Explore every episode of the podcast Stella Culinary School
| Title | Pub. Date | Duration | |
|---|---|---|---|
| SCS 075 | Choosing Knives, Grills, BBQs & Smokers! | 30 Mar 2021 | 01:03:29 | |
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! INTRODUCTION
SEGMENT ONE - WHAT KNIVES DO YOU NEED?
SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS
RELATED RESOURCES
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 when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school #SCS075 #BBQGrills #ChefKnives | |||
| SCS 074 | Hydrocolloids - A Practical Approach | 19 Mar 2021 | 01:22:36 | |
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. Mentioned In This Episode
STOP FOLLOWING RECIPES & START CREATING ... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS
SOCIAL Instagram & Twitter: @ChefJacob | |||
| SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition | 15 Jan 2021 | 01:03:35 | |
In this episode:
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. | |||
| SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip | 09 Jan 2021 | 00:52:10 | |
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! Some of the main topics discussed:
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! | |||
| SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast | 12 May 2020 | 01:10:00 | |
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ 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
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
IN THE Q&A SEGMENT ... ... I answer the following questions: Mark C. via E-mail "Hey chef! Glad to see you’re back doing the podcast again. Hope this e-mail finds you well. I had a quick question about pizza yeast. My wife picked some up from the store the other day because they didn’t have anything else. We made some white sandwich bread, and the loaf came out pretty dense. We’ve made this particular recipe quite a few times in the past without any issues. On further examination of the packet, it says specifically not to use for bread baking. What’s going on? I thought yeast was yeast. Why would you need a different yeast for pizza than bread dough. Thanks! Mark C." Resources
Kevin via SCFB - https://www.facebook.com/groups/StellaCulinary/permalink/1436163809900136/ "Question about tangzhong in bread. Could it replace fat in recipe? Where the fat isn't used for flavor or maybe a way to reduce the fat content in recipes? Seems like tangzhong provides similar affect to the final loaf as the fat. Anyone attempted this? Google wasn't any help." David | Plum Blossom Water | https://www.facebook.com/groups/StellaCulinary/permalink/1435144506668733/ "I was in my garden today, quite despondent over the looming threat of two nights of temperature going below 30F. I’m not worried about the veggies, as they can be covered. I’m worried about my fruit trees. This is the first year I’ve had blossoms on my pear trees, and one of my plum trees decided to blossom this year as well. These trees are simply too big to cover, and probably too expensive as well. So I was wondering. The plum blossoms have an intoxicating aroma. Intoxicating is good. I’ve heard of making rose water, and orange blossom water. Does anyone have experience in making orange blossom water? I don’t think I have enough blossoms on the tree ghis year, but maybe next?" Resources
ANNOUNCEMENTS & SHOUTOUTS
PURCHASE CHEF JACOB'S CULINARY BOOT CAMP AND F-STEP CURRICULUM HERE: https://stellaculinary.com/f-step-written-curriculum-digital-download | |||
| SCS 062 | I'm Back. Community Questions & Updates | 05 May 2020 | 00:47:28 | |
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. Subscribe to my YouTube Channel here: https://youtube.com/jacobburton Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp
| |||
| SCS 061 | Chef Alex Downing | 22 Jul 2019 | 01:49:08 | |
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 | 07 Feb 2019 | 01:09:29 | |
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:
... and much more. Join The Discussion
Thank you to our sponsors ...
| |||
| SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions | 23 Dec 2018 | 01:12:42 | |
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:
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 | 26 Nov 2018 | 01:04:38 | |
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 | 21 Nov 2018 | 01:10:36 | |
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 Connect with the Show
| |||
| SCS 056 | Trends & Trade Secrets of Fresh Milled Grain | 06 Nov 2018 | 01:10:45 | |
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 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops | 12 Mar 2021 | 01:15:12 | |
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. 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
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:
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 for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school | |||
| SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina | 15 Oct 2018 | 01:17:57 | |
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 | 10 Oct 2018 | 01:08:16 | |
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 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 think about all the recipes i’ve seen/read, it’s true that a lot of them call for just a tad of vinegar or lemon juice, in such a small amount that one wouldn’t actually taste it when eating the finished product. it’s something i’ve never thought of doing. what does a tiny amount of acid do to the overall taste of a dish? why is it important? what sort of dishes wouldn’t need acid and what sort of dishes benefit the most from it (besides obviously sour tasting dishes)?" We also answer voicemail questions from Eric, Robert, Andrew, Juan, Shmilie, Leslie & Melva. Thanks to everyone for calling in.
