Stella Culinary started in March 2008 as FreeCulinarySchool.com and was driven by the Free Culinary School Podcast, also known as FCS. Frustrated by the lack of culinary technique available to the average online audience, Chef Jacob created the FCS podcast to teach you how to cook like a pro by increasing your understanding of culinary techniques and food science.
In 2010, Chef Jacob re-branded Free Culinary School as Stella Culinary in partnership with Stella Restaurant and the Cedar House Sport Hotel in Truckee, CA, where he was the Executive Chef for five and a half years.
I would like to point out errors when using a non-contact Infrared thermometer and it is called emissivity of an object.
Since the price of Infrared indicators have come down greatly over the last few years more people are buying and believe what the instrument temperature is indicating.
This video demonstrates one of many methods for candying nuts. Once candied, these nuts can be used as a garnish for desserts, salads, or any dish that would benefit from a salty-sweet crunch
The basic method used in this video is extremely simple; powdered sugar is thinned with liquid until it forms a light glaze, and then seasoned with salt, spices, and acid. Nuts are then tossed in this glaze and baked until a candy like shell is achieved.
How is deli meat made such as ham, roast beef and turkey? This would be like the meat sold at the grocery store or sandwich shop.
I would assume that the meat is brined with a salt solution of maybe 5 percent NaCl in water but sodium nitrite is not added. Correct?
I would assume that the meat is cooked with some moist water method such as sous vide, steamer or a pressure cooker with the meat on a rack?
https://www.youtube.com/watch?v=UJveweNv7rQ
I can not know the name of the dish in this video.Give me your idea of thai food.
Im a culinary student and in class weve been learning how to tourne potatoes. I just cant seem to get it no matter how many videos i watch. Are there any tips in getting this trick down? any specific knife i should use? Ive been using a birds beak. Also im left handed if that makes a difference
There seems to be a confusion of water temperature and pressure on this forum so I will offer this link:
http://www.engineeringtoolbox.com/saturated-steam-properties-d_273.html
In a simplest form, if you give me the pressure of the container, I can give you the temperature of the water. If you give me the temperature, I can give you the pressure in the container.
I was wondering if the timing of folds during bulk fermentation might affect oven spring. I made Ken Forkish's Walnut Levain Bread today and I was a bit disappointed that my loaves didn't get the usual oven spring that I have been getting with most of Forkish's recipes. I had to rush the folding so instead of having 20 to 30 minutes between the first fold and the second one, there was only about 10 minutes. The next fold was about 20 minutes later. The crust was awesome as usual and the crumb nice and springy with a much airier texture than I expected.