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 &amp; 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 &amp; SMOKERS  00:30:00 - What grills / smokers do you really need?  Smoking vs Grilling. Tough vs Tender   00:34:35 - Chefs Recommended First Grill / BBQ  Why Weber Kettles are Awesome!   00:36:15 - Issues with Weber Kettles &amp; Komodo Cookers 00:39:45 - Off set smokers / Stick burners 00:42:26 - Pellet Poopers 00:44:00 - The Case for Pellet Smokers 00:45:54 - Gas Grills 00:50:39 - The Best Way to Cook a Ribeye Steak! Demoralize your culinary nemesis! 00:54:21 - More charming rambling and stuff.  RELATED RESOURCES  SCS 001 | Culinary Knife Skills Culinary Knifes Skills Video Index Tormek T4 Knife Sharpener Wicked Edge Knife Sharpener Chef Jacob's Favorite Utility Knife  How to Choose a Cooking Technique  Greg Rempe Interview  Malcom Reed Interview  Meathead Interview  Max Good Interview  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 &amp; 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

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 <ul> <li>00:00:00 - My Standard Charming Introduction. A Must Watch!</li> </ul> SEGMENT ONE - WHAT KNIVES DO YOU NEED? <ul> <li>00:02:07 - What knives should you buy?</li> <li>00:04:10 - Carbon Steel vs. Stainless Steel Knives</li> <li>00:07:00 - Knives Chef Jacob uses on the daily.</li> <li>00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!)</li> <li>00:09:30 - What bread knives you actually need.</li> <li>00:11:35 - How to pick out a bread knife</li> <li>00:12:30 - The Importance of a knife sharpener.</li> <li>00:19:34 - Double Bevel Knives</li> <li>00:23:37 - Best Chef Knives for Small &amp; Large Hands 00:25:41 - What size knife is recommended</li> <li>00:27:52 - Why knife companies offer free sharpening.</li> <li>00:29:53 - End Segment</li> </ul> SEGMENT TWO - PICKING OUR BBQS, GRILLS &amp; SMOKERS <ul> <li>00:30:00 - What grills / smokers do you really need? <ul> <li>Smoking vs Grilling. Tough vs Tender</li> </ul> </li> <li>00:34:35 - Chefs Recommended First Grill / BBQ <ul> <li>Why Weber Kettles are Awesome!</li> </ul> </li> <li>00:36:15 - Issues with Weber Kettles &amp; Komodo Cookers 00:39:45 - Off set smokers / Stick burners</li> <li>00:42:26 - Pellet Poopers</li> <li>00:44:00 - The Case for Pellet Smokers</li> <li>00:45:54 - Gas Grills</li> <li>00:50:39 - The Best Way to Cook a Ribeye Steak!</li> <li>Demoralize your culinary nemesis!</li> <li>00:54:21 - More charming rambling and stuff.</li> </ul> RELATED RESOURCES <ul> <li><a href="https://stellaculinary.com/scs1" rel="nofollow" target="_blank">SCS 001 | Culinary Knife Skills</a></li> <li><a href="https://stellaculinary.com/CKS" rel="nofollow" target="_blank">Culinary Knifes Skills Video Index</a></li> <li><a href="https://amzn.to/3cxE23V" rel="nofollow" target="_blank">Tormek T4 Knife Sharpener</a></li> <li><a href="https://amzn.to/2PEJsRE" rel="nofollow" target="_blank">Wicked Edge Knife Sharpener</a></li> <li><a href="https://amzn.to/3cxUwsV" rel="nofollow" target="_blank">Chef Jacob's Favorite Utility Knife</a></li> <li><a href="https://stellaculinary.com/cooking-videos/cooking-techniques/ct-006-methods-cooking-and-technique-how-choose" rel="nofollow" target="_blank"> How to Choose a Cooking Technique</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-038-greg-rempe-of-the-bbq-central-show" rel="nofollow" target="_blank"> Greg Rempe Interview</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-041-malcom-reed-of-how-to-bbq-right-the-killer" rel="nofollow" target="_blank"> Malcom Reed Interview</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-040-meathead-of-amazingribscom-drops-some-serious" rel="nofollow" target="_blank"> Meathead Interview</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-042-max-good-understanding-bbq-grills-smokers" rel="nofollow" target="_blank"> Max Good Interview</a></li> </ul> Video Replay Available on YouTube Here: <a href="https://youtu.be/72HIS4vhpxU" rel="nofollow" target="_blank">https://youtu.be/72HIS4vhpxU</a> If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp &amp; F-STEP Curriculum which can be found here: <a href="https://stellaculinary.com/bootcamp." rel="nofollow" target="_blank">https://stellaculinary.com/bootcamp.</a> Get notified when new content is released, by signing up for my free e-mail newsletter: <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">https://stellaculinary.com/content/e-mail-sign</a> Join our Friendly Facebook Group at <a href="https://Facebook.com/groups/StellaCulinary" rel="nofollow" target="_blank">https://Facebook.com/groups/StellaCulinary</a> Check out our podcast archive here: <a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school" rel="nofollow" target="_blank">https://stellaculinary.com/audio-podcasts/stella-culinary-school</a> #SCS075 #BBQGrills #ChefKnives

SCS 075 | Choosing Knives, Grills, BBQs & Smokers!

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 &amp; Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic &amp; stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 &amp; 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 &amp; START CREATING ... with my Culinary Boot Camp &amp; F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS  Techniques / Lessons - https://YouTube.com/JacobBurton Live Podcast Replay - https://YouTube.com/StellaCulinaryLive  SOCIAL Instagram &amp; Twitter: @ChefJacob

