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Heya,

I've vastly improved my bread baking skills though Stella Culinary. Many thanks for the all the work that's gone into this website. Now, I need some cheese to put on my bread! I couldn't find anything on your website and the resources I found online don't quite match your standard. I'm interested in the science behind it - much as I am with the bread.

Can someone recommend a good source for this?

Or would you even be interested in making this a topic on Stella Culinary, Jacob?

All the best
Pete

Comments: 3

Modernist Cuisine, Is it worth the money?

It's big money, $500. Anybody buy one, Is there a cheaper way of getting one 2nd hand on ebay.
Is it that great?

Is it only for the pros who have the hi-tech equipment, would it be applicable to a home cook?

Comments: 14

Final shaping before proofing in fridge?

Hi all!

New here. Recently returned to sourdough baking after a few years' hiatus. Discovered the SCS podcast and picked up some really good pointers. Thanks for that, chef Jacob!

Comments: 1

English Muffins...

I've decided I need to experiment with English muffins. I'm thinking I should do this with sourdough. Now all I need is for Chef Jacob to guide me, direct me, to making the best English Muffin ever made. I'm thinking a slow preferment and time in the fridge will give me great flavor. I've already bought a dozen rings. I see all kinds of recipes on the World Wide Web but... I think Chef Jacob can work with me and we can do better than those guys can! Chef Jacob are you up for this challenge? You give me the recipe in bakers percentages and I'll bake them.

Comments: 48

Black Garlic

I'd like to get some feedback on the uses of Black Garlic. Here's a primer Black garlic is ordinary garlic that has gone through a high heat, long duration, fermentation process. After the fermentation, the garlic is aged for a long period, which allows the sweet flavor to become richer. The garlic is fermented as a whole bulb, and when it emerges from the fermentation process it has changed color, texture, taste, and has completely different uses when compared to regular garlic.

Comments: 7

Adding alcohol to food

I am thinking about adding spirit to various parts of my meal. For example I might add an orange liqueur, probably Cointreau, to my custard. How do I gauge the amount of alcohol to add? I want a hint of flavour but not enough to cause a problem to people that are driving home. It is possible that I might create several different "dishes" that contain some sort of alcohol. Again I don't want the cumulative alcohol content to be too high. I am thinking about matching jelly to equivalent liqueur flavours. I see you have a section on gelatine.

Comments: 2

Hobs & Stoves

There's an insightful pot discussion going on at the moment. I want to talk about the various burner options and their inherent techniques, advantages, and disadvantages.

Jacob seems to favor a gas stove, I suppose I'm looking for whatever is best to control heat. I'd like a stove to have a list of buttons that read
1.rolling boil
2.gentle boil
3.simmer

However, that hasn't been invented yet. In the meantime, I'd like to find out more.

Comments: 5

more sour

I listened to Chef Jacob's podcast SCS 22 "Lets Bake Sour Dough" . I understand the concept of maintaining my starter in the refrigerator to make it more sour. I'm just not sure how this should effect my feeding schedule. I keep 300g of starter, after being revived it's kept on the counter and fed every 12 hrs discarding 200g and replacing with 100g/100g bread flour and water. It will at least double in that time. To develop a more sour flavor I have started feeding with whole wheat flour and storing in refrigerator. Not sure what kind of feeding schedule it should be on.

Comments: 3

Knives

I jumped on to Mucho Bochos pot thread with this topic, I didn't realise knives were such a big deal. I thought a knife was a knife. How wrong was I? Very wrong...

Lets talk knives people,Jacob has an audio on knife skills, http://stellaculinary.com/knifeskills
Here's Jacobs words,
"I would go with a Wusthof 10" Chef's Knife if you're willing to spend the money. Durable, easy to sharpen, and great as an all purpose prep knife"

Wow, how can a knife cost that much

Comments: 9

Thoughts on Hard Boiled Eggs...

If you're like me, making proper hard boiled eggs has been hit or miss. Even when using the same technique, sometime the shells would stick to the whites, sometime the yoke would be inconsistently cooked. But shells sticking was my biggest issue. For me, few things are more frustrating than shells that stick to the white albumen. Sucks when you painstakingly pick off specks of shells and then get to the very end, a huge chunk of white comes off, rendering that egg useless.

After research, testing and combining techniques, I've found a method that consistently works for me.

Comments: 6

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