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Daniel Mendez

Testimonial

To be honest, I went to Chef Jacob's Boot Camp with more than a little trepidation. I had been to Stella's quite a few times and was keenly aware of the degree of creativity, daring and excellent execution that the kitchen could muster. It was (and remains) my favorite restaurant in the Lake Tahoe area. On the other hand, although I have always loved cooking, I had never seriously devoted much time to it before. Plus I am a guy, and a total nerd (Silicon Valley engineer) with all the social graces of the maître d' at La Maison du Geek Squad.

Andrea Daly

Testimonial

An early follower of Chef Jacob I have had the pleasure of dining at Stella Restaurant on several occasions.  Each time, Chef Jacob introduced a mind blowing culinary twist on even the simplest of dishes.  As catering professional, I work with a culinary team to develop and create menus based on current trends, sustainable products and the ability to execute for a wide number of guests.  Also being a passionate home cook, when I heard about the first boot camp that Chef Jacob announced I was quick to get my name on the list but not quick enough.  It sold out in about an hour, so for a year

Sherri

Testimonial

The Stella Bootcamp was an experience like no other I’ve ever experienced.  As I consider myself an accomplished, self-taught home cook, the reason I wanted to attend this bootcamp was to bump up my level of cooking.  Little did I know what I was heading into.  

Weepy Meringue

Forum topic

I just don't get it, I have made meringue to top lemon pies and tarts for years. If memory serves me, it will deflate and drip in a day or so. Lately it seems to happen sooner rather than later. I have tried adding cornstarch to the eggwhite, cream of tartar, sugar and vanilla mixture. The cornstarch did not help one bit.

Is it me? Or have eggs changed?

brioche dough for a poppy seed roulade?

Forum topic

Hi! 

I am going to master a traditional polish christmass cake, the poppy seed roulade, that looks like this: http://oliwka.przepisy.net/img/artykul/718/rolada-makowa-makowiec_1756_w...

Do You think it is a good idea to use the famous stella brioche dough recipe? To do this roulade you roll tthe dough, spread the ground and cooked poppy seeds, nuts and honey mixture, roll and bake. 

SCAST 014| Hank Shaw - Hunter, Angler, Gardener, Cook

Podcast - Main

I'm happy to welcome my good friend Hank Shaw to Stella Cast.

Hank is the James Beard Award winning author of the popular blog Hunter, Angler, Gardener, Cook. He just successfully funded his third and latest book through Kickstarter, Buck, Buck, Moose. It can currently be pre-ordered on Amazon.com.

Hank will be hosting a pop-up dinner in Sacramento this coming February. To be notified when tickets become available, sign up for his newsletter at honest-food.net.

 

Anova sous vide sale

Forum topic

Found the Christmas gift I'll be giving myself.  Anova has the Bluetooth version of their Precision Cooker on sale for $129.

Now I"ll have to go back and review all of the forum posts about sous vide.  smiley

HERE is a link to the sale.

SCAST 015| R&D Chef Kimberly Schaub

Podcast - Main

R&D Chef Kimberly Schaub is featured on this episode of Stella Cast.

Kimberly worked in the world famous Modernist Cuisine test kitchen. During her time at "MC," Schaub assited in recipe testing and development as well as modern, multi-course tasting menus presented to some of the world's most elite chefs.

Schaub is currently the Product Innovation Manager for Lundberg Family Farms and runs her personal culinary blog, Peas On Moss.

ACJ 022| Sourdough Starter Questions

Podcast - Main

In this episode, I answer Pete's questions on sourdough starters. Pete's questions were:

Proper home freezing

Forum topic

Is there a way really to properly freeze food at home w/o a flash freezer? Obviously for vegetable blanching i'm ok with, i let it air dry as much as possible after spinning it a ton, bunch up in some towels, lay flat and par freeze then bag. i'm talking more prepared things. I am thinking this as i'm opening a bag of expensive frozen tenders for my son because they were the only ones i coudl get that were whole pieces of chicken, etc etc, and i'm like, man, why can't i just make a batch of these and properly freeze? Is par cooking them the way to go? To completion then freezing?

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