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Protease and delayed fermentation

Forum topic

Hey everybody,

Hope y'all are doing great! I've been working hard at trying to find a fine balance of delayed fermentation without losing too much gluten structure. Something I learned about not long ago was protease. Which was affecting the gluten network of my bread due to possible over-fermentation. Do I want a very open holed crumb, or do I want a more closed holed crumb. So I came to came to the conclusion...I want both!! HAHA!!

CT 026| Turkey Pot Pie with Thanksgiving Day Leftovers

Video

In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.

The Pie Crust

The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.

SNS 023| Turkey and Stuffing Dumpling Soup

Video

Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

Braising question

Forum topic

Hi all,
Regarding podcast 'SCS 007| BRAISING',
Accorind the the chef Josef, basic braising technique calls for a long low heat cooking time (after searing and deglazing) 2 hours in 93 degrees, and another 1-2 hours in 120 celsius. now I am familiar with the technique and well aware of the benefits of a slow long cooking on low heat. I have used this technique dozens of times making 'Beef-Bourguignon' dish. however my concern is food safety. I have never dares to go below 140 celsius

Dr. Darcy Dietz

Testimonial

This boot camp is 5 days, 12 hours a day, combining 2 meals, hours of lecture, demonstrations, and debriefings following noon and dinner service. You arrive, are warmly greeted, and ready to begin your adventure, and meet some really great classmates. In point form, here are just a few of the positive experiences you'll have:

Luanne Marek

Testimonial

Chef Jacob and his staff exceeded my expectations. 

Boot camp expanded my basic food knowledge and brought me to a level I never knew I could attain without a culinary degree.

Every aspect of this intensive training took you along a journey. I learned how to prep, prepare and present food that would be found at a 4 star restaurant. The food that we prepared was of the highest quality and very elegant.

Norma Dove

Testimonial

Last fall, I attended Chef Jacob Burton's Stella Culinary Boot Camp.  As a passionate home cook, I was really excited to have an opportunity to learn from a talented chef in a professional kitchen.  And as a regular customer to his fantastic restaurant Stella, in Truckee CA, I can't deny that I was excited to learn some of the secrets to his amazing dishes.  But what I experienced and learned was so much more than a list of ingredients and instructions on what to do with them.

Dr. Keith King

Testimonial

I'm a busy dad and orthodontist who loves to cook. I'm living out my top three passions. How lucky can one guy be? It follows that 'giving back' should be my fourth passion, and I want to do it right. This is where Stella Culinary comes in. I continue to evolve my cooking abilities in order to qualify for high level volunteerism.

Fred Swan

Testimonial

Chef Jacob Burton's Stella Culinary Boot Camp was an exciting and tremendously empowering experience. It was one of the best weeks we've ever had. His F-STEP process unlocked our cooking creativity by focusing on essential techniques and flavor-building concepts rather than specific recipes or arcane sauces. That, plus the one-on-one coaching and extensive hands-on work, left us thinking and cooking like chefs.

Mike Krueger

Testimonial

What sets the boot camp apart from other programs is the focus on moving away from cooking from recipes to thinking about the ingredients you have available and then applying the appropriate cooking technique, flavor profile, and execution to create a dish. The F-STEP curriculum provides you with the tools a chef uses when creating new dishes. I now look at recipe books for concepts and ideas and not how to create a dish.

Thanks to Chef Jacob and his team for making cooking a more creative and enjoyable experience.

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