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 <ul> <li> Greek Salad Homework Assignment - <a href="https://youtu.be/3uVnAMEdu5A" rel="nofollow" target="_blank">https://youtu.be/3uVnAMEdu5A</a></li> <li>Food Science Videos on Gelatin &amp; Agar - <a href="https://stellaculinary.com/fs" rel="nofollow" target="_blank">https://stellaculinary.com/fs</a></li> <li>Beurre Blanc Videos, both classic &amp; stabilized - <a href="https://stellaculinary.com/sns" rel="nofollow" target="_blank">https://stellaculinary.com/sns</a></li> <li>Using Meat Glue - <a href="https://stellaculinary.com/kp" rel="nofollow" target="_blank">https://stellaculinary.com/kp</a> (KP 29 &amp; KP 30)</li> <li>Facebook Group - <a href="https://facebook.com/groups/StellaCulinary" rel="nofollow" target="_blank">https://facebook.com/groups/StellaCulinary</a></li> <li>Modernist Cuisine Book Series - <a href="https://amzn.to/3vKIX96" rel="nofollow" target="_blank">https://amzn.to/3vKIX96</a></li> <li><a href="http://Khymos.org" rel="nofollow" target="_blank">Khymos.org</a> Hydrocolloid E-Book - <a href="https://khymos.org/2014/02/15/texture-updated-and-available-for-download/" rel="nofollow" target="_blank"> https://khymos.org/2014/02/15/texture-updated-and-available-for-download/</a></li> </ul> STOP FOLLOWING RECIPES &amp; START CREATING ... with my Culinary Boot Camp &amp; F-STEP Curriculum found here: <a href="https://stellaculinary.com/bootcamp" rel="nofollow" target="_blank">https://stellaculinary.com/bootcamp</a> YOUTUBE CHANNELS <ul> <li>Techniques / Lessons - <a href="https://YouTube.com/JacobBurton" rel="nofollow" target="_blank">https://YouTube.com/JacobBurton</a></li> <li>Live Podcast Replay - <a href="https://YouTube.com/StellaCulinaryLive" rel="nofollow" target="_blank">https://YouTube.com/StellaCulinaryLive</a></li> </ul> SOCIAL Instagram &amp; Twitter: @ChefJacob

SCS 074 | Hydrocolloids - A Practical Approach

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 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:  The Pinch Grip Guide Hand Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible.  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, &amp; Stitcher. If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp &amp; 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

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 <ul> <li>Culinary Knife Skills: <a href="https://stellaculinary.com/cks" rel="nofollow" target="_blank">https://stellaculinary.com/cks</a></li> <li>Cooking Techniques (pan roasting): <a href="https://stellaculinary.com/ct" rel="nofollow" target="_blank">https://stellaculinary.com/ct</a></li> <li>Emulsion Science: <a href="https://stellaculinary.com/fs" rel="nofollow" target="_blank">https://stellaculinary.com/fs</a></li> </ul> 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: <ol> <li>The Pinch Grip</li> <li>Guide Hand</li> <li>Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible.</li> </ol> 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, &amp; Stitcher. If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp &amp; F-STEP Curriculum which can be found here: <a href="https://stellaculinary.com/bootcamp." rel="nofollow" target="_blank">https://stellaculinary.com/bootcamp</a> Get notified when new content is released, by signing up for my free e-mail newsletter: <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">https://stellaculinary.com/content/e-mail-sign</a> Join our Friendly Facebook Group at <a href="https://Facebook.com/groups/StellaCulinary" rel="nofollow" target="_blank">https://Facebook.com/groups/StellaCulinary</a> Check out our podcast archive here: <a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school" rel="nofollow" target="_blank">https://stellaculinary.com/audio-podcasts/stella-culinary-school</a>

SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops

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 &amp; START CREATING? Then check out my Culinary Boot Camp &amp; F-STEP Curriculum here: https://stellaculinary.com/bootcamp

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, <a href="https://facebook.com/groups/StellaCulinary" rel="nofollow" target="_blank">https://facebook.com/groups/StellaCulinary</a>. Do you want to STOP FOLLOWING RECIPES &amp; START CREATING? Then check out my Culinary Boot Camp &amp; F-STEP Curriculum here: <a href="https://stellaculinary.com/bootcamp" rel="nofollow" target="_blank">https://stellaculinary.com/bootcamp</a>

SCS 072 | Acing A Chef Tryout & Banquet Style Execution

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.

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: <a href="https://stellaculinary.com/bootcamp" rel="nofollow" target="_blank">https://stellaculinary.com/bootcamp</a> Want to join the live discussion? Head on over to our Friendly Facebook Group, found at <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a>. Podcast is broadcast and recorded live, every Friday, at 7 am PST / 10 am EST.

SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough

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://youtube.com/jacobburton If you enjoy the podcast, then you'll love my Culinary Boot Camp &amp; F-STEP Curriculum, which you can find here:  https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

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: <ul> <li>Holding and executing eggs for a busy brunch service, including how to execute a perfect eggs benedict from start to finish.</li> <li>My experiment with reverse searing a tri-tip from start to finish without opening the oven once.</li> <li>How I executed a flawless pulled pork for Superbowl Sunday.</li> </ul> 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. <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a> You can also catch the live video replay on our YouTube Channel here: <a href="https://www.youtube.com/channel/UCjoO_tbqbcp5L8hZWopOUlA" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCjoO_tbqbcp5L8hZWopOUlA</a> Looking for shorter, cooking technique and instructional videos? You can find that on my main YouTube Channel here: <a href="https://youtube.com/jacobburton" rel="nofollow" target="_blank">https://youtube.com/jacobburton</a> If you enjoy the podcast, then you'll love my Culinary Boot Camp &amp; F-STEP Curriculum, which you can find here: <a href="https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum" rel="nofollow" target="_blank"> https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum</a>

SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding

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 &amp; 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 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 &amp; 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: <a href="https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum" rel="nofollow" target="_blank"> https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum</a> Stella Culinary Facebook Group: <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a>

SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion

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! 😉 Speaking of money back guarantee, have you checked out my Culinary Boot Camp Course yet? If not, you should! Unlike the podcast it actually costs money, but if you like the content I give away for free, then you'll love my Culinary Boot Camp &amp; F-STEP Curriculum. But, if you don't like it, it actually does have a money back guarantee. Just like I'd never charge you for a dish you don't like, I wouldn't keep your money for a course you didn't enjoy either. You can check it out here:  https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum Looking for some technique videos? Check out my YouTube Videos at YouTube.com/jacobburton. Follow me on Instagram and Twitter, @ChefJacob on both, or you can chat with me in our discord group (https://discord.gg/bZyrzHqFZa), or in our Friendly Facebook here (https://facebook.com/groups/stellaculinary). I think that's it for now! Thanks for being a part of the Stella Culinary Universe! Jacob

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! 😉 Speaking of money back guarantee, have you checked out my Culinary Boot Camp Course yet? If not, you should! Unlike the podcast it actually costs money, but if you like the content I give away for free, then you'll love my Culinary Boot Camp &amp; F-STEP Curriculum. But, if you don't like it, it actually does have a money back guarantee. Just like I'd never charge you for a dish you don't like, I wouldn't keep your money for a course you didn't enjoy either. You can check it out here: <a href="https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum" rel="nofollow" target="_blank"> https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum</a> Looking for some technique videos? Check out my YouTube Videos at <a href="http://YouTube.com/jacobburton" rel="nofollow" target="_blank">YouTube.com/jacobburton</a>. Follow me on Instagram and Twitter, @ChefJacob on both, or you can chat with me in our discord group (<a href="https://discord.gg/bZyrzHqFZa" rel="nofollow" target="_blank">https://discord.gg/bZyrzHqFZa</a>), or in our Friendly Facebook here (<a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a>). I think that's it for now! Thanks for being a part of the Stella Culinary Universe! Jacob

SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review

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/Rg8THG5aGbY Join our friendly Facebook Group here: https://facebook.com/groups/stellaculinary Don't forget to subscribe to the podcast on Apple, Google, Spotify, or through your favorite podcast app. Just search for "Stella Culinary." Love letters? Send them to Jacob at Stella culinary dot com.

