But, if you don't like it, it actually does have a money back guarantee. Just like I'd never charge you for a dish you don't like, I wouldn't keep your money for a course you didn't enjoy either. You can check it out here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
Looking for some technique videos? Check out my YouTube Videos at YouTube.com/jacobburton.
Follow me on Instagram and Twitter, @ChefJacob on both, or you can chat with me in our discord group (https://discord.gg/bZyrzHqFZa), or in our Friendly Facebook here (https://facebook.com/groups/stellaculinary).
I think that's it for now! Thanks for being a part of the Stella Culinary Universe!
Jacob
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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
29 januari 2021 · 1 uur 46 min
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! Lees meer
In this episode, we talk:
About crypto currencies and how it will affect restaurant profit margins in the future.
The biggest mistake people make when designing their home kitchens.
How to create juicy, tender meats for stir fries.
Why we use oils when sweating aromatics.
Why I would never do a cooking competition.
And finally, why I think food writers are parasites unworthy of respect. But I make my case in such a charming fashion, I'm certain there's no way I offended anyone, especially food writers.
If you're interested in learning more about my Culinary Boot Camp and F-SEP Curriculum, you can do so here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
If you would like to watch the video version of this podcast, you can do so here: https://youtu.be/Rg8THG5aGbY
Join our friendly Facebook Group here: https://facebook.com/groups/stellaculinary
Don't forget to subscribe to the podcast on Apple, Google, Spotify, or through your favorite podcast app. Just search for "Stella Culinary."
Love letters? Send them to Jacob at Stella culinary dot com.
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SCS 066 | Why Grandma's Beef Stroganoff Sucked!
22 januari 2021 · 1 uur 22 min
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table. Lees meer
Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it using flavor structure, technique, and execution to make it my own!
Then we talk about the culinary rules you should and shouldn't break, and I have an epic meltdown over the majesty that is the Zojirushi Rice Cooker!
If you loved this episode, especially the breakdown of the Beef Stroganoff, then you'll love my Culinary Boot Camp and F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
(The above program also includes the F-STEP Worksheet that I touch on briefly in this episode).
If you'd like to tune in for the live podcast as it happens, you can do so in our friendly Facebook group found here: https://facebook.com/groups/stellaculinary
And don't forget to subscribe to the podcast, so you never miss a new episode, when it's released!
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SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
15 januari 2021 · 1 uur 4 min
In this episode: Lees meer
A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness.
How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill."
We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review.
What to do when you can't find veal bones for your stocks and Demi-glace ...
... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary!
If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary
And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here: https://discord.gg/qYMXsAB2tw
I'm still new to Discord, so if you're an experienced user, would love to hear your suggestions.
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SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip
9 januari 2021 · 52 min
Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time! Lees meer
Some of the main topics discussed:
Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant!
The controversy over hollandaise NOT being a mother sauce, and how we pick up the pieces of our broken hearts in the aftermath.
My new favorite way to cook a tri-tip (it's really simple & fast).
And how I lost 70+ pounds eating French toast!
Quick Plug: if you like my podcast, you're guaranteed to love my Culinary Boot Camp and F-STEP Video Course which you can access here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
The above course includes 8+ hours of classroom lecture videos, my written F-STEP Curriculum in e-book form, and some fun bonuses too.
If you want to tune in to my next live podcast, join our friendly Facebook Group here: https://facebook.com/groups/stellaculinary
Questions / comments / love letters? Send to jacob [at] stella culinary dot com.
Happy New Year!
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SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
12 mei 2020 · 1 uur 10 min
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ Lees meer
IN THE DISCUSSION SEGMENT ...
We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/
Resources Mentioned
Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU
Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk
How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs
Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE
IN THE TECHNIQUE SEGMENT ...
