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.
You can subscribe to each podcast series for free through RSS, Stitcher, iTunes or Soundcloud. This way you'll never miss a new episode when it's released, and it will automatically be available on your device of choice. Subscription links to each individual podcast series can be found in their corresponding indexs, listed above.
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.
R&D Chef Kimberly Schaub is featured on this episode of Stella Cast.
Kimberly worked in the world famous Modernist Cuisine test kitchen. During her time at "MC," Schaub assited in recipe testing and development as well as modern, multi-course tasting menus presented to some of the world's most elite chefs.
Schaub is currently the Product Innovation Manager for Lundberg Family Farms and runs her personal culinary blog, Peas On Moss.
In this episode, I answer Pete's questions on sourdough starters. Pete's questions were:
I'm happy to welcome my good friend Hank Shaw to Stella Cast.
Hank is the James Beard Award winning author of the popular blog Hunter, Angler, Gardener, Cook. He just successfully funded his third and latest book through Kickstarter, Buck, Buck, Moose. It can currently be pre-ordered on Amazon.com.
Hank will be hosting a pop-up dinner in Sacramento this coming February. To be notified when tickets become available, sign up for his newsletter at honest-food.net.
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.
SC community member Brian has a new immersion circulator on it's way, and wants to know the first things she should try cooking with it.
In this episode, I answer Danny's question about how to cook a tender rump steak.
Here is the Wikipedia page with the diagram I reference in the podcast if you'd like to follow along.
In this episode, I answer Bruce's questions on bread baking including autolyse, stretch and fold mixing, and the different techniques used to achieve a cohesive or airy crumb.
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.
SCS community member Mucho Bocho joins chef Jacob to talk Kamado cookers, sous vide, tricks for the chamber vacuum sealer, and chicken wings.
