Stella Culinary Super Feed

Risotto, polenta and mashed potatoes are discussed.

Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables.

Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish stock. Also cutting edge techniques for clarification are discussed.

Veal stock is extensively covered including proper technique for making both white and roasted veal stock, the difference between a stock and a broth and tips for making a great tasting stock.

Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also available for free on iTunes.

Chef Jacob answers a viewer question about bread dough collapsing.

In this video, Chef Jacob explains the difference between sodium nitrate, sodium nitrite and pink curing salts.

In this video, Chef Jacob explains the difference between braising and stewing.

How to cook restaurant style risotto.

A neat trick for frying herbs leafs in a microwave.

In this live culinary Q&A, Chef Jacob answers your questions on sous vide, thanksgiving, sauces and restaurant trends.

Chef Jacob demonstrates one of his favorite ways to cook salmon; pan roasting.

Secondary brining ingredients and how to speed up a brine are discussed.

In part three of our brining video series, we go over how to calculate a gradient style brine.

In part two of this video we talk about how brining works, why dry salting meat helps it retain moisture while being cooked, and the three different strategies for brining; dry rubs, gradient brining and equilibrium brining.