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  • Thank you!

    Forum topic

    First off, I would like to say how much I appreciate all of the cooking technique videos Jacob.  It scares me how little I knew before I made my way through all of your videos.  I was wondering if you would consider making videos breaking down whole animals. 

  • Expediting

    Forum topic

    What are you're general tips, tricks, and procedures you do when you are expediting?

  • Unbreakable rules

    Forum topic

    What are your unbreakable rules and pet peeves that you believe everyone should follow in a professional kitchen?

  • Basil oil

    Forum topic

    I made basil oil two days ago, but I forgot to strain it after the 24-48 hour infusing period. Now it's my day off. Will more time (another day) cause a serous affect on the color or flavor?

  • ask chef Jacob podcasts

    Forum topic

    Hi!
    Where can I find the "ask chef Jacob podcasts"? I've found a link in a forum discussion to one, but I hope I can get more of them :)

  • Brine before or after freezing?

    Forum topic

    I usually buy whole chickens in bulk, break them down, & portion & freeze them in vacuum bags.

  • Getting more active

    Forum topic

    So I listened to episode 23 AGAIN and realized I completely forgot about the email list. So now I'm signed up for that and got the F is for Flavor PDF..... OMG THAT IS AWESOME....

    is the rest of the series available for download or purchase, or is there plans for that in the future?

  • Ebook

    Forum topic

    The new site is great - thanks Jacob. Just listened to the knife skills podcast and you had mentioned an eBook. Where does one find it? I could not locate it on the Stella website.

    Chuck

  • Knife care.

    Forum topic

    I'm still new here so there may be an existing video on this already, but looking under the video category of knife skills I didn't see anything on knife care. A chef I work with is teaching me a lot about sharpening, honing and stropping/polishing my knives, but as the summer season kicks up, he has less and less time to teach me much.
    Think it would be great if you could show us how you care for your knives, as they say, a razor sharp knife is safer in a kitchen than a dull one.

    :)

    p.s. great site, loving it chef!!!

  • knife sharpening

    Forum topic

    So I have a set of shun knives.  Its been about a year and a half and they seem to be to the point they need to be resharpened.  I don't have a stone set to do it myself and someone told me that shun will sharpen their knives for free if you send them in.  I would prefer to not spend the money on a stone set right now.  So question is can I send it to shun?  can I take it to a local sharpener (or would they not know what they were dealing with?)  my wife is a stylist and has a guy who does her scissors and he claims to do knives.  Suggestions?

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