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(90)

Rank #92 in Food category

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Education
Food

Stella Culinary School

Updated 3 days ago

Rank #92 in Food category

Arts
Education
Food
Read more

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

Read more

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

iTunes Ratings

90 Ratings
Average Ratings
83
1
4
2
0

This man is a saint

By schmidt123412 - Feb 14 2019
Read more
Thank you for teaching me how to become a better chef

Bread

By miahman3000 - Dec 22 2018
Read more
I would love to know more about crusty bread

iTunes Ratings

90 Ratings
Average Ratings
83
1
4
2
0

This man is a saint

By schmidt123412 - Feb 14 2019
Read more
Thank you for teaching me how to become a better chef

Bread

By miahman3000 - Dec 22 2018
Read more
I would love to know more about crusty bread

Listen to:

Cover image of Stella Culinary School

Stella Culinary School

Updated 3 days ago

Read more

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

SCS 018 | The Four Pillars of Bread

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In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Aug 29 2017

39mins

Play

SCS 006 | Sautéing, Searing & Pan Roasting

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In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

May 20 2017

51mins

Play

SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

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The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish.

Important Links

Jun 05 2018

59mins

Play

SCS 028 | Let's Talk Pizza!

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In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

Introduction

Discussion Segment

Neapolitan Pizza - 12:30

  • Vera Pizza Napoletana
  • 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste.
  • 15:45 - Neapolitan Pizza Dough
    • 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven.
    • 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor).
    • 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven.
    • 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt.
    • 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza.
      • Cake Yeast / Fresh Compressed Yeast
    • 21:50 - NO FAT!
    • 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads.
    • 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!).
    • 26:40 - Quick refresher course on mixing dough and using the autolyse step.
    • 27:55 - The fermentation process.
      • Bulk Fermentation = 16-14 hours
      • Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours.
      • If retarding dough, allow to come to room temperature for at least 1 hour.
      • 29:55 - The effects of water & room temperature on your doughs proofing time.
      • Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume.
      • 32:50 - Neapolitan Pizza Dough workflow from start to finish.
      • 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage)
      • Video: How to Make Neapolitan Pizza Dough
  • 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter.
  • 43:25 - Neapolitan Pizza Toppings
    • Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP".
    • Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P).
    • Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic
    • 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil."
    • Video: How to peel and blanch tomatoes
    • Video: How to make pizza sauce
    • 47:45 - Properly topping a Neapolitan pizza.
  • 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas.
  • 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven
  • 53:50 - Video: Neapolitan Pizza Work Flow
  • 59:45 - The two true VPN Recognized Neapolitan Pizzas.
    • Marinara
      • Canned, peeled tomatoes
      • Olive Oil
      • Garlic
      • Oregano
      • Salt
    • Margherita
      • Canned, peeled tomatoes
      • Olive Oil
      • Mozzarella / Fior di latte
      • Fresh Basil
      • Hard Cheese (grated)
      • Salt
  • 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough.

New York Style Pizza - 1:02:00

  • Book: American Pie by Peter Reinhart
  • 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza
  • 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza.
  • 1:04:40 - Old School veresus modern New York Pizza Ovens.
  • 1:06:06 - New York Pizza Dough Formulations
    • 1:06:15 - Why bread flour is used in New York Style Pizza Doughs
    • Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice.
    • Sugar - Enhances flavor and assists in browning.
    • Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums."
    • Book: The Pizza Bible by Tony Gemignani
    • 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion).
    • 1:11:00 - Why oil and fat is used in dough.
    • 1:12:25 - Diastatic Malt Powder
      • Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma.
    • 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun.
    • 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough.
  • Video: How to Make New York Style Pizza At Home
  • Tools you'll need:

Chicago Style Deep Dish Pizza - 1:24:32

  • Chicago style pizza, just like all pizza, is all about the dough!
  • Video: How to Make a Chicago Style Deep Dish Pizza
  • 1:27:00 - Fat makes the dough.
  • 1:27:25 - Cornmeal in the crust? Yay or nay?
  • 1:28:50 - Chicago Dough Formulation
    • 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough.
    • 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate.
  • 1:40:00 - Building a Chicago Style Pizza
    • What type of cheese should you use for a Chicago style pizza?
      • Sliced (not shredded) high fat / low moisture mozzarella and provolone.
    • 1:40:40 - Should you pre-cook you're Italian sausage?
    • 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza.
    • 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes.
    • 1:43:40 - Cooking the Chicago Style Pizza.

