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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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352 Super amateur...
by jacob burton
2016-09-08 10:19
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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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2915 Vacuum Sealers
by Chris Klindt
2016-09-26 06:34
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
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1725 Sous Vide for...
by jacob burton
2016-11-27 18:01
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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!
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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!
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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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247 Smokers and Smoke...
by Mucho Bocho
2016-09-15 10:24
 
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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1006 Enzymes and Hot...
by Chris Klindt
2016-10-05 07:37
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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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515 Bulk rise,...
by Surfinjo
2016-09-14 06:28
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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!
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290 Ask Chef Jacob...
by jacob burton
2016-09-17 15:50
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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.
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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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598 Hand versus...
by Chris Klindt
2016-10-01 18:58
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New to the Stella Community? Welcome! Please introduce yourself.
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536 Anyone still here?
by jacob burton
2016-11-27 17:58
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Discuss, ask questions and write reviews regarding general cooking equipment.
78
625 What to look for...
by Mucho Bocho
2016-09-08 19:18
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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.
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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.
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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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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.
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by Robert Spire
2015-11-11 22:25
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Welcome to our latest members: nickotka, JONNY PLACIDO, paul.aplin, jdwhitehead, ljeguaras

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Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

Comments: 1

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

Comments: 1

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 4