42 min listen
SCS 008 | Frying, Confit and Deep Fat Poaching
SCS 008 | Frying, Confit and Deep Fat Poaching
ratings:
Length:
55 minutes
Released:
Jun 1, 2017
Format:
Podcast episode
Description
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. 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:
Jun 1, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 001 | Culinary Knife Skills: Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also avai by Stella Culinary School