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: <ul> <li>About crypto currencies and how it will affect restaurant profit margins in the future.</li> <li>The biggest mistake people make when designing their home kitchens.</li> <li>How to create juicy, tender meats for stir fries.</li> <li>Why we use oils when sweating aromatics.</li> <li>Why I would never do a cooking competition.</li> <li>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.</li> </ul> If you're interested in learning more about my Culinary Boot Camp and F-SEP Curriculum, you can do so here: <a href="https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum" rel="nofollow" target="_blank">https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum</a> If you would like to watch the video version of this podcast, you can do so here: <a href="https://youtu.be/Rg8THG5aGbY" rel="nofollow" target="_blank">https://youtu.be/Rg8THG5aGbY</a> Join our friendly Facebook Group here: <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a> Don't forget to subscribe to the podcast on Apple, Google, Spotify, or through your favorite podcast app. Just search for "Stella Culinary." Love letters? Send them to Jacob at Stella culinary dot com.

SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!

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 briefly in this episode). If you'd like to tune in for the live podcast as it happens, you can do so in our friendly Facebook group found here: https://facebook.com/groups/stellaculinary And don't forget to subscribe to the podcast, so you never miss a new episode, when it's released!

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: <a href="https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum" rel="nofollow" target="_blank"> https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum</a> (The above program also includes the F-STEP Worksheet that I touch on briefly in this episode). If you'd like to tune in for the live podcast as it happens, you can do so in our friendly Facebook group found here: <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">https://facebook.com/groups/stellaculinary</a> And don't forget to subscribe to the podcast, so you never miss a new episode, when it's released!

SCS 066 | Why Grandma's Beef Stroganoff Sucked!

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

Thank you for teaching me how to become a better chef

This man is a saint

I would love to know more about crusty bread

Bread

Stella Culinary School

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 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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 018 | The Four Pillars of Bread

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  Instagram Twitter YouTube Facebook 

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, <a href="mailto:jacob@stellaculinary.com">jacob@stellaculinary.com</a> The accompanying video lecture for this episode can be found on the show notes page at: <a href="https://stellaculinary.com/scs50" rel="nofollow" target="_blank">https://stellaculinary.com/scs50</a> 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: <a href="https://stellaculinary.com/ct" rel="nofollow" target="_blank">https://stellaculinary.com/ct</a>. 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: <a href="https://stellaculinary.com/mockmill" rel="nofollow" target="_blank">https://stellaculinary.com/mockmill</a> Follow Chef Jacob <ul> <li><a href="https://instagram.com/chefjacob" rel="nofollow" target="_blank">Instagram</a></li> <li><a href="https://twitter.com/chefjacob" rel="nofollow" target="_blank">Twitter</a></li> <li><a href="https://youtube.com/stellaculinary" rel="nofollow" target="_blank">YouTube</a></li> <li><a href="https://facebook.com/stellaculinary" rel="nofollow" target="_blank">Facebook</a></li> </ul>

