Stella Culinary School

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 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives should you buy? 00:04:10 - Carbon Steel vs. Stainless Steel Knives 00:07:00 - Knives Chef Jacob uses on the daily. 00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!) 00:09:30 - What bread knives you actually need. 00:11:35 - How to pick out a bread knife 00:12:30 - The Importance of a knife sharpener. 00:19:34 - Double Bevel Knives 00:23:37 - Best Chef Knives for Small & Large Hands 00:25:41 - What size knife is recommended 00:27:52 - Why knife companies offer free sharpening. 00:29:53 - End Segment SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS 00:30:00 - What grills / smokers do you really need? Smoking vs Grilling. Tough vs Tender

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  Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30) Facebook Group - https://facebook.com/groups/StellaCulinary Modernist Cuisine Book Series - https://amzn.to/3vKIX96 Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/ STOP FOLLOWING RECIPES & START CREATING ... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS Techniques / Lessons - https://YouTube.com/JacobBurton Live Podcast Re

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 Culinary Knife Skills: https://stellaculinary.com/cks Cooking Techniques (pan roasting): https://stellaculinary.com/ct Emulsion Science: https://stellaculinary.com/fs HOMEWORK ASSIGNMENT For your homework assignment, make

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

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.

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: Holding and executing eggs for a busy brunch service, including how to execute a perfect eggs benedict from start to finish. My experiment with reverse searing a tri-tip from start to finish without opening the oven once. How I executed a flawless pulled pork for Superbowl Sunday. 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://you

In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify. Want to stop following recipes and start creating your own? Check out my culinary boot camp and F-STEP Curriculum here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum Stella Culinary Facebook Group: https://facebook.com/groups/stellaculinary

In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ... I mean, if I gave you all the info in the podcast description, then I may as well write a blog post, but then I'd be a blogger, and ya'll know how I feel about food writers, so yeah ... I'm just gonna stop here and let you listen to the podcast. I promise you'll like it. Money back guarantee!

This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The biggest mistake people make when designing their home kitchens. How to create juicy, tender meats for stir fries. Why we use oils when sweating aromatics. Why I would never do a cooking competition. And finally, why I think food writers are parasites unworthy of respect. But I make my case in such a charming fashion, I'm certain there's no way I offended anyone, especially food writers. If you're interested in learning more about my Culinary Boot Camp and F-SEP Curriculum, you can do so here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum If you would like to watch the video version of this podcast, you can do so here: https://youtu.be

In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it using flavor structure, technique, and execution to make it my own! Then we talk about the culinary rules you should and shouldn't break, and I have an epic meltdown over the majesty that is the Zojirushi Rice Cooker! If you loved this episode, especially the breakdown of the Beef Stroganoff, then you'll love my Culinary Boot Camp and F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum (The above program also includes the F-STEP Worksheet that I touch on

In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review. What to do when you can't find veal bones for your stocks and Demi-glace ... ... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary! 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 liv

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: Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant! The controversy over hollandaise NOT being a mother sauce, and how we pick up the pieces of our broken hearts in the aftermath. My new favorite way to cook a tri-tip (it's really simple & fast). And how I lost 70+ pounds eating French toast! 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 Gro

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 Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE 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

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  

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

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.  

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.  

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.  

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

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