Alle afleveringen
74 afleveringen, van nieuw naar oud
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SCS 025 | Mastering Thanksgiving Day Sides
21 november 2017 · 1 uur 20 min
In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing and gravy. Along with a great turkey, these dishes will make up the core of your Thanksgiving Day meal. Show Notes: http://StellaCulinary.com/scs24 Lees meer
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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 024 | Let's Talk Turkey
31 oktober 2017 · 1 uur 8 min
Thanksgiving is fast approaching, is your technique up to the task of blowing away your family and friends? In this episode Jacob explains why you should never stuff your turkey or roast it whole. He gives you various approaches that will make your workflow and execution more seamless, and discusses techniques such as spatchcocking, sous vide, pan roasting, and roulade. This episode's show notes, which include supporting technique videos and community discussions, can be found at StellaCulinary.com/scs24 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 022 | Let's Bake Some Sourdough
28 oktober 2017 · 1 uur 26 min
In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process. 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 021 | Sourdough Starters and Pre-Ferments
20 oktober 2017 · 1 uur 18 min
If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments. 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 020 | Bread Classifications
1 oktober 2017 · 53 min
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. 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 019 | Twelve Steps of Bread
28 september 2017 · 1 uur 2 min
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking technique. 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 018 | The Four Pillars of Bread
29 augustus 2017 · 40 min
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe. 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 017 | Canapes
28 augustus 2017 · 39 min
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d'oeuvre that you'll find at cocktail parties and wine tastings. 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 016 | Composed Salads
20 augustus 2017 · 36 min
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts! 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 015 | Classic Salads and Creamy Dressings
15 augustus 2017 · 38 min
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis. 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 014 | Salad Greens & Dressings
28 juli 2017 · 40 min
In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens. 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 013 | Sauce Espagnole
20 juli 2017 · 38 min
In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segment we go over the evolution of Escoffier's version of Espagnole into modern day demi-glace, and in the culinary quick tip, the three components you need to finish a pan sauce for optimum flavor balance. 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 012 | Sauce Tomat
1 juli 2017 · 59 min
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations. 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 011 | Béchamel Sauce
30 juni 2017 · 35 min
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay. 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 010 | Sauce Veloute
20 juni 2017 · 36 min
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison. 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 009 | Sauce Hollandaise
10 juni 2017 · 49 min
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. 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 008 | Frying, Confit and Deep Fat Poaching
1 juni 2017 · 55 min
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. 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 007 | Braising, Poaching, & Roasting
30 mei 2017 · 1 uur 2 min
In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process. 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 006 | Sautéing, Searing & Pan Roasting
20 mei 2017 · 51 min
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting. 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 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
10 mei 2017 · 53 min
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre. 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 004 | Blanching
1 mei 2017 · 30 min
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. 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 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
30 april 2017 · 27 min
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock making series first. 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 002 | Stocks Part One - Veal Stock
20 april 2017 · 35 min
In part one of our two part stock making series, we talk about veal stock including the best approaches and techniques. Once you master veal stock, all other stocks will seem easy by comparison. Show Notes: http://stellaculinary.com/scs2 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 001 | Culinary Knife Skills
10 april 2017 · 42 min
Learn basic knife skills essential for anyone who wants to take their cooking to the next level. 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.