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 part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay.
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.
In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.
In this episode, we finish our three part series on basic cooking techniques with a lesson on frying, confit, and deep fat poaching. In the discussion segment, I answer Dino's question on why I prefer canola oil over olive oil for cooking, and in the culinary quick tip, we go over proper breading and frying technique.
In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process.
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting.
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre.
Blanching is a basic technique that every cook should know. In this episode of the Stella Culinary School podcast, we go over the underlying science behind blanching, talk best practices, and give various strategies customized for root vegetables, green vegetables, and proteins.
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock.
Culinary stocks are a fundamental basic that all cooks should know and understand. If you're a home cook, a scratch made stock will quickly elevate your cooking to the professional level. If you're a professional cook, then there is no excuse to not be making your own stock.
