Stella Culinary School

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Normal topic Braising temp
by Ari » Mon, 2016-06-13 01:17
1
by jacob burton
Tue, 2016-06-14 09:23
Hot topic Brine
by Anonymous » Sun, 2012-02-05 06:06
20
by Ari
Sun, 2016-01-31 09:23
Normal topic Risotto
by Ari » Fri, 2016-01-01 02:02
3
by jacob burton
Tue, 2016-01-12 10:01
Normal topic Quiz me
by CMacB » Thu, 2015-12-17 01:16
2
by jacob burton
Sun, 2015-12-27 14:19
Normal topic Salt brine effect on other products than meat
by Aurélien » Thu, 2015-11-26 03:50
1
by jacob burton
Thu, 2015-11-26 09:03
Hot topic sourdough starter question
by bucket_mouth » Mon, 2014-05-12 06:36
47
by jacob burton
Thu, 2015-11-19 22:43
Normal topic you all doing Great job, thanks for that
by Anonymous » Wed, 2011-05-18 13:55
5
by Amado Plaza
Wed, 2015-11-11 23:22
Hot topic Emulsification Podcast: Problem When Modifying One Ingredient in a Recipe
by Anonymous » Thu, 2012-11-01 03:55
28
by Marco099
Wed, 2015-11-11 23:22
Normal topic Getting more active
by PaganBear » Sat, 2015-06-20 10:14
2
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Podcasts 18-22
by Anonymous » Thu, 2011-05-19 07:06
5
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Salmon Perfection
by m1illion » Tue, 2012-12-25 18:50
2
by strikingtwice
Wed, 2015-11-11 23:22
Hot topic Culinary School Advantages
by Anonymous » Wed, 2011-07-13 19:15
20
by Jacobite
Wed, 2015-11-11 23:22
Normal topic Over reduced balsamic vinegar
by AConnors » Sat, 2014-08-09 06:38
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Food Science 101
by Lance.W » Sat, 2011-11-26 10:07
5
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Caesar Salad
by jacobavera » Sat, 2014-11-29 22:49
4
by Marco099
Wed, 2015-11-11 23:22
Normal topic Unbreakable rules
by AConnors » Wed, 2015-02-18 16:19
3
by AConnors
Wed, 2015-11-11 23:22
Normal topic Beef short rib problems
by strikingtwice » Sat, 2012-09-15 08:23
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Brine before or after freezing?
by Brian Campbell » Wed, 2015-06-03 14:50
5
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Flipping Eggs
by Anonymous » Wed, 2011-05-18 23:23
9
by CJ
Wed, 2015-11-11 23:22
Normal topic Cast iron and acid
by strikingtwice » Tue, 2012-12-04 14:41
7
by strikingtwice
Wed, 2015-11-11 23:22
Normal topic "Italian Grandmother's" Tomato Sauce Recipe
by jacob burton » Fri, 2011-07-08 12:30
14
by Margaux
Wed, 2015-11-11 23:22
Normal topic Episode Request - Pasta
by Lance.W » Tue, 2011-11-08 09:34
11
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Veal Stock Questions
by Aaron » Thu, 2014-10-02 20:29
10
by sepTEMBER_@1991
Wed, 2015-11-11 23:22
Normal topic My first full meal!!
by Anonymous » Thu, 2012-02-02 18:47
3
by Mack-the-knife
Wed, 2015-11-11 23:22
Normal topic Expediting
by AConnors » Wed, 2015-02-18 16:16
5
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Why does Swai stick to every pan...unless using plenty of oil/butter?
by Anonymous » Mon, 2012-07-30 14:15
4
by mstone714
Wed, 2015-11-11 23:22
Normal topic ask chef Jacob podcasts
by Gadzik » Thu, 2015-05-07 01:55
5
by Gadzik
Wed, 2015-11-11 23:22
Normal topic Gastrique Video
by Anonymous » Wed, 2011-05-18 18:02
8
by BlaizeB
Wed, 2015-11-11 23:22
Normal topic Secondary ingredients in equilibrium brining
by jbuckhead » Tue, 2012-11-20 13:44
6
by jacob burton
Wed, 2015-11-11 23:22
Normal topic New Quizzes
by jacob burton » Sun, 2011-05-22 22:54
4
by marjorieliao
Wed, 2015-11-11 23:22
Normal topic Thawing & Re-freezing
by Lance.W » Sat, 2013-04-06 08:35
4
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Explanatory podcast index?
by labradors » Tue, 2011-08-09 08:21
2
by labradors
Wed, 2015-11-11 23:22
Normal topic Question on stock
by AConnors » Wed, 2014-09-10 08:23
11
by dave12345
Wed, 2015-11-11 23:22
Normal topic Sauce espagnole
by jbuckhead » Sun, 2012-01-22 11:32
1
by jacob burton
Wed, 2015-11-11 23:22
Normal topic Thank you!
by AConnors » Wed, 2014-12-24 12:41
4
by AConnors
Wed, 2015-11-11 23:22
Hot topic Smoking Points of Canola & Olive oils
by Anonymous » Sun, 2012-04-29 20:39
26
by JanusInTheGarden
Wed, 2015-11-11 23:22
Normal topic Basil oil
by AConnors » Mon, 2015-04-27 17:20
16
by AConnors
Wed, 2015-11-11 23:22
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Newest Forum Topics

I’ve seen various TV shows where a health inspector uses a device to measure the cleanliness of a kitchen surface.

Does anyone know about where these devices can be found?

Comments: 0

Hello! Nice to meet you all, my name's Rose and I'm new here! :) 

Comments: 3

Is there an updated link to take the quiz for the knife skills podcast?  There was one given in the comments section of the podcast, but it is a broken link

Thanks

 

Comments: 2

Hi I had succes The first time I watch the video on sourdough starter and how to make a boule, it must have been a fluke as now 2 and half weeks of trying and almost 4kgs of flour later I cannot get my starter to float, I told 2 of my friends about the videos and they have been trying for a week and they havent been able to make the starter float either, 2 of us are using filtered water and 1 is using rain water so I doubt if its the water, we are in winter in Melbourne Australia so the temp inside the house is min 8c max 19c weve all been following the instructions closely, Ive even tried

Comments: 1

For a while, I've wanted to experiment with a "Peanut Butter and Jelly Bread." Given how well the Brioche Hamburger Buns have turned out, with all their buttery goodness, I'm considering using Jacob's Brioche loaf recipe as a starting point. 

I have googled around for existing "Peanut Butter and Jelly Bread" recipes, but most of them seem just to swirl the peanut butter and jelly into the dough, producing something that would be difficult to slice, toast and handle. 

Comments: 4