Stella Culinary School

Stella Culinary School

Synopsis

Learn to cook like a professional chef!

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Episodes

  • SCS 061 | Chef Alex Downing
    SCS 061 | Chef Alex Downing
    Duration: 02h49min | 22/07/2019

    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. 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

  • SCS 060 | Party Foods, High Volume Execution  Listener Questions
    SCS 060 | Party Foods, High Volume Execution & Listener Questions
    Duration: 01h09min | 07/02/2019

    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:  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.  

  • SCS 059 | Christmas Cooking, Soup Solutions  Listener Questions
    SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
    Duration: 01h12min | 23/12/2018

    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: 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.  

  • SCS 058 | Live Listener Call In Show with Chef Jacob
    SCS 058 | Live Listener Call In Show with Chef Jacob
    Duration: 01h04min | 26/11/2018

    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. 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.  

  • SCS 057 | Thanksgiving Tips  Industry Talk with Sous Chef Sean Munshaw
    SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
    Duration: 01h10min | 21/11/2018

    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. 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

  • SCS 056 | Trends  Trade Secrets of Fresh Milled Grain
    SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
    Duration: 01h10min | 06/11/2018

    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. 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    

  • SCS 055 | Advanced Artisan Bread Loafs  Sourdough Baking with Nicole Muvundamina
    SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
    Duration: 01h17min | 15/10/2018

    In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu

  • SCS 054 | Large Party Entertaining, Creative Flavor Structures,  Learning Food Science - Your Cooking Questions Answered
    SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
    Duration: 01h08min | 10/10/2018

    You can call the show and leave a voicemail: 775-204-8389 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 magne

  • SCS 053 | Your Cooking Questions Answered - Community QA
    SCS 053 | Your Cooking Questions Answered - Community Q&A
    Duration: 01h16min | 09/10/2018

    I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. 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 thi

  • SCS 052 | Ancient Grains  Fresh Milled Flours with Jade Koyle
    SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
    Duration: 01h08min | 12/07/2018

    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. 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

  • SCS 51 | Pan Gallego, Sourdough Modifications,  Dough Salt Ratios - Listener Bread Questions Answered
    SCS 51 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
    Duration: 53min | 07/07/2018

    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. 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  

  • SCS 050 | T is for Technique
    SCS 050 | T is for Technique
    Duration: 02h10min | 03/07/2018

    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. 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: ht

  • SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce,  Hipster Bone Broth - Your Questions Answered!
    SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!
    Duration: 01h17min | 27/06/2018

    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

  • SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
    SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
    Duration: 52min | 14/06/2018

    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. 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

  • SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
    SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
    Duration: 02h43min | 13/06/2018

    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. 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

  • SCS 046 | Death of Bourdain, Home Kitchen Appliances  Beer Brewing | Community Questions  Comments
    SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments
    Duration: 01h07min | 12/06/2018

    Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. 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.  

  • SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
    SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
    Duration: 46min | 12/06/2018

    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. 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.  

  • SCS 044 | Culinary Boot Camp Day One - Flavor Structure Part One
    SCS 044 | Culinary Boot Camp Day One - Flavor Structure Part One
    Duration: 59min | 05/06/2018

    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. 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.  

  • SCS 043 | Flavor Structure, Brining, Sourdough Ideas  More | Listener Questions Answered
    SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
    Duration: 01h02min | 29/05/2018

    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). 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.  

  • SCS 042 | Max Good - Understanding BBQ Grills, Smokers  Outdoor Cookers
    SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers
    Duration: 02h40min | 24/05/2018

    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. 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 se

  • SCS 041 | Malcom Reed of How to BBQ Right  The Killer Hogs Competition Team
    SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
    Duration: 01h27s | 15/05/2018

    Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: 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.  

  • SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
    SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
    Duration: 02h48min | 08/05/2018

    In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. 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

  • SCS 039 | Chef Clint Jolly Live from Chile!
    SCS 039 | Chef Clint Jolly Live from Chile!
    Duration: 52min | 02/05/2018

    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. 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.  

  • SCS 038 | Greg Rempe of the BBQ Central Show
    SCS 038 | Greg Rempe of the BBQ Central Show
    Duration: 01h38s | 01/05/2018

    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. 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!  

  • SCS 037 | ACJ - Listener Questions Answered Live
    SCS 037 | ACJ - Listener Questions Answered Live
    Duration: 45min | 12/04/2018

    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 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 Coo

  • SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
    SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
    Duration: 53min | 10/04/2018

    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. 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.  

  • SCS 035 | Sous Vide Cooking - The Good, The Bad  The Ugly
    SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
    Duration: 01h27min | 27/03/2018

    How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. 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.  

  • SCS 034 | Brining, Pasta Dough  Bread Baking Questions Answered
    SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
    Duration: 47min | 23/02/2018

    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. 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 pr

  • SCS 033 | J. Kenji Lopez Alt. from The Food Lab  SeriousEats.com
    SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
    Duration: 48min | 20/02/2018

    In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. 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 followi

  • SCS 032 | From Kitchen Grunt to Sous Chef
    SCS 032 | From Kitchen Grunt to Sous Chef
    Duration: 31min | 17/02/2018

    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. 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.

