SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes

from Stella Culinary School · host Jacob Burton | StellaCulinary.com

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.

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This episode was published on May 10, 2017.

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