In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href= "https://stellaculinary.com/leave-a-voice-mail">following this link</a>. Don't forget to sign up for the <a href= "https://stellaculinary.com/content/e-mail-sign">e-mail newsletter,</a> join our <a href= "http://facebook.com/groups/stellaculinary">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href= "https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2"> Apple Podcast</a>.

SCS 008 | Frying, Confit and Deep Fat Poaching

If you've ever dreamed about cooking like or becoming a professional chef, you've come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.