Podcast Questions and Comments

 
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.
36
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.
25
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.
23
192 Whats Cooking?...
by Mucho Bocho
2016-02-04 10:18

Newest Forum Topics

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: 0

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: 1

I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

What I am asking about is the time and temperature for the sous vide water bath.

Thanks

Comments: 10

Pressure Cooked Beans for Refried Beans - Pinto Beans

This is not a recipe but a process to learn your pressure cooker.

More discussion can be found here:

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/steam-table

Comments: 0

 Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

https://www.youtube.com/watch?v=oN4JZqT774U

Comments: 3