Stella Cast 001| Pork Stew, Infused Oils, Mother Sauces & Eggs

Stella Cast

Download Episode

Well ...

... you asked for it.

At least some of you did.

So here it is, "Stella Cast!," the newest addition to the Stella Culinary content line-up.

A few months ago I started doing audio response to a lot of the more in-depth forum questions being posted on Stella Culinary. When somebody needed a long, detailed answer, it was just easier for me to turn on the microphone and explain the answer in a conversational tone.

The audio answers started to catch on, and soon I was doing a mini-podcast for a core group of forum fanatics.

As the demand for the audio grew, I realized I needed an outlet that just allowed me to talk in a less structured environment, as if we were sitting down for coffee or a beer, discussing food, the culinary industry, and sharing passionate opinions.

So here it is, the very first "official" episode of Stella Cast, which I didn't even know was going to be the first episode of this series until I stopped recording.

What Is Stella Cast!

Think of Stella Cast! as 1/2 talk show, 1/2 news service, and 1/2 culinary Q&A.

Basically I aggregate everything that's going on in the Stella Culinary Universe and turn 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 I feel like talking about.

While a lot of the audio podcasts will be me flying solo and answering forum questions, I will also be tapping into other industry professionals in the form of interviews and guest co-hosts to bring interesting perspectives from different areas of the culinary arts.

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 finish the episode talking scrambled eggs and omelets.

Commenting & Asking Questions

If you have a question or comment on the specific topics we covered, please try to ask them in their related forum threads so we can keep the conversation going. Anything else can be left in the comment section below.

The threads discussed in this episode were:

Moving Forward

From here on out, I will try to post at least one episode of Stella Cast! per week, and possibly even more frequently, demand and time permitting.

One of the nice things about the audio responses in the past, is I was able to quickly record and post my responses. This rapid fire posting will continue, which means the show notes of each Stella Cast! will be minimal at best. I'll be looking towards the seasoned Stella Culinary community members to help fill in the gaps by posting applicable links, resources, information, etc, in the comment section of each post.

Subscribe to the RSS Feed ...

if you're so inclined ...


ACJ 009| Tips for Being a Professional Chef


In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.


ACJ 008| How to Use Caul Fat


We talk different uses for caul fat.




ACJ 007| The Science of Freezing


In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.


ACJ 006| The Perfect Buffalo Chicken Wing


Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.

Have a Culinary Question? Ask Chef Jacob by Clicking Here.



ACJ 005| Cracking The French Fry Code


In this episode we discuss the science behind French fries.


ACJ 004| Sous Vide Cooking Q&A


A handful of Sous Vide Questions are answered.


ACJ 003| How Does A Chicken's Age And Size Affect Its Flavor


In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.


ACJ 002| Vacuum Packing


In this episode, Chef Jacob discusses various strategies for vacuum packing food.


ACJ 001| The Ultimate Brioche Bun


In the first episode of the Ask Chef Jacob podcast, SC community member Wartface enlists my help developing the ultimate brioche burger bun. This turned out to be a great R&D project, that resulted in the best brioche bun I've ever tasted.


Have a Culinary Question? Click here to Ask Chef Jacob Now!

Syndicate content