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
- Copyright: StellaCulinary.com
Podcasts:
This video will teach you what the baker's percentage is, why it's important and how to use it.
Sous vide crispy skin chicken breast with sauted spring vegetables and chicken jus.
This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.
Simple and classic steak tartare is demonstrated.
We discuss how to garnish food and some concepts to take into consideration when planing a completed dish. This video was inspired by a question posted by a YouTube viewer regarding our "Composed Cauliflower Soup" video.
In a previous video, we went over how to make a basic cauliflower soup base. In this video, we finish the dish with a composed soup plate up.
This video brings together many different techniques that we've covered in past videos on Stella Culinary to challenge your knowledge and what you've learned so far.
Learn how to take the chicken roulade that was demonstrated in Kitchen Prep Episode 11, and turn it into the same completed dish we're currently serving at Stella.
In this video, learn how to make one of Chef Jacob's all time favorite salads, the butter lettuce. Although this salad was served during the Summer of 2011 at Stella, you will find it on our menu almost year 'round with different ingredients swapped out as the seasons change.
Learn how to make Stella's top selling appetizer for the 2011 summer menu; a+1 ahi sashimi, pickled cucumber, wakame salad, cantaloupe "caviar" and dehydrated sesame oil.
This video will teach you how to make one of Stella's top selling entrees of 2011; pan roasted halibut, baby tomato panzanella, lemon caper beurre blanc.
If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and preferments.
