Stella Culinary School Podcast
Buy now
Learn more
The Core Basics
SCS 001 | Culinary Knife Skills
SCS 002 | Culinary Stocks Part One - Veal Stock
SCS 003 | Culinary Stocks Part 2 Chicken, Vegetable & Fish.mp3
SCS 004 | The Art & Science of Blanching
SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
SCS 006 | Sautéing, Searing & Pan Roasting
SCS 007 | Braising, Poaching & Roasting
SCS 008 | Frying, Confit, Deep Fat Poaching
Sauce Making Basics
SCS 009 | Hollandaise | The Five French Mother Sauces Part One
SCS 010 | Veloute | The Five French Mother Sauces Part Two
SCS 011 | Bechamel | The Five French Mother Sauces Part Three
SCS 012 | Sauce Tomat | The Five French Mother Sauces Part Four
SCS 013 | Espagnole | The Five French Mother Sauces Part Five
ACJ 015 | Mastering Emulsified Pan Sauces
ACJ 023 | Delicious Home Made Dips
ACJ 027 | Demi Glaces And The Three Modern Mother Sauces
SCAST 008 | Gravy And Pan Reduction Sauces
SCAST 008 | Gravies And Reduction Sauces Part 2
Garde Manger | Cold Kitchen Basics
SCS 014 | Salad Greens & Dressings | Garde Manger Series Part One
SCS 015 | Classic Salads & Creamy Dressings | Garde Manger Series Part Two
SCS 016 | Composed Salads | Garde Manger Series Part Three
SCS 017 | Canapes | Garde Manger Series Part Four
Thanksgiving Cooking
SCS 024 | Lets Talk Turkey! | Thanksgiving Series Part One
SCS 025 | Mastering Thanksgiving Day Sides | Thanksgiving Series Part Two
SCS 026 | Thanksgiving Q&A | Thanksgiving Series Part Three
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
Sous Vide Cooking & Combi Ovens
SCS 035 | Sous Vide Cooking
SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
ACJ 002 | Vacuum Packing
ACJ 002 | Vacuum Packing Follow Up
ACJ 004 | Sous Vide Cooking Questions
ACJ 021 | First Thing To Cook Sous Vide?
ACJ 026 | Is Cooking In Plastic Safe?
SCS 070 | Combi Oven Cooking
Bread Baking & Sourdough
SCS 018 | Four Pillars of Bread | Bread Series Part One
SCS 019 | Twelve Steps of Bread Baking | Bread Series Part 2
SCS 020 | Bread Classifications | Bread Series Part Three
SCS 021 | Sourdough Starters & Preferments | Bread Series Part Four
SCS 022 | Lets Bake Some Sourdough | Bread Series Part Five
ACJ 022 | Sourdough Starter Questions
SCAST 03 | Sourdough Baguettes, Double Hydration, Soy Lecithin for Volume
SCAST 016 | Sourdough Bread Baker Dave Mott
SCS 051 | Pan Gallego, Sourdough Modifications, Dough & Salt Ratios
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
SCS 055 | Advanced Artisan Bread Loaves & Sourdough Baking With Nicole Muvundamina
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain with Paul Lebeau
ACJ 001 | Developing The Ultimate Hamburger Brioche Bun Recipe
ACJ 024 | Using Your Sourdough Starter for Sweet Applications
ACJ 019 | Autolyse, Stretch & Fold, Achieving Cohesive vs. Airy Crumb
ACJ 028 | Issue With Whole Wheat Bread
SCS 034 | Listener Questions Answered
Pizza
SCS 028 | Let's Talk Pizza
SCS 029 | Your Pizza Questions Answered
ACJ 011 | Cooking Pizza & Bread on a Gas Grill
BBQ Series
SCS 038 | Greg Rempe of the BBQ Central Show
SCS 040 | Meathead From Amazing Ribs
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
SCS 042 | Understanding BBQ Grills, Smokers & Outdoor Cookers with Max Good
General Cooking Questions & Discussions
ACJ 005 | Cracking The French Fry Code
ACJ 007 | The Science of Freezing Food
ACJ 008 | How To Use Caul Fat
ACJ 010 | Solving Problems With Potato Fritters
ACJ 012 | Fried Rice, MSG, and Tender Meat
ACJ 023 | Understanding & Using Finishing Oils
ACJ 029 | What Herbs Should You Grow In Your Culinary Garden?