... we weigh the pros and cons of sous vide turkey and poultry, how to crisp the skin on the re-therm, and alternative methods and approaches. Original question by Autumn: https://www.facebook.com/groups/StellaCulinary/permalink/1433111250205392/
"Planning to do a 14 lb spatchcocked turkey sous vide. I have it dry brining for the next 36 hours, then will cook 150F/6. I then plan to ice bath it and refrigerate until two days later when we serve it-doing it this way due to lack of fridge space. Trying to come up with the best way to retherm and obtain a crispy skin. Baking at 375 F till internal temp reaches 140 was suggested in one of the sous vide groups, but I'm trying to determine how long it will take for it to reach that temperature (so I can plan the rest of the meal accordingly). Thoughts? Also, is 375 F too low a temp? When I completely oven bake a spatchcocked turkey I usually go 425 F. Thanks!"
Resources Mentioned
SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly - https://stellaculinary.com/scs35
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon - https://stellaculinary.com/scs36
Turkey Cooking Playlist (Including Spatchcocking) - https://www.youtube.com/playlist?list=PLpkj3Cc40ZC…
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SCS 062 | I'm Back. Community Questions & Updates
5 mei 2020 · 47 min
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary. Lees meer
Subscribe to my YouTube Channel here: https://youtube.com/jacobburton
Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp
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SCS 061 | Chef Alex Downing
22 juli 2019 · 1 uur 49 min
In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef. Lees meer
He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV.
We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future.
Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw.
Follow Alex on Instagram: https://www.instagram.com/chefalexdowning/
Follow Sean on Instagram: https://www.instagram.com/chef_shpawn/
Subscribe to the Stella Culinary YouTube Channel: https://youtube.com/stellaculinary
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SCS 060 | Party Foods, High Volume Execution & Listener Questions
7 februari 2019 · 1 uur 9 min
In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as: Lees meer
Insta Pots & Pressure Cookers
Pressure Cooked Stocks & Sauces
High Volume Execution in a restaurant setting.
The use of Prague Powder #1 & #2
... and much more.
Join The Discussion
Leave Chef Jacob a voicemail to answer on an upcoming podcast.
Join the Stella Culinary Facebook Group.
Thank you to our sponsors ...
Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving).
Nutrimill Artiste, the mixer for every maker.
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SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
23 december 2018 · 1 uur 13 min
In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: Lees meer
How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.
How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
How to get your foot in the door of a high end, Michelin starred kitchen.
Questions & Comments?
Join our friendly forum or Facebook Group. Or e-mail, Jacob@stellaculinary.com. You can also leave us a digital voice mail here, which we will play on an upcoming episode.
Follow Chef Sean on Instagram, and check out his food blog, Biggest Little Food in the World.
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SCS 058 | Live Listener Call In Show with Chef Jacob
26 november 2018 · 1 uur 5 min
In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. Lees meer
If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389.
I do plan on doing more listener call in shows, so stay tuned for announcements and times.
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SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
21 november 2018 · 1 uur 11 min
I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth. Lees meer
Links for Sean
Biggest Little Food In The World - Sean's Blog
@Chef_Shpawn on Instagram
Connect with the Show
Listener Voicemail Line - 775-204-8389, or you can leave a digital voice mail here.
Contact Chef Jacob - jacob@stellaculinary.com
Join the Forum - https://StellaCulinary.com/forum
Join the Facebook Page - https://facebook.com/groups/stellaculinary
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SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
6 november 2018 · 1 uur 11 min
Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains. Lees meer
Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail.
Can't get enough bread content?
This episode's show notes and further related content can be found here: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain
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SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
15 oktober 2018 · 1 uur 18 min
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Lees meer
Follow Nicole on Instagram: @nmuvu
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SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
10 oktober 2018 · 1 uur 8 min
You can call the show and leave a voicemail: 775-204-8389 Lees meer
In this episode, more listener questions and voicemails answered. Some sample questions include:
Crispy Skin question from Philip
"OK, it's time to squash this once and for all one way or the other. The question is: 'Does salt draw out moisture from a protein product'? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is acting like some kind of magnet on the water and pulling it out of the skin I really can't see how it could work. Are there any science food geeks that can explain exactly how the salt works please? Also, I would love to hear your opinion on this Chef Jacob, Thanks"
Creative Flavors from Vicky
"i'd like to know how chefs come up with (especially unusual/modern) flavour combinations… like, i'd never have thought of combining chilies and chocolate, wouldn't ever even imagine those would go together, if i hadn't tried chocolate bar with chilies. or, like, the dishes in fancy restaurants (e.g. fat duck, noma) or on tv cooking competition shows (e.g. uk master chef) have like 19 thousand elements (like 5 dots of whatever reduction and half a teaspoon of whatever foam)… how the hell do they come up with the idea of putting all those seemingly unrelated things on the same plate?
