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ChefJacob.com/ASK CHEF JACOB

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ASK CHEF JACOB

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  • 32 Lessons

Part of the Chef Jacob podcast archive, Ask Chef Jacob was a limited run culinary Q&A podcast separate from Stella Culinary. All podcast archives are available to Chef Jacob Pro Members as well as a la carte purchasing.

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Contents

Bread Baking and Pizza

Collection of questions regarding bread baking and pizza dough. For a deeper understanding of these topics, please refer to the following:

ACJ 001 | The Ultimate Hamburger Brioche Bun Recipe
ACJ 011 | Cooking Pizza & Bread on a Gas Grill
ACJ 019 | Some Bread Questions
ACJ 022 | Sourdough Starter Questions
ACJ 025 | Sweet Applications for Sourdough Starters
ACJ 029 | Whole Wheat Bread Issues

General Cooking Questions

Collection of general cooking questions and How-tos.

ACJ 005 | Cracking The French Fry Code
ACJ 007 | The Science of Freezing
ACJ 008 | How to Use Caul Fat
ACJ 010 | Solving Problems with Potato Fritters
ACJ 012 | Fried Rice, MSG, and Tender Meat
ACJ 017 | Ground Meat, Meatballs, and Hamburgers
ACJ 020 | How to Cook a Tender Rump Steak
ACJ 023 | Finishing Oils
ACJ 030 | Staple Herbs For Your Culinary Herb Garden

Sous Vide Cooking

Questions about sous vide cooking are answered.

ACJ 002 | Vacuum Packing
ACJ 002 | Vacuum Packing Follow Up
ACJ 004 | Sous Vide Q&A
ACJ 021 | Newbie Sous Vide Cooking
ACJ 027 | Is Cooking In Plastic Safe?

Meat & Seafood

Specific questions about meat and seafood.

ACJ 003 | How Does A Chicken's Age and Size Affect Its Flavor?
ACJ 003 | Chicken Age & Flavor Part Two
ACJ 006 | The Perfect Buffalo Chicken Wing
ACJ 013 | Brining Beef
ACJ 014 | Ceviche

Sauce Questions

A collection of questions about making sauce.

ACJ 015 | Emulsified Pan Sauces
ACJ 024 | Making Homemade Dips
ACJ 028 | Demi Glace And The Three Modern Mother Sauces

Industry Talk

Questions about the restaurant industry and being a professional chef.

ACJ 009 | Tips for Being a Professional Chef
ACJ 016 | Chaotic Kitchens, Prick Chefs, and Work-Life Balance
ACJ 018 | Fat Chefs
ACJ 026 | Should Aspiring Chef's Go To Culinary School?