Stella Culinary School

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by Anonymous » Sun, 2012-02-05 06:06
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Tue, 2016-01-12 10:01
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by jacob burton
Sun, 2015-12-27 14:19
Normal topic Salt brine effect on other products than meat
by Aurélien » Thu, 2015-11-26 03:50
1
by jacob burton
Thu, 2015-11-26 09:03
Hot topic sourdough starter question
by bucket_mouth » Mon, 2014-05-12 06:36
47
by jacob burton
Thu, 2015-11-19 22:43
Hot topic Emulsification Podcast: Problem When Modifying One Ingredient in a Recipe
by Anonymous » Thu, 2012-11-01 03:55
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Wed, 2015-11-11 23:22
Normal topic you all doing Great job, thanks for that
by Anonymous » Wed, 2011-05-18 13:55
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by Amado Plaza
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Normal topic Salmon Perfection
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Hot topic Culinary School Advantages
by Anonymous » Wed, 2011-07-13 19:15
20
by Jacobite
Wed, 2015-11-11 23:22
Normal topic Over reduced balsamic vinegar
by AConnors » Sat, 2014-08-09 06:38
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Food Science 101
by Lance.W » Sat, 2011-11-26 10:07
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by jacob burton
Wed, 2015-11-11 23:22
Normal topic Caesar Salad
by jacobavera » Sat, 2014-11-29 22:49
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by Marco099
Wed, 2015-11-11 23:22
Normal topic Unbreakable rules
by AConnors » Wed, 2015-02-18 16:19
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by AConnors
Wed, 2015-11-11 23:22
Normal topic Beef short rib problems
by strikingtwice » Sat, 2012-09-15 08:23
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Brine before or after freezing?
by Brian Campbell » Wed, 2015-06-03 14:50
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by jacob burton
Wed, 2015-11-11 23:22
Normal topic Cast iron and acid
by strikingtwice » Tue, 2012-12-04 14:41
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by strikingtwice
Wed, 2015-11-11 23:22
Normal topic Flipping Eggs
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by CJ
Wed, 2015-11-11 23:22
Normal topic "Italian Grandmother's" Tomato Sauce Recipe
by jacob burton » Fri, 2011-07-08 12:30
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by Margaux
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Normal topic Episode Request - Pasta
by Lance.W » Tue, 2011-11-08 09:34
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by jacob burton
Wed, 2015-11-11 23:22
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by Aaron » Thu, 2014-10-02 20:29
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Normal topic My first full meal!!
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Wed, 2015-11-11 23:22
Normal topic Why does Swai stick to every pan...unless using plenty of oil/butter?
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Wed, 2015-11-11 23:22
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Wed, 2015-11-11 23:22
Normal topic Secondary ingredients in equilibrium brining
by jbuckhead » Tue, 2012-11-20 13:44
6
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Wed, 2015-11-11 23:22
Normal topic Gastrique Video
by Anonymous » Wed, 2011-05-18 18:02
8
by BlaizeB
Wed, 2015-11-11 23:22
Normal topic Thawing & Re-freezing
by Lance.W » Sat, 2013-04-06 08:35
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Wed, 2015-11-11 23:22
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by marjorieliao
Wed, 2015-11-11 23:22
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by dave12345
Wed, 2015-11-11 23:22
Normal topic Sauce espagnole
by jbuckhead » Sun, 2012-01-22 11:32
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Wed, 2015-11-11 23:22
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Wed, 2015-11-11 23:22
Hot topic Smoking Points of Canola & Olive oils
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by JanusInTheGarden
Wed, 2015-11-11 23:22
Normal topic Basil oil
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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: 7

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: 3

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: 12

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