Apr 12, 2018
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary
In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings.
Episode Links
- Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page.
- Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation.
- Please leave me a rating and review on iTunes!
- Instagram post on Reverse Seared Tri Tip on the Weber Grill!
Related Podcast Episodes
- SCS 021 | Sourdough Starters and Pre Ferments
- SCS 022 | Let's Talk Sourdough
- SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
- SCS 035 | Introduction to Sous Vide Cooking
- SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
Related Videos
- How to Make a Sourdough Starter
- How to Make a Basic Loaf of Sourdough
- The Science Behind High Altitude Cooking & Baking
- How to Make a Basic Baguette
- How to Make Risotto
- Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique)
- How to Make Brioche Hamburger Buns
Connect with Chef Jacob
- Twitter: @ChefJacob
- Instagram: @ChefJacob
- Facebook: http://facebook.com/chefjacobburton