Best Chef Jacob Burton StellaCulinary.com Podcasts (2024)

1
SCS 075 | Choosing Knives, Grills, BBQs & Smokers! 1:03:29

3+ y ago1:03:29

1:03:29

In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives shou…

1
SCS 074 | Hydrocolloids - A Practical Approach 1:22:36

3+ y ago1:22:36

1:22:36

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science V…

1
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops 1:15:12

3+ y ago1:15:12

1:15:12

In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and …

1
SCS 072 | Acing A Chef Tryout & Banquet Style Execution 1:13:06

3+ y ago1:13:06

1:13:06

In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how lon…

1
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough 1:26:52

3+ y ago1:26:52

1:26:52

In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary B…

1
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding 1:17:13

3+ y ago1:17:13

1:17:13

The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment. Topics discuss include: Holding and executing eggs for a busy brunch service, including how to execute a perfect…

1
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion 1:50:57

3+ y ago1:50:57

1:50:57

In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only …

1
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review 1:26:52

3+ y ago1:26:52

1:26:52

In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've …

1
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats! 1:46:23

3+ y ago1:46:23

1:46:23

This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The …

1
SCS 066 | Why Grandma's Beef Stroganoff Sucked! 1:22:14

3+ y ago1:22:14

1:22:14

In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STE…

1
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition 1:03:35

3+ y ago1:03:35

1:03:35

In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, …

1
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip 52:10

3+ y ago52:10

52:10

Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time! Some of the main topics discussed: Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant!…

1
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast 1:10:00

4+ y ago1:10:00

1:10:00

Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post b…

1
SCS 062 | I'm Back. Community Questions & Updates 47:28

4+ y ago47:28

47:28

In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary. Subscribe to my YouTube Channel here: https://youtube.com/jacobburton Check out my Culinar…

1
SCS 061 | Chef Alex Downing 1:49:08

5y ago1:49:08

1:49:08

In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef. He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV. We talk about his progress…

1
SCS 060 | Party Foods, High Volume Execution & Listener Questions 1:09:29

5+ y ago1:09:29

1:09:29

In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as: Insta Pots & Pressure Cookers Pressure Cooked Stocks & Sauces High Volume Execution in a restaurant setting. The use of Prague Powder #1 & #2 ... and much more. Join The Discussion Leave Chef Jacob a voice…

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SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions 1:12:42

5+ y ago1:12:42

1:12:42

In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general. How classic flavors are established and discovered, and what it really mean to have a "classic…

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SCS 058 | Live Listener Call In Show with Chef Jacob 1:04:38

6y ago1:04:38

1:04:38

In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389. I do plan on doing more listener call in shows, so stay tuned for announcements and times.…

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SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw 1:10:36

6y ago1:10:36

1:10:36

I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth. Links for Sean Biggest Little Food In The World - Sean's Blog @Chef_Shpaw…

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SCS 056 | Trends & Trade Secrets of Fresh Milled Grain 1:10:45

6y ago1:10:45

1:10:45

Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains. Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail. Can't get enough bread …

1
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina 1:17:57

6y ago1:17:57

1:17:57

In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvuBy Jacob Burton | StellaCulinary.com - Bread Baker Nicole Muvundamina

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SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered 1:08:16

6y ago1:08:16

1:08:16

You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people s…

1
SCS 053 | Your Cooking Questions Answered - Community Q&A 1:16:59

6y ago1:16:59

1:16:59

I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I …

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SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle 1:08:59

6y ago1:08:59

1:08:59

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten s…

1
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered 53:22

6y ago53:22

53:22

Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. In this episode, listener bread questions are answered! Jo…

1
SCS 050 | T is for Technique 2:10:40

6y ago2:10:40

2:10:40

In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide. If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum …

1
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered! 1:17:41

6y ago1:17:41

1:17:41

In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com. Don't forget to download your copy of my Culinary Boot …

