Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group . In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more. You can watch the full lecture video on YouTube (please like, share and subscribe while you're there). Purchase and download the written Culinary Boot Camp and F-STEP C...
Jun 12, 2018•47 min•Season 1Ep. 45
The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish. Important Links Episode show notes, including the full video lecture with time codes. Leave Chef Jacob a Voice Mail - 775-204-8389 Send Chef Jacob an e-mail ; jacob@st...
Jun 05, 2018•1 hr•Season 1Ep. 44
In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only). If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here . Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here . You can also join the conversation over on the Stella Culinary Forum , or Facebook Fan Group . If you haven't already, check out our Hamb...
May 29, 2018•1 hr 3 min•Season 1Ep. 43
Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review Section Check out Max's line of BBQ Sauce, Black Swan , which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a T...
May 24, 2018•1 hr 41 min•Season 1Ep. 42
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning. Memphis BBQ. What its like to be a professional BBQ Competitor. The evolution of How to BBQ Right and their new podcast by the same name. What does a BBQ pro cook and eat on their days off. Memphis in May and what it takes to win the World Championship of pork cooking. Question or comment? Shoot to us via our contac...
May 15, 2018•1 hr•Season 1Ep. 41
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking. There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following. Amazing Ribs review archive is second to none, with indepth breakdown...
May 08, 2018•1 hr 49 min•Season 1Ep. 40
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Links for Chef Clint Website - http://clintjolly.com FaceBook - https://www.facebook.com/ChefClintJolly Instagram - @ClintJolly Twitter - @ClintJolly Links for This Episode Listen the Chef Clint Jolly's previous appearance on the show . Check of Stella Culinary's 200+ educational cooking videos...
May 02, 2018•53 min•Season 1Ep. 39
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more. You can find Greg at The BBQ Central Show dot com , download his podcast through iTunes , or listen live every Tuesday, 9-11pm Eastern. Follow Greg on social media, and please make sure to send him a message, thanking him for being on the show. Twitte...
May 01, 2018•1 hr 1 min•Season 1Ep. 38
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings. Episode Links Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via...
Apr 12, 2018•45 min•Season 1Ep. 37
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks. In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution. Supporting Links AmazingFoodMadeEasy.com Jason's Exploring Sous Vide FaceBook Group Check out the Episode 35 Show Notes for links to sous vide videos an...
Apr 10, 2018•53 min•Season 1Ep. 36
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form . Stella Culinary Sous Vide Cooking Videos Sous Vide Beef Bourguignon Sous Vide Lamb Rack Sous Vide Chicken Breast Sous Vide Cooking Resources Chef Jacob's Sous Vide Temperature Guide PDF Beginners Guide to Sous Vide Cooking - Jason Logsdon at AmazingFoodMadeEasy.com ChefSt...
Mar 27, 2018•1 hr 27 min•Season 1Ep. 35
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast . 4:03 - "How to convert a basic baguette recipe to a rice flour baguette for Vietamese style bahn mi sandwiches." Basic Baguette Recipe Swap 5-10% flour for rice flour. Add 5-10% fat (I use 5% fat, either ...
Feb 23, 2018•47 min•Season 1Ep. 34
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list. Here are some things we discussed in this episode: What Kenji is planning for his next book, volume 2 of The Food Lab. How to keep egg shells from sticking to sous vide and hard boiled eggs. Kenji's fav...
Feb 20, 2018•48 min•Season 1Ep. 33
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Feb 17, 2018•32 min•Season 1Ep. 32
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking. Quick Note: Since this question was originally submitted on the Stella Culinary Forum, I will be closing the comment section on this post, so we can all continue the conversation i...
Feb 13, 2018•24 min•Season 1Ep. 31
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Don't forget to sign up for our e-mail newsletter , join the Stella Culinary Forum , and check out Chef Jacob's Culinary Boot Camp / F-STEP Curriculum . If you have a question you'd like to submit to be answered on an upcoming podcast, you can do it by leaving a voicemail, or filling out our contact form . And don't forget to leave a review for The Stella Culinary School Podcas...
Feb 08, 2018•2 hr 1 min•Season 1Ep. 30
In this episode, we follow up last week's pizza podcast with your questions answered. First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill. Then Chef Jacob responds in turn to the following questions and comments. Neapolitan Pizza Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas Thanks for all the great info. I know that you recommend refined 00 flour for pizza dough. Do you think Sonoran white wheat whole flour g...
Feb 06, 2018•43 min•Season 1Ep. 29
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage . Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Brea...
Jan 29, 2018•1 hr 53 min•Season 1Ep. 28
In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines. Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more. Links This Episode's Show Notes on Stella ...
Jan 16, 2018•1 hr 3 min•Season 1Ep. 27
Community questions are answered including spatchcocking duck, turkey roulade, brussels sprouts, scratch green bean casserole, and much more. For links to all the resources mentioned in this episode, please visit our show notes: http://StellaCulinary.com/ Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple...
Nov 24, 2017•1 hr 4 min•Season 1Ep. 26
In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing and gravy. Along with a great turkey, these dishes will make up the core of your Thanksgiving Day meal. Show Notes: http://StellaCulinary.com/scs24 Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review ...
Nov 21, 2017•1 hr 20 min•Season 1Ep. 25
Thanksgiving is fast approaching, is your technique up to the task of blowing away your family and friends? In this episode Jacob explains why you should never stuff your turkey or roast it whole. He gives you various approaches that will make your workflow and execution more seamless, and discusses techniques such as spatchcocking, sous vide, pan roasting, and roulade. This episode's show notes, which include supporting technique videos and community discussions, can be found at StellaCulinary....
Oct 31, 2017•1 hr 8 min•Season 1Ep. 24
In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Oct 28, 2017•1 hr 26 min•Season 1Ep. 22
If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Oct 20, 2017•1 hr 18 min•Season 1Ep. 21
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Oct 01, 2017•53 min•Season 1Ep. 20
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking technique. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in A...
Sep 28, 2017•1 hr 2 min•Season 1Ep. 19
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating an...
Aug 29, 2017•40 min•Season 1Ep. 18
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Aug 28, 2017•39 min•Season 1Ep. 17
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts! Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Aug 20, 2017•36 min•Season 1Ep. 16
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group , and leave me a rating and review in Apple Podcast ....
Aug 15, 2017•38 min•Season 1Ep. 15
