Stella Culinary School
By StellaCulinary.com
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Podcast Description
The Stella Culinary School Podcast is our flagship audio series that started it all. Originally known as "The Free Culinary School Podcast," this ongoing series starts with the most basic skills, with each episode building on the next as your knowledge grows. Hosted by Jacob Burton, Executive Chef of The Cedar House Sport Hotel and Stella Restaurant, this podcast strives to replicate the same lectures that a student would receive at top culinary schools around the world. As Chef Jacob puts it, "This is the most important content that we produce here at Stella Culinary. The only difference between an amateur cook and a professional cook is their deep understanding of the science and technique that makes great food possible." This podcast was created to give its listeners a firm understanding of basic and advanced cooking techniques, with a focus on food science.
| Name | Description | Released | Price | ||
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1 |
SCS 20| Bread Classifications | We discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Show notes can be found at: http://www.stellaculinary.com/scs20 | 19 2 12 | Free | View In iTunes |
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2 |
SCS 19| Twelve Steps of Bread | In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper understanding of each step in the bread baking process will allow you to make a consistent, delicious, high quality product every time. In the rare occasion that your bread doesn't come out how you want it, this episode will give you the tools needed to trouble shoot your bread. | 22 1 12 | Free | View In iTunes |
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3 |
SCS 18| Four Pillars Of Bread | We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water, salt and flour. Understanding these four ingredients and how they effect your overall loaf will allow you to produce a better, more consistent product. | 26 7 11 | Free | View In iTunes |
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4 |
SCS 17| Canapes | We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution and flavor structure. | 11 6 11 | Free | View In iTunes |
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5 |
SCS 16| Composed Salads | In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts! | 11 6 11 | Free | View In iTunes |
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6 |
SCS 15| Classic Salads & Creamy Dressings | In this episode, we talk about how to make creamy style dressings, like ranch, caesar and thousand island, and what kind of greens to serve them with. In the technique segment, a quick history lesson on three classic American salads, Caesar, Louie and Cobb, including recipes. | 11 6 11 | Free | View In iTunes |
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7 |
SCS 14| Salad Greens & Vinaigrettes | In this episode we talk about how to make a balanced salad using different types of greens, the science behind vinaigrettes and flavor structure. In the culinary quick tip, how to properly wash and store your salad greens. | 11 6 11 | Free | View In iTunes |
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8 |
SCS 13| Sauce Espagnole | In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion segment we go over the evolution of sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espganole as a base sauce and the influence it's had on modern sauce making. And in the culinary quick tip, the three finishing components of a pan sauce and why they're important. | 11 6 11 | Free | View In iTunes |
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9 |
SCS 12| Sauce Tomat | We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series and thickening, talking about purees, and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations. | 11 6 11 | Free | View In iTunes |
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10 |
SCS 11| Bechamel Sauce | We continue our discussion segment on thickeners for sauces and soups. In the technique segment, we talk about sauce béchamel and it derivatives and in the Culinary Q&A, Jacob answers an interesting food science question regarding the egg/acid paradox. | 11 6 11 | Free | View In iTunes |
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11 |
SCS 10| Sauce Veloute | In part 2 of our mother sauce series we talk about sauce veloute and some of its common derivatives. | 11 6 11 | Free | View In iTunes |
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12 |
SCS 9| Hollandaise | We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. | 11 6 11 | Free | View In iTunes |
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13 |
SCS 8| Frying, Confit & Deep Fat Poaching | Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. | 11 6 11 | Free | View In iTunes |
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14 |
SCS 7| Braising, Poaching & Roasting | Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast, and the scientific principles needed to produce the best product possible. | 11 6 11 | Free | View In iTunes |
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15 |
SCS 6| Sauteeing, Searing & Pan Roasting | Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sauté, sear and pan roast. | 11 6 11 | Free | View In iTunes |
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16 |
SCS 5| Basic Starches | Risotto, polenta and mashed potatoes are discussed. | 11 6 11 | Free | View In iTunes |
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17 |
SCS 4| Blanching | Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. | 11 6 11 | Free | View In iTunes |
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18 |
SCS 3| Stocks Part 2 of 2 | Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish stock. Also cutting edge techniques for clarification are discussed. | 11 6 11 | Free | View In iTunes |
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19 |
SCS 2| Stocks Part 1 of 2 | Veal stock is extensively covered including proper technique for making both white and roasted veal stock, the difference between a stock and a broth and tips for making a great tasting stock. | 11 6 11 | Free | View In iTunes |
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20 |
SCS 1| Basic Knife Skills | Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also available for free on iTunes. | 11 6 11 | Free | View In iTunes |
| Total: 20 Episodes |
Customer Reviews
New name for Free Culinary School podcasts
This excellent series of cookery podcasts by Jacob Burton have now been moved from the old name (FCS) to the now home, Stella Culinary, with a new website to match. Jacob has a very engaging style, and helpful/approchable manner (see the forum) makes him an excellent teacher. I strongly recommend that you try out the podcasts and have a look at the website.
Addendum: Jacob has re-recorded these podcasts from the old FCS with additional information. He says he plans to add the next series, bread making, in the near future when he has finished with the updated audio and video.
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