Stella Culinary Super Feed

This video will demonstrate Escoffier's version of Sauce Bechamel, a milk based French Mother Sauce that is thickened with a white roux.

How to make the most common version of béchamel taught in culinary schools today.

This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. We will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.

One of the most important sauces to know how to make. Perfect for any protein that you may pan roast. This is a basic technique that every cook should know and understand.

Beurre blanc is an emulsified sauce using butter and white wine. It goes great with fish, poultry and vegetables.

Learn how to make a classic vegetable stock.

How to make a classic chicken stock. Great for sauces, soups and braising.

This video will take you through the process of making a roasted veal stock. For the audio lectures, recipes and to take the Stocks Quiz, check out http://www.stellaculinary.com/stock

These savory caramelized onion scones go great with coffee or as an afternoon snack. Make them once and you'll be hooked.

This video takes our Basic Sourdough Bread Recipe and adds parsley and pancetta. It's great served lightly grilled with a little olive oil, topped with piece of sliced tomato and basil or for grilled cheese.

In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).

This video will teach you how to make a basic sourdough boule from the sourdough starter you learned how to make in episode 3.

How to make a sourdough starter.

This video will teach you how to make a great baguette in almost any oven.