If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments.
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process.
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking technique.
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings.
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis.
In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens.
In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segment we go over the evolution of Escoffier's version of Espagnole into modern day demi-glace, and in the culinary quick tip, the three components you need to finish a pan sauce for optimum flavor balance.
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.
