Forum

 
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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283 Expediting
by Jacob Burton
02/23/2015 - 6:25pm
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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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199 Tips for left handers?
by Jacob Burton
02/16/2015 - 11:56am
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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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143 Country loaf sourdough - first try
by Dave Mott
02/21/2015 - 12:54pm
 

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.
202
1694 The Science of Freezing
by Jacob Burton
19 hours 43 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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1241 Counter Top Deep Fryer Recommendations
by Jacob Burton
03/28/2015 - 5:05pm
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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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266 Problem with my mousse, liquid at the bottom!
by Jacob Burton
03/20/2015 - 12:30pm
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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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414 Chicken: (How age, breed, breeding mechanism and size affect flavor)
by Jacob Burton
15 min 6 sec ago
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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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121 Monkfish
by Jacob Burton
03/11/2015 - 3:43pm
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Share your secret salad recipes and tips on how to cook vegetables.
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87 Fiddle Heads
by CramerNH
04/16/2014 - 5:06am
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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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123 Mongolian Pork Chops or Bone in Chicken thighs on the grill...
by Wartface
02/16/2015 - 1:15pm
 
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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682 The benefit of understanding the Baker's Percentage system...
by Wartface
16 hours 49 min 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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334 Ciabatta bread...
by Le boulanger 86
03/19/2015 - 8:17am
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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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101 I've been challenged to produce the ultimate Hamburger Bun...
by Wartface
03/27/2015 - 8:50pm
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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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49 Sourdough waffle recipe - back from Free Culinary School days
by Wartface
03/05/2015 - 5:44pm
 
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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464 what kind of simple yet creative amuse bush recommend ?
by Jacob Burton
02/23/2015 - 8:43pm
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New to the Stella Community? Welcome! Please introduce yourself.
74
468 pursuing a new passion
by Jacob Burton
03/22/2015 - 3:24pm
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Discuss, ask questions and write reviews regarding general cooking equipment.
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437 Vacuum packing
by Jacob Burton
9 min 33 sec 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.
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68 James Morton's Brilliant Bread
by Nina
02/17/2014 - 11:38am
 
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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29 Thanksgiving Day Tips
by dk
10/30/2014 - 10:29pm
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Talk cookies, candies, roasted goose or anything else you may serve for Christmas Dinner.
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53 Happy Holidays to All...
by Zalbar
01/03/2014 - 7:36pm
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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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139 Ask Chef Jacob - No Really, Ask Me A Question ...
by Jacob Burton
24 min 18 sec ago
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New features will be posted here to be tested and given feedback on.
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3 Facebook Login
by Guest
05/06/2012 - 11:45am
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