SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
Stella Culinary School29 Mai 2018

SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

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.

Episoder(74)

SCS 002 | Stocks Part One - Veal Stock

SCS 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 ...

20 Apr 201734min

SCS 001 | Culinary Knife Skills

SCS 001 | Culinary Knife Skills

Learn basic knife skills essential for anyone who wants to take their cooking to the next level. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this ...

10 Apr 201742min

Populært innen Fakta

fastlegen
dine-penger-pengeradet
relasjonspodden-med-dora-thorhallsdottir-kjersti-idem
mikkels-paskenotter
rss-strid-de-norske-borgerkrigene
foreldreradet
treningspodden
jakt-og-fiskepodden
rss-bisarr-historie
takk-og-lov-med-anine-kierulf
sinnsyn
tomprat-med-gunnar-tjomlid
gravid-uke-for-uke
fryktlos
hverdagspsyken
hagespiren-podcast
rss-kull
level-up-med-anniken-binz
rss-sunn-okonomi
rss-kunsten-a-leve