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Steak - flavor combinations

Forum topic

I don't know about you, but I love looking on the internet and trying out new things.   

I have three go to celebrity chefs who have a tonne of informative youtube channels -In no particular order I look for Marco Pierre White, Gordon Ramsay and Jamie Oliver -  however, have you ever decided to look at more than one chef's video, and do a combination of what they suggested?  That is exactly what I did a couple of weeks ago - and it was such a good outcome - I thought I would share: 

Steak 

Home cooking - Malaysian Style - Very Spicy BBQ Chicken

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Very Spicy Malaysian Chicken - BBQ or not 

 

Many years ago I found this particular recipe and I thought I would share:

Question - re: wine cheap v expensive

Forum topic

Cooking with wine? - Say a red wine reduction 

 

I have a question for you please.  Every so often I cook with red wine in my food - not all the time - but sometimes.   I would like to know whether or not - you would use a cheap bottle of red - I usually buy a cleanskin - half the price of a decent bottle of shiraz as an example - and have never felt as though the quality of the wine is not good enough.  I was following a forum elsewhere - where someone posted that you should never use cheap wine.   

SCS 027| Chef Clint Jolly Live From Buenos Aries, Argentina

Podcast - Main

In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines.

Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more.

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F-STEP Written Curriculum - Digital Download | $27

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STOP FOLLOWING RECIPES AND START CREATING!

Stella Culinary's Bootcamp Workbook and F-STEP Curriculum

Have you ever been frustrated by a recipe?

It always starts off with so much promise; the picture looks beautiful, the description poetic, and the source supposedly reputable, but when the cooking was done and the food served, you're disappointed.

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If you want me to play and answer your question live on an upcoming podcast episode, simply hit the "Start Recording" button below. All you need is a smart phone or computer with a microphone. You can also call the live listener line by dialing 775-204-8389 and leaving a voicemail.

SCS 028 | Let's Talk Pizza!

Podcast - Main

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

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SCS 028.5 | Listener Pizza Questions Answered!

Podcast - Main

In this episode, we follow up last week's pizza podcast with your questions answered.

First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill.

Then Chef Jacob responds in turn to the following questions and comments.

Neapolitan Pizza

Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas

SCS 029 | R&D / Food Scientist Kimberly King Schaub

Podcast - Main

In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop.

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