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Ask Chef JacobEpisodes
Episodes of Ask Chef Jacob
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In this episode Chef Jacob is joined by Ben and Alex to discuss whether or not kitchens have to be chaotic environments, if all chefs are pricks, and how to archive a work-life balance.
In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.
We trouble shoot baking bread and cooking Neapolitan pizza on an outdoor gas grill.
Chef Jacob is joined in studio with Ben to answer Michael's questions about ground meat including: What type of meat is best for grinding, How to make and cook meat balls, and Sous vide hamburgers. If you have your own cooking or culinary relat
In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.
In this episode we discuss the science behind French fries.
In the first episode of the Ask Chef Jacob Podcast, a Stella Culinary Community Member enlists Chef Jacob's help in creating the ultimate Brioche Hamburger Bun
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
In this episode, Chef Jacob discusses various strategies for vacuum packing food.
How do you stay skinny and still cook good food? Chef Jacob gives some pretty good advice, especially considering he's a fat ass.
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
I answer Joni's question about making a pan sauce after pan roasting a salmon. This episode's show notes with supporting video techniques found at: http://stellaculinary.com/acj15
Questions regarding Chinese style fried rice, tender meat, and MSG are answered.
In this episode, I answer Pete's questions on sourdough starters. Show Notes: http://stellaculinary.com/acj22
How to make potato fritters using leftover mashed potatoes.
I answer Thea's question about what herbs she should be growing in her garden.
I help pat trouble shoot issues with his 100% whole wheat bread formulations.
We talk demi glace, glace di viande, reductions, and the three modern mother sauces, including best practices form make stock.
Is cooking in plastic wrap safe? The answer might surprise you! Show notes: http://stellaculinary.com/acj26
Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for future anyone who needs to reference it in the future:"Chef Jacob, my question is probably one you have heard before. I am a home chef of over 30 years
In this episode I give ideas for sweet application using your sourdough starter, including sourdough cinnamon rolls and waffles. Show notes: http://stellaculinary.com/acj24
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