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
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Podcasts:
How to properly use your guide hand for safe and accurate knife skills.
Learn how to hold your knife using the professional pinch grip, which will improve your speed, accuracy and efficiency.
Although simple, properly securing a cutting board with a damp towel will keep you safe and your knife skills accurate.
Understanding the emulsification process and it's underlying science.
The difference between emulsifiers and stabilizers and how the work.
The definition of an emulsion and what makes them possible.
Learn how to cure your own pancetta.
Finishing steps for duck confit.
In part two of the trotter terrine video we show you what your terrine should look like 30 days after curing and demonstrate some serving technique for both hot and cold applications.
This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations
This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, etc.
This video will take you through the process of salting, cooking and curing your very own batch of duck confit.
In a previous knife skills video, I demonstrated how to partially debone and French and Chicken Leg and Thigh, making it a good candidate for stuffing. In this video, I demonstrate how to stuff and cook the Frenched Leg and Thigh.
This video will demonstrate how to turns fats into a powder like substance that will re-hydrate back into its original form as soon as it hit any form of moisture, such as the saliva on your palette.
In a previous video, we went over how to peel and slice a watermelon. In this video, we go over how to take that resulting rind and turn it into a versatile condiment by applying a simple pickling liquid.
