Stella Culinary Super Feed

This video will demonstrate how to quickly caramelize onions. This is a great technique when caramelized onions are called for as a supporting ingredient for burgers, sauces or these savory caramelized onion scones. For the full length caramelized onion rebuttal video, please visit this episode's show notes: http://stellaculinary.com/kp26

A quick video that will demonstrate how to roast and peel a bell pepper.

This video will teach you how to make an herb oil using any type of green herb including basil (used in this video), minto, oregano, tarragon, parsley and cilantro.

This quick video will show you how to prep and blanch English Peas which is a necessary step before adding them to salads, sautes or applying a secondary cooking technique.

Here's a quick video that will teach you how to peel and blanch pearl onions. Once prepped, pearl onions make a great accompaniment to many saute dishes.

In this video I will be demonstrating how to make fresh pasta from scratch. Once this technique is mastered, there is literally no end to the infinite variations you create upon this simple theme.

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

A quick video that will teach you how to properly clean a kitchen work surface. No, it's not the sexiest food video I've ever released, but if you ever wanted to work in a professional kitchen, this is the technique they would want you to use. Not to mention, this will make your kitchen clean-up at home much more efficient.

Here's a quick video demonstrating how to clean and blanch green beans.

A technique that can be utilized anytime you want to serve just the tomato flesh without the skin (which can be tough and catch in your teeth) and the seeds (which contain a high amount of water content.

Learn how to roast a peel beets.

How to quickly de-seed a pomegranate without the mess.

Service pans are explained, including hotel, 1/9, 1/3, 1/4, sheet trays, perforated pans and lids. It is expected that anyone who works in a professional kitchen, even at an entry level position, should be able to define and identify these pans.

This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.

This video will demonstrate three different techniques for roasting garlic. Also, a brief lecture on the science behind roasting garlic, and why its strong, pungent flavor will become mild and sweet when heat is applied over a long period of time.