65 episodios

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

    • Gastronomía
    • 5.0 • 1 valoración

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 066 | Why Grandma's Beef Stroganoff Was Never That Good!

    SCS 066 | Why Grandma's Beef Stroganoff Was Never That Good!

    Why grandma's beef stroganoff was never that good, pressure cooked ribs test one, culinary rules you break, and the thermal tenderness curve!

    • 1h 22 min
    Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

    Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

    Chef talks about his new Combi oven he ordered for the house, a rib experiment he'll be running this weekend, and how to make a pot roast so good it will demoralize your culinary opposition, and make them want to quit cooking.

    • 1h 3 min
    SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

    SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

    Chef Jacob discusses why you shouldn't salt your pasta water, the controversy over Hollandaise being a mother sauce, and his new favorite way to cook tri-tip.

    • 52 min
    SCS 063 | French Omelette Fallacy, Sou Vide Vs. Crispy Skin, & Decoding Pizza Yeast

    SCS 063 | French Omelette Fallacy, Sou 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

    • 1h 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. 

    • 1h 49 min

Reseñas de clientes

5.0 de 5
1 valoración

1 valoración

Top podcasts en Gastronomía

Otros usuarios también se han suscrito a