Stella Culinary School

Question or comments on this episode? E-mail me, [email protected], call me, 775-204-8389, or post to our friendly forum or Facebook Group.

In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more.

You can watch the full lecture video on YouTube (please like, share and subscribe while you're there).

Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.

The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish.

Important Links

• Episode show notes, including the full video lecture with time codes.
• Leave Chef Jacob a Voice Mail - 775-204-8389
• Send Chef Jacob an e-mail; [email protected]
• Download and read the Culinary Boot Camp & F-STEP Curriculum.
• Join the Stella Culinary Forum.
• Join the Stella Culinary Facebook Group.

In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only).

If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here.

Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here.

You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group.

If you haven't already, check out our Hamburger Cooking Resource Page as mentioned in this episode.

Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home.

Links for Max Good

• Amazing Ribs Product Review Section
• Check out Max's line of BBQ Sauce, Black Swan, which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a Tri-Tip I cooked the other day (stay tuned for video recipe).

Links For Chef Jacob

• Leave us a review on Apple Podcast, and don't forget to subscribe!
• Check out our Cooking Video Index
• SCS 041| Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team.
• SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge!
• SCS 038 | Greg Rempe of The BBQ Central Show
• Check out Chef Jacob's Culinary Bootcamp & F-STEP Curriculum.

Contact the Show

Have a question or comment? Leave a voicemail or send us a message via our contact form.

Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:

• Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning.
• Memphis BBQ.
• What its like to be a professional BBQ Competitor.
• The evolution of How to BBQ Right and their new podcast by the same name.
• What does a BBQ pro cook and eat on their days off.
• Memphis in May and what it takes to win the World Championship of pork cooking.

Question or comment? Shoot to us via our contact page!

This episode's show notes can be found at https://StellaCulinary.com/SCS41

Links For Malcom Reed & How to BBQ Right

• YouTube
• Podcast
• HowToBBQRight.com
• KillerHogs.com - (Sauces, Rubs, etc)
• Instagram
• Twitter
• Facebook

Links for Chef Jacob & The Stella Culinary School Podcast

• Subscribe and leave a rating / review on Apple Podcast.
• Check out Chef Jacob's E-Book, Culinary Boot Camp & F-STEP Curriculum.
• Join the Stella Culinary Facebook Group.
• Sign up for our free e-mail newsletter.

In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com.

Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.

There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.

Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.

This episode's comment section and show notes can be found at https://StellaCulinary.com/scs40.

Links for Meathead

• AmazingRibs.com & The Pitmaster Forum
• Twitter @Meathead
• Instagram @MeatHeadGoldwyn
• Check Out Meathead's Book

Products Discussed in this Episode

• Slow N Sear
• Smoke Ez BBQ Ring Extension
• Classic Weber Kettle Grill
• Weber Summit Charcoal
• Pit Viper BBQ Fan
• FireBoard Controller
• Pit Barrel Cooker

Links for Chef Jacob & Stella Culinary

• Subscribe to the show via Apple Podcast, Spotify, or anywhere else you download your podcasts from.
• Watch our 200+ FREE cooking & culinary technique videos, and subscribe to Stella Culinary on YouTube.
• Leave Chef Jacob a question, comment, or voicemail on our contact page.
• Please leave us a review in Apple Podcast.
• @ChefJacob on Twitter, Instagram & FaceBook.
• Join the Stella Culinary School Forum.
• Check out Chef Jacob's Culinary Boot Camp & F-STEP Curriculum.

In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to.

Links for Chef Clint

• Website - http://clintjolly.com
• FaceBook - https://www.facebook.com/ChefClintJolly
• Instagram - @ClintJolly
• Twitter - @ClintJolly

Links for This Episode

• Listen the Chef Clint Jolly's previous appearance on the show.
• Check of Stella Culinary's 200+ educational cooking videos.
• Buy Chef Jacob's e-book, Culinary Boot Camp & F-STEP Curriculum.
• Join the Stella Culinary FaceBook Fan Group

Follow Chef Jacob

• FaceBook - http://FaceBook.com/ChefJacobBurton
• Instagram - @ChefJacob
• Twitter - @ChefJacob

Get Your Cooking Questions Answered ...

... by leaving Chef Jacob a voicemail message or a via e-mail by visiting our contact page.

Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more.

You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern.

Follow Greg on social media, and please make sure to send him a message, thanking him for being on the show.

• Twitter - @BBQCentralShow
• FaceBook - You can also watch his broadcast live.
• Instagram - @BBQCentralShow

Questions and comments?

• Episode 38 Show Notes
• Leave us a Voicemail or Email
• Chef Jacob on YouTube
• Chef Jacob on FaceBook
• Chef Jacob on Twitter
• Chef Jacob on Instagram
• The Stella Culinary Facebook Fan Group!

DON'T FORGET!

If you haven't already, subscribe to the Stella Culinary School podcast in Apple Podcasts, and leave chef Jacob a review!

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

In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks.

In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution.

Supporting Links

• AmazingFoodMadeEasy.com
• Jason's Exploring Sous Vide FaceBook Group
• Check out the Episode 35 Show Notes for links to sous vide videos and time temperature charts.

Other Supporting Links

• Leave chef Jacob a voicemail, comment or questions by using our contact form, or by calling 775-204-8389.
• Buy chef Jacob's F-STEP Curriculum and master the five pillars of cooking, Flavor, Sauce, Technique, Execution & Preparation.
• Join the Stella Culinary Forum.
• Join the Stella Culinary Facebook Group.