Podcast Questions and Comments

 
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.
37
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.
26
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.
23
194 Whats Cooking?...
by Mucho Bocho
2016-02-23 12:25
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Newest Forum Topics

I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

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?

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

 

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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