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Do you have a question about the material covered in one of our podcasts? This is the place to get it answered!
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Our flagship podcast, ask questions and leave comments regarding the material covered in the Stella Culinary School Podcast.
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348 Braising temp
by jacob burton
2016-06-14 09:23
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Have questions or comments regarding the Culinary Knife Skills Video Series? Or maybe you just want to request a new video technique. This is the board for you.
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214 wooden handle
by elkdom
2016-04-06 23:46
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Post pictures or videos or your Stella Culinary homework assignment or other food you'd like feedback on. This is also a great place to brag about your newest culinary accomplishment or get feedback on a dish you recently cooked. Whenever possible, please post pictures or a video.
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194 Whats Cooking?...
by Mucho Bocho
2016-02-23 12:25
 
For general discussions on food, cooking and for troubleshooting recipes. If you need help with a recipe or specific ingredients, please post it to the appropriate category below. If asking for help on a recipe, please remember to post the ingredients and directions. If sharing a recipe, please make sure it's original and unique content that will add to the community. Forum moderators reserve the right to delete any recipe they deem to be plagiarized, un-original, spammy, or just plain boring.
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Talk about your favorite ingredients, a secret trick you have up your sleeve or food in general.
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2907 Almond extract?
by uli90
1 day 23 hours ago
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
162
1719 Tri-tip sous vide...
by jacob burton
17 hours 21 min ago
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Need help troubleshooting a recipe? Tell us what went wrong and we'll do our best to help. If you would like to share a recipe that actually works, please do so in the Stella Culinary Group on GroupRecipes.com.

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348 Green Meat after...
by Katman2
2016-03-22 22:49
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If it lives on the ground or flys in the air, this where you talk about how to cook it!
72
551 Cutting chicken...
by Chris Klindt
2016-05-24 10:38
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If it lives in water and you want to make it delicious, this is the board for you!
16
131 Gefilte Fish -...
by jacob burton
2016-04-12 07:20
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Share your secret salad recipes and tips on how to cook vegetables.
20
114 The Perfect Onion...
by Nina
2016-06-18 06:31
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Whether it's BBQ, grilled or smoked, this is the place to talk about. This is a non-denominational BBQ board that welcomes all styles and techniques from every region in America and around the world.
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245 BBQ SAUCE
by Mucho Bocho
2016-05-27 13:19
 
Breads are an art form unto themselves. If you have a question or comment regarding bread, this is the place to post it.
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Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.
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984 Fail Fail Fail
by BAKER BARISTA
2016-07-07 10:30
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Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.
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514 Seeking...
by Surfinjo
2016-08-13 08:19
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Welcome to the wonderful world of Brioche, Cinnamon Buns, Challah and much more! If the bread you want to make is rich and creamy, this is the place for you!
27
287 Scalding Milk
by Chris Klindt
2016-08-21 03:43
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Pancakes, waffles and popovers are all examples of bread that start out as a batter. Questions or comments? Leave them here.
4
50 Sourdough waffle...
by redeemed763
2015-11-11 23:14
 
Boards that don't really have a home, but are still useful.
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Use this board to connect with other Stella Culinary Members and to post off topic questions and comments.
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587 Culinary Pop up...
by uli90
1 day 23 hours ago
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New to the Stella Community? Welcome! Please introduce yourself.
94
532 Oh, what have I...
by Pterodactyl
2016-08-12 04:53
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Discuss, ask questions and write reviews regarding general cooking equipment.
76
622 Seasoning Pans
by Surfinjo
2016-08-14 15:50
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Have you read a great book lately that's inspired your cooking or technique? Here's the place to talk about it.
15
100 which bread book...
by Surfinjo
2016-08-14 05:21
 
Holidays are a time for family, friends and good food; but most importantly, it's an opportunity to show off your cooking skills. Questions, recipes and ideas for holiday cooking should be posted here.
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Easily the most food-centric holiday in the US, preparation of a proper thanksgiving meal has turned into something of an art form. Stop arguing with Grandma over the gravy; post your question, comments and secret recipes here.
8
56 Turkey Deconstructed
by jacob burton
2015-12-07 10:29
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Talk cookies, candies, roasted goose or anything else you may serve for Christmas Dinner.
9
58 Cooking in advance
by jacob burton
2015-12-20 20:00
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While some people think of New Year's Eve as a champagne filled party night, for most restaurants, it's their highest grossing night of the year. Post tasting menus, party ideas, apps or drink recipes to help ring in the New Year.
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0 n/a
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Share your favorite recipes and tricks for leg of lamb, egg decorating or roasted rabbit. Whatever you're serving this Easter, we want to hear about it.
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This forum is used for general website feedback and feature requests. It will also contain requests to test certain features.
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Give feedback and request new features for Stella Culinary
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200 Knife skills test...
by JermO
2016-07-13 15:37
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New features will be posted here to be tested and given feedback on.
1
3 Facebook Login
by Robert Spire
2015-11-11 22:25
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Newest Forum Topics

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1

Any good information on methods and rationale of seasoning cooking pans?

 

Comments: 0

I was reading an article the other day about smoked meats and the smoke ring.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html 

and

http://www.genuineideas.com/ArticlesIndex/sratlas.html

I have always followed the idea of 140 degrees F is about as far as smoke can be applied to meat.

The 140 degree may apply to pork but not red muscle meat like beef and venison.

Comments: 0

Hi All,

I have notified Kenji of the error but most of you on this site cook by weight and not volume measurements.

This is what I sent Kenji:

"I would like to point out a serious typing error in your Directions on the Anova Site:

http://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket 

 

The recipe seems sound but the Directions are wrong.

Step 2

Comments: 0