Stella Culinary School

In this episode:

• A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness.
• How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill."
• We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review.
• What to do when you can't find veal bones for your stocks and Demi-glace ...
• ... which leads to a conversation on how to make a pot roast that's soooo good, it will demoralize your culinary adversary!

If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary

And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here: https://discord.gg/qYMXsAB2tw

I'm still new to Discord, so if you're an experienced user, would love to hear your suggestions.

Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time!

Some of the main topics discussed:

• Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant!
• The controversy over hollandaise NOT being a mother sauce, and how we pick up the pieces of our broken hearts in the aftermath.
• My new favorite way to cook a tri-tip (it's really simple & fast).
• And how I lost 70+ pounds eating French toast!

Quick Plug: if you like my podcast, you're guaranteed to love my Culinary Boot Camp and F-STEP Video Course which you can access here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum

The above course includes 8+ hours of classroom lecture videos, my written F-STEP Curriculum in e-book form, and some fun bonuses too.

If you want to tune in to my next live podcast, join our friendly Facebook Group here: https://facebook.com/groups/stellaculinary

Questions / comments / love letters? Send to jacob [at] stella culinary dot com.

Happy New Year!

Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/

IN THE DISCUSSION SEGMENT ...

We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/

Resources Mentioned

• Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU
• Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk
• How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs
• Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE

IN THE TECHNIQUE SEGMENT ...

... we weigh the pros and cons of sous vide turkey and poultry, how to crisp the skin on the re-therm, and alternative methods and approaches. Original question by Autumn: https://www.facebook.com/groups/StellaCulinary/permalink/1433111250205392/

"Planning to do a 14 lb spatchcocked turkey sous vide. I have it dry brining for the next 36 hours, then will cook 150F/6. I then plan to ice bath it and refrigerate until two days later when we serve it-doing it this way due to lack of fridge space. Trying to come up with the best way to retherm and obtain a crispy skin. Baking at 375 F till internal temp reaches 140 was suggested in one of the sous vide groups, but I'm trying to determine how long it will take for it to reach that temperature (so I can plan the rest of the meal accordingly). Thoughts? Also, is 375 F too low a temp? When I completely oven bake a spatchcocked turkey I usually go 425 F. Thanks!"

Resources Mentioned

• SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly - https://stellaculinary.com/scs35
• SCS 036 | Sous Vide Cooking at Home with Jason Logsdon - https://stellaculinary.com/scs36
• Turkey Cooking Playlist (Including Spatchcocking) - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqyWzjGmVHpxEsiGrb0wKJc
• Sous Vide Beef Bourguignon - https://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables
• Sous Vide Lamb Rack - https://stellaculinary.com/cooking-videos/completed-dish/tcd-009-sous-vide-lamb-rack-pan-sauce-and-sauted-vegetables
• Sous Vide Chicken Breast - https://stellaculinary.com/cooking-videos/completed-dish/tcd-010-sous-vide-crispy-skin-chicken-breast-spring-vegetables
• Chef Jacob's Sous Vide Temperature Guide PDF - https://stellaculinary.com/PDFs/Sous%20Vide%20Cooking.pdf

IN THE Q&A SEGMENT ...

... I answer the following questions:

Mark C. via E-mail

"Hey chef! Glad to see you're back doing the podcast again. Hope this e-mail finds you well. I had a quick question about pizza yeast. My wife picked some up from the store the other day because they didn't have anything else. We made some white sandwich bread, and the loaf came out pretty dense. We've made this particular recipe quite a few times in the past without any issues. On further examination of the packet, it says specifically not to use for bread baking. What's going on? I thought yeast was yeast. Why would you need a different yeast for pizza than bread dough. Thanks! Mark C."

