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.
Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.
In this video I demonstrate the simple technique of cooking pasta and then saucing it in a pan, using the fresh tomato sauce we created in our previous video.
In this video, I demonstrate a super simple tomato sauce that goes great with spaghetti or pasta. Because this tomato sauce is never cooked (only quickly heated right before serving), it maintains a bright color and fresh flavor.
As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets. Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries! I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.
When it comes to roasting a whole chicken, this is my absolute favorite method to use. And although this approach is fairly simple, there are some finer points that you may want to examine if you're unfamiliar with process of spatchcocking.
Quick Correction: In this video, I refer to the technique applied to the chicken as Spatchcooking, when it's really Spatchcocking. I feel compelled to make a witty joke here, but I have to remind myself that we're not in a closed kitchen. Feel free to create your own punch lines...
In this video, I answer a viewer question on when to use, and not use, a non-stick pan:
I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throwaways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this?
James W,
Dutton, Michigan
In this Culinary Q&A, I answer a viewer question on the difference between braising and stewing.
In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.
In this video, I answer a viewer question who is having issues with his bread dough collapsing.
Here's a quick video that demonstrates how to fry herb leafs in the microwave. When done with a tender leaf like basil, it will become flat and translucent which gives the leaf a cool effect.