SCS 050 | T is for Technique

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 Pizzeria Bianco, Phoenix, Arizona  Neapolitan Pizza - 12:30  Vera Pizza Napoletana   VPN Regulations (link to PDF)   14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough  00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza.  Cake Yeast / Fresh Compressed Yeast   21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process.  Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water &amp; room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the  Baker's Percentage) Video:  How to Make Neapolitan Pizza Dough     36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter.  36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge.  Here's how you actually pronounce it.   38:00 -  How to hand stretch pizza dough (Technique Video).   43:25 - Neapolitan Pizza Toppings  Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video:  How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza.   48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas.  This is the butane torch  chef Jacob uses to start his fire.   52:00 - Video:  How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video:  Neapolitan Pizza Work Flow  Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven.   59:45 - The two true VPN Recognized Neapolitan Pizzas.  Marinara  Canned, peeled tomatoes Olive Oil Garlic Oregano Salt   Margherita  Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt     1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough.  New York Style Pizza - 1:02:00  Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations  1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums."   Kenji's New York Pizza Lab article  Kenji's New York Tomato Sauce Recipe   Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the  Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder  Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma.   1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough.   Video:  How to Make New York Style Pizza At Home Tools you'll need:  A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife    Chicago Style Deep Dish Pizza - 1:24:32  Chicago style pizza, just like all pizza, is all about the dough! Video:  How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation  1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate.   1:40:00 - Building a Chicago Style Pizza  What type of cheese should you use for a Chicago style pizza?  Sliced (not shredded) high fat / low moisture mozzarella and provolone.   1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza.    Honorable Mentions  1:45:10 - Sicilian Style Pizza Video:  How to Make a Sicilian Style Pizza  Garlic Bechamel Recipe Videos    Announcements  Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!    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 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 <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage" rel="nofollow" target="_blank"> the baker's percentage</a>. Introduction <ul> <li>1:56 - How this lesson on pizza will be influenced by past bread baking episodes. <ul> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-018-four-pillars-bread" rel="nofollow" target="_blank"> SCS 018 | Four Pillars of Bread</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-020-bread-classifications" rel="nofollow" target="_blank"> SCS 019 | Twelve Steps of Bread Baking</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-020-bread-classifications" rel="nofollow" target="_blank"> SCS 020 | Bread Classifications</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-021-sourdough-starters-and-preferments" rel="nofollow" target="_blank"> SCS 021 | Sourdough Starters and Pre-Ferments</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-022-lets-bake-some-sourdough" rel="nofollow" target="_blank"> SCS 022 | Let's Bake Some Sourdough</a></li> </ul> </li> <li>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.</li> <li>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.</li> </ul> Discussion Segment <ul> <li>9:05 - Brief history of pizza.</li> <li>12:20 - <a href="http://www.pizzeriabianco.com/about-1/" rel="nofollow" target="_blank">Chris Bianco</a>, of <a href="http://www.pizzeriabianco.com/" rel="nofollow" target="_blank">Pizzeria Bianco</a>, Phoenix, Arizona</li> </ul> Neapolitan Pizza - 12:30 <ul> <li>Vera Pizza Napoletana <ul> <li><a href="http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf" rel="nofollow" target="_blank"> VPN Regulations (link to PDF)</a></li> </ul> </li> <li>14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste.</li> <li>15:45 - Neapolitan Pizza Dough <ul> <li><a href="http://amzn.to/2EkqupS" rel="nofollow" target="_blank">00 Pizza Flour</a> - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven.</li> <li>17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor).</li> <li>18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven.</li> <li>19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt.</li> <li>20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. <ul> <li>Cake Yeast / Fresh Compressed Yeast</li> </ul> </li> <li>21:50 - NO FAT!</li> <li>22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads.</li> <li>25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!).</li> <li>26:40 - Quick refresher course on mixing dough and using the autolyse step.</li> <li>27:55 - The fermentation process. <ul> <li>Bulk Fermentation = 16-14 hours</li> <li>Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours.</li> <li>If retarding dough, allow to come to room temperature for at least 1 hour.</li> <li>29:55 - The effects of water &amp; room temperature on your doughs proofing time.</li> <li>Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume.</li> <li>32:50 - Neapolitan Pizza Dough workflow from start to finish.</li> <li>35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage" rel="nofollow" target="_blank"> Baker's Percentage</a>)</li> <li>Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-016-how-to-make-neapolitan-pizza-dough" rel="nofollow" target="_blank"> How to Make Neapolitan Pizza Dough</a></li> </ul> </li> </ul> </li> <li>36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. <ul> <li>36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. <ul> <li>Here's how you actually <a href="https://www.howtopronounce.com/italian/cornicione/" rel="nofollow" target="_blank">pronounce it.</a></li> </ul> </li> <li>38:00 - <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-017-how-to-hand-stretch-pizza-dough" rel="nofollow" target="_blank"> How to hand stretch pizza dough (Technique Video)</a>.</li> </ul> </li> <li>43:25 - Neapolitan Pizza Toppings <ul> <li>Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP".</li> <li>Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P).</li> <li>Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic</li> <li>45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil."</li> <li>Video: <a href="https://stellaculinary.com/cooking-videos/kitchen-preparation-techniques/kp-017-how-make-tomato-concasse" rel="nofollow" target="_blank"> How to peel and blanch tomatoes</a></li> <li>Video: <a href="https://stellaculinary.com/sns24" rel="nofollow" target="_blank">How to make pizza sauce</a></li> <li>47:45 - Properly topping a Neapolitan pizza.</li> </ul> </li> <li>48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. <ul> <li>This is the <a href="http://amzn.to/2noDqmD" rel="nofollow" target="_blank">butane torch </a> chef Jacob uses to start his fire.</li> </ul> </li> <li>52:00 - Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-018-how-to-make-neapolitan-pizza" rel="nofollow" target="_blank"> How to Bake a Neapolitan Pizza in a Woodfire Oven</a></li> <li>53:50 - Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-019-neapolitan-pizza-work-flow" rel="nofollow" target="_blank"> Neapolitan Pizza Work Flow</a> <ul> <li><a href="http://amzn.to/2EeM6Ul" rel="nofollow" target="_blank">Wooden Pizza Peel for Offloading</a></li> <li><a href="http://amzn.to/2DRY34G" rel="nofollow" target="_blank">Metal Pizza Peel</a> (Palina) for turning and lifting pizzas in the wood fire oven.</li> </ul> </li> <li>59:45 - The two true VPN Recognized Neapolitan Pizzas. <ul> <li>Marinara <ul> <li>Canned, peeled tomatoes</li> <li>Olive Oil</li> <li>Garlic</li> <li>Oregano</li> <li>Salt</li> </ul> </li> <li>Margherita <ul> <li>Canned, peeled tomatoes</li> <li>Olive Oil</li> <li>Mozzarella / Fior di latte</li> <li>Fresh Basil</li> <li>Hard Cheese (grated)</li> <li>Salt</li> </ul> </li> </ul> </li> <li>1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough.</li> </ul> New York Style Pizza - 1:02:00 <ul> <li>Book: <a href="http://amzn.to/2DGqwXH" rel="nofollow" target="_blank">American Pie by Peter Reinhart</a></li> <li>1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza</li> <li>1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza.</li> <li>1:04:40 - Old School veresus modern New York Pizza Ovens.</li> <li>1:06:06 - New York Pizza Dough Formulations <ul> <li>1:06:15 - Why bread flour is used in New York Style Pizza Doughs</li> <li>Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice.</li> <li>Sugar - Enhances flavor and assists in browning.</li> <li>Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." <ul> <li><a href="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html" rel="nofollow" target="_blank"> Kenji's New York Pizza Lab article</a></li> <li><a href="http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-homemade-pizza-sauce-new-york-style-recipe.html" rel="nofollow" target="_blank"> Kenji's New York Tomato Sauce Recipe</a></li> </ul> </li> <li>Book: <a href="http://amzn.to/2DWVej3" rel="nofollow" target="_blank">The Pizza Bible by Tony Gemignani</a></li> <li>1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage" rel="nofollow" target="_blank"> Baker's Percentage</a> in this discussion).</li> <li>1:11:00 - Why oil and fat is used in dough.</li> <li>1:12:25 - <a href="http://amzn.to/2GmvhYm" rel="nofollow" target="_blank">Diastatic Malt Powder</a> <ul> <li>Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma.</li> </ul> </li> <li>1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun.</li> <li>1:16:20 - The Mixing and Proofing of New York Style Pizza Dough.</li> </ul> </li> <li>Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-021-how-to-make-new-york-style-pizza-at-home" rel="nofollow" target="_blank"> How to Make New York Style Pizza At Home</a></li> <li>Tools you'll need: <ul> <li>A <a href="http://amzn.to/2DFx2hx" rel="nofollow" target="_blank">Baking Steel</a> (preferred) or <a href="http://amzn.to/2DGYLyu" rel="nofollow" target="_blank">Baking Stone</a></li> <li><a href="http://amzn.to/2DDjNxN" rel="nofollow" target="_blank">Wooden Pizza Peel</a></li> <li><a href="http://amzn.to/2DHMGJ8" rel="nofollow" target="_blank">Metal Pizza Peel</a></li> <li>Chef's Knife, <a href="http://amzn.to/2GqIUFO" rel="nofollow" target="_blank">Pizza Wheel</a>, or <a href="http://amzn.to/2Fq4V6x" rel="nofollow" target="_blank">Rocking Pizza Knife</a></li> </ul> </li> </ul> Chicago Style Deep Dish Pizza - 1:24:32 <ul> <li>Chicago style pizza, just like all pizza, is all about the dough!</li> <li>Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-020-how-to-make-chicago-style-deep-dish-pizza" rel="nofollow" target="_blank"> How to Make a Chicago Style Deep Dish Pizza</a></li> <li>1:27:00 - Fat makes the dough.</li> <li>1:27:25 - Cornmeal in the crust? Yay or nay?</li> <li>1:28:50 - Chicago Dough Formulation <ul> <li>1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough.</li> <li>1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate.</li> </ul> </li> <li>1:40:00 - Building a Chicago Style Pizza <ul> <li>What type of cheese should you use for a Chicago style pizza? <ul> <li>Sliced (not shredded) high fat / low moisture mozzarella and provolone.</li> </ul> </li> <li>1:40:40 - Should you pre-cook you're Italian sausage?</li> <li>1:42:05 - Chef Jacob's <a href="https://stellaculinary.com/recipes/meat/pork/italian-sausage" rel="nofollow" target="_blank">Italian Sausage recipe</a> that he uses in his Chicago Style Pizza.</li> <li>1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. <a href="http://amzn.to/2BzgLJ8" rel="nofollow" target="_blank">A classic choice is 6-in-1 Brand Tomatoes.</a></li> <li>1:43:40 - Cooking the Chicago Style Pizza.</li> </ul> </li> </ul> Honorable Mentions <ul> <li>1:45:10 - Sicilian Style Pizza</li> <li>Video: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-022-sicilian-style-pizza-at-home" rel="nofollow" target="_blank"> How to Make a Sicilian Style Pizza</a> <ul> <li><a href="https://stellaculinary.com/sns25" rel="nofollow" target="_blank">Garlic Bechamel Recipe Videos</a></li> </ul> </li> </ul> Announcements <ul> <li>Sign-up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">E-mail Newsletter</a> (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above).</li> <li><a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">Leave Chef Jacob a Voicemail Message</a>.</li> <li>Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!</li> </ul> Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 028 | Let's Talk Pizza!