Honorable Mentions

Announcements

  • Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above).
  • Leave Chef Jacob a Voicemail Message.
  • Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Jan 29 2018

1hr 53mins

Play

SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly

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How to cook sous vide is explored in this episode, including the how's, why's, and underlying science.

Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form.

Stella Culinary Sous Vide Cooking Videos

Sous Vide Cooking Resources

Tools Mentioned

If you haven't yet, check out Chef Jacob's F-STEP Curriculum.

Mar 27 2018

1hr 27mins

Play

SCS 019 | Twelve Steps of Bread

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In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking technique.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Sep 28 2017

1hr 2mins

Play

SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

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Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.

In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.

In our next episode, we will cover the other two modern mother sauces, purees and emulsions.

Related Podcasts & Videos

Other Links

Jun 13 2018

1hr 43mins

Play

SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com

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In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.

Here are some things we discussed in this episode:

  • What Kenji is planning for his next book, volume 2 of The Food Lab.
  • How to keep egg shells from sticking to sous vide and hard boiled eggs.
  • Kenji's favorite method for cooking hard boiled egs.
  • How he like's to use "umami bombs" to make his food more savory.
  • How to use gelatin to mimic restaurant quality stocks and reduction sauces.
  • His experiments with soaking pasta before cooking.
  • And much more.
Links for Kenji

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Feb 20 2018

48mins

Play

SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

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In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.

Follow Nicole on Instagram: @nmuvu

Oct 15 2018

1hr 17mins

Play

SCS 021 | Sourdough Starters and Pre-Ferments

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If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Oct 20 2017

1hr 18mins

Play

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

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You can call the show and leave a voicemail: 775-204-8389

In this episode, more listener questions and voicemails answered. Some sample questions include:

Crispy Skin question from Philip

"OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is acting like some kind of magnet on the water and pulling it out of the skin I really can’t see how it could work. Are there any science food geeks that can explain exactly how the salt works please? Also, I would love to hear your opinion on this Chef Jacob, Thanks"

Creative Flavors from Vicky

"i’d like to know how chefs come up with (especially unusual/modern) flavour combinations… like, i’d never have thought of combining chilies and chocolate, wouldn’t ever even imagine those would go together, if i hadn’t tried chocolate bar with chilies. or, like, the dishes in fancy restaurants (e.g. fat duck, noma) or on tv cooking competition shows (e.g. uk master chef) have like 19 thousand elements (like 5 dots of whatever reduction and half a teaspoon of whatever foam)… how the hell do they come up with the idea of putting all those seemingly unrelated things on the same plate?

My question to you:

in the video i watched, you mentioned that almost all dishes need a bit of acid. and when i think about all the recipes i’ve seen/read, it’s true that a lot of them call for just a tad of vinegar or lemon juice, in such a small amount that one wouldn’t actually taste it when eating the finished product. it’s something i’ve never thought of doing. what does a tiny amount of acid do to the overall taste of a dish? why is it important? what sort of dishes wouldn’t need acid and what sort of dishes benefit the most from it (besides obviously sour tasting dishes)?"

We also answer voicemail questions from Eric, Robert, Andrew, Juan, Shmilie, Leslie & Melva. Thanks to everyone for calling in.

Oct 10 2018

1hr 8mins

Play

SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish

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In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock making series first.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Apr 30 2017

26mins

Play

SCS 022 | Let's Bake Some Sourdough

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In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Oct 28 2017

1hr 26mins

Play

SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team

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Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:

  • Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning.
  • Memphis BBQ.
  • What its like to be a professional BBQ Competitor.
  • The evolution of How to BBQ Right and their new podcast by the same name.
  • What does a BBQ pro cook and eat on their days off.
  • Memphis in May and what it takes to win the World Championship of pork cooking.

Question or comment? Shoot to us via our contact page!

This episode's show notes can be found at https://StellaCulinary.com/SCS41

Links For Malcom Reed & How to BBQ Right

Links for Chef Jacob & The Stella Culinary School Podcast

May 15 2018

1hr

Play

SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes

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In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

May 10 2017

53mins

Play

SCS 010 | Sauce Veloute

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In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Jun 20 2017

36mins

Play

SCS 009 | Sauce Hollandaise

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We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Jun 10 2017

49mins

Play

SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

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Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.

In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more.

You can watch the full lecture video on YouTube (please like, share and subscribe while you're there).

Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.

Jun 12 2018

46mins

Play

SCS 020 | Bread Classifications

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In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Oct 01 2017

52mins

Play

SCS 017 | Canapes

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In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Aug 28 2017

39mins

Play

SCS 061 | Chef Alex Downing

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In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef.

He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV.

