Stella Culinary Super Feed

In part one of our four part video series on brining, we discuss what a brine is and how it works through diffusion and not the more common explanation of osmosis.

In this video, I demonstrate a classic mayonnaise recipe that uses egg yolks, canola oil, mustard powder, lemon juice, kosher salt and white pepper. The mayonnaise is made using a simple mixing bowl and whisk but if you have a good blender or food processor, I recommend you use that instead, unless you're trying to bulk up your fore-arms.

Chef Jacob demonstrates how to make a salmon rillette using white wine and butter. Because fish offers a lighter flavor and texture than pork or poultry, fish rillettes are a great way to start a light lunch or a multi-course tasting menu.

In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.

Demonstrate how to bind two boneless, skinless chicken breasts together using Activa RM, which is made using an enzyme called Transglutaminase. For further information on this technique and Transglutaminase, please refer to this episode's show notes: http://www.stellaculinary.com/kp30

The glazing technique is demonstrated using carrots, ginger and turmeric.

In this video we make a version of Stella Culinary's most popular recipe, our "World Famous Braised Chicken Thighs." Since a lot of the SC community has already made the original braised chicken thigh recipe, we change it up slightly by using sherry wine instead of balsamic vinegar and fry whole cloves of garlic to make an infused oil instead of using blanched garlic.

Cooking At Home. In this video, pan fried swap with thyme roasted squash and tomato beurre blanc.

Simple as it may seem, proper hand washing is an important part in the food preparation process. This video will demonstrate the hand washing process that the local health inspectors expects everyone to know.

Heirloom tomato caprese with sauce vierge and dehydrated basil is demonstrated. For more information, including supporting recipes, please refer to this episode's show notes.

A raw tomato sauce that is thickened through emulsification. This sauce works great for numerous cold sauce applications.

Classic white chicken stock is demonstrated.

We take leftover polenta from the previous video, let it set in a mold overnight and then pan fry. The fried polenta is then topped with a simple capresse salad.

Basic creamy polenta is demonstrated.

Learn how to properly pan roast a chicken breast.