Think of Stella Cast! as 1/2 talk show, 1/2 news service, and 1/2 culinary Q&A.
Chef Jacob aggregates everything that's going on in the Stella Culinary Universe and turns it into podcast form. This allows you to stay up to date on the Stella Culinary forums, behind the scenes happenings, and really anything else that Jacob feels like talking about.
While a lot of the audio podcasts will be Chef Jacob flying solo and answering forum questions, he also taps into other industry professionals in the form of interviews and guest co-hosts to bring interesting perspectives from different areas of the culinary arts.
This is an un-edit, casual culinary conversation. Explicit language is sometimes used.
In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finsih the epsidoe talking scrambled eggs and omlettes.
In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.
This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.
In this episode of Stella Cast, we talk about the best approaches for achieving crispy skin when cooking chicken, pork, and duck, and spend some time discussing how this can enhance your ability to serve and cook crispy chicken wings.
Based on multiple requests, I'm happy to announce the Stella Culinary Super Feed. This feed will allow you to subscribe to free automatic updates either through iTunes or traditional RSS (using the "aggregator" of your choice). This means that every video and audio podcast released will be available through this one, simple to subscribe to, "Super Feed."
If you're already familiar with how to subscribe to podcasts via iTunes or RSS, simply click on the corresponding links above and you'll be set. If you're unsure how this free subscription process works, then read on.
How to Subscribe Via iTunes
To subscribe to the Stella Culinary Super Feed using iTunes, simply click the iTunes link at the top of this post. A new window in your browser will open, revealing the feed in iTunes format.
Click the "View in iTunes" button found on the left hand side of the new browser window. A dialog box will pop up, asking if you want to launch iTunes (if it's not already open). Click "OK".
When iTunes launches, you will be taken directly to the Stella Culinary Super Feed Page.
Click on the "Subscribe Free" button found right underneath the Super Feed logo. When the dialog box pops up and asks if you're sure, click the "Subscribe" button.
You're all set. Now you can stream all of our videos and podcasts to your Apple TV or load them on your iPhone, iPad or iPod so you can study on the go.
Please take a second to leave Stella Culinary a review on the Super Feed iTunes Page.
Subscribing With Traditional RSS
RSS stands for "Really Simple Syndication" and is a convenient way to stay up to date on your favorite blogs and podcasts. Before RSS, you would have to go to each individual content producer and see if they had posted anything new. With RSS, you can "Subscribe" to your favorite content producers' digital feed using a "News Reader." This way, all you have to do it check your news reader to see if any new content has been published.
My personal favorite RSS Aggregator is Google Reader. It's easy to use, and since I already have a Google Account, it's extremely convenient.
To subscribe to the Stella Culinary Super Feed through traditional RSS, click on the "RSS" icon located at the top of this page.
A new browser window will open and in the top right hand corner of the window, you'll have multiple options on what feed aggregator you want to use. Since I have a Google Account, I'll click on the "+ Google" button.
The next window will ask if you want to add this feed to your Google Home Page or your Google Reader. Since I use Google Reader to keep track of all my favorite websites, that's the option I'll choose.
If using a different RSS Reader that isn't listed, simply copy the RSS feed (http://feeds.feedburner.com/StellaCulinarySuperFeed) and paste it into the URL field under "Add New Feed."
The Stella Culinary School Podcast is our flagship audio series that started it all. Originally known as "The Free Culinary School Podcast," this ongoing series starts with the most basic skills, with each episode building on the next. Hosted by Jacob Burton, Executive Chef of The Cedar House Sport Hotel and Stella Restaurant, this podcast strives to replicate the same lectures that a student would receive at top culinary schools around the world.
As Chef Jacob puts it, "This is the most important content that we produce here at Stella Culinary. The only difference between an amateur cook and a professional cook is their deep understanding of the science and technique that makes great food possible."
