Semantic Views demo

Primary tabs

  • Recipe Creation Course & Worksheets - $17

    Basic page

    Purchase Course | $17

    Streamline your recipe creation and scaling workflow with Stella Culinary's Recipe Creation Worksheet Super Pack and Complete Course.

  • SCS 056 | Trends & Trade Secrets of Fresh Milled Grain with Paul Lebeau

    Podcast - Main

    Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains.

    Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail.

    Can't get enough bread content?

    Check out our bread baking video index found here: https://stellaculinary.com/sb

     

  • History of bread in my family

    Forum topic

     

    Ok, how cool is this. A few years a go I found out from my dad and my cousin Jim that my great grandfather, John Bly had delivered bread by horse and carriage from around 1924-1959 for Brown's Bread in Belleville, ON, my home town I was born and raised. 
    The photos are of my great grandfather John Bly around the early 1950's.

    My dad remember's jumping on the wagon to ride along, and John had the horse trained so that when he walked door to door the horse would follow.
    Well...I guess it was meant to be! I have bread in my blood!

  • Going Local

    Forum topic

    RyeNot sources out 100% recycled paper bags that are CFIA food-grade certified, from local manufacture Atlantic Packaging!
    Check out what they are doing on sustainability at https://atlantic.ca/

  • Food for thought

    Forum topic

    Ok all I posted this so that maybe it would get the creative juices flowing.

    Beef stew with thick brown gravey sauce.

    BBQ'd chuck with artichoke and tomato salad

    Home made split pea soup.

    Regular beans with my smoked bacon end and pieces.

  • Rosemary Beans

    Forum topic

    I made a dish I call Rosemary Beans.

    I put in 1/4 rice, 3/4 white ,presoaked, beans in a glass oven dish along with onion and garlic. Fill with water just to cover and pour olive oil on top with a large sprig of rosemany and bake till most of the water has evaporated. 

    As it bakes the house smells wounderful with garlic and rosemary.

    It comes out very tasty as far as the onion and garlic goes but very little rosemary flavor. 

    I don't see why the rosemary is not infusing into the beans.

    How can I remedy this?

     

  • Starter

    Forum topic

    I've just started a sourdough starter and it got quite cold where I live (now it's warmer, but in a few days it is going to be colder again and we might be in an ice age again) and the heating in my apartment was not working, so it has gone down a bit and it is putting out a lot of that funky alcohol that might be inhibiting the rise. Should I start a new starter? I also had to change the storage container because it was too small and when I transfered it, that's when the alcohol started showing up.

  • Just Launched a New Tasting Menu Concept Called Pips Pass - Here's the Promo Video

    Forum topic

    Thought ya'll might be interested in the new tasting menu concept I launched at the Renaissance Reno Downtown Hotel called Pips Pass. Promo video below. PS: The video is much more dramatic if you have the volume turned on! :-)

     

     

  • Dry Brining Turkey

    Forum topic

    I want to use your recipe for a dry brine but have a question about the bakers percentage. I'm going to spatchcock the turkey. Do I use 1% salt of the total turkey weight or do I need to account for bones?

    Thanks!

  • sweet potatos

    Forum topic

    i was experimenting with sweet potatoes, and thought i would try something different.

     

Pages

Copyright © StellaCulinary.com. All rights Reserved.