Welcome to Stella Culinary's Audio Podcast Index. To get started, pick a podcast series from above, or scroll down to view the latest episodes published.
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If you have questions about the content or concepts covered in any of our podcast episodes, you can Ask Chef Jacob, or post it on our friendly community forums.
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps!
INTRODUCTION
SEGMENT ONE - WHAT KNIVES DO YOU NEED?
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.
Mentioned In This Episode
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt.
We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level.
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet.
In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration.
Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every Friday morning, 7 am PST / 10 am EST.
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough.
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment.
Topics discuss include:
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene.
Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify.
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin.
Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ...
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly!
In this episode, we talk:
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the menu.
Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it using flavor structure, technique, and execution to make it my own.