Stella Culinary Super Feed

This video will give you a basic understanding of how to choose the best methods of cooking and apply them to a given food product, especially meat. In future cooking technique videos, we'll explore each of these cooking methods one by one including braising, poaching, roasting, etc.

This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.

Hands down, one of the most important techniques any cook can learn especially if they have professional aspirations. This is what sets the fish at a great restaurant apart from everybody else. Once you learn this technique, you can put it into action by re-creating one of Stella's most successful fish entrées, Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc.

Learn how to properly pan roast a rack of lamb.

One of the most basic cooking techniques that every cook must master, this video will take you through the sauté movement, allowing you to "flip" the contents of your pan just like a pro, while discussing some of the finer points.

One of many methods for pan roasting a duck breast. This technique can be used for any poultry breast including chicken, squab or goose, just to name a few.

This video will demonstrate how to French and Debone a chicken leg and thigh, that can later be stuffed and cooked.

Learn how to debone a chicken leg and thigh.

Proper cleaning of a chef's knife is demonstrated.

How to butcher a whole salmon.

Learn how to portion large sides of halibut in individual servings.

Learn how to peel, slice and dice a watermelon for use in a fruit salad or mirror display.

Viewer requested video on how to slice and dice celery.

This video will demonstrate a couple different ways to slice, seed and dice a cucumber.

In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term.