Ask Chef Jacob

Ask Chef Jacob PodcastHelp me help you become a better cook!

People have been loving the audio responses to the forum questions, so now here's your chance to ask a question in audio form.

These questions will then be incorporated into a podcast Q&A format, and listed on this page for your listening pleasure (well, maybe not pleasure, but hopefully I'll at least be able to help you answer your question).

Any topic is fair game, as long as it's related to the culinary world; so whether you're a professional cook wanting to know how to get your next promotion, or a beginner who wants to start cooking healthier meals for their family, let 'em fly.

At the top of this page is a nifty app that will allow you to record from almost any device. Just click the record button, and ask your question. If you're doing this from a mobile device, download the SpeakPipe app and then return to this page. Also, once you download the SpeakPipe app, you can simply enter in my e-mail address, Jacob [at] StellaCulinary dot com, and send me your question directly through the App!

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ACJ 029| Staple Herbs For Your Culinary Garden

In this episode I answer Thea's questions about my go to culinary herbs.

Here's Thea's question:

Hi Jacob,

I want to grow my own herbs for recipes and am going to get a biopod (kickstarter) to plant them in sometime in March. Is there a list of staple herbs you have on hand to use fresh in your recipes? If so,  what are they and where would I order them from. I am really enjoying your videos and podcasts.

Thea

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

ACJ 027| Demi Glace and the Three Modern Mother Sauces

In this podcast I discuss Demi Glace, Glace di Viande, and how it relates to the modern mother sauce, Reduction.

This question comes in via a comment from Jyoeru Zaberu on the YouTube page for my Three Modern Mother Sauce Lecture.

"Exceptional video! Thank you so much for your detailed (and even scientific) analysis of sauce making. My MAIN question for you is ratios. What is the ratio of bone/veg/water for a stock? For a demi-glace? Etc.

ACJ 025| Should Aspiring Chef's Go to Culinary School

Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for future anyone who needs to reference it in the future:

"Chef Jacob, my question is probably one you have heard before.  I am a home chef of over 30 years and I want to get to the next level in cooking, professional work.  I have the option of going to school or working my way up through a professional kitchen with a international hotel chain kitchen.

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