| |||
| SCS 053 | Your Cooking Questions Answered - Community Q&A | 09 Oct 2018 | 01:16:59 | |
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 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, and love reading recipe books don’t understand the problem, so as a professional chef I might be a new breed you’ve yet to meet. To let you know how much research and thinking I’ve done, I am halfway through building an AI driven voice chatbot to talk to me, as a guide, step by step as I am cooking. I can see that I have missed some vital steps as I mentioned before. So one of the reasons I would like to understand your worksheet better, is because I am wondering if I could include the theme of it in my chatbot, and make the process more complete. Let me know if you are interested, because right now it is a personal project, but who knows. I am a professional chatbot developer, so this is not a hobby :-)" Second question is from Cher: "I've now watched and read the sections of flavour + sauces. I have question regarding to how it might improve a sauce I make frequently- it's a lentil tomato sauce. These are the main ingredients PASTA SAUCE:
As you can see, there's no stock, and also there isn't a deglazing step in the recipe. According to your video on sauces, a tomato sauce base should have tomatoes + stock + roux.
| |||
| SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle | 12 Jul 2018 | 01:08:59 | |
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:
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 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered | 07 Jul 2018 | 00:53:22 | |
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!
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 | 03 Jul 2018 | 02:10:40 | |
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: https://stellaculinary.com/mockmill Follow Chef Jacob
| |||
| SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered! | 27 Jun 2018 | 01:17:41 | |
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 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 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 Chef Jacob (That's ME!)
| |||
| SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2 | 14 Jun 2018 | 00:52:24 | |
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
Other Links
| |||
| SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1 | 13 Jun 2018 | 01:43:30 | |
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
Other Links
| |||
| SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments | 12 Jun 2018 | 01:07:18 | |
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
| |||
| SCS 072 | Acing A Chef Tryout & Banquet Style Execution | 05 Mar 2021 | 01:13:06 | |
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. 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 | |||
| SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One | 12 Jun 2018 | 00:46:58 | |
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 | Flavor Structure Part One - Culinary Boot Camp Day One | 05 Jun 2018 | 00:59:55 | |
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
| |||
| SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered | 29 May 2018 | 01:02:40 | |
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 | 24 May 2018 | 01:40:56 | |
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
Links For Chef Jacob
Contact the Show Have a question or comment? Leave a voicemail or send us a message via our contact form.
| |||
| SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team | 15 May 2018 | 01:00:27 | |
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:
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
Links for Chef Jacob & The Stella Culinary School Podcast
| |||
| SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge | 08 May 2018 | 01:48:39 | |
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
Products Discussed in this Episode
Links for Chef Jacob & Stella Culinary
| |||
| SCS 039 | Chef Clint Jolly Live from Chile! | 02 May 2018 | 00:52:38 | |
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
Links for This Episode
Follow Chef Jacob
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 | 01 May 2018 | 01:00:38 | |
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.
Questions and comments?
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 | 12 Apr 2018 | 00:45:26 | |
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
Related Podcast Episodes
Related Videos
Connect with Chef Jacob
| |||
| SCS 036 | Sous Vide Cooking at Home with Jason Logsdon | 10 Apr 2018 | 00:53:01 | |
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
Other Supporting Links
| |||
| SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough | 26 Feb 2021 | 01:26:52 | |
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. 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. | |||
| SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly | 27 Mar 2018 | 01:27:07 | |
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 Cooking Resources
Tools Mentioned
If you haven't yet, check out Chef Jacob's F-STEP Curriculum.
| |||
| SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered | 23 Feb 2018 | 00:47:19 | |
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."
