Ask Chef Jacob

A handful of Sous Vide Questions are answered.

I answer Thea's question about what herbs she should be growing in her garden.

I help pat trouble shoot issues with his 100% whole wheat bread formulations.

We talk demi glace, glace di viande, reductions, and the three modern mother sauces, including best practices form make stock.

Is cooking in plastic wrap safe? The answer might surprise you! Show notes: http://stellaculinary.com/acj26

Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for future anyone who needs to reference it in the future:

"Chef Jacob, my question is probably one you have heard before. I am a home chef of over 30 years and I want to get to the next level in cooking, professional work. I have the option of going to school or working my way up through a professional kitchen with a international hotel chain kitchen.

I will pay for school if need be, but do you feel working in the kitchen from bottom up, learning all the positions and growing from there is a valid option or should the focus be on school? I am willing and able to do all of the work either require so I'm good either way, I just want what is the more efficient way of studying.

Cree Summer"

In this episode I give ideas for sweet application using your sourdough starter, including sourdough cinnamon rolls and waffles. Show notes: http://stellaculinary.com/acj24

In this episode of the Ask Chef Jacob Podcast, I answer Dave's question about how to make an awesome party dip at home. Remember, a dip is nothing more than a thick sauce, so please review the sauce making materials linked in this episode's show notes: http://stellaculinary.com/acj23

In this episode, I answer Pete's questions on sourdough starters. Show Notes: http://stellaculinary.com/acj22

In this episode I give Brian some ideas of what she can do with her new immersion circulator. This episode's show notes found at http://StellaCulinary.com/acj21