ACJ 018| Fat Chefs
How do you stay skinny and still cook good food? Chef Jacob gives some pretty good advice, especially considering he's a fat ass
Help me help you become a better cook!
People have been loving the audio responses to the forum questions, so now here's your chance to ask a question in audio form.
These questions will then be incorporated into a podcast Q&A format, and listed on this page for your listening pleasure (well, maybe not pleasure, but hopefully I'll at least be able to help you answer your question).
Any topic is fair game, as long as it's related to the culinary world; so whether you're a professional cook wanting to know how to get your next promotion, or a beginner who wants to start cooking healthier meals for their family, let 'em fly.
At the top of this page is a nifty app that will allow you to record from almost any device. Just click the record button, and ask your question. If you're doing this from a mobile device, download the SpeakPipe app and then return to this page. Also, once you download the SpeakPipe app, you can simply enter in my e-mail address, Jacob [at] StellaCulinary dot com, and send me your question directly through the App!
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How do you stay skinny and still cook good food? Chef Jacob gives some pretty good advice, especially considering he's a fat ass
Chef Jacob is joined in studio with Ben to answer Michael's questions about ground meat including: What type of meat is best for grinding, How to make and cook meat balls, and Sous vide hamburgers.
In this episode Chef Jacob is joined by Ben and Alex to discuss whether or not kitchens have to be chaotic environments, if all chefs are pricks, and how to archive a work-life balance.
I answer Joni's question about making a pan sauce after pan roasting a salmon.
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Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
Questions regarding Chinese style fried rice, tender meat, and MSG are answered.
We trouble shoot baking bread and cooking Neapolitan pizza on an outdoor gas grill.
In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.
In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.
In this episode, Chef Jacob discusses various strategies for vacuum packing food.
In the first episode of the Ask Chef Jacob podcast, SC community member Wartface enlists my help developing the ultimate brioche burger bun. This turned out to be a great R&D project, that resulted in the best brioche bun I've ever tasted.