62 episodes

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.

Stella Culinary School StellaCulinary.com

    • Food
    • 5.0, 1 Rating

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 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

    SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

    Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/
    IN THE DISCUSSION SEGMENT ...
    We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/
    Resources Mentioned
    Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE IN THE TECHNIQUE SEGMENT ...
    ... we weigh the pros and cons of sous vide turkey and poultry, how to crisp the skin on the re-therm, and alternative methods and approaches. Original question by Autumn: https://www.facebook.com/groups/StellaCulinary/permalink/1433111250205392/
    "Planning to do a 14 lb spatchcocked turkey sous vide. I have it dry brining for the next 36 hours, then will cook 150F/6. I then plan to ice bath it and refrigerate until two days later when we serve it-doing it this way due to lack of fridge space. Trying to come up with the best way to retherm and obtain a crispy skin. Baking at 375 F till internal temp reaches 140 was suggested in one of the sous vide groups, but I’m trying to determine how long it will take for it to reach that temperature (so I can plan the rest of the meal accordingly). Thoughts? Also, is 375 F too low a temp? When I completely oven bake a spatchcocked turkey I usually go 425 F. Thanks!"
    Resources Mentioned
    SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly - https://stellaculinary.com/scs35 SCS 036 | Sous Vide Cooking at Home with Jason Logsdon - https://stellaculinary.com/scs36 Turkey Cooking Playlist (Including Spatchcocking) - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqyWzjGmVHpxEsiGrb0wKJc Sous Vide Beef Bourguignon - https://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables Sous Vide Lamb Rack - https://stellaculinary.com/cooking-videos/completed-dish/tcd-009-sous-vide-lamb-rack-pan-sauce-and-sauted-vegetables Sous Vide Chicken Breast - https://stellaculinary.com/cooking-videos/completed-dish/tcd-010-sous-vide-crispy-skin-chicken-breast-spring-vegetables Chef Jacob's Sous Vide Temperature Guide PDF - https://stellaculinary.com/PDFs/Sous%20Vide%20Cooking.pdf IN THE Q&A SEGMENT ...
    ... I answer the following questions:
    Mark C. via E-mail
    "Hey chef! Glad to see you’re back doing the podcast again. Hope this e-mail finds you well. I had a quick question about pizza yeast. My wife picked some up from the store the other day because they didn’t have anything else. We made some white sandwich bread, and the loaf came out pretty dense. We’ve made this particular recipe quite a few times in the past without any issues. On further examination of the packet, it says specifically not to use for bread baking.  What’s going on? I thought yeast was yeast. Why would you need a different yeast for pizza than bread dough. Thanks! Mark C."
    Resources
    Bread Baking Video Index - https://stellaculinary.com/sb Kevin via SCFB - https://www.facebook.com/groups/StellaCulinary/permalink/1436163809900136/
    "Question about tangzhong in bread. Could it replace fat in recipe? Where the fat isn't used for flavor or maybe a way to reduce the fat content in recipes? Seems like tangzhong provides similar affect to the final loaf as the fat. Anyone attempted this? Google wasn't any help."
    David | Plum Blossom Water | https://www.facebook.com/groups/StellaCulinary/permalink/1435144506668733/
    "I was in my garden today, quite despondent over the looming threat of two night

    • 1 hr 10 min
    SCS 062 | I'm Back. Community Questions & Updates

    SCS 062 | I'm Back. Community Questions & Updates

    In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary.

    Subscribe to my YouTube Channel here: https://youtube.com/jacobburton

    Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp

    • 47 min
    SCS 061 | Chef Alex Downing

    SCS 061 | Chef Alex Downing

    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. 

    • 1 hr 49 min
    SCS 060 | Party Foods, High Volume Execution & Listener Questions

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

    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
    Leave Chef Jacob a voicemail to answer on an upcoming podcast. Join the Stella Culinary Facebook Group. Thank you to our sponsors ...
    Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving). Nutrimill Artiste, the mixer for every maker.  

    • 1 hr 9 min
    SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

    SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

    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.
     

    • 1 hr 12 min
    SCS 058 | Live Listener Call In Show with Chef Jacob

    SCS 058 | Live Listener Call In Show with Chef Jacob

    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.
     

    • 1 hr 4 min

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