This podcast was created to give its listeners a firm understanding of basic and advanced cooking techniques, with a focus on food science.
|Episode & Show Notes||Episode Description||Take Quiz||Listen Now|
|SCS 1| Basic Knife Skills||Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out our complete Culinary Knife Skills Course, also available for free on iTunes.||Take The Culinary Knife Skills Quiz||Listen Now|
|SCS 2| Stocks Part 1||Veal stock is extensively covered including proper technique for making both white and roasted veal stock, the difference between a stock and a broth and tips for making a great tasting stock.||See Below||Listen Now|
|SCS 3| Stocks Part 2||Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish stock. Also cutting edge techniques for clarification are discussed.||Take The Culinary Stocks Quiz||Listen Now|
|SCS 4| Blanching||Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently than green vegetables.||Take Blanching Quiz||Listen Now|
|SCS 5| Basic Starches||Risotto, polenta and mashed potatoes are discussed.||Riostto, Polenta & Mashed Potato Quiz||Listen Now|
|SCS 6| Sauteeing, Searing & Pan Roasting||Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sauté, sear and pan roast.||Sautéing, Searing & Pan Roasting Quiz||Listen Now|
|SCS 7| Braising, Poaching & Roasting||Part 2 in our basic cooking techniques series. In this episode, how to braise, poach, roast and the scientific principles needed to produce the best product possible.||Braising, Poaching & Roasting Quiz||Listen Now|
|SCS 8| Frying, Confit & Deep Fat Poaching||Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching.||Frying, Confit & Deep Fat Poaching Quiz||Listen Now|
|SCS 9| Hollandaise||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.||Emulsions & Hollandaise Quiz||Listen Now|
|SCS 10| Sauce Veloute||In part 2 of our mother sauce series we talk about sauce veloute and some of its common derivatives.||Sauce Veloute and Thickeners Part One Quiz||Listen Now|
|SCS 11| Béchamel Sauce||We continue our discussion segment on thickeners for sauces and soups. In the technique segment, we talk about sauce béchamel and its derivatives. In the Culinary Q&A, Jacob answers an interesting food science question regarding the egg/acid paradox.||See Below||Listen Now|
|SCS 12| Sauce Tomat||We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series on thickening, talking about purees and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations.||See Below||Listen Now|
|SCS 13| Sauce Espagnole (Brown Sauce & Demi-Glace)||In this episode, a lesson on the king of all sauces, Espagnole and Demi-Glace. In the discussion segment we go over the evolution of this sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espagnole as a base sauce and the influence it's had on modern sauce making. In the culinary quick tip, the three finishing components of a pan sauce and why they're important.||Thickener's Part Two, Bechamel, Tomat and Espagnole Quiz||Listen Now|
|SCS 14| Greens & Vinaigrettes||In this episode we talk about how to make a balanced salad using different types of greens, the science behind vinaigrettes and flavor structure. In the culinary quick tip, how to properly wash and store your salad greens.||Salad Greens and Vinaigrettes Quiz||Listen Now|
|SCS 15| Classic Salads & Creamy Dressings||In this episode, we talk about how to make creamy style dressings, like ranch, caesar and thousand island and what kind of greens to serve them with. In the technique segment, a quick history lesson on three classic American salads, Caesar, Louie and Cobb, including recipes.||Listen Now|
|SCS 16| Composed Salads||
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!
|SCS 17| Canapés||
We finish our Garde Manger Series with a lesson on canapé s, including proper plating, execution and flavor structure.
|SCS 18| Four Pillars Of Bread||We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water, salt and flour. Understanding these four ingredients and how they effect your overall loaf will allow you to produce a better, more consistent product.||Listen Now|
|SCS 19| Twelve Steps of Bread||The twelve steps of the bread baking process are discussed.||Listen Now|
|SCS 20| Bread Classifications||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.||Listen Now|
|SCS 21| Sourdough Starters & Preferments||We discuss how preferments can take your bread to the next level by providing better extensibility, oven spring, and complexity of flavor. In the technique segment; how to make your own sourdough starter.||Listen Now|
|SCS 22| Let's Bake Some Sourdough||We finish our epic bread series with an in depth, overly geeky lesson about sourdough bread baking. Episodes 18-21 are recommended prerequisites for this lesson.||Listen Now|