Stella Culinary Super Feed
Summary: Learning how to cook like a professional chef has never been easier! This one "Super Feed" combines all videos and audio lectures produced by StellaCulinary.com into one, simple to subscribe to RSS feed. Now you'll never miss a new video or audio lecture again and stay up to date on the world's best free resource for learning how to cook online. You can also subscribe to each individual feed by going to StellaCulinary.com or searching for the related feed in iTunes.
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- Artist: StellaCulinary.com
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Podcasts:
We discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Show notes can be found at: http://www.stellaculinary.com/scs20
In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper understanding of each step in the bread baking process will allow you to make a consistent, delicious, high quality product every time. In the rare occasion that your bread doesn't come out how you want it, this episode will give you the tools needed to trouble shoot your bread.
We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water, salt and flour. Understanding these four ingredients and how they effect your overall loaf will allow you to produce a better, more consistent product.
We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution and flavor structure.
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!
In this episode, we talk about how to make creamy style dressings, like ranch, caesar and thousand island, and what kind of greens to serve them with. In the technique segment, a quick history lesson on three classic American salads, Caesar, Louie and Cobb, including recipes.
In this episode we talk about how to make a balanced salad using different types of greens, the science behind vinaigrettes and flavor structure. In the culinary quick tip, how to properly wash and store your salad greens.
In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion segment we go over the evolution of sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espganole as a base sauce and the influence it's had on modern sauce making. And in the culinary quick tip, the three finishing components of a pan sauce and why they're important.
We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series and thickening, talking about purees, and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations.
We continue our discussion segment on thickeners for sauces and soups. In the technique segment, we talk about sauce béchamel and it derivatives and in the Culinary Q&A, Jacob answers an interesting food science question regarding the egg/acid paradox.
In part 2 of our mother sauce series we talk about sauce veloute and some of its common derivatives.
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base.
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching.
Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast, and the scientific principles needed to produce the best product possible.
Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sauté, sear and pan roast.