  • SCS 031 | How to Cook with Wine
    SCS 031 | How to Cook with Wine
    Duration: 23min | 13/02/2018

    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. 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.  

  • SCS 029 | RD Food Scientist Kimberly King Schaub
    SCS 029 | R&D Food Scientist Kimberly King Schaub
    Duration: 02h53s | 08/02/2018

    In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. 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

  • SCS 028.5 | Listener Pizza Questions Answered
    SCS 028.5 | Listener Pizza Questions Answered
    Duration: 42min | 06/02/2018

    In this episode, we follow up last week's pizza podcast with your questions answered. 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 C

  • SCS 028 | Lets Talk Pizza!
    SCS 028 | Let's Talk Pizza!
    Duration: 02h53min | 29/01/2018

    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. 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 Pi

  • SCS 027| Chef Clint Jolly Live From Argentina
    SCS 027| Chef Clint Jolly Live From Argentina
    Duration: 01h03min | 16/01/2018

    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. 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

  • SCS 026| Thanksgiving Day QA
    SCS 026| Thanksgiving Day Q&A
    Duration: 01h04min | 24/11/2017

    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/ 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.  

  • SCS 025 | Mastering Thanksgiving Day Sides
    SCS 025 | Mastering Thanksgiving Day Sides
    Duration: 01h19min | 21/11/2017

    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 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.  

  • SCS 024| Lets Talk Turkey
    SCS 024| Let's Talk Turkey
    Duration: 01h07min | 31/10/2017

    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 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.  

  • SCS 022 | Lets Bake Some Sourdough
    SCS 022 | Let's Bake Some Sourdough
    Duration: 01h26min | 28/10/2017

    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. 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.  

  • SCS 021 | Sourdough Starters and Pre-Ferments
    SCS 021 | Sourdough Starters and Pre-Ferments
    Duration: 01h18min | 20/10/2017

    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. 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.  

  • SCS 020| Bread Classifications
    SCS 020| Bread Classifications
    Duration: 52min | 01/10/2017

    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. 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.  

  • SCS 019| Twelve Steps of Bread
    SCS 019| Twelve Steps of Bread
    Duration: 01h02min | 28/09/2017

    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. 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.  

  • SCS 018 | The Four Pillars of Bread
    SCS 018 | The Four Pillars of Bread
    Duration: 39min | 29/08/2017

    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. 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.  

  • SCS 017 | Canapes
    SCS 017 | Canapes
    Duration: 39min | 28/08/2017

    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. 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.  

  • SCS 016| Composed Salads
    SCS 016| Composed Salads
    Duration: 36min | 20/08/2017

    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! 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.  

  • SCS 015 | Classic Salads and Creamy Dressings
    SCS 015 | Classic Salads and Creamy Dressings
    Duration: 38min | 15/08/2017

    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. 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.  

  • SCS 014 | Salad Greens  Dressings
    SCS 014 | Salad Greens & Dressings
    Duration: 39min | 28/07/2017

    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. 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.  

  • SCS 013| Sauce Espagnole
    SCS 013| Sauce Espagnole
    Duration: 37min | 20/07/2017

    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. 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.  

  • SCS 012 | Sauce Tomat
    SCS 012 | Sauce Tomat
    Duration: 58min | 01/07/2017

    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. 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.  

  • SCS 011 | Béchamel Sauce
    SCS 011 | Béchamel Sauce
    Duration: 35min | 30/06/2017

    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. 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.  

  • SCS 010| Sauce Veloute
    SCS 010| Sauce Veloute
    Duration: 36min | 20/06/2017

    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. 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.  

  • SCS 009 | Sauce Hollandaise
    SCS 009 | Sauce Hollandaise
    Duration: 49min | 10/06/2017

    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. 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.  

  • SCS 008 | Frying, Confit and Deep Fat Poaching
    SCS 008 | Frying, Confit and Deep Fat Poaching
    Duration: 54min | 01/06/2017

    Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. 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.  

  • SCS 007| Braising, Poaching,  Roasting
    SCS 007| Braising, Poaching, & Roasting
    Duration: 01h02min | 30/05/2017

    
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. 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.  

  • SCS 006| Sautéing, Searing  Pan Roasting
    SCS 006| Sautéing, Searing & Pan Roasting
    Duration: 51min | 20/05/2017

    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. 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.  

  • SCS 005| Basic Starches - Risotto, Polenta, Mashed Potatoes
    SCS 005| Basic Starches - Risotto, Polenta, Mashed Potatoes
    Duration: 53min | 10/05/2017

    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. 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.  

  • SCS 004| Blanching
    SCS 004| Blanching
    Duration: 30min | 01/05/2017

    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. 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.  

  • SCS 003| Culinary Stocks Part Two - Chicken, Vegetables,  Fish
    SCS 003| Culinary Stocks Part Two - Chicken, Vegetables, & Fish
    Duration: 26min | 30/04/2017

    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. 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.  

  • SCS 002 | Stocks Part One - Veal Stock
    SCS 002 | Stocks Part One - Veal Stock
    Duration: 34min | 20/04/2017

    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 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.  

  • SCS 001 | Culinary Knife Skills
    SCS 001 | Culinary Knife Skills
    Duration: 42min | 10/04/2017

    Learn basic knife skills essential for anyone who wants to take their cooking to the next level. 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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