SCAST 001 | Pork Stew, Infused Oils, Mother Sauces, and Eggs
SCAST 002 | Pink Salt In Brines, Tyndallization, Duck Confit
SCAST 009 | Candied Nuts, Dry Brining, Basil Jelly - Community Q&A
SCAST 018 | Money Muscle, Caldo Verde, Char Siu, Bahn Mi
Meat And Seafood Discussion
ACJ 003 | How Does A Chicken's Age And Size Affect its Flavor?
ACJ 003 | Chicken Age and Flavor Part 2
ACJ 006 | Perfect Buffalo Chicken Wings
SCAST 05 | Cooking Chicken Legs, Breast and Galantine
ACJ 013 | Should You Brine Beef?
ACJ 014 | Understanding Ceviche
ACJ 017 | Ground Meat, Meatballs, and Hamburgers
ACJ 020 | How to Cook a Tender Rump Steak
SCAST 004 | Crispy Poultry Skin
The Community Series
SCS 031 | How to Cook With Wine
SCS 032 | From Kitchen Grunt to Sous Chef
SCS 037 | Listener Questions Answered Live
SCS 043 | Listener Q&A
SCS 046 | Death of Bourdain & Listener Questions
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth
SCS 053 | Listener Questions Answered
SCS 054 | Large Party Entertaining, Creative Flavor Structures, and Learning Food Science
SCS 058 | Live Listener Call In Show with Chef Jacob
SCS 060 | Party Food & Listener Questions with Chef Sean Munshaw
SCS 062 | Community Questions & Updates
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, Decoding Pizza Yeast
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't a Mother Sauce, The Best Way to Cook Tri-Tip
SCS 065 | Chef's New Toy, Rib Experiments, and Pot Roast So Good It Will Demoralize Your Culinary Competition
SCS 066 | Why Grandma's Beef Stroganoff Sucked
SCS 068 | Gnocchi By Feel & Anova Combi Oven
SCS 069 | Meal Prep Execution
SCS 071 | Leaving Your Career For Chefdom
SCS 072 | Acing a Chef Tryout & Banquet Style Execution
SCS 073 | Greek Salad Challenge, Dissecting a Dish's Flavor Structure, and Searing Scallops
SCS 074 | Hydrocolloids - A Practical Approach
SCS 075 | Choosing Knives, Grills, & BBQ Smokers
Chef Interviews & Industry Talk
SCS 027 | Chef Clint Jolly
SCS 033 | J. Kenji Lopez Alt of Serious Eats
SCS 039 | Chef Clint Jolly Live From Chile
SCS 059 | Christmas Cooking & Soup Solutions with Chef Sean Munshaw
SCS 061 | Chef Alex Downing
ACJ 009 | Tips For Being A Professional Chef
ACJ 016 | Chaotic Kitchens, Prick Chefs, and Work-Life Balance
ACJ 018 | Fat Chefs
ACJ 025 | Should Aspiring Chefs Go To Culinary School?
SCAST 006 | American Food Discussion
SCAST 007 | Menu Planning
SCAST 011 | Where Have All The Cooks Gone?