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 &amp; F-STEP Curriculum. Join the Stella Culinary Forum. Join the Stella Culinary Facebook Group. 

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 <ul> <li><a href="https://stellaculinary.com/scs44" rel="nofollow" target="_blank">Episode show notes,</a> including the full video lecture with time codes.</li> <li><a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">Leave Chef Jacob a Voice Mail</a> - 775-204-8389</li> <li><a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">Send Chef Jacob an e-mail</a>; <a href="mailto:jacob@stellaculinary.com">jacob@stellaculinary.com</a></li> <li>Download and read the <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Culinary Boot Camp &amp; F-STEP Curriculum</a>.</li> <li>Join the <a href="https://stellaculinary.com/forum" rel="nofollow" target="_blank">Stella Culinary Forum</a>.</li> <li>Join the <a href="https://www.facebook.com/groups/StellaCulinary/" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>.</li> </ul>

SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

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.

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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 022 | Let's Bake Some Sourdough

Malcom Reed

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, &amp; 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 &amp; How to BBQ Right  YouTube Podcast HowToBBQRight.com KillerHogs.com - (Sauces, Rubs, etc) Instagram Twitter Facebook  Links for Chef Jacob &amp; The Stella Culinary School Podcast  Subscribe and leave a rating / review on  Apple Podcast. Check out Chef Jacob's E-Book,  Culinary Boot Camp &amp; F-STEP Curriculum. Join the Stella Culinary Facebook Group. Sign up for our free e-mail newsletter. 

Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: <ul> <li>Steak Cooking Association (SCA) Tips, Tricks, &amp; Strategies for Winning.</li> <li>Memphis BBQ.</li> <li>What its like to be a professional BBQ Competitor.</li> <li>The evolution of How to BBQ Right and their new podcast by the same name.</li> <li>What does a BBQ pro cook and eat on their days off.</li> <li>Memphis in May and what it takes to win the World Championship of pork cooking.</li> </ul> Question or comment? <a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">Shoot to us via our contact page!</a> This episode's show notes can be found at <a href="https://StellaCulinary.com/SCS41" rel="nofollow" target="_blank">https://StellaCulinary.com/SCS41</a> Links For Malcom Reed &amp; How to BBQ Right <ul> <li><a href="https://www.youtube.com/howtobbqright" rel="nofollow" target="_blank">YouTube</a></li> <li><a href="http://howtobbqright.com/howtobbqright-podcast/" rel="nofollow" target="_blank">Podcast</a></li> <li><a href="http://howtobbqright.com/" rel="nofollow" target="_blank">HowToBBQRight.com</a></li> <li><a href="http://killerhogs.com/" rel="nofollow" target="_blank">KillerHogs.com</a> - (Sauces, Rubs, etc)</li> <li><a href="https://www.instagram.com/howtobbqright/" rel="nofollow" target="_blank">Instagram</a></li> <li><a href="https://twitter.com/howtobbqright" rel="nofollow" target="_blank">Twitter</a></li> <li><a href="https://www.facebook.com/HowToBBQRight/" rel="nofollow" target="_blank">Facebook</a></li> </ul> Links for Chef Jacob &amp; The Stella Culinary School Podcast <ul> <li>Subscribe and leave a rating / review on <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.</li> <li>Check out Chef Jacob's E-Book, <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Culinary Boot Camp &amp; F-STEP Curriculum</a>.</li> <li>Join the <a href="https://www.facebook.com/groups/StellaCulinary/" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>.</li> <li>Sign up for our <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">free e-mail newsletter</a>.</li> </ul>

SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team

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.

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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 021 | Sourdough Starters and Pre-Ferments

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.

