Stella Culinary School

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

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

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

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

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  

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

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

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

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

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.  

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.  

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.  

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.  

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

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.  

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

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.  

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!  

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

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.