SCAST 010 | Interviewing Chef Jacob
SCAST 013 | All Good Things Must Come To An End
SCAST 014 | Hank Shaw | Hunter, Angler, Gardener Cook
SCAST 015 | R&D Chef Kimberly King Schaub
SCAST 017 | Hong Kong & Shop Talk with Kimberly Schaub
Products
Course
Section
Lesson
SCAST 008 | Gravy And Pan Reduction Sauces
SCAST 008 | Gravy And Pan Reduction Sauces
Stella Culinary School Podcast
Buy now
Learn more
The Core Basics
SCS 001 | Culinary Knife Skills
SCS 002 | Culinary Stocks Part One - Veal Stock
SCS 003 | Culinary Stocks Part 2 Chicken, Vegetable & Fish.mp3
SCS 004 | The Art & Science of Blanching
SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes
SCS 006 | Sautéing, Searing & Pan Roasting
SCS 007 | Braising, Poaching & Roasting
SCS 008 | Frying, Confit, Deep Fat Poaching
Sauce Making Basics
SCS 009 | Hollandaise | The Five French Mother Sauces Part One
SCS 010 | Veloute | The Five French Mother Sauces Part Two
SCS 011 | Bechamel | The Five French Mother Sauces Part Three
SCS 012 | Sauce Tomat | The Five French Mother Sauces Part Four
SCS 013 | Espagnole | The Five French Mother Sauces Part Five
ACJ 015 | Mastering Emulsified Pan Sauces
ACJ 023 | Delicious Home Made Dips
ACJ 027 | Demi Glaces And The Three Modern Mother Sauces
SCAST 008 | Gravy And Pan Reduction Sauces
SCAST 008 | Gravies And Reduction Sauces Part 2
Garde Manger | Cold Kitchen Basics
SCS 014 | Salad Greens & Dressings | Garde Manger Series Part One
SCS 015 | Classic Salads & Creamy Dressings | Garde Manger Series Part Two
SCS 016 | Composed Salads | Garde Manger Series Part Three
SCS 017 | Canapes | Garde Manger Series Part Four
Thanksgiving Cooking
SCS 024 | Lets Talk Turkey! | Thanksgiving Series Part One
SCS 025 | Mastering Thanksgiving Day Sides | Thanksgiving Series Part Two
SCS 026 | Thanksgiving Q&A | Thanksgiving Series Part Three
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
Sous Vide Cooking & Combi Ovens
SCS 035 | Sous Vide Cooking
SCS 036 | Sous Vide Cooking At Home with Jason Logsdon
ACJ 002 | Vacuum Packing
ACJ 002 | Vacuum Packing Follow Up
ACJ 004 | Sous Vide Cooking Questions
ACJ 021 | First Thing To Cook Sous Vide?
ACJ 026 | Is Cooking In Plastic Safe?
SCS 070 | Combi Oven Cooking
Bread Baking & Sourdough
SCS 018 | Four Pillars of Bread | Bread Series Part One
SCS 019 | Twelve Steps of Bread Baking | Bread Series Part 2
SCS 020 | Bread Classifications | Bread Series Part Three
SCS 021 | Sourdough Starters & Preferments | Bread Series Part Four
SCS 022 | Lets Bake Some Sourdough | Bread Series Part Five
ACJ 022 | Sourdough Starter Questions
SCAST 03 | Sourdough Baguettes, Double Hydration, Soy Lecithin for Volume
SCAST 016 | Sourdough Bread Baker Dave Mott
SCS 051 | Pan Gallego, Sourdough Modifications, Dough & Salt Ratios
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
SCS 055 | Advanced Artisan Bread Loaves & Sourdough Baking With Nicole Muvundamina
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain with Paul Lebeau
ACJ 001 | Developing The Ultimate Hamburger Brioche Bun Recipe
ACJ 024 | Using Your Sourdough Starter for Sweet Applications
ACJ 019 | Autolyse, Stretch & Fold, Achieving Cohesive vs. Airy Crumb
ACJ 028 | Issue With Whole Wheat Bread
SCS 034 | Listener Questions Answered
Pizza
SCS 028 | Let's Talk Pizza
SCS 029 | Your Pizza Questions Answered
ACJ 011 | Cooking Pizza & Bread on a Gas Grill
BBQ Series
SCS 038 | Greg Rempe of the BBQ Central Show
SCS 040 | Meathead From Amazing Ribs
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
SCS 042 | Understanding BBQ Grills, Smokers & Outdoor Cookers with Max Good
General Cooking Questions & Discussions
ACJ 005 | Cracking The French Fry Code
ACJ 007 | The Science of Freezing Food
ACJ 008 | How To Use Caul Fat
ACJ 010 | Solving Problems With Potato Fritters
ACJ 012 | Fried Rice, MSG, and Tender Meat
ACJ 023 | Understanding & Using Finishing Oils
ACJ 029 | What Herbs Should You Grow In Your Culinary Garden?
