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Stella Culinary School

Jun 27, 2018

In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me,

Don't forget to download your copy of my Culinary Boot Camp & F-STEP Curriculum. You can also join the conversation over on the Stella Culinary Forum, or SC Facebook group!

In This Episode ...

We start the show talking taste vs. flavor, what makes up great flavor structure, and where does texture play a part? Shout out to Chasay over on the SCFB group for his awesome comment that spurred this discussion.

We discuss an important concept I wish I had included in my Flavor Structure Lecture; a concept I call "Flavor Spectrum".

Then we head on over to the Stella Culinary Forum, to answer rbg1000000's question on stocks versus broths, and possibly offend a few hipsters along the way.

Next, we discuss Loren's black pepper corn sauce, and I walk Michael through how to make a restaurant quality morel mushroom reduction that will go perfect with a steak!

We finish the episode with a trio of questions from SCFB member Sigfried, covering various puree sauce options and approaches, when to use different thickeners in the sauce making process, and the delineation between an emulsion and a puree.

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Lecture Videos Referenced

Note: If you're clicking on the above video links in the future and are coming across a message that says something to the effect of "Video Not Available," that's because I've finally came to my senses and realized that this information is too valuable to be given away for free! If not, then I've either forgotten all about this and moved on with my life, or you're very luck! ;-)

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