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 <a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">contact form</a>. Stella Culinary Sous Vide Cooking Videos <ul> <li><a href="https://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables" rel="nofollow" target="_blank"> Sous Vide Beef Bourguignon</a></li> <li><a href="https://stellaculinary.com/cooking-videos/completed-dish/tcd-009-sous-vide-lamb-rack-pan-sauce-and-sauted-vegetables" rel="nofollow" target="_blank"> Sous Vide Lamb Rack</a></li> <li><a href="https://stellaculinary.com/cooking-videos/completed-dish/tcd-010-sous-vide-crispy-skin-chicken-breast-spring-vegetables" rel="nofollow" target="_blank"> Sous Vide Chicken Breast</a></li> </ul> Sous Vide Cooking Resources <ul> <li><a href="https://stellaculinary.com/PDFs/Sous%20Vide%20Cooking.pdf" rel="nofollow" target="_blank">Chef Jacob's Sous Vide Temperature Guide PDF</a></li> <li><a href="http://www.amazingfoodmadeeasy.com/info/modernist-techniques/more/sous-vide-cooking-technique" rel="nofollow" target="_blank"> Beginners Guide to Sous Vide Cooking</a> - Jason Logsdon at <a href="http://AmazingFoodMadeEasy.com" rel="nofollow" target="_blank">AmazingFoodMadeEasy.com</a></li> <li><a href="https://www.chefsteps.com/sous-vide" rel="nofollow" target="_blank">ChefSteps.com Sous Vide Resource Page</a></li> <li><a href="https://www.facebook.com/groups/1735055260073124/?ref=bookmarks" rel="nofollow" target="_blank">Exploring Sous Vide FaceBook Group</a></li> <li><a href="http://www.cookingissues.com/index.html%3Fp=6.html" rel="nofollow" target="_blank">Dave Arnold's Sous Vide Primer from CookingIssues.com</a></li> </ul> Tools Mentioned <ul> <li><a href="https://amzn.to/2I7FKqT" rel="nofollow" target="_blank">Anova Immersion Circulator</a></li> <li><a href="https://amzn.to/2pHSrlm" rel="nofollow" target="_blank">Poly Science Immersion Circulator</a></li> <li><a href="https://amzn.to/2GhsKyo" rel="nofollow" target="_blank">Joule Immersion Circulator</a></li> <li><a href="https://amzn.to/2I3kNNF" rel="nofollow" target="_blank">VacMaster VP215</a></li> <li><a href="https://amzn.to/2Gh6LY3" rel="nofollow" target="_blank">VacMaster VP210</a></li> <li><a href="https://amzn.to/2DXJSah" rel="nofollow" target="_blank">Food Saver</a></li> <li><a href="https://amzn.to/2IW5YOa" rel="nofollow" target="_blank">Gallon Freezer Zip-Lock Bag</a></li> <li>You may want a <a href="https://amzn.to/2pGPeSO" rel="nofollow" target="_blank">container with a lid</a> to make your sous vide cooking more convenient.</li> </ul> If you haven't yet, check out <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Chef Jacob's F-STEP Curriculum.</a>

SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly

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 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 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: <ul> <li>What Kenji is planning for his next book, volume 2 of The Food Lab.</li> <li>How to keep egg shells from sticking to sous vide and hard boiled eggs.</li> <li>Kenji's favorite method for cooking hard boiled egs.</li> <li>How he like's to use "umami bombs" to make his food more savory.</li> <li>How to use gelatin to mimic restaurant quality stocks and reduction sauces.</li> <li>His experiments with soaking pasta before cooking.</li> <li>And much more.</li> </ul> Links for Kenji <ul> <li>Buy his book, <a href="http://amzn.to/1T6uH3Y" rel="nofollow" target="_blank">The Food Lab - Better Home Cooking Through Science</a></li> <li>Follow him on Twitter - <a href="https://twitter.com/TheFoodLab" rel="nofollow" target="_blank">@TheFoodLab</a></li> <li>Connect with Kenji on <a href="https://www.facebook.com/thefoodlabrecipes/" rel="nofollow" target="_blank">Facebook</a></li> <li>Read his <a href="http://www.seriouseats.com/the-food-lab" rel="nofollow" target="_blank">Serious Eats blog</a>.</li> </ul> Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com

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 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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 019 | Twelve Steps of Bread

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 &amp; Videos   SCS 002 | Culinary Stocks Part One - Veal Stock  SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable &amp; 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 &amp; F-STEP Curriculum. Follow Chef Jacob on Instagram and Twitter. Subscribe to the Stella Culinary YouTube Channel. 

Questions or comments? E-mail me, <a href="mailto:jacob@stellaculinary.com,">jacob@stellaculinary.com,</a> call 775-204-8389 to leave a voicemail, or post on our <a href="https://stellaculinary.com/forum" rel="nofollow" target="_blank">Friendly Forum</a> or <a href="https://www.facebook.com/groups/StellaCulinary/" rel="nofollow" target="_blank">Facebook Group</a>. 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 &amp; Videos <ul> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-002-culinary-stocks-part-one-veal-stock" rel="nofollow" target="_blank"> SCS 002 | Culinary Stocks Part One - Veal Stock</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-003-stocks-part-two-chicken-vegetable-fish" rel="nofollow" target="_blank"> SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable &amp; Fish</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-009-hollandaise-sauce" rel="nofollow" target="_blank"> SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-010-sauce-velout%C3%A9" rel="nofollow" target="_blank"> SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-011-b%C3%A9chamel-sauce" rel="nofollow" target="_blank"> SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-012-sauce-tomat" rel="nofollow" target="_blank"> SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-013-espagnole-sauce" rel="nofollow" target="_blank"> SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5</a></li> <li><a href="https://stellaculinary.com/cooking-videos/sauces-and-soups" rel="nofollow" target="_blank">Sauces and Soups Video Index</a></li> </ul> Other Links <ul> <li>Purchase and download Chef Jacob's written <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Culinary Boot Camp &amp; F-STEP Curriculum</a>.</li> <li>Follow Chef Jacob on <a href="https://www.instagram.com/chefjacob/" rel="nofollow" target="_blank">Instagram</a> and <a href="https://twitter.com/chefjacob" rel="nofollow" target="_blank">Twitter</a>.</li> <li>Subscribe to the <a href="https://www.youtube.com/user/StellaCulinary" rel="nofollow" target="_blank">Stella Culinary YouTube Channel</a>.</li> </ul>

SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in  Apple Podcast.

We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 009 | Sauce Hollandaise

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, &amp; 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 &amp; 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 &amp; Stella Culinary  Subscribe to the show via  Apple Podcast,  Spotify, or anywhere else you download your podcasts from. Watch our 200+ FREE cooking &amp; culinary technique videos, and subscribe to Stella Culinary on YouTube. Leave Chef Jacob a question, comment, or voicemail on our contact page. Please leave us a review in  Apple Podcast. @ChefJacob on Twitter, Instagram &amp; FaceBook. Join the Stella Culinary School Forum. Check out  Chef Jacob's Culinary Boot Camp &amp; F-STEP Curriculum. 

