Stella Culinary School

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. 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 pepp