Stella Culinary School

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Latest Episodes:

SCS 004 | Blanching May 01, 2017

Show notes

Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables.

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SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish Apr 30, 2017

Show notes

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.

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SCS 002 | Stocks Part One - Veal Stock Apr 20, 2017

Show notes

In part one of our two part stock making series, we talk about veal stock including the best approaches and techniques. Once you master veal stock, all other stocks will seem easy by comparison. Show Notes: http://stellaculinary.com/scs2

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