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.
In a previous video, I demonstrated how to make bricohe doughnuts. In this video I'll show you how to whip up a quick maple glaze.
Chocolate ganache in it's simplest form is a mixture of heavy cream and chocolate, with a common ratio being 1:1 by weight. In this video I demonstrate how to make this simple coating that can be used to glaze freshly fried brioche doughnuts.
Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.
The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
In a previous video, I demonstrated how to make the ultimate hamburger brioche bun. Since I used a KitchenAid mixer for the kneading process, I received a lot of questions on how this dough can be mixed by hand. This video demonstrates the best technique for mixing rich, high fat doughs such as brioche by hand.
The ultimate hamburger brioche bun recipe ... need I say more?
In this video Chef Jacob shares his technical approach to sauce making, a concept he refers to as the Three Modern Mother Sauces.
Learn the basics behind the Five French Mother Sauces in this video lecture.
Have you ever wonder how fried chicken joints like KFC, Popeye's, and Chick-fil-A create a consistent product that's juicy and tender?Part of their secrete lies in a specialty piece of equipment called a pressure fryer.
Agar is a gelling agent derived from red algae that is commonly used in Asian cuisine, modern kitchens, and as a substitution for gelatin in vegan and vegetarian recipes.
