Mar 30, 2021
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps!
SEGMENT ONE - WHAT KNIVES DO YOU...
Mar 19, 2021
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.
Mentioned In This Episode
Mar 12, 2021
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt.
We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce...
Mar 5, 2021
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet.
In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends,...
Feb 26, 2021
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough.
This episode of the podcast is brought to...