We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future. 

Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw.

Follow Alex on Instagram: https://www.instagram.com/chefalexdowning/

Follow Sean on Instagram: https://www.instagram.com/chef_shpawn/

Subscribe to the Stella Culinary YouTube Channel: https://youtube.com/stellaculinary

Jul 22 2019

1hr 49mins

Play

SCS 060 | Party Foods, High Volume Execution & Listener Questions

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In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as: 

  • Insta Pots & Pressure Cookers
  • Pressure Cooked Stocks & Sauces
  • High Volume Execution in a restaurant setting.
  • The use of Prague Powder #1 & #2

... and much more.

Join The Discussion

Thank you to our sponsors ...

Feb 07 2019

1hr 9mins

Play

SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

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In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including:

  • How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.
  • How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
  • How to get your foot in the door of a high end, Michelin starred kitchen.

Questions & Comments?

Join our friendly forum or Facebook Group. Or e-mail, Jacob@stellaculinary.com. You can also leave us a digital voice mail here, which we will play on an upcoming episode.

Follow Chef Sean on Instagram, and check out his food blog, Biggest Little Food in the World.

Dec 23 2018

1hr 12mins

Play

SCS 058 | Live Listener Call In Show with Chef Jacob

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In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box.

If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389.

I do plan on doing more listener call in shows, so stay tuned for announcements and times.

Nov 26 2018

1hr 4mins

Play

SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

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I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth.

Links for Sean

Connect with the Show

Nov 21 2018

1hr 10mins

Play

SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

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Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains.

Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail.

Can't get enough bread content?

This episode's show notes and further related content can be found here: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain

Nov 06 2018

1hr 10mins

Play

SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

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In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.

Follow Nicole on Instagram: @nmuvu

Oct 15 2018

1hr 17mins

Play

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

Podcast cover
Read more

You can call the show and leave a voicemail: 775-204-8389

In this episode, more listener questions and voicemails answered. Some sample questions include:

Crispy Skin question from Philip

"OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is acting like some kind of magnet on the water and pulling it out of the skin I really can’t see how it could work. Are there any science food geeks that can explain exactly how the salt works please? Also, I would love to hear your opinion on this Chef Jacob, Thanks"

Creative Flavors from Vicky

"i’d like to know how chefs come up with (especially unusual/modern) flavour combinations… like, i’d never have thought of combining chilies and chocolate, wouldn’t ever even imagine those would go together, if i hadn’t tried chocolate bar with chilies. or, like, the dishes in fancy restaurants (e.g. fat duck, noma) or on tv cooking competition shows (e.g. uk master chef) have like 19 thousand elements (like 5 dots of whatever reduction and half a teaspoon of whatever foam)… how the hell do they come up with the idea of putting all those seemingly unrelated things on the same plate?

My question to you:

in the video i watched, you mentioned that almost all dishes need a bit of acid. and when i think about all the recipes i’ve seen/read, it’s true that a lot of them call for just a tad of vinegar or lemon juice, in such a small amount that one wouldn’t actually taste it when eating the finished product. it’s something i’ve never thought of doing. what does a tiny amount of acid do to the overall taste of a dish? why is it important? what sort of dishes wouldn’t need acid and what sort of dishes benefit the most from it (besides obviously sour tasting dishes)?"

We also answer voicemail questions from Eric, Robert, Andrew, Juan, Shmilie, Leslie & Melva. Thanks to everyone for calling in.

Oct 10 2018

1hr 8mins

Play

SCS 053 | Your Cooking Questions Answered - Community Q&A

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I'm back with two in-depth questions regarding the F-STEP Curriculum to answer.

The first one from Dave:

"I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good.

However, everything I’ve read is all theory and as you know, its not possible to learn anything from just theory. I am wondering why there are no practical examples, or run-throughs to demonstrate how the entire process works in stages, and in particular how your worksheet is supposed to function. It looks like something you would give your in-class students along with an explanation, you’ve included it in your book, but I couldn’t find the explanation.

Is this some sort of homework? Do I have to figure this out for myself? It’s like my old math teacher telling me there is a great formula to calculate something, but then not showing me how it works using real numbers.

It would be good to have some real examples of these “childhood” favorites, and other popular dishes, what their flavor profiles are and then run them through your F-STEP stages of technique, execution etc…, following your worksheet, to show how they are completed, the whole process beginning to end but in practical demo mode.

To be honest I’m slightly disappointed and not sure what to do next. I can see its the answer to my cooking problems, but how do I implement it?

