Cooking Techniques Video Index
Cooking Techniques Video Index
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Kitchen Preparation Techniques - Video Index
House Cured Charcuterie - Video Index
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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.

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

How to Caramelize Onions in 10 Minutes or Less - A Rebuttal

Caramelized Onions in 10 Minutes or Less - A Rebuttal Video

This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.

I disagreed, and this is my rebuttal.

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