Meat

In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing, and gravy. Along with a great turkey, these dishes will make up the core of your Thanksgiving Day meal.

In this episode, Chef Jacob talks gravy and reductions sauces, including how to get a shiny, smooth sauce, why simmering gravies is important, and how to make a quick gravy using the pan drippings from a roasting pan.

In this episode of Stella Cast, we talk about the best approaches for achieving crispy skin when cooking chicken, pork, and duck, and spend some time discussing how this can enhance your ability to serve and cook crispy chicken wings.

In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finish the episode talking scrambled eggs and omelettes.

Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.