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.
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.
A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
Basic recipe for chicken stock.