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Announcing The Stella Culinary Super Feed

Stella Culinary Super Feed

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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

How to Subscribe to a Podcast Feed Using 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.

How to Subscribe Using Traditional RSS

  • 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."

Stella Culinary School Podcast Index

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.

 

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Episode & Show Notes Episode Description Take Quiz Listen Now
Stella Culinary School Episode Index
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. Coming Soon 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!
 
Coming Soon Listen Now
SCS 17| Canapés We finish our Garde Manger Series with a lesson on canapé  s, including proper plating, execution and flavor structure.
 
Coming Soon Listen Now
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. Coming Soon Listen Now
SCS 19| Twelve Steps of Bread The twelve steps of the bread baking process are discussed. Coming Soon 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. Coming Soon 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. Coming Soon Listen Now

 


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SCS 21| Sourdough Starters And Preferments


SCS 21| Sourdough Starters and Preferments

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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 preferments.



Homework Assignment


Articles


Video Resources


Recommended Books

Don't forget to take pictures of your homework and post them in our comment section below to earn extra Stella Stars. Also, questions on what we covered in this episode? Ask them here.

SCS 20| Bread Classifications

Stella Culinary School Podcast Episode 20 - Bread Classifications

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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.

Bread Classifications

In the featured segment of this podcast, we discussed the different ways that breads are classified and how it can help you better understand the techniques at play when developing your own bread recipes. Most classifications are mixed and matched. A sourdough boule, as shown in the picture above, can be classified as a rustic, lean dough bread utilizing the indirect method and a natural yeast culture (AKA natural levain or sourdough starter). Remember, technique and mixing "formula" can expressed as:

Classification + Technique + Flavors = A Specific Type of Bread

The chart below will be helpful in refreshing your memory after listening to this lecture. Click on the image to view a larger version or simply right click to save to your personal notes.
Bread Classifications Explained
Further Information

 

 

Sources Reviewed for this Episode


 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.


 

SCS 19| Twelve Steps of Bread Baking

SCS Episode 19 The Twelve Steps Of Bread

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In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process.

Links and Information:

Recommended Books For Further Study

Also, check out this beautiful speech that Peter Reinhart gave at TedX concerning the 12 steps of bread.

 


 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.


 

SCS 18| Four Pillars Of Bread


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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.

In this episode:

  • The baker's percentage and why it's important.

  • Gluten and what role it plays in producing a great loaf of bread.

  • The difference between cake, active dry and instant dry yeast.

  • Salt's effect on gluten networks and yeast.

  • The role acidic, alkaline and hard waters play in dough development.

  • The different types of flour used for bread baking.

Books mentioned in the culinary quick tip (non-affiliate links):

Podcast Links

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

SCS 17| Canapes


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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.

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

SCS 16| Composed Salads


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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!

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

SCS 15| Classic Salads


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In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis.

Links For This Episode

 

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

SCS 14| Salad Greens & Dressings


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In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens. 


Links For This Episode

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

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