Welcome to Stella Culinary's How to Cook Video Index. To get started, select one of the video categories from above, or browse by most recent below.
To get the most from these videos, it is highly recommended you listen to the Stella Culinary School Podcast, which many of these videos are produced to supplement. If you have any questions while working your way through the Stella Culinary content, you can Ask Chef Jacob or post it to our friendly community forum.
In a previous rebuttal video to a Slate.com article, we went over how to caramelize onions in 10 minutes. This shortened version of the video was uploaded so you don't have to sit through my 14 minute rant every time you'd like to review this technique.
This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.
The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.
What makes this sous vide chicken breast great ...
This video will teach you how to properly wash your hands before preparing food.
Further Information
This video will demonstrate how to safely wash your chef's knife.
Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.
This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.
I disagreed, and this is my rebuttal.
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.
In this video I'll demonstrate how to make a simple steak tartare using the head and tail trimmings of a fabricated beef tenderloin.
A quick video that will demonstrate how to roast and peel a bell pepper.
In this video 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.
YouTube User nvj944 asks: "When doing this 'pour in presentation' what's the trick to the garnishes? Are there some that work better than others. Also, the sliced cauliflower doesn't float right? So, you need to use a wide, shallow bowl otherwise the soup would cover up your beautiful presentation."
