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Jacob Burton
Stella Culinary - Learn To Cook Like A Professional Chef
7,629
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1 year ago
Stella Culinary is a website dedicated to teaching you how to cook like a professional chef.
Recent uploads
- Spatchcocked Chicken with Glazed Vegetables
- When to Use (And Not Use) Non-Stick Pans
- What's the Difference Between Braising and Stewing?
- Restaurant Style Risotto with Trumpet Mushrooms
- Why Does My Bread Dough Collapse?
- Microwave Fried Herb Leafs For Garnish
- Difference Between Sodium Nitrite, Nitrate & Pink Curing Salt
- How to Pan Roast Salmon
- Live Cooking Q & A
- Secondary Brining Ingredients + How to Speed up a Brine
- How to Calculate a Gradient and Equalibrium Brine
- Understanding The Brining Process & Stratagies - Part 2 of 4
Popular uploads
- How To Layout A Simple Fruit Platter
- How To Peel & Cut A Watermelon For Salad Or Fruit Tray
- How To Julienne An Onion
- How To Make A Basic Baguette
- How To Butcher A Beef Tenderloin
- How To Dice, Julienne, Brunoise & Batonnet
- How To Make A Basic Loaf Of Sourdough Bread - Recipe
- How To Make A Sourdough Starter - Video Recipe
- How To Sharpen Your Knife With A Water Stone
- How to Make Fresh Pasta From Scratch | Video Recipe
- How To Make A Pan Reduction Sauce Using Demi Glace
Knife Skills HD
- How To Secure Your Cutting Board
- How To Hold Your Chef's Knife
- How To Use Your Guide Hand For Accurate Knife Skills
- Three Major Knife Cuts
- How To Dice, Julienne, Brunoise & Batonnet
- How To Dice An Onion
- How To Julienne An Onion
- How To Finely Mince Red Onion
- How To Seed & Dice A Tomato
- How To Mince Parsely
- How to Chiffonade Basil and Other Herbs
- How To Seed And Slice A Bell Pepper
Bread Baking
- What is the Baker's Percentage
- How To Make A Basic Baguette
- How To Make A Sourdough Starter - Video Recipe
- How To Make A Basic Loaf Of Sourdough Bread - Recipe
- How to Make Fresh Pasta From Scratch | Video Recipe
- How to Make European Style Brown Bread Using a Sourdough Starter | Recipe
- Savory Caramelized Onion Scones - Recipe
- Why Does My Bread Dough Collapse?
Butchery & Meat Fabrication
- How to Butcher a Whole Chicken
- How to Fabricate (butcher) An Airline Chicken Breast
- Butchering a Whole Chicken in 60 Seconds or Less
- How To Butcher Chicken Lollipops
- How To Butcher A Whole Duck
- How To Butcher A Pork Rack
- How To Break Down Ahi For Steaks And Sashimi
- How To Butcher A Beef Tenderloin
- How To Butcher And Portion Halibut (Fish Fabrication)
- How To Butcher A Whole Salmon
- How to French Frog Legs
- How to Debone a Chicken Leg and Thigh
Cooking Techniques
- How To Saute
- How To Pan Roast Fish
- How To Pan Roast A Rack Of Lamb
- How To Pan Roast A Steak + Pan Reduction Sauce
- How To Pan Roast Duck Breast
- Methods of Cooking: How to Choose?
- Sous Vide Lamb Rack with Infused Reduction Sauce & Sauted Vegetables
- How to Pan Roast a Chicken Breast
- Fried Polenta Caprese
- Ginger Glazed Carrots with Turmeric & Fresh Thyme - Cooking Techniques
- How to Pan Roast Salmon
- Restaurant Style Risotto with Trumpet Mushrooms
Kitchen Prep
- How To Blanch Garlic
- How To Clean And Prep Frisee
- How To Prep & Blanch Asparagus
- How To Clarify Butter
- How To Blanch Leafy Greens
- How To Prep, Peel & Blanch Fava Beans
- How To Clean And Blanch Baby Carrots
- How To Prep Broccoli
- How To Prep Salsify
- How To Wash And Store Salad Greens
- Butter Lettuce Salad with Orange, Pine Nuts, Tarragon, Sherry-Shallot Vinaigrette
- How To Layout A Simple Fruit Platter
Sauces and Soups
- How To Make Roasted Veal Stock
- How To Make Roasted Chicken Stock
- How To Make Vegetable Stock
- How To Make A Beurre Blanc
- How To Make A Pan Reduction Sauce Using Demi Glace
- How To Make A Stabilized Beurre Blanc Using Xanthan Gum
- How To Make And Use A Roux
- "Culinary School" Bechamel Sauce - How To Video
- Escoffier's Sauce Bechamel
- How To Make Mornay (Cheese) Sauce
- Cauliflower Soup Base
- How to Reinforce and Reduce Chicken Stock
The Completed Dish
- Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc
- Ahi Sashimi, Cantaloupe Caviar, Dehydrated Sesame Oil
- Butter Lettuce Salad with Orange, Pine Nuts, Tarragon, Sherry-Shallot Vinaigrette
- Chicken Roulade - The Completed Dish
- How To Layout A Simple Fruit Platter
- Fresh Pasta with House Cured Pancetta - The Completed Dish
- Composed Cauliflower Soup: The Completed Dish
- How to Garnish Food - A Video Discussion
- Classic Beef Tartare - Video Recipe
- Sous Vide Lamb Rack with Infused Reduction Sauce & Sauted Vegetables
- Sous Vide Chicken Breast Recipe with Spring Vegetables
- Heirloom Tomato Caprese Salad