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.

HCC 006| What Is Pancetta and How To Make It

How to Make Pancetta - Video Technique

Pancetta in its simplest form is salted and cured pork belly that is native to Italian Cuisine and loved throughout the world. Commonly referred to as "Italian Bacon," pancetta's major difference from it's American counterpart is its lack of smoke. Pancetta is commonly flavored with different seasonings and spices, with each region of Italy, (and chef for that matter), having their own preferential spice blend.

KP 020| Oil Poached and Pressed Fingerling Potatoes

Oil Poached and Pressed Fingerling Potatoes - Video Recipe

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

KP 019| How to Properly Clean A Kitchen Work Surface

How to Wash, Clean and Sanatize a Kitchen Work Surface Efficiently - Video Demonstration

Here's a quick video that will teach you how to properly clean a kitchen work surface. No, it's not the sexiest food video I've ever released, but if you ever wanted to work in a professional kitchen, this is the technique they would want you to use. Not to mention, this will make your kitchen clean-up at home much more efficient.

SB 004| How To Make A Basic Loaf Of Sourdough Bread

How to Make a Basic Sourdough Boule - Video Recipe

In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.

SB 003| How To Make A Sourdough Starter

How to Make a Sourdough Starter - Video Technique

In this video I use an extremely simple method that calls for mixing flour with warm water, allowing it to sit for 48-72 hours until yeast activity begins, and then refresh/feed at set intervals for about five days, or until the starter is strong enough to levin a loaf of bread. If you've been around since the Free Culinary School Podcast days, you'll remember that in our sourdough series I recommended using fruit peels (apples/grapes) to inoculate your water and flour mixture with natural yeast.


SNS 012| How to Reinforce and Reduce Stock

How to Reinforce and Reduce Stock for Pan Sauces, Demi Glace and Glace di Viande - Video

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.