Stella Culinary School

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.  

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

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

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.

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.  

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

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

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

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

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.  

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.  

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.  

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.  

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.  

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.  

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.  

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.  

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.  

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.  

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.