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.
If you're new to the Stella Culinary School Podcast, it is recommended you listen to the first 22 episodes in sequence, starting with episode 1. This is known as our "Core Content," and will give you the foundation you need to build a wealth of culinary knowledge.
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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.
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.
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.
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
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com.
Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.
There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.
Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to.
Links for Chef Clint
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more.
You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern.
Questions about sea food risotto, sous vide chicken wings, and sourdough bread answered live by chef Jacob.
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 episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, discussing common pitfalls, best practices, and some tips and tricks.
In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to discuss sous vide cooking in the home kitchen.
Supporting Links
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
Listener voicemail questions on cooking and baking are answered! You can leave your own 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.
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:
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking.
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop.
In this episode, we follow up last week's pizza podcast with your questions answered.
First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill.
Then Chef Jacob responds in turn to the following questions and comments.
Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas
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.
In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines.
Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more.
Links
Our epic Thanksgiving series ends with answering community questions on sous vide turkey, turkey roulade, gravy, Brussels sprouts, and much more. In the culinary quick, I talk about how to turn your Thanksgiving Day leftovers into a delicious and easy pot pie, or a turkey and dumpling soup using leftover stuffing.
If you'd like to ask a follow up question, you can do it here, in our official Thanksgiving Day discussion thread.
In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing, and gravy. Along with a great turkey, these dishes will make up the core of your Thanksgiving Day meal.
Thanksgiving is fast approaching, and in this episode, we talk turkey!
In the discussion segment I explain why you sould never stuff your turkey or roast it whole. Yes, I know, sacrilidge right? But as cooks, it's our job to cook and serve the best product possible by applying the appropriate technique and execution. The truth of the matter is, the various parts of a turkey should be treated as the sperate cuts they are, and you will never produce the best turkey possible when roasting the turkey whole.
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.
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.
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.
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.
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.
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.
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis.
