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My first Ramen Bowl

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I saw that one of the members of the Stella Culinary Facebook Group had made a Ramen Bowl.   After a few posts backwards and forward, I thought I would try to do a variation on the theme. 

 

How to make Jojo Potatoes

Forum topic

This has been followed from Chef Jacob's video - how to make Seasoned Jojo potatoes or Seasoned Wedges

This post is part 1 of part 2 (part 2 will follow).  

 

Bread

Forum topic

I have noticed that a bread sandwich or a piece of toast is no where as filling as what it use to be.   

I am talking about your standard loaf of bread that you buy at your local grocery store.   

Why is that?  

I am a family of one - so maybe I should be making my own.  

What are your thoughts? - Do you have any?   

I had a cup of instant soup - and a piece of toast for lunch today - the toast was not dense - and left a feeling of it being unfilling - and to be straight up about it, very disappointing.  

I wonder what your thoughts might be.   

SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

Podcast - Main

Listener questions regarding our Flavor & Sauce sections of the F-STEP Curriculum are answered.

In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com.

How do you store used oil?

Forum topic

I have a question - how do you store used oil - once you have used it to fry chips or jojo potatoes.  

I have a pan that is dedicated to frying - it sits on the gas ring.   Do you store the oil - once cooled in the refrigerator in a plastic or glass container or do you leave it in the pan?  

I have usually stored this in a plastic container until it looks too dirty to use.   

What do others do?   

 

The Mockmill Giveaway is Over, BUT ...

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... For a Limited Time, You Can Get $80 in Savings By Ordering Through The Link Below

$80 Savings on Mockmill Grain Mill

What's Included

  • Mockmill 100 Grain Mill - Great for freshly milled flours, ancient grains, spices, rices, beans & more.

SCS 050 | T is for Technique

Podcast - Main

In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide.

If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com

4th July deviled eggs

Forum topic

Here a idea for your 4th party that might wow some of your guest.

A few years ago for a 4th of July get together, I made deviled eggs. No big deal.

But I did add a the 4th theme to them. What I did was take some easter egg coloring (red and blue) and after peeling eggs and removing the yolk like you would for the regular deviled eggs I took a 1/3 of cooked egg whites and put them in the red coloring, a 1/3 in the blue, with the final 1/3 left plain. Then I put the egg filling in so that there was red white and blue deviled eggs.

What is your worse disaster in the kitchen this week? I want to know.

Forum topic

I went to the supermarket and bought a tray of spicy chicken legs as they were on special. They were not the little legs - but it was like the drumstick and the leg attached. It covered a large portion of the plate.

Poppers

Forum topic

Throwing a question out to all.

How does one get the breading to stck to the peppers?

Also How do you keep the cheese filling from running ot when frying?

My breading keeps falling off before and during frying and I lose a lot of the cheese filling when frying.

kit

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