Podcasts about stellaculinary

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 long his home made sausage will last under refrigeration. Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every Friday morning, 7 am PST / 10 am EST. You can watch the live video broadcast as it happens by joining our Friendly Facebook Group, https://facebook.com/groups/StellaCulinary. Do you want to STOP FOLLOWING RECIPES & START CREATING? Then check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp

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 by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/ Resources Mentioned Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu.be/O51dA1kpeGs Alton Browns Omelette Special: https://youtu.be/nX7g5A50IuE IN THE TECHNIQUE SEGMENT ... ... we weigh the pros and cons of sous vide turkey and poultry, how to crisp the skin on the re-therm, and alternative methods and approaches. Original question by Autumn: https://www.facebook.com/groups/StellaCulinary/permalink/1433111250205392/ "Planning to do a 14 lb spatchcocked turkey sous vide. I have it dry brining for the next 36 hours, then will cook 150F/6. I then plan to ice bath it and refrigerate until two days later when we serve it-doing it this way due to lack of fridge space. Trying to come up with the best way to retherm and obtain a crispy skin. Baking at 375 F till internal temp reaches 140 was suggested in one of the sous vide groups, but I’m trying to determine how long it will take for it to reach that temperature (so I can plan the rest of the meal accordingly). Thoughts? Also, is 375 F too low a temp? When I completely oven bake a spatchcocked turkey I usually go 425 F. Thanks!" Resources Mentioned SCS 035 | Sous Vide Cooking - The Good, The Bad, and The Ugly - https://stellaculinary.com/scs35 SCS 036 | Sous Vide Cooking at Home with Jason Logsdon - https://stellaculinary.com/scs36 Turkey Cooking Playlist (Including Spatchcocking) - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqyWzjGmVHpxEsiGrb0wKJc Sous Vide Beef Bourguignon - https://stellaculinary.com/cooking-videos/cooking-techniques/ct-029-beef-bourguignon-sous-vide-with-glazed-vegetables Sous Vide Lamb Rack - https://stellaculinary.com/cooking-videos/completed-dish/tcd-009-sous-vide-lamb-rack-pan-sauce-and-sauted-vegetables Sous Vide Chicken Breast - https://stellaculinary.com/cooking-videos/completed-dish/tcd-010-sous-vide-crispy-skin-chicken-breast-spring-vegetables Chef Jacob's Sous Vide Temperature Guide PDF - https://stellaculinary.com/PDFs/Sous%20Vide%20Cooking.pdf IN THE Q&A SEGMENT ... ... I answer the following questions: Mark C. via E-mail "Hey chef! Glad to see you’re back doing the podcast again. Hope this e-mail finds you well. I had a quick question about pizza yeast. My wife picked some up from the store the other day because they didn’t have anything else. We made some white sandwich bread, and the loaf came out pretty dense. We’ve made this particular recipe quite a few times in the past without any issues. On further examination of the packet, it says specifically not to use for bread baking.  What’s going on? I thought yeast was yeast. Why would you need a different yeast for pizza than bread dough. Thanks! Mark C." Resources Bread Baking Video Index - https://stellaculinary.com/sb Kevin via SCFB - https://www.facebook.com/groups/StellaCulinary/permalink/1436163809900136/ "Question about tangzhong in bread. Could it replace fat in recipe? Where the fat isn't used for flavor or maybe a way to reduce the fat content in recipes? Seems like tangzhong provides similar affect to the final loaf as the fat. Anyone attempted this? Google wasn't any help." David | Plum Blossom Water | https://www.facebook.com/groups/StellaCulinary/permalink/1435144506668733/ "I was in my garden today, quite despondent over the looming threat of two nights of temperature going below 30F. I’m not worried about the veggies, as they can be covered. I’m worried about my fruit trees. This is the first year I’ve had blossoms on my pear trees, and one of my plum trees decided to blossom this year as well. These trees are simply too big to cover, and probably too expensive as well. So I was wondering. The plum blossoms have an intoxicating aroma. Intoxicating is good. I’ve heard of making rose water, and orange blossom water. Does anyone have experience in making orange blossom water? I don’t think I have enough blossoms on the tree ghis year, but maybe next?" Resources Make Shift Distiller Using a Pot | https://youtu.be/oOzyjMbxOJ0 ANNOUNCEMENTS & SHOUTOUTS Join the Stella Culinary School Facebook Group - https://facebook.com/groups/stellaculinary Trudy for applying the F-STEP Methodology to Skyline style chili - https://www.facebook.com/groups/StellaCulinary/permalink/1430643413785509/ Mason for successfully making neapolitan pizza using my recipe in his Ooni Roccbox Oven. https://www.facebook.com/groups/StellaCulinary/permalink/1435555486627635/. Pizza resource page  with instructions on how to make the neapolitan pizza: https://stellaculinary.com/pizza Walter made Canadian bacon that turned out great: https://www.facebook.com/groups/StellaCulinary/permalink/1432847886898395/ Graham for helping Pamela troubleshoot her Sweedish Meatball recipe, by posting a recipe of his own: https://www.facebook.com/groups/StellaCulinary/permalink/1434205610095956/ PURCHASE CHEF JACOB'S CULINARY BOOT CAMP AND F-STEP CURRICULUM HERE: https://stellaculinary.com/f-step-written-curriculum-digital-download

