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Cooking Techniques Video Index
Cooking Techniques Video Index
Sauces and Soups Video Index
Kitchen Preparation Techniques - Video Index
House Cured Charcuterie - Video Index
Stella Bread Video Index
Food Science 101 - Video Index
The Completed Dish Video Index - Professional Cooking

Cooking Videos

Welcome to Stella Culinary's How to Cook Video Index. To get started, select one of the video categories from above, or browse by most recent below.

To get the most from these videos, it is highly recommended you listen to the Stella Culinary School Podcast, which many of these videos are produced to supplement. If you have any questions while working your way through the Stella Culinary content, you can Ask Chef Jacob or post it to our friendly community forum.

Aug
07
2012
0

TCD 011| Heirloom Tomato Capresse

By jacob burton
Heirloom Tomato Caprese Salad - Video Recipe

Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?

Aug
05
2012
0

SNS 015| Sauce Vierge

By jacob burton
How to Make Sauce Vierge - Video

Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.

Jul
26
2012
0

SNS 014| How to Make White Chicken Stock

By jacob burton
How to Make White Chicken Stock - Video Technique

In this video, I demonstrate a classic version of white chicken stock. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. It is also the base for the French Mother Sauce Veloute.

The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.

 

 

Jul
13
2012
4

CT 008| How to Cook Polenta

By jacob burton
How to Make Creamy Polenta - Video Technique

Polenta is coarsely ground yellow corn meal and is a staple of northern Italy. It is served as an everyday starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein (as part of an entrée). Polenta is extremely versatile and absolutely delicious, making it a must-know addition to any cooks technical repertoire.

Jul
11
2012
2

CKS 043| French and Debone a Chicken Leg & Thigh

By jacob burton
How to French a Chicken Leg and Thigh - Video Technique - Butchery - Culinary Knife Skills

This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, please refer to the first video listed in the "Related" section below.

Jul
11
2012
4

KP 029| How to Stuff and Cook a Frenched Chicken Leg

By jacob burton
Stuffing and Cooking a Frenched Chicken Leg and Thigh - Video Technique

In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.

Jul
01
2012
18

KP 028| How to "Dehydrate" Fats Using Tapioca Maltodextrin

By jacob burton
How to Dehydrate Fats Using Tapioca Maltodextrin - Video

Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.

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