Resources

• Bread Baking Video Index - https://stellaculinary.com/sb

Kevin via SCFB - https://www.facebook.com/groups/StellaCulinary/permalink/1436163809900136/

"Question about tangzhong in bread. Could it replace fat in recipe? Where the fat isn't used for flavor or maybe a way to reduce the fat content in recipes? Seems like tangzhong provides similar affect to the final loaf as the fat. Anyone attempted this? Google wasn't any help."

David | Plum Blossom Water | https://www.facebook.com/groups/StellaCulinary/permalink/1435144506668733/

"I was in my garden today, quite despondent over the looming threat of two nights of temperature going below 30F. I'm not worried about the veggies, as they can be covered. I'm worried about my fruit trees. This is the first year I've had blossoms on my pear trees, and one of my plum trees decided to blossom this year as well. These trees are simply too big to cover, and probably too expensive as well. So I was wondering. The plum blossoms have an intoxicating aroma. Intoxicating is good. I've heard of making rose water, and orange blossom water. Does anyone have experience in making orange blossom water? I don't think I have enough blossoms on the tree ghis year, but maybe next?"

Resources

• Make Shift Distiller Using a Pot | https://youtu.be/oOzyjMbxOJ0

ANNOUNCEMENTS & SHOUTOUTS

• Join the Stella Culinary School Facebook Group - https://facebook.com/groups/stellaculinary
• Trudy for applying the F-STEP Methodology to Skyline style chili - https://www.facebook.com/groups/StellaCulinary/permalink/1430643413785509/
• Mason for successfully making neapolitan pizza using my recipe in his Ooni Roccbox Oven. https://www.facebook.com/groups/StellaCulinary/permalink/1435555486627635/. Pizza resource page with instructions on how to make the neapolitan pizza: https://stellaculinary.com/pizza
• Walter made Canadian bacon that turned out great: https://www.facebook.com/groups/StellaCulinary/permalink/1432847886898395/
• Graham for helping Pamela troubleshoot her Sweedish Meatball recipe, by posting a recipe of his own: https://www.facebook.com/groups/StellaCulinary/permalink/1434205610095956/

PURCHASE CHEF JACOB'S CULINARY BOOT CAMP AND F-STEP CURRICULUM HERE: https://stellaculinary.com/f-step-written-curriculum-digital-download

In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary.

Subscribe to my YouTube Channel here: https://youtube.com/jacobburton

Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp

In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef.

He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV.

We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future.

Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw.

Follow Alex on Instagram: https://www.instagram.com/chefalexdowning/

Follow Sean on Instagram: https://www.instagram.com/chef_shpawn/

Subscribe to the Stella Culinary YouTube Channel: https://youtube.com/stellaculinary

In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as:

• Insta Pots & Pressure Cookers
• Pressure Cooked Stocks & Sauces
• High Volume Execution in a restaurant setting.
• The use of Prague Powder #1 & #2

... and much more.

Join The Discussion

• Leave Chef Jacob a voicemail to answer on an upcoming podcast.
• Join the Stella Culinary Facebook Group.

Thank you to our sponsors ...

• Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving).
• Nutrimill Artiste, the mixer for every maker.

In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including:

• How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.
• How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
• How to get your foot in the door of a high end, Michelin starred kitchen.

Questions & Comments?

Join our friendly forum or Facebook Group. Or e-mail, [email protected]. You can also leave us a digital voice mail here, which we will play on an upcoming episode.

Follow Chef Sean on Instagram, and check out his food blog, Biggest Little Food in the World.

In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box.

If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389.

I do plan on doing more listener call in shows, so stay tuned for announcements and times.

I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth.

Links for Sean

• Biggest Little Food In The World - Sean's Blog
• @Chef_Shpawn on Instagram

Connect with the Show

• Listener Voicemail Line - 775-204-8389, or you can leave a digital voice mail here.
• Contact Chef Jacob - [email protected]
• Join the Forum - https://StellaCulinary.com/forum
• Join the Facebook Page - https://facebook.com/groups/stellaculinary

Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains.

Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail.

Can't get enough bread content?

This episode's show notes and further related content can be found here: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain