Knife Skills

How To Butcher And Portion Sides Of Halibut | Video Technique




This video is the start of Halibut week here on Stella Culinary. First, the video above will teach you how to take a large side of halibut and break it down into individual portions. Then on Wednesday, I'll be releasing a video on how to properly pan roast a piece of fish just like we do at Stella. The fish that I demonstrate this technique with will be a halibut fillet.

Finally on Friday, the much anticipated launch of our recipe video series "The Completed Dish," is kicked off with our top selling entrée, and the number one recipe requested by our guests; "pan roasted halibut, marinated tomato-panzanella salad and lemon caper beurre blanc."

Alaskan Halibut season usually starts sometime in early spring and will end mid fall. Right now is prime halibut season which has led us to use it not only as a signature entrée but also as one our favorite new apps; "halibut ceviche chalupa with fresh lime and cilantro." Photos to follow.

For more information on halibut, check out this great little article by Fish Ex.

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This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Julienne An Onion | Video Technique

 

How To Julienne An Onion

Start by topping and tailing the onion and peeling off the outer skin.

Starting on the same side of the onion as your knife hand, make thin, slightly angled cuts towards the center of the onion, using proper guide hand technique to make sure your cuts are uniform, thin and accurate.

Once your knife reaches a 90° angle (halfway through the onion), roll the onion on its side and continue as before.


 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How to Stuff and Cook a Frenched Chicken Leg

In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.

Further Information

For more posts just like this, check out our ongoing Kitchen Prep Video Series. You can also view our complete How To Cook Video Index.

Stuffed Chicken Leg and Thigh

French and Debone a Chicken Leg & Thigh

This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, click here.

Further Information

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

 

How to Debone a Chicken Leg and Thigh

In this video, we go over how to debone a chicken leg and thigh. Once deboned, the leg and thigh can be cooked flat, rolled into a roulade or even stuffed.

Further Information

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

 

How to Safely Wash a Chef's Knife

This video will demonstrate how to safely wash your chef's knife.

Further Information

 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

 

How To Butcher A Whole Salmon | Video



This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.

In this video I state that I like to brine the fish briefly in a "5% brine." The brining process will keep the salmon moist during cooking. To calculate a 5% brine, weigh out enough filtered water to cover the finished salmon fillets. Multiply the weight of the water by .05 which will give you the amount of salt needed to achieve a 5% brine. For example, if you need 1,000g of water to cover your salmon fillets, simply multiply 1,000g X .05 = 50g of salt. Disperse 50g of salt into your water, which will result in a 5% brine.

Brine salmon for 20-60 minutes, rinse under a gentle stream of cold, running water and allow to drain.

Further Information:

 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Peel, Slice & Dice A Watermelon | Video Technique



Whether you're planing to dice your watermelon for fruit salad or slice it for a mirror display, your first step is to remove the rind or "peel". Just like with any other larger fruit, start by topping and tailing and then stand on one end.

Following the contour of the watermelon, slice off the outer rind just down to the red flesh. Don't feel like you have to get it all in the first pass; you can always go and trim off more, but it's impossible to put chunks back.

Slice the watermelon into quarters lengthwise and lay on its side. Cut into even slices, about 1/4"1/2" thick, using your index finger to hold the melon slices together. When sliced properly, you'll be able to fan the watermelon and have it stand on its own.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Slice Celery | Video Technique



In this video, learn how to slice and dice celery.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.