In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens. Have ...
Jul 28, 2017•40 min•Season 1Ep. 14
In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segment we go over the evolution of Escoffier's version of Espagnole into modern day demi-glace, and in the culinary quick tip, the three components you need to finish a pan sauce for optimum flavor balance. Have a question or comment? Leave chef Jaco...
Jul 20, 2017•38 min•Season 1Ep. 13
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following...
Jul 01, 2017•59 min•Season 1Ep. 12
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay. 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 th...
Jun 30, 2017•35 min•Season 1Ep. 11
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison. 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 newslett...
Jun 20, 2017•36 min•Season 1Ep. 10
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. 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 ....
Jun 10, 2017•49 min•Season 1Ep. 9
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. 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 ....
Jun 01, 2017•55 min•Season 1Ep. 8
In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link . Don't forget...
May 30, 2017•1 hr 2 min•Season 1Ep. 7
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting. 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 ....
May 20, 2017•51 min•Season 1Ep. 6
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre. 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...
May 10, 2017•53 min•Season 1Ep. 5
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. 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 ....
May 01, 2017•30 min•Ep. 4
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock making series first. 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 ....
Apr 30, 2017•27 min•Season 1Ep. 3
In part one of our two part stock making series, we talk about veal stock including the best approaches and techniques. Once you master veal stock, all other stocks will seem easy by comparison. Show Notes: http://stellaculinary.com/scs2 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 ....
Apr 20, 2017•35 min•Season 1Ep. 2
Learn basic knife skills essential for anyone who wants to take their cooking to the next level. 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 ....
Apr 10, 2017•42 min•Season 1Ep. 1
