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Scast 013| All good things ...
Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.
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Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.
SCS community member Mucho Bocho joins chef Jacob to talk Kamado cookers, sous vide, tricks for the chamber vacuum sealer, and chicken wings.
Chef Jacob is joined by Ben and Alex to discuss various industry issues including low wages and the disappearing labor pool of cooks.
The tables are turned and Chef Jacob is interviewed by journalist Ashley Owen of Moonshine Ink. Topics discussed include Chef Jacob's approach to culinary instruction, why he hates recipes, the transition from a full fledged restaurant to an educational/event based environment, and the Stella Underground Diners.
In this episode we answer questions from the Stella Culinary Community, including issues with candied nuts, how to make basil jelly, dry brining, and other ramblings.
In this episode, Chef Jacob talks gravy and reductions sauces, including how to get a shiny, smooth sauce, why simmering gravies is important, and how to make a quick gravy using the pan drippings from a roasting pan.
If you've ever wanted to be a fly on the wall for one of our menu meetings, now's your chance. We spend the first 20 minutes of the podcast talking about chicken wings and sauces, and then switch gears into planning an all sea food menu for an upcoming pop-up dinner. Maybe you'll find it fascinating, maybe you'll find it dreadfully boring. But this is a big part of what we do for a living, so I thought it might interest some of you. Whether you love it or hate it, I'm open to hearing your feedback on this episode.
Chef Jacob is joined in studio with Ben and Alex to discuss various view points on what American Cuisine.
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
In this episode of Stella Cast, we talk about the best approaches for achieving crispy skin when cooking chicken, pork, and duck, and spend some time discussing how this can enhance your ability to serve and cook crispy chicken wings.