In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary

In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings.

Episode Links

• Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page.
• Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation.
• Please leave me a rating and review on iTunes!
• Instagram post on Reverse Seared Tri Tip on the Weber Grill!

Related Podcast Episodes

• SCS 021 | Sourdough Starters and Pre Ferments
• SCS 022 | Let's Talk Sourdough
• SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
• SCS 035 | Introduction to Sous Vide Cooking
• SCS 036 | Sous Vide Cooking At Home with Jason Logsdon

Related Videos

• How to Make a Sourdough Starter
• How to Make a Basic Loaf of Sourdough
• The Science Behind High Altitude Cooking & Baking
• How to Make a Basic Baguette
• How to Make Risotto
• Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique)
• How to Make Brioche Hamburger Buns

Connect with Chef Jacob

• Twitter: @ChefJacob
• Instagram: @ChefJacob
• Facebook: http://facebook.com/chefjacobburton