Cooking Techniques show

Cooking Techniques

Summary: This video series is intended to instruct you in the various cooking techniques used in both home and professional kitchens. If you are just starting to learn how to cook, it is highly recommended that you listen to The Stella Culinary School Podcast episodes 6, 7 & 8 before watching these videos.

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 CT 010| Ginger Glazed Carrots | File Type: video/x-m4v | Duration: 00:04:43

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

 CT 009| Fried Polenta | File Type: video/x-m4v | Duration: 4:02

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.

 CT 008| Creamy Polenta | File Type: video/x-m4v | Duration: 3:31

Basic creamy polenta is demonstrated.

 CT 007| Pan Roasted Chicken Breast | File Type: video/x-m4v | Duration: 3:50

Learn how to properly pan roast a chicken breast.

 CT 006| Choosing a Cooking Method | File Type: video/x-m4v | Duration: 9:45

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.

 CT 005| Steak - Pan Roasting | File Type: video/mp4 | Duration: 4:26

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.

 CT 004| Pan Roasting Fish | File Type: video/mp4 | Duration: 3:09

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.

 CT 003| Lamb Rack - Pan Roasting | File Type: video/x-m4v | Duration: 2:49

Learn how to properly pan roast a rack of lamb.

 CT 002| How to Saute | File Type: video/x-m4v | Duration: 2:19

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.

 CT 001| Pan Roasting Duck Breast | File Type: video/mp4 | Duration: 3:25

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.


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