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Sourdough Starter

Well, I finally gave up on my first attempt at a starter today. Sorry to say that Linda was put to sleep in the disposal. After following the directions religiously, Linda never quite got started. I added the 800g of bread flour to 800g of warm water and stuffed it with the peels of two apples. After a few days it had a dark crust on top and had the consistency of pancake batter. I fed her after removing about 800g with 400g flour and 400g water. Next day I put it in the fridge and it never really stiffened up. Fed her again and the same thing.

Comments: 105

Self-rising flour + baking powder: steamed puddings

I've always been enchanted by British steamed puddings. What comfort food they are! Unfortunately my experience with them is quite limited and they take so long to make that experimentation opportunities are limited.

Lately I've noticed some recipes specify both self-rising flour and a healthy dose of baking powder... in the same recipe. Why do you suppose that is, insurance?

Comments: 7

Food Picture Thread

So there's this maniac named Darcy. He's an FCS original, but likes to hide in the shadows. That is, except when he feels like harassing me by e-mail. Always eager to talk to fellow food lovers, as we continued to e-mail back and forth, I find out that he is an amazing photographer. Not to mention, this guys kitchen and serving utensils rival those of upscale professional restaurants.

He sent me some pictures today, and here's what he said:

Comments: 4

Epicurean Cutting Boards

I have a couple of these, but just recently saw some precarious posts about formaldehyde glue?? Does anyone have experience with these cutting boards at all? Should I ditch them, or are the claims outdated or overblown?

Comments: 2

Podcasts 18-22

Dear Jacob,
Congratulations on the new website. I've registered here as my FCS login wouldn't work.
Your podcasts on ITunes are now on Stellaculinary except for 18-22. What happened to those (the sourdough bread ones)? I've obviously got them from the "old days" but new members might like to have them too!
Hope all is well with you,
Regards,
Mike
Cambridge UK.

Comments: 5

Flipping Eggs

I've learned a lot from the podcasts and am looking forward to seeing what you do with the new forum.

Comments: 9

Gastrique Video

Hey there!

I think it might be interesting to see a video on gastriques, making them, and opinions on when to use straight carmelization of the sugar (or addition of watter) before adding vinegar and other ingredients as opposed to putting everything in at once and reducing it down.

Comments: 8

Official Welcome From Jacob

What a wild couple of days. I want to officially welcome all new members of the Stella Culinary School Community (SCS baby!). This site has been a long time in the making, and it felt so great to push the launch button Sunday night, even though my excitement was quickly deflated by numerous bugs.

Well, thanks to my superstar programmer Dong, most of the major bugs are fixed, and now all that's left is some fine tuning and tweaking...and lots of new content!

Comments: 27

you all doing Great job, thanks for that

see i'm pretty skeptical with sites like this, but in this case this site is very professional and useful, i try so hard to be professional chef, (i'm steel learning in culinary arts school.) and all the tips you guys give to users are just excellent. suddenly i already know all this stuff, but i can't wait for more cooking Technics and recipes...

so i will support this site whatever it takes. :D so guys i wish you success...

P.S. special thank's to chef Jacob...

Comments: 5

Hola de Honduras

Hello, Jacob!

So glad to see that this is up and running. It looks great, so far!

Comments: 1

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