In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, <a href="http://AmazingRibs.com" rel="nofollow" target="_blank">AmazingRibs.com</a>. 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, &amp; 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 <a href="https://StellaCulinary.com/scs40" rel="nofollow" target="_blank">https://StellaCulinary.com/scs40</a>. Links for Meathead <ul> <li><a href="http://amazingribs.com" rel="nofollow" target="_blank">AmazingRibs.com</a> &amp; The Pitmaster Forum</li> <li>Twitter <a href="https://twitter.com/meathead" rel="nofollow" target="_blank">@Meathead</a></li> <li>Instagram <a href="https://www.instagram.com/meatheadgoldwyn/" rel="nofollow" target="_blank">@MeatHeadGoldwyn</a></li> <li>Check Out <a href="https://amzn.to/2KLToSC" rel="nofollow" target="_blank">Meathead's Book</a></li> </ul> Products Discussed in this Episode <ul> <li><a href="https://amzn.to/2rs0nHk" rel="nofollow" target="_blank">Slow N Sear</a></li> <li><a href="http://smoke-ez.com/" rel="nofollow" target="_blank">Smoke Ez BBQ Ring Extension</a></li> <li><a href="https://amzn.to/2woZrt4" rel="nofollow" target="_blank">Classic Weber Kettle Grill</a></li> <li><a href="https://amzn.to/2IoB57E" rel="nofollow" target="_blank">Weber Summit Charcoal</a></li> <li><a href="https://www.bbqguru.com/storenav?CategoryId=2&amp;ProductId=44" rel="nofollow" target="_blank">Pit Viper BBQ Fan</a></li> <li><a href="https://www.fireboard.com/shop/" rel="nofollow" target="_blank">FireBoard Controller</a></li> <li><a href="https://amzn.to/2KIhUnv" rel="nofollow" target="_blank">Pit Barrel Cooker</a></li> </ul> Links for Chef Jacob &amp; Stella Culinary <ul> <li>Subscribe to the show via <a href="https://itunes.apple.com/us/podcast/stella-culinary-school-podcast/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>, <a href="https://open.spotify.com/show/3dkHqZpdjcp48HdcWLP8gn?si=dlYScWcTQiuUOVHfp1Qc5A" rel="nofollow" target="_blank"> Spotify</a>, or anywhere else you download your podcasts from.</li> <li>Watch our <a href="https://stellaculinary.com/cooking-videos" rel="nofollow" target="_blank">200+ FREE cooking &amp; culinary technique videos</a>, and subscribe to <a href="https://www.youtube.com/user/StellaCulinary" rel="nofollow" target="_blank">Stella Culinary on YouTube</a>.</li> <li>Leave Chef Jacob a question, comment, or voicemail <a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">on our contact page.</a></li> <li>Please leave us a review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school-podcast/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.</li> <li>@ChefJacob on <a href="https://twitter.com/chefjacob" rel="nofollow" target="_blank">Twitter</a>, <a href="https://www.instagram.com/chefjacob/" rel="nofollow" target="_blank">Instagram</a> &amp; <a href="https://www.facebook.com/chefjacobburton" rel="nofollow" target="_blank">FaceBook</a>.</li> <li>Join the <a href="https://stellaculinary.com/forum" rel="nofollow" target="_blank">Stella Culinary School Forum</a>.</li> <li>Check out <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Chef Jacob's Culinary Boot Camp &amp; F-STEP Curriculum.</a></li> </ul>

SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge

Nicole Muvundamina

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

In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: <a href="https://www.instagram.com/nmuvu/" rel="nofollow" target="_blank">@nmuvu</a>

SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina 

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 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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 020 | Bread Classifications

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

Have a question you'd like me to answer on an upcoming episode? <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">Leave a voicemail</a>, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, <a href="mailto:jacob@stellaculinary.com">jacob@stellaculinary.com</a>. You can also post your questions, comments, success and failures, to the <a href="https://stellaculinary.com/forum" rel="nofollow" target="_blank">Stella Culinary Forum</a>, or our <a href="https://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Facebook Group</a>. In this episode, listener bread questions are answered! <ul> <li>Johna's question on Pan Gallego (here's the video I referenced in my response <a href="https://www.youtube.com/watch?v=KHKLNTdlzE8" rel="nofollow" target="_blank">https://www.youtube.com/watch?v=KHKLNTdlzE8</a>)</li> <li>A question on the Baker's Percentage (full video breakdown can be found here: <a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage" rel="nofollow" target="_blank"> https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage</a>)</li> <li>Benito's question on possible bread yeast infections.</li> <li>Mohammad's question on Beef Pancetta</li> <li>Devon's question on sourdough feeding schedule and salt percentages in bread dough.</li> <li>Bigblue's question on tweaking the basic sourdough formula and making it his own.</li> </ul> For more bread podcasts and video techniques, check out our bread baker's resource page at <a href="https://stellaculinary.com/sb" rel="nofollow" target="_blank">https://stellaculinary.com/sb</a>

SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

Jason Logsdon

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 &amp; Preparation. Join the Stella Culinary Forum. Join the Stella Culinary Facebook Group. 

In <a href="http://stellaculinary.com/scs35" rel="nofollow" target="_blank">episode 35</a> 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 <a href="http://AmazingFoodMadeEasy.com" rel="nofollow" target="_blank">AmazingFoodMadeEasy.com</a> to give us some sous vide cooking tips and tricks for in home cooking and execution. Supporting Links <ul> <li><a href="http://www.amazingfoodmadeeasy.com/" rel="nofollow" target="_blank">AmazingFoodMadeEasy.com</a></li> <li>Jason's <a href="https://www.facebook.com/groups/1735055260073124/" rel="nofollow" target="_blank">Exploring Sous Vide FaceBook Group</a></li> <li>Check out the <a href="http://stellaculinary.com/scs35" rel="nofollow" target="_blank">Episode 35 Show Notes</a> for links to sous vide videos and time temperature charts.</li> </ul> Other Supporting Links <ul> <li>Leave chef Jacob a voicemail, comment or questions by using our <a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">contact form</a>, or by calling 775-204-8389.</li> <li>Buy <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> chef Jacob's F-STEP Curriculum</a> and master the five pillars of cooking, Flavor, Sauce, Technique, Execution &amp; Preparation.</li> <li>Join the <a href="https://stellaculinary.com/forum" rel="nofollow" target="_blank">Stella Culinary Forum</a>.</li> <li>Join the <a href="https://www.facebook.com/groups/StellaCulinary/" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>.</li> </ul>

SCS 036 | Sous Vide Cooking at Home with Jason Logsdon

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 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: <ul> <li><a href="https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/question-re-wine-cheap-v" rel="nofollow" target="_blank"> Cheap Wine Versus Exspensive Wines for Cooking</a></li> </ul> Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 031 | How to Cook with Wine