My question to you:
in the video i watched, you mentioned that almost all dishes need a bit of acid. and when i t…
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SCS 053 | Your Cooking Questions Answered - Community Q&A
9 oktober 2018 · 1 uur 17 min
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. Lees meer
The first one from Dave:
"I've been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don't work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good.
However, everything I've read is all theory and as you know, its not possible to learn anything from just theory. I am wondering why there are no practical examples, or run-throughs to demonstrate how the entire process works in stages, and in particular how your worksheet is supposed to function. It looks like something you would give your in-class students along with an explanation, you've included it in your book, but I couldn't find the explanation.
Is this some sort of homework? Do I have to figure this out for myself? It's like my old math teacher telling me there is a great formula to calculate something, but then not showing me how it works using real numbers.
It would be good to have some real examples of these "childhood" favorites, and other popular dishes, what their flavor profiles are and then run them through your F-STEP stages of technique, execution etc…, following your worksheet, to show how they are completed, the whole process beginning to end but in practical demo mode.
To be honest I'm slightly disappointed and not sure what to do next. I can see its the answer to my cooking problems, but how do I implement it?
By the way, I understand that I am not in your normal group of people who already love cooking and are looking for a different approach. I hate cooking, I think recipes are the most illogical thing ever invented, which is why I am looking for an alternative. There are many people like me, but all my friends who love cooking, an…
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SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
12 juli 2018 · 1 uur 9 min
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. Lees meer
A few of the topics we touch on include:
How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach.
Using fresh milled "herb flour."
Using foraged grains to give your bread a special sense of time and place, as well as unique flavors.
The difference between white and red wheat, and what to look for when buying whole grain berries.
Question or Comment?
Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group.
Interested in Getting Your Own Grain Mill?
For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link.
Connect with Chef Jacob
Twitter
Instagram
Facebook
YouTube
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SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
7 juli 2018 · 53 min
Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. Lees meer
In this episode, listener bread questions are answered!
Johna's question on Pan Gallego (here's the video I referenced in my response https://www.youtube.com/watch?v=KHKLNTdlzE8)
A question on the Baker's Percentage (full video breakdown can be found here: https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage)
Benito's question on possible bread yeast infections.
Mohammad's question on Beef Pancetta
Devon's question on sourdough feeding schedule and salt percentages in bread dough.
Bigblue's question on tweaking the basic sourdough formula and making it his own.
For more bread podcasts and video techniques, check out our bread baker's resource page at https://stellaculinary.com/sb
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SCS 050 | T is for Technique
3 juli 2018 · 2 uur 11 min
In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide. Lees meer
If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com
The accompanying video lecture for this episode can be found on the show notes page at: https://stellaculinary.com/scs50
Can you believe we're already at episode 50!
If you're looking for videos that demonstrate various cooking techniques such as pan roasting, braising, sous vide, etc, please check out our Cooking Technique Video Index found here: https://stellaculinary.com/ct.
Win a Mockmill Grain Mill
As I mentioned in the beginning of this episode, I'm giving away a Mockmill Grain Mill to one randomly selected Stella Culinary audience member. You do have to enter to win, and you can do so here: https://stellaculinary.com/mockmill
Follow Chef Jacob
Instagram
Twitter
YouTube
Facebook
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SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!