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_Shpawn on Instagram Connect with the Show Listener Voicemail Line - 775-204-8389, or you can leave a digital voice mail here. Contact Chef Jacob - jacob@stellaculinary.com Join the Forum - https://StellaCulinary.com/forum Join the Facebook Page - https://facebook.com/groups/stellaculinary

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 on their days off. Memphis in May and what it takes to win the World Championship of pork cooking. Question or comment? Shoot to us via our contact page! This episode's show notes can be found at https://StellaCulinary.com/SCS41 Links For Malcom Reed & How to BBQ Right YouTube Podcast HowToBBQRight.com KillerHogs.com - (Sauces, Rubs, etc) Instagram Twitter Facebook Links for Chef Jacob & The Stella Culinary School Podcast Subscribe and leave a rating / review on Apple Podcast. Check out Chef Jacob's E-Book, Culinary Boot Camp & F-STEP Curriculum. Join the Stella Culinary Facebook Group. Sign up for our free e-mail newsletter.  

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 approach to grilling and smoking has gained them a massive and loyal following. Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories. This episode's comment section and show notes can be found at https://StellaCulinary.com/scs40. Links for Meathead AmazingRibs.com & The Pitmaster Forum Twitter @Meathead Instagram @MeatHeadGoldwyn Check Out Meathead's Book Products Discussed in this Episode Slow N Sear Smoke Ez BBQ Ring Extension Classic Weber Kettle Grill Weber Summit Charcoal Pit Viper BBQ Fan FireBoard Controller Pit Barrel Cooker Links for Chef Jacob & Stella Culinary Subscribe to the show via Apple Podcast, Spotify, or anywhere else you download your podcasts from. Watch our 200+ FREE cooking & culinary technique videos, and subscribe to Stella Culinary on YouTube. Leave Chef Jacob a question, comment, or voicemail on our contact page. Please leave us a review in Apple Podcast. @ChefJacob on Twitter, Instagram & FaceBook. Join the Stella Culinary School Forum. Check out Chef Jacob's Culinary Boot Camp & F-STEP Curriculum.  

