35 min listen
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
ratings:
Length:
53 minutes
Released:
May 10, 2017
Format:
Podcast episode
Description
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'oeuvre. 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:
May 10, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 002 | Stocks Part One - Veal Stock: 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 by Stella Culinary School