SCAST 001 | Pork Stew, Infused Oils, Mother Sauces, and Eggs
SCAST 002 | Pink Salt In Brines, Tyndallization, Duck Confit
SCAST 009 | Candied Nuts, Dry Brining, Basil Jelly - Community Q&A
SCAST 018 | Money Muscle, Caldo Verde, Char Siu, Bahn Mi
Meat And Seafood Discussion
ACJ 003 | How Does A Chicken's Age And Size Affect its Flavor?
ACJ 003 | Chicken Age and Flavor Part 2
ACJ 006 | Perfect Buffalo Chicken Wings
SCAST 05 | Cooking Chicken Legs, Breast and Galantine
ACJ 013 | Should You Brine Beef?
ACJ 014 | Understanding Ceviche
ACJ 017 | Ground Meat, Meatballs, and Hamburgers
ACJ 020 | How to Cook a Tender Rump Steak
SCAST 004 | Crispy Poultry Skin
The Community Series
SCS 031 | How to Cook With Wine
SCS 032 | From Kitchen Grunt to Sous Chef
SCS 037 | Listener Questions Answered Live
SCS 043 | Listener Q&A
SCS 046 | Death of Bourdain & Listener Questions
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth
SCS 053 | Listener Questions Answered
SCS 054 | Large Party Entertaining, Creative Flavor Structures, and Learning Food Science
SCS 058 | Live Listener Call In Show with Chef Jacob
SCS 060 | Party Food & Listener Questions with Chef Sean Munshaw
SCS 062 | Community Questions & Updates
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, Decoding Pizza Yeast
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't a Mother Sauce, The Best Way to Cook Tri-Tip
SCS 065 | Chef's New Toy, Rib Experiments, and Pot Roast So Good It Will Demoralize Your Culinary Competition
SCS 066 | Why Grandma's Beef Stroganoff Sucked
SCS 068 | Gnocchi By Feel & Anova Combi Oven
SCS 069 | Meal Prep Execution
SCS 071 | Leaving Your Career For Chefdom
SCS 072 | Acing a Chef Tryout & Banquet Style Execution
SCS 073 | Greek Salad Challenge, Dissecting a Dish's Flavor Structure, and Searing Scallops
SCS 074 | Hydrocolloids - A Practical Approach
SCS 075 | Choosing Knives, Grills, & BBQ Smokers
Chef Interviews & Industry Talk
SCS 027 | Chef Clint Jolly
SCS 033 | J. Kenji Lopez Alt of Serious Eats
SCS 039 | Chef Clint Jolly Live From Chile
SCS 059 | Christmas Cooking & Soup Solutions with Chef Sean Munshaw
SCS 061 | Chef Alex Downing
ACJ 009 | Tips For Being A Professional Chef
ACJ 016 | Chaotic Kitchens, Prick Chefs, and Work-Life Balance
ACJ 018 | Fat Chefs
ACJ 025 | Should Aspiring Chefs Go To Culinary School?
SCAST 006 | American Food Discussion
SCAST 007 | Menu Planning
SCAST 011 | Where Have All The Cooks Gone?
SCAST 010 | Interviewing Chef Jacob
SCAST 013 | All Good Things Must Come To An End
SCAST 014 | Hank Shaw | Hunter, Angler, Gardener Cook
SCAST 015 | R&D Chef Kimberly King Schaub
SCAST 017 | Hong Kong & Shop Talk with Kimberly Schaub
Lesson unavailable
Please
login to your account
or
buy the course
.