27 juni 2018 · 1 uur 18 min
In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com. Lees meer
Don't forget to download your copy of my Culinary Boot Camp & F-STEP Curriculum. You can also join the conversation over on the Stella Culinary Forum, or SC Facebook group!
In This Episode ...
We start the show talking taste vs. flavor, what makes up great flavor structure, and where does texture play a part? Shout out to Chasay over on the SCFB group for his awesome comment that spurred this discussion.
We discuss an important concept I wish I had included in my Flavor Structure Lecture; a concept I call "Flavor Spectrum".
Then we head on over to the Stella Culinary Forum, to answer rbg1000000's question on stocks versus broths, and possibly offend a few hipsters along the way.
Next, we discuss Loren's black pepper corn sauce, and I walk Michael through how to make a restaurant quality morel mushroom reduction that will go perfect with a steak!
We finish the episode with a trio of questions from SCFB member Sigfried, covering various puree sauce options and approaches, when to use different thickeners in the sauce making process, and the delineation between an emulsion and a puree.
If you enjoyed this episode, please take a moment to leave me a rating & review, and don't forget to subscribe to our e-mail newsletter!
Lecture Videos Referenced
F is for Flavor
S is for Sauce
Note: If you're clicking on the above video links in the future and are coming across a message that says something to the effect of "Video Not Available," that's because I've finally came to my senses and realized that this information is too valuable to be given away for free! If not, then I've either forgotten all about this and moved on with my life, or you're very luck! ;-)
Connect with Ch…
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SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
14 juni 2018 · 52 min
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. Lees meer
In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making.
In this episode, we continue our discussion, with a deep dive into emulsifications and purees.
Related Podcasts & Videos
SCS 002 | Culinary Stocks Part One - Veal Stock
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish
SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1
SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2
SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3
SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4
SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5
SCS 047 | Culinary Boot Camp Day One - S is for Sauce Part 1
Sauces and Soups Video Index
What Is An Emulsion? A Cook's Guide - Food Science Video
Other Links
Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum.
Follow Chef Jacob on Instagram and Twitter.
Subscribe to the Stella Culinary YouTube Channel.
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SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
13 juni 2018 · 1 uur 44 min
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. Lees meer
In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.
In our next episode, we will cover the other two modern mother sauces, purees and emulsions.
Related Podcasts & Videos
SCS 002 | Culinary Stocks Part One - Veal Stock
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish
SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1
SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2
SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3
SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4
SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5
Sauces and Soups Video Index
Other Links
Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum.
Follow Chef Jacob on Instagram and Twitter.
Subscribe to the Stella Culinary YouTube Channel.
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SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments
12 juni 2018 · 1 uur 7 min
Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. Lees meer
We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world.
I then answer listener voicemails and questions ranging from the replacement of home kitchen appliances, cooking healthy summer meats and proteins, an upcoming beer brewing episode, as well as general shenanigans and discussions.
We also bring back everyone's favorite new segment, This Week's Most Ridiculous YouTube Comment (OK, so the segment name is weak but the content is strong; e-mail me if you have any suggestions for a new segment name).
As always, thanks for listening!
Links
Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum.
Follow Chef Jacob on Instagram and Twitter.
Subscribe to the Stella Culinary YouTube Channel.
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SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
12 juni 2018 · 47 min
Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. Lees meer
In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more.
You can watch the full lecture video on YouTube (please like, share and subscribe while you're there).
Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.
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SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
5 juni 2018 · 1 uur
The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish. Lees meer
Important Links
Episode show notes, including the full video lecture with time codes.
Leave Chef Jacob a Voice Mail - 775-204-8389
Send Chef Jacob an e-mail; jacob@stellaculinary.com
Download and read the Culinary Boot Camp & F-STEP Curriculum.
Join the Stella Culinary Forum.
Join the Stella Culinary Facebook Group.
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SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
29 mei 2018 · 1 uur 3 min
In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only). Lees meer
If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here.
Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here.
You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group.
If you haven't already, check out our Hamburger Cooking Resource Page as mentioned in this episode.
