Welcome to Stella Culinary's Audio Podcast Index. To get started, pick a podcast series from above, or scroll down to view the latest episodes published.
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If you have questions about the content or concepts covered in any of our podcast episodes, you can Ask Chef Jacob, or post it on our friendly community forums.
In this episode of Stella Cast, 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 podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.
Here's Pat's Question:
Dear Jacob,
I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.
I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).
In this podcast I discuss Demi Glace, Glace di Viande, and how it relates to the modern mother sauce, Reduction.
This question comes in via a comment from Jyoeru Zaberu on the YouTube page for my Three Modern Mother Sauce Lecture.
"Exceptional video! Thank you so much for your detailed (and even scientific) analysis of sauce making. My MAIN question for you is ratios. What is the ratio of bone/veg/water for a stock? For a demi-glace? Etc.
In this episode of Stella Cast, we catch up with SC community member extraordinaire, Mucho Bocho!
Mucho is always working on something new, and I love picking his brain to see what he's up to. In this episode we talk about:
Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for anyone in the future:
"Chef Jacob, my question is probably one you have heard before. I am a home chef of over 30 years and I want to get to the next level in cooking, professional work. I have the option of going to school or working my way up through a professional kitchen with a international hotel chain kitchen.
In this episode I give ideas for sweet application using your sourdough starter.
In this episode, we catch up with Kimberly Schaub and get all the delicious details of her trip to Hong Kong. We also talk industry news, including the closing of all La Cordon Bleu culinary schools in the United States.
In this episode of the Ask Chef Jacob Podcast, I answer Dave's question about how to make an awesome party dip at home. Remember, a dip is nothing more than a thick sauce, so please review the sauce making materials linked below after listening to this episode.
In this episode of Stella Cast, I talk with Sourdough Bread Baker and Stella Culinary Community member Dave Mott.
Dave was an early Stella Culinary "bread head," and recently created a micro-bakery in Canada called Rye Not Bread. We discuss everything from beginner issues and pitfalls with sourdough, to Dave's bread baking workflow, and some tips and tricks he picked up along the way.
You can keep up with Dave's sourdough bread baking adventures by following him on FaceBook at Rye Not Breads.