1
SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2 52:24

6y ago52:24

52:24

Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making. In this episode, we continue our discussion, with a deep dive i…

1
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1 1:43:30

6y ago1:43:30

1:43:30

Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next…

1
SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments 1:07:18

6y ago1:07:18

1:07:18

Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world. I then answer listener voicemails and questions ranging from the replacement of home ki…

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SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One 46:58

6y ago46:58

46:58

Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more. You can watch the f…

1
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One 59:55

6+ y ago59:55

59:55

The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish. Important Links E…

1
SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered 1:02:40

6+ y ago1:02:40

1:02:40

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 contac…

1
SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers 1:40:56

6+ y ago1:40:56

1:40:56

Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review Section Check out Max's line of B…

1
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team 1:00:27

6+ y ago1:00:27

1:00:27

Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning. Memphis BBQ. What its like to be a professional BBQ Competitor. The evolution of How to BBQ Right and their new podcast by the same name. What does a BBQ pro cook and eat …

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SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge 1:48:39

6+ y ago1:48:39

1:48:39

In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking. There no-nonsense, science based app…

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SCS 039 | Chef Clint Jolly Live from Chile! 52:38

6+ y ago52:38

52:38

In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Links for Chef Clint Website - http://clintjolly.com FaceBook - https://www.facebook.com/ChefClintJolly Instagram - @ClintJolly Twitter - @ClintJ…

1
SCS 038 | Greg Rempe of the BBQ Central Show 1:00:38

6+ y ago1:00:38

1:00:38

Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more. You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every …

1
SCS 037 | ACJ - Listener Questions Answered Live 45:26

6+ y ago45:26

45:26

In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baki…

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SCS 036 | Sous Vide Cooking at Home with Jason Logsdon 53:01

6+ y ago53:01

53:01

In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some tips and tricks. In this episode, I welcome Jason Logsdon of AmazingFoodMadeEasy.com to give us some sous vide cooking tips and tricks for in home cooking and execution. Su…

1
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly 1:27:07

6+ y ago1:27:07

1:27:07

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 write us via our contact form. Stella Culinary Sous Vide Cooking Videos Sous Vide Beef Bourguignon Sous Vide Lamb Rack Sous Vide Chicken Breast Sous Vide …

1
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered 47:19

6+ y ago47:19

47:19

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, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast. 4:03 - "How to convert a basic baguette recipe to a rice …

1
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com 48:26

6+ y ago48:26

48:26

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 - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list. Here are some things we discussed in this episode: W…

1
SCS 032 | From Kitchen Grunt to Sous Chef 31:47

6+ y ago31:47

31:47

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 by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and le…

1
SCS 031 | How to Cook with Wine 23:47

6+ y ago23:47

23:47

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 cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking. Quick Note: Since this questio…

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SCS 029 | R&D Food Scientist Kimberly King Schaub 2:00:53

6+ y ago2:00:53

2:00:53

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 Forum, and check out Chef Jacob's Culinary Boot Camp / F-STEP Curriculum. If you have a question you'd like to submit to be answered on an upcoming podcas…

1
SCS 028.5 | Listener Pizza Questions Answered 42:34

6+ y ago42:34

42:34

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. Then Chef Jacob responds in turn to the following questions and comments. Neapolitan Pizza Cathy in Arizona asks about Grinding Her Own Wheat for Neapo…

1
SCS 028 | Let's Talk Pizza! 1:53:29

6+ y ago1:53:29

1:53:29

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, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of …

1
SCS 027 | Chef Clint Jolly Live From Argentina 1:03:07

6+ y ago1:03:07

1:03:07

In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines. Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of…

1
SCS 026 | Thanksgiving Day Q&A 1:04:15

7y ago1:04:15

1:04:15

Community questions are answered including spatchcocking duck, turkey roulade, brussels sprouts, scratch green bean casserole, and much more. For links to all the resources mentioned in this episode, please visit our show notes: http://StellaCulinary.com/ Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by follow…

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Chef Jacob Burton StellaCulinary.com Podcasts

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