By the way, I understand that I am not in your normal group of people who already love cooking and are looking for a different approach. I hate cooking, I think recipes are the most illogical thing ever invented, which is why I am looking for an alternative. There are many people like me, but all my friends who love cooking, and love reading recipe books don’t understand the problem, so as a professional chef I might be a new breed you’ve yet to meet. To let you know how much research and thinking I’ve done, I am halfway through building an AI driven voice chatbot to talk to me, as a guide, step by step as I am cooking. I can see that I have missed some vital steps as I mentioned before. So one of the reasons I would like to understand your worksheet better, is because I am wondering if I could include the theme of it in my chatbot, and make the process more complete. Let me know if you are interested, because right now it is a personal project, but who knows. I am a professional chatbot developer, so this is not a hobby :-)"

Second question is from Cher:

"I've now watched and read the sections of flavour + sauces. I have question regarding to how it might improve a sauce I make frequently- it's a lentil tomato sauce. In my opinion it's a reduction type sauce, according to your description of modern sauces.

These are the main ingredients PASTA SAUCE:

  • 1 Tbsp olive oil
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1/4 cup carrots (very finely diced)
  • 1/4 cup diced tomatoes (optional)
  • 1 15-ounce can tomato sauce*
  • 2 Tbsp tomato paste
  • 1 pinch sea salt (plus more to taste)
  • 1/2 tsp red chili flakes (divided)
  • 1 Tbsp dried or fresh oregano
  • 1 Tbsp dried or fresh basil
  • 1-2 Tbsp sweetener of choice
  • 1 Tbsp parmesan cheese
  • 1/2 cup dry red lentils (rinsed in cool water for 1 minute)- cooked in 2 cups water

As you can see, there's no stock, and also there isn't a deglazing step in the recipe.  According to your video on sauces, a tomato sauce base should have tomatoes + stock + roux. 

  • So my question is, would it be better/ appropriate to add a stock, deglazing step, and roux to the recipe?
  • If so, what kind of stock base should it be?
  • Veggie, chicken? When should I deglaze?
  • I would assume that it would be after frying the aromatics? (onions, garlic, carrots etc)
  • What should I deglaze with? When should I add the stock and roux?
  • Would it be after adding the tomato sauce?"

Oct 09 2018

1hr 16mins

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SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

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In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com.

A few of the topics we touch on include:

  • How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach.
  • Using fresh milled "herb flour."
  • Using foraged grains to give your bread a special sense of time and place, as well as unique flavors.
  • The difference between white and red wheat, and what to look for when buying whole grain berries.

Question or Comment?

Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group.

Interested in Getting Your Own Grain Mill?

For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link.

Connect with Chef Jacob

Jul 12 2018

1hr 8mins

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SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

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Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group.

In this episode, listener bread questions are answered!

For more bread podcasts and video techniques, check out our bread baker's resource page at https://stellaculinary.com/sb

Jul 07 2018

53mins

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SCS 050 | T is for Technique

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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

Follow Chef Jacob

Jul 03 2018

2hr 10mins

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SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

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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, Jacob@StellaCulinary.com.

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.

If you enjoyed this episode, please take a moment to leave me a rating & review, and don't forget to subscribe to our e-mail newsletter!

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! ;-)

Connect with Chef Jacob (That's ME!)

Jun 27 2018

1hr 17mins

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SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2

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Jun 14 2018

52mins

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SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

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Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.

In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.

In our next episode, we will cover the other two modern mother sauces, purees and emulsions.

Related Podcasts & Videos

Other Links

Jun 13 2018

1hr 43mins

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SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments

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Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.

We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world.

I then answer listener voicemails and questions ranging from the replacement of home kitchen appliances, cooking healthy summer meats and proteins, an upcoming beer brewing episode, as well as general shenanigans and discussions.

We also bring back everyone's favorite new segment, This Week's Most Ridiculous YouTube Comment (OK, so the segment name is weak but the content is strong; e-mail me if you have any suggestions for a new segment name).

As always, thanks for listening!

Links

Jun 12 2018

1hr 7mins

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SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

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Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.

In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more.

You can watch the full lecture video on YouTube (please like, share and subscribe while you're there).

Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.

Jun 12 2018

46mins

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SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

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The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish.

Important Links

Jun 05 2018

59mins

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SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

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In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only).

If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here.

Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here.

You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group.

If you haven't already, check out our Hamburger Cooking Resource Page as mentioned in this episode.

May 29 2018

1hr 2mins

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SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers

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Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home.

Links for Max Good

Links For Chef Jacob

Contact the Show

Have a question or comment? Leave a voicemail or send us a message via our contact form.

May 24 2018

1hr 40mins

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