Thanksgiving seems to be a distant memory now, but I did want to circle around and talk about cooking a turkey using the tips discussed in Episode 29 and also talk about making turkey noodle soup with the leftover carcass and meat. This goes beyond Thanksgiving, and I hope you use this episode and the recipes/tips discussed when you cook a turkey in the future. In case you are new to Small Scale Life, we are living simply by growing, exploring and living healthy. To put it simply, we are focused on: list text hereGardening, list text hereHealthy living, and list text hereHaving adventures along the way. Before we begin, let’s hear from some friends of Small Scale Life. For this episode of the Small Scale Life Podcast, I wanted to give a big shout out to my friend Drew Sample at TheSampleHour.com. He recently released Episode 171, which is all about Hogtoberfest 2017. I listened to this podcast, and this podcast put me there in the middle of it all. The stories and experiences told around the microphone reminded me of the stories and experiences shared around the barrel stove this past weekend in Central Wisconsin at Domres Deer Camp 2017. This is how community is built, traditions established and bonds between people developed. If you are missing that in your life, listen to this podcast. You will hear something special. I have to give Greg and Susan Burns and the Burns family a huge thank you for the invitation this year. Also, I would like to thank Drew Sample for recording this, and the Bee Whisperer Michael Jordan, Doneil Freeman and others for participating. It was special, and I will be attending next year. While we are on the subject of Greg Burns, I would like to remind you that Nature’s Image Farms does have comfrey left, and it is available for you at naturesimagefarms.com. As always, use discount code “SSL” for 10% off and FREE Shipping! So, if you would like to have your own Bocking 4 of Boking 14 Comfrey cuttings, reach out to Greg Burns at Natures Image Farms today! Finally, I would like to remind you that our friends at Aussie Flame Weeders are still selling flame weeder kits to gardeners, market farmers and urban gardeners. These are stainless steel, five burner manifolds designed for a standard 30-inch garden bed. The kits also include 16-inch tires and the ability to carry propane tanks (so you don’t have to. Check them out at https://www.aussieflameweeders.com/ Welcome back to the show. As I mentioned in Episode 29 of the Small Scale Life Podcast, Julie, the boys and I went to Julie’s cousin’s house in Becker, Minnesota, for the day. We got to enjoy the day with family, and they handled all of the elements of the meal. It was a lot of fun to talk and hang out, and the food was fantastic! Unlike last year, there was no snow on the ground, and I got some good pictures of the sunset. With the boys home for the long weekend, we decided to cook a turkey on Sunday. I wanted to try Jack Spirko’s cooking advice, so I started to thaw the bird for Sunday. Unfortunately, I did not get it thawed out in time to quarter and brine the bird for 24-hours, but I did try quartering the bird! Learning to Quarter a Turkey In Jack Spirko’s The Survival Podcast Episode 2116 (http://www.thesurvivalpodcast.com/thanksgiving-2017-jack), he made a case for quartering a turkey before cooking it. Jack resorted to this when he had to cook a 38-pound turkey. No conventional smoker, roaster or oven can handle a 38-pound turkey. His solution was to quarter the turkey, which means you: list text hereRemove the wings list text hereRemove the thighs and legs list text hereRemove the breast cutlets from the skeleton Cook these pieces of meat together, but you can remove the various pieces as they hit the right temperature. That means you can remove the wings (which usually cook first), then the breast meat, and finally the legs and thighs as they hit 165 degrees Fahrenheit. Using this method, you won’t have shriveled wings and Sahara-like breast meat! I have to admit, I was a little intimated by quartering a turkey. I had never done it before, even when I cooked the whole bird in a roaster. When I carved a turkey, I usually sliced a bunch of breast meat off, and then I would remove the legs and slice some thigh meat (dark meat). It was not intentional or planned; I just did it. At Julie’s cousin’s house, I watched as Julie’s uncle carved the turkey. He essentially quartered the bird after it came out of their roaster. It did not look too complicated, but I still was unsure. I even asked her uncle if he ever quartered a turkey before cooking it, and he had never done that method before. Still a little unsure, I went to everyone’s favorite go-to for do it yourself-type videos: YouTube. I watched two very good videos on quartering and deboning a turkey: The first is from Jack Burton from stellaculinary.com (http://StellaCulinary.com/CKS44) https://youtu.be/Z-sMdmCDXJ4 The second is from Matt Proft, who was a turkey farmer for several years (according to his channel). https://youtu.be/fV-m5o6fhDQ Both gentlemen made great videos, so check them out before trying this. Quartering a Turkey Since this was my first time quartering a turkey, I decided to not make a video. I figured that I was stumbling along on this one, so it would probably not make for good video. Sharp knives, slippery turkey meat and cameras seemed like a dangerous combination. Grabbing the cutting board, knife and turkey package, I got to work. I removed the neck and the package of giblets. If you listened to Episode 29, you know where those giblets went (garbage can). The neck went into a stainless steel stock pot. I quartered the bird with the following steps: list text hereFirst, I removed the wings and put them in a cake pan list text hereThen, I cut the top of the turkey (breasts) from the bottom of the turkey (legs and thighs). Removing the wings makes this easy. list text hereNext, I removed the legs and thighs from the bottom of the bird. The bottom of the bird went into the stock pot for soup later. list text hereWhile I could have removed the breast cutlets, I decided to move ahead and get the turkey into the roaster. I did not go that extra step this time. With the bird quartered, I lined the roaster with tinfoil and dropped the meat into it. I brushed on olive oil and honey, and then I sprinkled on sage, rosemary, garlic powder, seasoning salt and pepper. I cooked the turkey at 350 degrees Fahrenheit until the meat was 165 degrees Fahrenheit. When I took the meat out of the roaster, it literally fell apart, and that was without brining the turkey before cooking it. For more on brining the turkey, head over to Episode 29 of the Small Scale Life Podcast. Turkey Noodle Soup After the quartering process, I had a stockpot with some meat and water in it. After the turkey dinner was over, I divided the turkey: some was for sandwiches and some was for the turkey soup. I added the turkey to the stockpot, and I turned on the heat. We let the turkey stock simmer for two or three hours, and once it was completed, we removed the bones from the stock. We also removed the meat from the stock and set it off to the side. We’ll add it back in before the soup is complete. At this point, you have a choice. Because we used dark meat and the carcass to make the stock, it does have some fat in it. If you want to remove some of that fat, you can let the stock cool and remove it from the top of the stock (fat will congeal on the surface of the stock). Otherwise, you can proceed as normal. The choice is yours. Once you are ready, you can begin to add to your stock to make soup. We added onions, carrots, celery, salt and pepper to taste. You can also add thyme and parsely to the soup. Then we added the egg noodles to the soup. Cook the soup and noodles until the noodles are soft, and you are ready to roll! It is a pretty tried and true method to make turkey noodle soup. We have also done this with a chicken carcass as well (from rotisserie chickens). While this has been general instructions, I’ll have a written recipe for you as well (because I know some of you prefer that). Putting It Together The next time you make a turkey, give these ideas a try. It isn’t as hard as you think, and I certainly learned a lot about the anatomy of a turkey using this method. The turkey noodle recipe is easy cheesy, and it is a great way to save some money by getting several meals out of one bird. Spread your wings and give it a try!

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 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.  

In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing and gravy. Along with a great turkey, these dishes will make up the core of your Thanksgiving Day meal. Show Notes: http://StellaCulinary.com/scs24 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 leave me a rating and review in Apple Podcast.  

Thanksgiving is fast approaching, is your technique up to the task of blowing away your family and friends? In this episode Jacob explains why you should never stuff your turkey or roast it whole. He gives you various approaches that will make your workflow and execution more seamless, and discusses techniques such as spatchcocking, sous vide, pan roasting, and roulade. This episode's show notes, which include supporting technique videos and community discussions, can be found at StellaCulinary.com/scs24 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 leave me a rating and review in Apple Podcast.