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Stella Culinary Super Feed 2p523e
22
5
Learning how to cook like a professional chef has never been easier! This on "Super Feed" combines all videos and audio lectures produced by StellaCulinary.com into one, simple to subscribe to RSS feed. Now you'll never miss a new video or audio lecture again and stay up to date on the world's best free resource for learning how to cook online. You can also subscribe to each individual feed by going to StellaCulinary.com or searching for the related feed in iTunes. 3o6i4k
Learning how to cook like a professional chef has never been easier! This on "Super Feed" combines all videos and audio lectures produced by StellaCulinary.com into one, simple to subscribe to RSS feed. Now you'll never miss a new video or audio lecture again and stay up to date on the world's best free resource for learning how to cook online. You can also subscribe to each individual feed by going to StellaCulinary.com or searching for the related feed in iTunes.
SCS 10| Sauce Veloute
Episodio en Stella Culinary Super Feed
In part 2 of our mother sauce series we talk about sauce veloute and some of its common derivatives.
36:31
SCS 11| Bechamel Sauce
Episodio en Stella Culinary Super Feed
We continue our discussion segment on thickeners for sauces and soups. In the technique segment, we talk about sauce béchamel and it derivatives and in the Culinary Q&A, Jacob answers an interesting food science question regarding the egg/acid paradox.
35:20
SCS 12| Sauce Tomat
Episodio en Stella Culinary Super Feed
We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series and thickening, talking about purees, and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations.
58:52
SCS 13| Sauce Espagnole
Episodio en Stella Culinary Super Feed
In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion segment we go over the evolution of sauce from Escoffier to modern day. Then, in the technique segment we discuss the importance of Sauce Espganole as a base sauce and the influence it's had on modern sauce making. And in the culinary quick tip, the three finishing components of a pan sauce and why they're important.
37:40
SCS 14| Salad Greens & Vinaigrettes
Episodio en Stella Culinary Super Feed
In this episode we talk about how to make a balanced salad using different types of greens, the science behind vinaigrettes and flavor structure. In the culinary quick tip, how to properly wash and store your salad greens.
39:38
SCS 15| Classic Salads & Creamy Dressings
Episodio en Stella Culinary Super Feed
In this episode, we talk about how to make creamy style dressings, like ranch, caesar and thousand island, and what kind of greens to serve them with. In the technique segment, a quick history lesson on three classic American salads, Caesar, Louie and Cobb, including recipes.
38:29
SCS 16| Composed Salads
Episodio en Stella Culinary Super Feed
In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!
36:19
SCS 17| Canapes
Episodio en Stella Culinary Super Feed
We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution and flavor structure.
39:20
SCS 18| Four Pillars Of Bread
Episodio en Stella Culinary Super Feed
We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water, salt and flour. Understanding these four ingredients and how they effect your overall loaf will allow you to produce a better, more consistent product.
40:27
SCS 19| Twelve Steps of Bread
Episodio en Stella Culinary Super Feed
In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper understanding of each step in the bread baking process will allow you to make a consistent, delicious, high quality product every time. In the rare occasion that your bread doesn't come out how you want it, this episode will give you the tools needed to trouble shoot your bread.
01:02:27
SCS 20| Bread Classifications
Episodio en Stella Culinary Super Feed
We discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Show notes can be found at: http://www.stellaculinary.com/scs20
53:09
SCS 1| Basic Knife Skills
Episodio en Stella Culinary Super Feed
Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also available for free on iTunes.
42:24
SCS 2| Stocks Part 1 of 2
Episodio en Stella Culinary Super Feed
Veal stock is extensively covered including proper technique for making both white and roasted veal stock, the difference between a stock and a broth and tips for making a great tasting stock.
35:24
SCS 3| Stocks Part 2 of 2
Episodio en Stella Culinary Super Feed
Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish stock. Also cutting edge techniques for clarification are discussed.
27:19
SCS 4| Blanching
Episodio en Stella Culinary Super Feed
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables.
30:56
SCS 5| Basic Starches
Episodio en Stella Culinary Super Feed
Risotto, polenta and mashed potatoes are discussed.
53:50
SCS 6| Sauteeing, Searing & Pan Roasting
Episodio en Stella Culinary Super Feed
Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sautee, sear and pan roast.
51:52
SCS 7| Braising, Poaching & Roasting
Episodio en Stella Culinary Super Feed
Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast, and the scientific principles needed to produce the best product possible.
01:02:42
SCS 8| Frying, Confit & Deep Fat Poaching
Episodio en Stella Culinary Super Feed
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching.
55:06
SCS 9| Hollandaise
Episodio en Stella Culinary Super Feed
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base.
49:34
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