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Quiet in the ole kitchen

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The kichen has been quiet for a spell, so thought I might rattlle a few pots and pans and see what pops up on the menu.

Last eve made a comfort food base thing.

Sheppards pie.

Using left over mashed potato and gravy from my country fried ( I still call it chicken fried) steak a few nights back.

SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly

Podcast - Main

How to cook sous vide is explored in this episode, including the how's, why's, and underlying science.

Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form.

Stella Culinary Sous Vide Cooking Videos

safe seafood comment

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Chef, 

You drove by a comment on the sous vide podcast and it really raised my eyebrows. 

you mentioned that removing oxygen from seafood can be a cause for safety concern....

 

then you just moved along... what were you referencing there?

 

Thanks, 

Joe

Weatherstrip?

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Chef,

I'm just now listening to SCS Sous Vide Cooking - The Good, The Bad, & The Ugly.

You mentioned gradient sous vide cooking where the water temp is set slightly higher than the target food temp, then using a probe thermometer poked through a piece of weatherstrip to monitor the actual food temp.

I'm not picturing this! Any chance you could do one of your quickie videos demonstrating it? Or if you already have, point me to it?

Thanks!

bulk fermentation

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chef Jacob,

i would just like to ask if , noise or loud sounds can  affect the fermentation of  dough?

tnx

des

 

 

Just a Sandwich

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When I was younger and I was out eating in a restaurant with my family there was a sandwich on the menu that I I had never heard of.

Ask the waitress about it.

She described it and it sounded delicious, so figured I would try it out.

It was really good, though very rich.

I started to see it on more retrurants menu. In fact Just about all restuaurants had it on the menu after that. Then it faded, and I think a person would be hard pressed to find it on menu's today.

Well yesterday I decided to make one.

SCS 036 | Sous Vide Cooking at Home with Jason Logsdon of AmazingFoodMadeEasy.com

Podcast - Main

In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, discussing common pitfalls, best practices, and some tips and tricks.

In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to discuss sous vide cooking in the home kitchen.

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SCS 037 | Chef Jacob Live Answering Your Cooking Questions!

Podcast - Main

Questions about sea food risotto, sous vide chicken wings, and sourdough bread answered live by chef Jacob.

In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary

Vittles for tonight

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Ok so maybe it is not a big deal on what I am having, but hey something should be posted now and then, just on the gp.

Spring rolls using premade wrapes,filled with ground pork shredded cabage, finely chopped mushrooms,bean sprouts and pine nuts (which does give them a unique flavor)seasoned to my tastes (hot pepper flakes) soy and oyster sauce and nature seasoning. Sweet sour sauce for dipping

Also serving up egg foo young with brown gravy.

So whats on your plate lately?

kit

Indian Snack Recipe – Bread Pakoda

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A quick, easy and tasty tea-time Indian snack recipe at a gathering in every Indian household!

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