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SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers
24 mei 2018 · 1 uur 41 min
Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Lees meer
Links for Max Good
Amazing Ribs Product Review Section
Check out Max's line of BBQ Sauce, Black Swan, which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a Tri-Tip I cooked the other day (stay tuned for video recipe).
Links For Chef Jacob
Leave us a review on Apple Podcast, and don't forget to subscribe!
Check out our Cooking Video Index
SCS 041| Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team.
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge!
SCS 038 | Greg Rempe of The BBQ Central Show
Check out Chef Jacob's Culinary Bootcamp & F-STEP Curriculum.
Contact the Show
Have a question or comment? Leave a voicemail or send us a message via our contact form.
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SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
15 mei 2018 · 1 uur
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Lees meer
Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning.
Memphis BBQ.
What its like to be a professional BBQ Competitor.
The evolution of How to BBQ Right and their new podcast by the same name.
What does a BBQ pro cook and eat on their days off.
Memphis in May and what it takes to win the World Championship of pork cooking.
Question or comment? Shoot to us via our contact page!
This episode's show notes can be found at https://StellaCulinary.com/SCS41
Links For Malcom Reed & How to BBQ Right
YouTube
Podcast
HowToBBQRight.com
KillerHogs.com - (Sauces, Rubs, etc)
Instagram
Twitter
Facebook
Links for Chef Jacob & The Stella Culinary School Podcast
Subscribe and leave a rating / review on Apple Podcast.
Check out Chef Jacob's E-Book, Culinary Boot Camp & F-STEP Curriculum.
Join the Stella Culinary Facebook Group.
Sign up for our free e-mail newsletter.
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SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
8 mei 2018 · 1 uur 49 min
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. Lees meer
Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.
There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.
Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.
This episode's comment section and show notes can be found at https://StellaCulinary.com/scs40.
Links for Meathead
AmazingRibs.com & The Pitmaster Forum
Twitter @Meathead
Instagram @MeatHeadGoldwyn
Check Out Meathead's Book
Products Discussed in this Episode
Slow N Sear
Smoke Ez BBQ Ring Extension
Classic Weber Kettle Grill
Weber Summit Charcoal
Pit Viper BBQ Fan
FireBoard Controller
Pit Barrel Cooker
Links for Chef Jacob & Stella Culinary
Subscribe to the show via Apple Podcast, Spotify, or anywhere else you download your podcasts from.
Watch our 200+ FREE cooking & culinary technique videos, and subscribe to Stella Culinary on YouTube.
Leave Chef Jacob a question, comment, or voicemail on our contact page.
Please leave us a review in Apple Podcast.
@ChefJacob on Twitter, Instagram & FaceBook.
Join the Stella Culinary School Forum.
Check out Chef Jacob's Culinary Boot Camp & F-STEP Curriculum.
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SCS 039 | Chef Clint Jolly Live from Chile!
3 mei 2018 · 53 min
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Lees meer
Links for Chef Clint
Website - http://clintjolly.com
FaceBook - https://www.facebook.com/ChefClintJolly
Instagram - @ClintJolly
Twitter - @ClintJolly
Links for This Episode
Listen the Chef Clint Jolly's previous appearance on the show.
Check of Stella Culinary's 200+ educational cooking videos.
Buy Chef Jacob's e-book, Culinary Boot Camp & F-STEP Curriculum.
Join the Stella Culinary FaceBook Fan Group
Follow Chef Jacob
FaceBook - http://FaceBook.com/ChefJacobBurton
Instagram - @ChefJacob
Twitter - @ChefJacob
Get Your Cooking Questions Answered ...
... by leaving Chef Jacob a voicemail message or a via e-mail by visiting our contact page.
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SCS 038 | Greg Rempe of the BBQ Central Show
1 mei 2018 · 1 uur 1 min
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more. Lees meer
You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern.
Follow Greg on social media, and please make sure to send him a message, thanking him for being on the show.
Twitter - @BBQCentralShow
FaceBook - You can also watch his broadcast live.
Instagram - @BBQCentralShow
Questions and comments?
