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  • ACJ 012| Fried Rice, MSG and Tender Meat

    Podcast - Main

    Questions regarding Chinese style fried rice, tender meat, and MSG are answered.

  • ACJ 013| Brining Beef

    Podcast - Main

    Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.

  • ACJ 014| Ceviche

    Podcast - Main

    In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.

  • ACJ 015| Emulsified Pan Sauce

    Podcast - Main

    I answer Joni's question about making a pan sauce after pan roasting a salmon.

  • ACJ 016| Chaotic Kitchens, Prick Chefs, and Work-Life Balance

    Podcast - Main

    In this episode Chef Jacob is joined by Ben and Alex to discuss whether or not kitchens have to be chaotic environments, if all chefs are pricks, and how to archive a work-life balance.

  • ACJ 017| Ground Meat, Meat Balls, Hamburgers

    Podcast - Main

    Chef Jacob is joined in studio with Ben to answer Michael's questions about ground meat including: What type of meat is best for grinding, How to make and cook meat balls, and Sous vide hamburgers.

  • ACJ 018| Fat Chefs

    Podcast - Main

    How do you stay skinny and still cook good food? Chef Jacob gives some pretty good advice, especially considering he's a fat ass

  • SCast 001| Pork Stew, Infused Oils, Mother Sauces and Eggs

    Podcast - Main

    In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finish the episode talking scrambled eggs and omelettes.

  • SCast 002| Pink Salt in Brines, Tyndallization, Duck Confit

    Podcast - Main

    In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.

  • SCast 003| Sourdough Baguettes, Double Hydration, Soy Lecithin

    Podcast - Main

    This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.

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