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Stella Culinary School

Oct 31, 2017

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

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