Episode 38 Show Notes
Leave us a Voicemail or Email
Chef Jacob on YouTube
Chef Jacob on FaceBook
Chef Jacob on Twitter
Chef Jacob on Instagram
The Stella Culinary Facebook Fan Group!
DON'T FORGET!
If you haven't already, subscribe to the Stella Culinary School podcast in Apple Podcasts, and leave chef Jacob a review!
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SCS 037 | ACJ - Listener Questions Answered Live
13 april 2018 · 45 min
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary Lees meer
In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings.
Episode Links
Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page.
Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation.
Please leave me a rating and review on iTunes!
Instagram post on Reverse Seared Tri Tip on the Weber Grill!
Related Podcast Episodes
SCS 021 | Sourdough Starters and Pre Ferments
SCS 022 | Let's Talk Sourdough
SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
SCS 035 | Introduction to Sous Vide Cooking
SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
Related Videos
How to Make a Sourdough Starter
How to Make a Basic Loaf of Sourdough
The Science Behind High Altitude Cooking & Baking
How to Make a Basic Baguette
How to Make Risotto
Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique)
How to Make Brioche Hamburger Buns
Connect with Chef Jacob
Twitter: @ChefJacob
Instagram: @ChefJacob
Facebook: http://facebook.com/chefjacobburton
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SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
10 april 2018 · 53 min
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks. Lees meer
In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution.
Supporting Links
AmazingFoodMadeEasy.com
Jason's Exploring Sous Vide FaceBook Group
Check out the Episode 35 Show Notes for links to sous vide videos and time temperature charts.
Other Supporting Links
Leave chef Jacob a voicemail, comment or questions by using our contact form, or by calling 775-204-8389.
Buy chef Jacob's F-STEP Curriculum and master the five pillars of cooking, Flavor, Sauce, Technique, Execution & Preparation.
Join the Stella Culinary Forum.
Join the Stella Culinary Facebook Group.
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SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
27 maart 2018 · 1 uur 27 min
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Lees meer
Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form.
Stella Culinary Sous Vide Cooking Videos
Sous Vide Beef Bourguignon
Sous Vide Lamb Rack
Sous Vide Chicken Breast
Sous Vide Cooking Resources
Chef Jacob's Sous Vide Temperature Guide PDF
Beginners Guide to Sous Vide Cooking - Jason Logsdon at AmazingFoodMadeEasy.com
ChefSteps.com Sous Vide Resource Page
Exploring Sous Vide FaceBook Group
Dave Arnold's Sous Vide Primer from CookingIssues.com
Tools Mentioned
Anova Immersion Circulator
Poly Science Immersion Circulator
Joule Immersion Circulator
VacMaster VP215
VacMaster VP210
Food Saver
Gallon Freezer Zip-Lock Bag
You may want a container with a lid to make your sous vide cooking more convenient.
If you haven't yet, check out Chef Jacob's F-STEP Curriculum.
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SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
23 februari 2018 · 47 min
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast. Lees meer
4:03 - "How to convert a basic baguette recipe to a rice flour baguette for Vietamese style bahn mi sandwiches."
Basic Baguette Recipe
Swap 5-10% flour for rice flour.
Add 5-10% fat (I use 5% fat, either rice bran oil or extra light olive oil).
Dust baguette with rice flour before proofing.
Baker's Percentage
Bahn Mi Sandwich
8:29 - Colin asks "When increasing the amount of salt in a brine to shorten the brining time, do you need to increase the other ingredients in the brine, and what affect does that have on the flavor and texture of the meat"
Four Part Brining Video Series
Spatchcocking Chicken
16:21 - Harman from Belgium asks "What are some other oils I can use instead of canola oil, within a reasonable price range, if I'm concerned with the health effects of canola."
Substitues need to be high smoke point and neutral flavor.
Safflower oil
Sunflower seed oil
Peanut oil
Grape seed oil
Clarified butter or Ghee
Extra light olive oil
How to Make Clarified Butter
Is canola oil toxic and bad for you?
