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 break down a whole duck into it's individual parts.
This video will teach you how to butcher a pork rack and fabricate into chops.
High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.
This video will teach you how to cut a carrot using the dice and julienne techniques.
This video will teach you the classic, foundational cuts of dice, julienne, brunoise and batonnet.
Many people, including cooks that work in a professional kitchen, do not know the true technique for mincing a red onion. A lot of people first dice their onion, and then run their knife over the dice in a mincing motion until the onions are a minced, pulverized paste. This video will teach you how to finely mince a red onion without completely pulvarizing it.
This video will teach you how to properly peel and mince garlic.
Although this technique may look simple, slicing mushrooms is an advanced knife skill because it requires complete mastery over your guide hand technique. This video will teach you how to properly slice a button mushroom.
This video will teach you how to peel and slice any seeded melon including honeydew melon and cantaloupe.
Citrus Supremes are basically citrus segments without any seeds, pith, or membrane. They make a great addition to an elegant salad, or as a garnish on any number of dishes.
