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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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?

Comments: 1

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

 

Comments: 0

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