Stella Culinary Super Feed

This video will teach you the basic technique behind making a chicken roulade. Once you master this technique, you can try your hand a making Stella's Chicken Roulade Entree, found here: http://stellaculinary.com/tcd4

A simple and effective method for laying out a fruit tray is demonstrated.

Learn how to properly wash and store greens, an important first step in preparing a salad.

This video will teach you how to properly prepare salsify, a tuber that is commonly used in European Cuisine. It goes great with any type of protein, especially beef and lamb.

How to peel, cut and blanch broccoli.

This video will teach you how to peel and blanch asparagus.

This video will teach you how to peel, clean and blanch baby carrots.

Learn how to shuck, blanch and peel fava beans.

The video will teach you the science and technique behind blanching leafy greens and green vegetables. For more information, please listen to SCS 4| Blanching. You can also test your knowledge by taking the Blanching Quiz, found in this episode's show notes: http://www.stellaculinary.com/kp3

Blanched garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor.

Clarified butter, also known as drawn butter, is used as a cooking fat just like oil, served as a warm dipping sauce or to make hollandaise.

Classic Fish Stock is demonstrated.

Learn how to reduce and reinforce chicken stock that can then be used in further sauce making techniques.

How to make a cauliflower soup base that can be served as is or doctored with different components and garnishes.

This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.