Jul 3, 2018
In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide.
If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com
The accompanying video lecture for this episode can be found on the show notes page at: https://stellaculinary.com/scs50
Can you believe we're already at episode 50!
If you're looking for videos that demonstrate various cooking techniques such as pan roasting, braising, sous vide, etc, please check out our Cooking Technique Video Index found here: https://stellaculinary.com/ct.
Win a Mockmill Grain Mill
As I mentioned in the beginning of this episode, I'm giving away a Mockmill Grain Mill to one randomly selected Stella Culinary audience member. You do have to enter to win, and you can do so here: https://stellaculinary.com/mockmill
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