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Scast 013| All good things ...
Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.
Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.
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.
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.
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.
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.
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
