Stella Culinary School

SCS 20| Bread Classifications

jacob@stellaculinary.com (StellaCulinary.com) — Sun, 19 Feb 2012 22:35:21 -0800

We discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Show notes can be found at: http://www.stellaculinary.com/scs20

SCS 19| Twelve Steps of Bread

jacob@stellaculinary.com (StellaCulinary.com) — Sun, 22 Jan 2012 11:57:23 -0800

In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper understanding of each step in the bread baking process will allow you to make a consistent, delicious, high quality product every time. In the rare occasion that your bread doesn't come out how you want it, this episode will give you the tools needed to trouble shoot your bread.

SCS 18| Four Pillars Of Bread

jacob@stellaculinary.com (StellaCulinary.com) — Tue, 26 Jul 2011 22:49:53 -0700

We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water, salt and flour. Understanding these four ingredients and how they effect your overall loaf will allow you to produce a better, more consistent product.

SCS 17| Canapes

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 12:02:10 -0700

We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution and flavor structure.

SCS 16| Composed Salads

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 12:01:29 -0700

In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!

SCS 15| Classic Salads & Creamy Dressings

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 12:00:35 -0700

In this episode, we talk about how to make creamy style dressings, like ranch, caesar and thousand island, and what kind of greens to serve them with. In the technique segment, a quick history lesson on three classic American salads, Caesar, Louie and Cobb, including recipes.

SCS 14| Salad Greens & Vinaigrettes

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:59:49 -0700

In this episode we talk about how to make a balanced salad using different types of greens, the science behind vinaigrettes and flavor structure. In the culinary quick tip, how to properly wash and store your salad greens.

SCS 13| Sauce Espagnole

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:58:59 -0700

In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion segment we go over the evolution of sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espganole as a base sauce and the influence it's had on modern sauce making. And in the culinary quick tip, the three finishing components of a pan sauce and why they're important.

SCS 12| Sauce Tomat

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:58:18 -0700

We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series and thickening, talking about purees, and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations.

SCS 11| Bechamel Sauce

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:57:29 -0700

We continue our discussion segment on thickeners for sauces and soups. In the technique segment, we talk about sauce béchamel and it derivatives and in the Culinary Q&A, Jacob answers an interesting food science question regarding the egg/acid paradox.

SCS 10| Sauce Veloute

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:56:58 -0700

In part 2 of our mother sauce series we talk about sauce veloute and some of its common derivatives.

SCS 9| Hollandaise

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:56:20 -0700

We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base.

SCS 8| Frying, Confit & Deep Fat Poaching

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:55:42 -0700

Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching.

SCS 7| Braising, Poaching & Roasting

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:54:43 -0700

Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast, and the scientific principles needed to produce the best product possible.

SCS 6| Sauteeing, Searing & Pan Roasting

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:53:56 -0700

Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sautee, sear and pan roast.

SCS 5| Basic Starches

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:53:19 -0700

Risotto, polenta and mashed potatoes are discussed.

SCS 4| Blanching

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:52:07 -0700

Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables.

SCS 3| Stocks Part 2 of 2

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:51:32 -0700

Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish stock. Also cutting edge techniques for clarification are discussed.

SCS 2| Stocks Part 1 of 2

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:50:45 -0700

Veal stock is extensively covered including proper technique for making both white and roasted veal stock, the difference between a stock and a broth and tips for making a great tasting stock.

SCS 1| Basic Knife Skills

jacob@stellaculinary.com (StellaCulinary.com) — Sat, 11 Jun 2011 11:50:00 -0700

Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also available for free on iTunes.