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.
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.
This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.
Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).
This video will teach you how to make a basic baguette in your home oven. If you're new to bread baking, this video will introduce you to some invaluable concepts including the 12 steps of bread and steam injection for proper crust formation.
Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.
This video will teach you how to quickly seed a pomegranate.
In this video we go over basic pan terminology used in a professional kitchen including the definitions of a hotel pan, third pan, ninth pan, sixth pan, and more. These are important terms to learn if you plan on working in a professional kitchen.
Frenching frog legs is a right of passage in many French kitchens. This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.
The baker's percentage is an important concept for all cooks to understand, whether or not they actually bake. This video will demonstrate the baker's percentage, how to use it, and why it's important.
