SCS 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...
29 Elo 201739min
SCS 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. Have a question or c...
28 Elo 201739min
SCS 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 n...
20 Elo 201736min
SCS 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,...
15 Elo 201738min
SCS 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 an...
28 Heinä 201739min
SCS 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 mo...
20 Heinä 201737min
SCS 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 o...
1 Heinä 201758min
SCS 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...
30 Kesä 201735min
