Stella Culinary School Podcast
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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.
||CleanSCS 026| Thanksgiving Day Q&A||Your Thanksgiving Questions Answered!||11/23/2015||Free||View in iTunes|
||CleanSCS 025 | Mastering Thanksgiving Day Sides||Mashed Potatoes, Gravy, Stuffing and Cranberry Sauce||11/22/2015||Free||View in iTunes|
||CleanSCS 017 | Canapes||In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings.||Free||View in iTunes|
||CleanSCS 020| Bread Classifications||In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process.||Free||View in iTunes|
||CleanSCS 015 | Classic Salads and Creamy Dressings||In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis.||Free||View in iTunes|
||CleanSCS 022 | Let's Bake Some Sourdough||In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process.||Free||View in iTunes|
||CleanSCS 002 | Stocks Part One - Veal Stock||In part one of our two part stock making series, we talk about veal stock including the best approaches and techniques. Once you master veal stock, all other stocks will seem easy by comparison. Show Notes: http://stellaculinary.com/scs2||Free||View in iTunes|
||CleanSCS 014 | Salad Greens & Dressings||In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In th||Free||View in iTunes|
||CleanSCS 010| Sauce Veloute||In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thicke||Free||View in iTunes|
||CleanSCS 016| 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!||Free||View in iTunes|
||CleanSCS 013| Sauce Espagnole||In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segmen||Free||View in iTunes|
||CleanSCS 006| Sautéing, Searing & Pan Roasting||In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting.||Free||View in iTunes|
||CleanSCS 024| Let's Talk Turkey||Say goodbye to dry turkey and hello to a platter full of awesome!||Free||View in iTunes|
||CleanSCS 004| 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.||Free||View in iTunes|
||CleanSCS 005| Basic Starches - Risotto, Polenta, Mashed Potatoes||In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'||Free||View in iTunes|
||CleanSCS 003| Culinary Stocks Part Two - Chicken, Vegetables, & Fish||In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock making series first.||Free||View in iTunes|
||CleanSCS 018 | The Four Pillars of Bread||In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall br||Free||View in iTunes|
||CleanSCS 008 | Frying, Confit and Deep Fat Poaching||Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching.||Free||View in iTunes|
||CleanSCS 007| Braising, Poaching, & Roasting||In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overco||Free||View in iTunes|
||CleanSCS 001 | Culinary 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 avai||Free||View in iTunes|
||CleanSCS 011 | Béchamel Sauce||In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in th||Free||View in iTunes|
||CleanSCS 019| Twelve Steps of Bread||In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking techni||Free||View in iTunes|
||CleanSCS 012 | Sauce Tomat||In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra||Free||View in iTunes|
||CleanSCS 021 | Sourdough Starters and Pre-Ferments||If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments.||Free||View in iTunes|
||CleanSCS 009 | Sauce 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.||Free||View in iTunes|
Jacob is clear, straightforward, and informative in this series. A working chef, he takes you through the basics at your own pace. The format follows most chefs books I've read. This is the only cooking skills podcast you'll need.
Jacob does a phenomenal job at explaining everything in a way that is easy to understand. The most informative and well- produced podcast for cooking that I've heard. Lots of science, tons of education and amazingly, it is free! A big thanks to Jacob for teaching and to Stella for making it possible!
This podcast has caused me to become so passionate about food and cooking! I'm now practicing farm to fork. We grow are own chickens and ducks and next spring were trying the poor man's cow(goat). Thanks Jacob!