SCS 008 | Frying, Confit and Deep Fat Poaching

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

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.

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This episode is 54 minutes long.

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This episode was published on June 1, 2017.

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