SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can writ...
27 Mar 20181h 27min
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter,...
23 Feb 201847min
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. In September of 2015, Kenji released his book, The Food Lab ...
20 Feb 201848min
SCS 032 | From Kitchen Grunt to Sous Chef
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Have a question or comment? Leave chef Jacob a voicemail ...
17 Feb 201831min
SCS 031 | How to Cook with Wine
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to c...
13 Feb 201823min
SCS 029 | R&D Food Scientist Kimberly King Schaub
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Don't forget to sign up for our e-mail newsletter, join the Stella Culinary Foru...
8 Feb 20182h
SCS 028.5 | Listener Pizza Questions Answered
In this episode, we follow up last week's pizza podcast with your questions answered. First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill. T...
6 Feb 201842min
SCS 028 | Let's Talk Pizza!
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, a...
29 Jan 20181h 53min
