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.
This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.
In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.
In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finish the episode talking scrambled eggs and omelettes.
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.
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
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.