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.
The glazing technique is demonstrated using carrots, ginger and turmeric.
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.
Basic creamy polenta is demonstrated.
Learn how to properly pan roast a chicken breast.
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.