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Do you have a question about the material covered in one of our podcasts? This is the place to get it answered!
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Our flagship podcast, ask questions and leave comments regarding the material covered in the Stella Culinary School Podcast.
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346 Brine
by Ari
2016-01-31 09:23
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Have questions or comments regarding the Culinary Knife Skills Video Series? Or maybe you just want to request a new video technique. This is the board for you.
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211 Tourning Potatoes
by jacob burton
2016-01-23 10:32
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Post pictures or videos or your Stella Culinary homework assignment or other food you'd like feedback on. This is also a great place to brag about your newest culinary accomplishment or get feedback on a dish you recently cooked. Whenever possible, please post pictures or a video.
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192 Whats Cooking?...
by Mucho Bocho
2016-02-04 10:18
 
For general discussions on food, cooking and for troubleshooting recipes. If you need help with a recipe or specific ingredients, please post it to the appropriate category below. If asking for help on a recipe, please remember to post the ingredients and directions. If sharing a recipe, please make sure it's original and unique content that will add to the community. Forum moderators reserve the right to delete any recipe they deem to be plagiarized, un-original, spammy, or just plain boring.
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Talk about your favorite ingredients, a secret trick you have up your sleeve or food in general.
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2733 spice up a...
by labradors
3 hours 20 min ago
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
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1629 Deli Meats
by strikingtwice
2016-02-11 09:58
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Need help troubleshooting a recipe? Tell us what went wrong and we'll do our best to help. If you would like to share a recipe that actually works, please do so in the Stella Culinary Group on GroupRecipes.com.

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319 Quiche Lorraine...
by jacob burton
2016-01-04 16:10
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If it lives on the ground or flys in the air, this where you talk about how to cook it!
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544 In over my head
by jacob burton
2016-01-30 15:28
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If it lives in water and you want to make it delicious, this is the board for you!
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127 Sous vide swai?
by labradors
2015-12-31 17:32
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Share your secret salad recipes and tips on how to cook vegetables.
17
100 Potage Parmentier...
by Margaux
2015-11-11 23:36
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Whether it's BBQ, grilled or smoked, this is the place to talk about. This is a non-denominational BBQ board that welcomes all styles and techniques from every region in America and around the world.
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221 Pizza perfection-...
by barryvabeach
2015-12-21 17:34
 
Breads are an art form unto themselves. If you have a question or comment regarding bread, this is the place to post it.
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Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.
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912 what is a bulk...
by Gadzik
1 day 11 hours ago
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Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.
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468 Any ideas for...
by labradors
2016-01-23 11:30
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Welcome to the wonderful world of Brioche, Cinnamon Buns, Challah and much more! If the bread you want to make is rich and creamy, this is the place for you!
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264 storage of...
by jacob burton
2015-12-19 09:42
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Pancakes, waffles and popovers are all examples of bread that start out as a batter. Questions or comments? Leave them here.
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50 Sourdough waffle...
by redeemed763
2015-11-11 23:14
 
Boards that don't really have a home, but are still useful.
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Use this board to connect with other Stella Culinary Members and to post off topic questions and comments.
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514 Kenji From the...
by Chris Klindt
2016-02-06 12:53
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New to the Stella Community? Welcome! Please introduce yourself.
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502 Chris Klindt
by labradors
2016-01-28 12:15
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Discuss, ask questions and write reviews regarding general cooking equipment.
66
586 brisket and...
by j..weinstein
1 day 19 hours ago
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Have you read a great book lately that's inspired your cooking or technique? Here's the place to talk about it.
15
98 The Kitchen as...
by Robsous
2015-12-11 08:43
 
Holidays are a time for family, friends and good food; but most importantly, it's an opportunity to show off your cooking skills. Questions, recipes and ideas for holiday cooking should be posted here.
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Easily the most food-centric holiday in the US, preparation of a proper thanksgiving meal has turned into something of an art form. Stop arguing with Grandma over the gravy; post your question, comments and secret recipes here.
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56 Turkey Deconstructed
by jacob burton
2015-12-07 10:29
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Talk cookies, candies, roasted goose or anything else you may serve for Christmas Dinner.
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58 Cooking in advance
by jacob burton
2015-12-20 20:00
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While some people think of New Year's Eve as a champagne filled party night, for most restaurants, it's their highest grossing night of the year. Post tasting menus, party ideas, apps or drink recipes to help ring in the New Year.
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Share your favorite recipes and tricks for leg of lamb, egg decorating or roasted rabbit. Whatever you're serving this Easter, we want to hear about it.
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This forum is used for general website feedback and feature requests. It will also contain requests to test certain features.
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Give feedback and request new features for Stella Culinary
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193 Ask Chef Jacob -...
by jacob burton
2015-12-01 16:54
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New features will be posted here to be tested and given feedback on.
1
3 Facebook Login
by Robert Spire
2015-11-11 22:25
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Newest Forum Topics

Hi!

I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes, just after an autolyse, and wait about 2h more. It was clear to me that this process is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of proofing my dough was springing back slowly when poked and was ready to bake.  I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).

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I'm thinking chili flakes and jalapenos. That's only because I saw it used elsewhere. Any people know what chilli peppers work best with chicken?

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I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?

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I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 15

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

Comments: 5