In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings. Episode Links Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page. Buy chef Jacob's E-Book, Culinary Bootcamp & F-STEP Curriculum, and master the five pillars of great professional cooking; Flavor, Sauce, Technique, Execution & Preparation. Please leave me a rating and review on iTunes! Instagram post on Reverse Seared Tri Tip on the Weber Grill! Related Podcast Episodes SCS 021 | Sourdough Starters and Pre Ferments SCS 022 | Let's Talk Sourdough SCS 005 | Basic Starches - Polenta, Risotto & Mashed Potatoes SCS 035 | Introduction to Sous Vide Cooking SCS 036 | Sous Vide Cooking At Home with Jason Logsdon Related Videos How to Make a Sourdough Starter How to Make a Basic Loaf of Sourdough The Science Behind High Altitude Cooking & Baking How to Make a Basic Baguette How to Make Risotto Hand Kneading Brioche & Other Rich Doughs (Showing the Frisage Technique) How to Make Brioche Hamburger Buns Connect with Chef Jacob Twitter: @ChefJacob Instagram: @ChefJacob Facebook: http://facebook.com/chefjacobburton