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 price range, if I'm concerned with the health effects of canola."  Substitues need to be high smoke point and neutral flavor.  Safflower oil Sunflower seed oil Peanut oil Grape seed oil Clarified butter or Ghee Extra light olive oil    How to Make Clarified Butter Is canola oil toxic and bad for you?  Yes  Dr. Axe thinks you should avoid it, but isn't exactly a hardliner. Fairly resonable acticle.   No   Mayo Clinic WebMD Prevention Magazine     Canola Oil Wiki Page  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."   Fresh Pasta Dough Video Recipe  How to Blanch Leafy Greens Tamis Chinois Champion Juicer Breville Juicer  26:50 - Henry from South Carolina asks "How can I bake an artisan sourdough boule if I don't have a dutch oven."   Sourdough Boule Recipe Video Cast iron dutch oven Baking Stone Baking Steel  34:24 - Len asks "Non Stick Vs. Stainless Vs. Enamel Clad - Which one should I use."   Sous Vide Beef Bourguginon Video  Stainless Steel Vs Non-Stick Pan - Video Lecture Enamel Coated Cookware 8" non-stick pan (perfect eggs) Le Creuset Cookware  37:16 - Pedro from Brazil asks "How do I scale a sourdough bread recipe to make a large batch with multiple loaves."   Poolish Sourdough Starter  How to Convert Any Bread Recipe to Sourdough 

Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>. 4:03 - "How to convert a basic baguette recipe to a rice flour baguette for Vietamese style bahn mi sandwiches." <ul> <li><a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-002-how-make-basic-baguette" rel="nofollow" target="_blank"> Basic Baguette Recipe</a> <ul> <li>Swap 5-10% flour for rice flour.</li> <li>Add 5-10% fat (I use 5% fat, either rice bran oil or extra light olive oil).</li> <li>Dust baguette with rice flour before proofing.</li> </ul> </li> <li><a href="https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage" rel="nofollow" target="_blank"> Baker's Percentage</a></li> <li><a href="https://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC" rel="nofollow" target="_blank">Bahn Mi Sandwich</a></li> </ul> 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" <ul> <li><a href="http://stellaculinary.com/cooking-videos/food-science-101/fs-002-science-behind-brining-four-part-video-lecture" rel="nofollow" target="_blank"> Four Part Brining Video Series</a></li> <li><a href="http://stellaculinary.com/cooking-videos/cooking-techniques/ct-016-spatchcocked-chicken-glazed-vegetables" rel="nofollow" target="_blank"> Spatchcocking Chicken</a></li> </ul> 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." <ul> <li>Substitues need to be high smoke point and neutral flavor. <ul> <li>Safflower oil</li> <li>Sunflower seed oil</li> <li>Peanut oil</li> <li>Grape seed oil</li> <li>Clarified butter or Ghee</li> <li>Extra light olive oil</li> </ul> </li> <li><a href="http://stellaculinary.com/cooking-videos/kitchen-prep/kp-001-how-make-clarified-butter" rel="nofollow" target="_blank"> How to Make Clarified Butter</a></li> <li>Is canola oil toxic and bad for you? <ul> <li>Yes <ul> <li><a href="https://draxe.com/canola-oil-gm/" rel="nofollow" target="_blank">Dr. Axe</a> thinks you should avoid it, but isn't exactly a hardliner. Fairly resonable acticle.</li> </ul> </li> <li>No <ul> <li><a href="https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/canola-oil/faq-20058235" rel="nofollow" target="_blank"> Mayo Clinic</a></li> <li><a href="https://www.webmd.com/food-recipes/canola-oil" rel="nofollow" target="_blank">WebMD</a></li> <li><a href="https://www.prevention.com/food/canola-oil-safe" rel="nofollow" target="_blank">Prevention Magazine</a></li> </ul> </li> </ul> </li> <li><a href="https://en.wikipedia.org/wiki/Canola" rel="nofollow" target="_blank">Canola Oil Wiki Page</a></li> </ul> 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." <ul> <li><a href="http://stellaculinary.com/cooking-videos/kitchen-preparation-techniques/kp-021-how-make-fresh-pasta" rel="nofollow" target="_blank"> Fresh Pasta Dough Video Recipe</a></li> <li><a href="http://stellaculinary.com/cooking-videos/kitchen-prep/kp-003-how-blanch-leafy-greens" rel="nofollow" target="_blank"> How to Blanch Leafy Greens</a></li> <li><a href="http://amzn.to/2GExnlU" rel="nofollow" target="_blank">Tamis</a></li> <li><a href="http://amzn.to/2CEr27w" rel="nofollow" target="_blank">Chinois</a></li> <li><a href="http://amzn.to/2GDTt7X" rel="nofollow" target="_blank">Champion Juicer</a></li> <li><a href="http://amzn.to/2sOuhtf" rel="nofollow" target="_blank">Breville Juicer</a></li> </ul> 26:50 - Henry from South Carolina asks "How can I bake an artisan sourdough boule if I don't have a dutch oven." <ul> <li><a href="http://stellaculinary.com/cooking-videos/stella-bread/sb-004-how-make-basic-loaf-sourdough-bread" rel="nofollow" target="_blank"> Sourdough Boule Recipe Video</a></li> <li><a href="http://amzn.to/2ENPN37" rel="nofollow" target="_blank">Cast iron dutch oven</a></li> <li><a href="http://amzn.to/2EXc1CP" rel="nofollow" target="_blank">Baking Stone</a></li> <li><a href="http://amzn.to/2F2AiHX" rel="nofollow" target="_blank">Baking Steel</a></li> </ul> 34:24 - Len asks "Non Stick Vs. Stainless Vs. Enamel Clad - Which one should I use." <ul> <li><a href="http://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables" rel="nofollow" target="_blank"> Sous Vide Beef Bourguginon Video</a></li> <li><a href="http://stellaculinary.com/cooking-videos/cooking-techniques/ct-015-when-should-i-use-non-stick-vs-stainless-steel-pann" rel="nofollow" target="_blank"> Stainless Steel Vs Non-Stick Pan - Video Lecture</a></li> <li><a href="http://amzn.to/2HFEpI8" rel="nofollow" target="_blank">Enamel Coated Cookware</a></li> <li><a href="http://amzn.to/2Gz7Z0L" rel="nofollow" target="_blank">8" non-stick pan (perfect eggs)</a></li> <li><a href="http://amzn.to/2ENnAco" rel="nofollow" target="_blank">Le Creuset Cookware</a></li> </ul> 37:16 - Pedro from Brazil asks "How do I scale a sourdough bread recipe to make a large batch with multiple loaves." <ul> <li><a href="http://stellaculinary.com/cooking-videos/stella-bread/sb-003-how-make-sourdough-starter" rel="nofollow" target="_blank"> Poolish Sourdough Starter</a></li> <li><a href="http://stellaculinary.com/cooking-videos/stella-bread/sb-009-converting-any-bread-recipe-sourdough" rel="nofollow" target="_blank"> How to Convert Any Bread Recipe to Sourdough</a></li> </ul>

SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered

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 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 <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.

SCS 017 | Canapes

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