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  • SNS 024| Tomato Pizza Sauce

    Video

    In this video I demonstrate how to make a simple, raw tomato sauce used for our Neapolitan and New York style pizzas.

  • SNS 025| White Garlic Pizza Sauce

    Video

    In this video, a simple bechamel based white garlic pizza sauce. This is the sauce I use to top my Sicilian style pizza with chicken, bacon, tomatoes and wilted spinach.

  • HCC 009| Fresh Italian Sausage

    Video

    This video will teach you how to make fresh Italian sausage that can be used for breakfast patties, pasta sauces, a pizza topping, or in our Chicago Style Dip Dish Pizza.

  • Stella Culinary's Pizza Resource Page

    Basic page

  • Knife(Specific purpose)

    Forum topic

    I want to find the best knife possible for butterflying chicken breast. That would be its only purpose. Would a boning knife be best?

  • Chinese Velveting

    Forum topic

    I found a great an audio from 2012. Jacob indicated that the oil step was just to set the coating. So, I assume the chicken does not need to be fully cooked at this stage. Can you still let  the chicken cool and finish the next day?

    If you were deep frying to finish, would you change the process at all. Perhaps use egg yolks?

    Thank you

  • Farm to fable

    Forum topic

    Recently, the local newspaper, Tampa Bay Times ran a two part story exposing fraudulent practices at some area restaurants and farmer's markets that provides an interesting read.  The following link will bring you there: tampabay.com/farmtofable.  It's worth the time. 

  • Hey Hey (my my)

    Forum topic

    Wazzup y'all, my name isn't CstlChf (or whatever the heck I put, lol), they call me Scott in real life.  I have about ten years of experience working in food service but mostly in crap restaurants like the amazing Cici's Pizza.  There was a high end catering company one summer but I didn't cook there I served, lmbo.  I took precisely one semester of Culinary School classes and decided I wanted to cook as a hobby, not as a profession.  That was, gosh, like 15 years ago now or something.  When I hung up the proverbial 10 inch German Chef's knife (this is a metaphor) I went on and got a Bachel

  • SAN MARZANO Tomato

    Forum topic

    Chef Jacob brought up an interesting subject for me, what are SAN MARZANO tomatoes?

    San Marzano tomatoes are a product protected name from France, as I remember. This would be like the protected name of a wine from France or a Valdala onion from Georgia with low sulfur content. I could not grow a Georgia onion because my soil content is too high in sulfur.

  • Glutamate and Umami

    Forum topic

    I see a lot of bad press about the side effects of MSG. From what I have found with research is most is unfounded claims and that glutamate is bad for a person.

    I found this parcel list http://www.msgfacts.com/nutrition/what_foods_are_glutamate-rich.aspx . Does anyone one have a better list?

    I like to cook with MSG, sardines, anchovies and anchovie paste, Marmite, soy sauce, etc...

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