53 min listen
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
ratings:
Length:
27 minutes
Released:
Apr 30, 2017
Format:
Podcast episode
Description
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock making series first. 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.
Released:
Apr 30, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes: In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d' by Stella Culinary School