A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
Content provided by Jacob Burton and Chef Jacob Burton - StellaCulinary.com. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jacob Burton and Chef Jacob Burton - StellaCulinary.com or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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SCS 037 | ACJ - Listener Questions Answered Live
Manage episode 203160487 series 1936083
Content provided by Jacob Burton and Chef Jacob Burton - StellaCulinary.com. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jacob Burton and Chef Jacob Burton - StellaCulinary.com or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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 baking, and sous vide chicken wings.
Episode Links
- Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page.
- Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation.
- Please leave me a rating and review on iTunes!
- Instagram post on Reverse Seared Tri Tip on the Weber Grill!
Related Podcast Episodes
- SCS 021 | Sourdough Starters and Pre Ferments
- SCS 022 | Let's Talk Sourdough
- SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
- SCS 035 | Introduction to Sous Vide Cooking
- SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
Related Videos
- How to Make a Sourdough Starter
- How to Make a Basic Loaf of Sourdough
- The Science Behind High Altitude Cooking & Baking
- How to Make a Basic Baguette
- How to Make Risotto
- Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique)
- How to Make Brioche Hamburger Buns
Connect with Chef Jacob
- Twitter: @ChefJacob
- Instagram: @ChefJacob
- Facebook: http://facebook.com/chefjacobburton
74 episodes
Share
Manage episode 203160487 series 1936083
Content provided by Jacob Burton and Chef Jacob Burton - StellaCulinary.com. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jacob Burton and Chef Jacob Burton - StellaCulinary.com or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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 baking, and sous vide chicken wings.
Episode Links
- Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page.
- Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation.
- Please leave me a rating and review on iTunes!
- Instagram post on Reverse Seared Tri Tip on the Weber Grill!
Related Podcast Episodes
- SCS 021 | Sourdough Starters and Pre Ferments
- SCS 022 | Let's Talk Sourdough
- SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
- SCS 035 | Introduction to Sous Vide Cooking
- SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
Related Videos
- How to Make a Sourdough Starter
- How to Make a Basic Loaf of Sourdough
- The Science Behind High Altitude Cooking & Baking
- How to Make a Basic Baguette
- How to Make Risotto
- Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique)
- How to Make Brioche Hamburger Buns
Connect with Chef Jacob
- Twitter: @ChefJacob
- Instagram: @ChefJacob
- Facebook: http://facebook.com/chefjacobburton
74 episodes
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Similar to Stella Culinary School
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
The podcast about chain restaurants. Comedians Mike Mitchell and Nick Wiger review fast food/sit-down chains and generally argue about food/everything.
…
continue reading
Making It is a weekly audio podcast that comes out every Friday hosted by Jimmy Diresta, Bob Clagett and David Picciuto. Three different makers with different backgrounds talking about creativity, design and making things with your bare hands.
…
continue reading
Design Matters with Debbie Millman is one of the world’s very first podcasts. Broadcasting independently for over 15 years, the show is about how incredibly creative people design the arc of their lives.
…
continue reading
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
continue reading
"I should be writing" is what people say, but they rarely do it. This podcast is designed to help you get past those blocks, whether it's what your teacher told you when you were a kid, to being totally sure you'll never be as good as (FAV AUTHOR) so you might as well quit.
…
continue reading
The iFanboy.com Comic Book Podcast is a weekly talk show all about the best new current comic book releases. Lifelong friends, Conor Kilpatrick and Josh Flanagan talk about what they loved and (sometimes) hated in the current weekly books, from publishers like Marvel, DC, Image Comics, Dark Horse Comics, BOOM! Studios, IDW, Aftershock, Valiant, and more. The aim is to have a fun time, some laughs, but to also really understand what makes comic books work and what doesn’t, and trying to under ...
…
continue reading
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