The Completed Dish
Summary: "The Completed Dish" is an advanced cooking series that puts into action all the techniques and concepts discussed in The Stella Culinary School Podcast and as demonstrated in other video series such as Knife Skills, Kitchen Prep, Sauces and Soups, etc. Every "completed dish" demonstrated has been served at Stella and will illustrate how to create a restaurant quality dish using the cooking fundamentals taught throughout the Stella Culinary curriculum. It is highly recommended that you understand the basic techniques used in each video before attempting to recreate one of these dishes. A list of supporting techniques can be found in the show notes of each episode by going to StellaCulinary.com/tcd[episode-number].
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- Artist: StellaCulinary.com
- Copyright: StellaCulinary.com
Podcasts:
Heirloom tomato caprese with sauce vierge and dehydrated basil is demonstrated. For more information, including supporting recipes, please refer to this episode's show notes.
Sous vide crispy skin chicken breast with sauted spring vegetables and chicken jus.
This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.
Simple and classic steak tartare is demonstrated.
We discuss how to garnish food and some concepts to take into consideration when planing a completed dish. This video was inspired by a question posted by a YouTube viewer regarding our "Composed Cauliflower Soup" video.
In a previous video, we went over how to make a basic cauliflower soup base. In this video, we finish the dish with a composed soup plate up.
This video brings together many different techniques that we've covered in past videos on Stella Culinary to challenge your knowledge and what you've learned so far.
Learn how to take the chicken roulade that was demonstrated in Kitchen Prep Episode 11, and turn it into the same completed dish we're currently serving at Stella.
In this video, learn how to make one of Chef Jacob's all time favorite salads, the butter lettuce. Although this salad was served during the Summer of 2011 at Stella, you will find it on our menu almost year 'round with different ingredients swapped out as the seasons change.
Learn how to make Stella's top selling appetizer for the 2011 summer menu; a+1 ahi sashimi, pickled cucumber, wakame salad, cantaloupe "caviar" and dehydrated sesame oil.
This video will teach you how to make one of Stella's top selling entrees of 2011; pan roasted halibut, baby tomato panzanella, lemon caper beurre blanc.
