In this episode, I answer Danny's question about how to cook a tender rump steak. Show notes: http://StellaCulinary.com/acj20

In this episode, I answer Bruce's questions on bread baking including autolyse, stretch and fold mixing, and the different techniques used to achieve a cohesive or airy crumb. This episode's show notes can be found at http://stellaculinary.com/acj19

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

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. If you have your own cooking or culinary related questions, you can ask them at AskChefJacob.com. Show Notes: http://stellaculinary.com/acj17

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. This episode's show notes with supporting video techniques found at: http://stellaculinary.com/acj15

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.