Yes
Dr. Axe thinks you should avoid it, but isn't exactly a hardliner. Fairly resonable acticle.
No
Mayo Clinic
WebMD
Prevention Magazine
Canola Oil Wiki Page
20:18 - John asks "How can I take the standard fresh, egg pasta recipe, and incoroporate other flavors such as herbs, spinach, asperagus, vegetable juices, purees, etc."
Fresh Pasta Dough Video Recipe
How to Blanch Leafy Greens
Tamis
Chinois
Champion Juicer
Breville Juicer
26:50 - Henry from South Carolina asks "How can I bake an artisan sourdough boule if I don't have a dutch oven."
Sourdough Boule Recipe Video
Cast iron dutch oven
Baking Stone
Baking Steel
34:24 - Len asks "Non Stick Vs…
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SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
20 februari 2018 · 48 min
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. Lees meer
In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.
Here are some things we discussed in this episode:
What Kenji is planning for his next book, volume 2 of The Food Lab.
How to keep egg shells from sticking to sous vide and hard boiled eggs.
Kenji's favorite method for cooking hard boiled egs.
How he like's to use "umami bombs" to make his food more savory.
How to use gelatin to mimic restaurant quality stocks and reduction sauces.
His experiments with soaking pasta before cooking.
And much more.
Links for Kenji
Buy his book, The Food Lab - Better Home Cooking Through Science
Follow him on Twitter - @TheFoodLab
Connect with Kenji on Facebook
Read his Serious Eats blog.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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SCS 032 | From Kitchen Grunt to Sous Chef
18 februari 2018 · 32 min
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Lees meer
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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SCS 031 | How to Cook with Wine
13 februari 2018 · 24 min
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking. Lees meer
Quick Note: Since this question was originally submitted on the Stella Culinary Forum, I will be closing the comment section on this post, so we can all continue the conversation in one place. If you any questions or comments you'd like to post about this topic, please post them to the link below:
Cheap Wine Versus Exspensive Wines for Cooking
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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SCS 029 | R&D Food Scientist Kimberly King Schaub
8 februari 2018 · 2 uur 1 min
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Lees meer
Don't forget to sign up for our e-mail newsletter, join the Stella Culinary Forum, and check out Chef Jacob's Culinary Boot Camp / F-STEP Curriculum. If you have a question you'd like to submit to be answered on an upcoming podcast, you can do it by leaving a voicemail, or filling out our contact form. And don't forget to leave a review for The Stella Culinary School Podcast wherever you download your podcast from.
Episode Topics Include
I tell Kimberly my embarrassing story about bombing on live radio during an NPR interview.
What's Kim been up to? What's it like being an R&D Chef?
R&D For Bullet Proof Coffee
Some new drinks Kim is working on and the science hacks she implements.
The importance of networking as a chef and culinarian.
Staging in a restaurant, dos and don'ts, plus how it can help your career.
Jacob talks about what he's been up to for the last 2 years.
How to "Leap Frog" and find that "Stretch Job" to fast track your culinary career.
The culinology degree program (a mixture of culinary arts & food science).
What is the real purpose of culinary school?
What makes Collagen Protein Powder special?
Is collagen protein fortification real?
And much more.
As is common when two chefs get together, this episode contains explicit language. You have been warned.
Links You May Find Helpful
Lundburg Family Farms
Bullet Proof Coffee
MCT Oil and Medium Chain Triglycerides
Grass Fed Butter
Dave Aspry
Tibetan Yak Butter Tea
Exogenous Key Tones
Caprilic Acid
Creb Cycyle
Beta Hydroxy Butyrate
Ketogenic Diet
Hydrolizing Protein
Food Science Video On Emulsion
Thomas Keller Google Talk where he discusses passion vs. dedication.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Gr…
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SCS 028.5 | Listener Pizza Questions Answered
6 februari 2018 · 43 min
In this episode, we follow up last week's pizza podcast with your questions answered. Lees meer
First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill.