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" 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."
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."
26:50 - Henry from South Carolina asks "How can I bake an artisan sourdough boule if I don't have a dutch oven." 34:24 - Len asks "Non Stick Vs. Stainless Vs. Enamel Clad - Which one should I use."
37:16 - Pedro from Brazil asks "How do I scale a sourdough bread recipe to make a large batch with multiple loaves." | |||
| SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com | 20 Feb 2018 | 00:48:26 | |
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:
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 032 | From Kitchen Grunt to Sous Chef | 17 Feb 2018 | 00:31:47 | |
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 | 13 Feb 2018 | 00:23:47 | |
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: 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 | R&D Food Scientist Kimberly King Schaub | 08 Feb 2018 | 02:00:53 | |
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
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
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 028.5 | Listener Pizza Questions Answered | 06 Feb 2018 | 00:42:34 | |
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 PizzaCathy 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)? Thanks from your Swiss fan. Luca Baldoni Good video, some comments. The edge of the Pizza Napoletana (not Neapolitan...not everything need to translate in english) is not called Cornichon. Cornichon is a French pickle, very delicious but nothing to do with the Pizza from Napoli - Italy. The edge of the Pizza Napoletana is called CORNICIONE and here the literal translation is from the base word of Cornice = FRAME, Cornicione = BIG FRAME. But the meaning of CORNICIONE is just creating a big edge to contain all the pizza toppings. MainAccount via YouTube I have a question about the oven. Do you think it would be possible to mimic a wood-fired oven with something like a Big Green Egg ceramic BBQ? Gonzalo Fernandez Your oven was perfect but when you cook the pizza was a black smoke ... My guessing is you put green wood or a contaminated wood just before cook the pizza I do have a pizza oven club Sicilian Style Pizzas (aka Pizza Romano)Sander Van Hove With all due respect, but sugar? I have been in Italy some 15 times in many kitchens and never have I met an Italian adding sugar or olive oil to the basic dough of a pizza, Chicago Style Deep Dish PizzaPapa George Chronicles COMPLIMENT FROM A NATIVE CHICAGOAN: Your recipe is the most authentic I've yet to find on YouTube thus far. Having been in Chicago's food scene for more than thirty-five years (before I retired), I recognize your 'build technique', crust development, cornmeal use, etc, etc. Have relatives who have worked in just about all of the most popular and successful pizza places in Chicago. They would be proud to acknowledge your style. Thank you for keeping it 100%! Tba 1 Many mistakes here. never use bread flour--the whole point of Chicago deep dish is its flaky, biscuit-like texture=AP flour. There has never been cornmeal in authentic Chicago deep dish. No need for butter, although it's O.K. To achieve the correct texture for Chicago deep dish you need lots of oil (usually 3 tablespoons per cup of flour) and very short mix/knead time (think biscuits).
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 028 | Let's Talk Pizza! | 29 Jan 2018 | 01:53:29 | |
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
Discussion Segment
Neapolitan Pizza - 12:30
New York Style Pizza - 1:02:00
Chicago Style Deep Dish Pizza - 1:24:32
Honorable Mentions
Announcements
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 027 | Chef Clint Jolly Live From Argentina | 16 Jan 2018 | 01:03:07 | |
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
Items Mentioned
Get Notified when New Episodes are Available
Leave an Audio Voicemail
If you enjoyed this episode, please share on social media and leave a review on our Apple Podcast Page. 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.
| |||
| SCS 026 | Thanksgiving Day Q&A | 24 Nov 2017 | 01:04:15 | |
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 070 | Combi Ovens for Precision Cooking, Execution, and Holding | 19 Feb 2021 | 01:17:13 | |
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. Topics discuss include:
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
| |||
| SCS 025 | Mastering Thanksgiving Day Sides | 21 Nov 2017 | 01:19:31 | |
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 | Let's Talk Turkey | 31 Oct 2017 | 01:07:54 | |
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 | Let's Bake Some Sourdough | 28 Oct 2017 | 01:26:08 | |
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 | 20 Oct 2017 | 01:18:08 | |
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.
| |||