Then Chef Jacob responds in turn to the following questions and comments.
Neapolitan Pizza
Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas
Thanks for all the great info. I know that you recommend refined 00 flour for pizza dough. Do you think Sonoran white wheat whole flour ground extra fine would be at all suitable and work ok in the high temperatures in the 700s or so? I love baking Sonoran white wheat sourdough bread in my kitchen oven and we are going to purchase a Uuni Pro and I'm looking forward to trying breads and pizzas at the higher temps. I have an All Grain Mill and it makes a pretty fine pastry flour.
I plan to purchase some OO flour and do a test against my own home ground Sonoran white wheat flour in pizza crusts. Please let me know your thoughts.
Thanks much
Michael Carey via YouTube
So I made a pie and the dough did not brown at all on the bottom at 475 f, but toppings and cheese cooked good. over proofing could have been the reason?
DP ie via YouTube
Hi Jacob. This was a truly excellent tutorial - must be one of the best videos about doing pizza on Youtube. Well done! I have three questions.
1: Does it make a big taste difference to use Buffalo Mozzarella compared to basic Mozzarella when cooked? Used raw, I find normal Mozzarella almost unbearable compared to the delicious Buffalo quality.
2. I saw your other great video about how to make the pizza dough. I prefer to use sour-dough as it tends to develop much more complex flavors compared to yeast. Would it be possible to do your recipes with the same proofing time using sour-dough or do you think I should change proofing times in any way?
3. Do you think sour-dough would make a better tasting pizza, (assuming you avoid over-proofing it making it too sour)? Thank…
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SCS 028 | Let's Talk Pizza!
29 januari 2018 · 1 uur 53 min
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. Lees meer
To get the most out of this episode, you will need a basic understanding of the baker's percentage.
Introduction
1:56 - How this lesson on pizza will be influenced by past bread baking episodes.
SCS 018 | Four Pillars of Bread
SCS 019 | Twelve Steps of Bread Baking
SCS 020 | Bread Classifications
SCS 021 | Sourdough Starters and Pre-Ferments
SCS 022 | Let's Bake Some Sourdough
4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza.
6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough.
Discussion Segment
9:05 - Brief history of pizza.
12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona
Neapolitan Pizza - 12:30
Vera Pizza Napoletana
VPN Regulations (link to PDF)
14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste.
15:45 - Neapolitan Pizza Dough
00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven.
17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor).
18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven.
19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt.
20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza.
Cake Yeast / Fresh Compressed Yeast
21:50 - NO FAT!
22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads.
25:25 - The importance of long, slow, fermentation, and why i…
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SCS 027 | Chef Clint Jolly Live From Argentina
16 januari 2018 · 1 uur 3 min
In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines. Lees meer
Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more.
Links
This Episode's Show Notes on Stella Culinary
Chef Clint Jolly's Blog and article we were discussing, Asado, Malbec & Friends (chef out the awesome wood fire grill he's rockin'!)
Follow Chef Clint's year abroad on FaceBook, Instagram, & Twitter.
Items Mentioned
Mellow Fellow in Reno, Nevada
Pujol Restaurant, Mexico City
Butcher Boy, Reno, NV
Sweet Breads
Difference between Argentine beef, and beef produced in the United States (mainly slaughter age, freshness, and diet).
Book: Seven Fires by Francis Malaman
Remote Year - The service chef Clint Jolly is using to plan his year abroad.
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Leave an Audio Voicemail
Question, comment, feedback? You can leave an audio voicemail on the Stella Culinary SpeakPipe page, and we'll play it on an upcoming episode. All you need is a smart phone or computer with a microphone!
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All music on this episode has rights cleared.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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SCS 026 | Thanksgiving Day Q&A
24 november 2017 · 1 uur 4 min
Community questions are answered including spatchcocking duck, turkey roulade, brussels sprouts, scratch green bean casserole, and much more. For links to all the resources mentioned in this episode, please visit our show notes: http://StellaCulinary.com/ Lees meer
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.