Cooking Techniques Video Index
Cooking Techniques Video Index
Sauces and Soups Video Index
Kitchen Preparation Techniques - Video Index
House Cured Charcuterie - Video Index
Stella Bread Video Index
Food Science 101 - Video Index
The Completed Dish Video Index - Professional Cooking

Cooking Videos

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.

CKS 046| How to Bone and Tie a Beef Short Rib for Braising

This video will teach you how to de-bone and tie a beef short rib for a tighter plate presentation.

In this video, I demonstrate how to de-bone and tie a beef short rib for braising. This is commonly seen in higher end restaurants and is done for presentation purposes only.

When serving a large short rib, it is sometimes difficult to have a tight, clean presentation, especially when a round plate is used. The short rib can often look awkward and unbalanced. Rolling and tying the short rib will allow for a tighter plate presentation.

When using this technique, make sure you still include the bones in the braising liquid.

KP 032| How to Make Candied Nuts

This video will teach you how to make candied nuts to use as a garnish for salads, pies, desserts, and more.

This video demonstrates one of many methods for candying nuts. Once candied, these nuts can be used as a garnish for desserts, salads, or any dish that would benefit from a salty-sweet crunch

The basic method used in this video is extremely simple; powdered sugar is thinned with liquid until it forms a light glaze, and then seasoned with salt, spices, and acid. Nuts are then tossed in this glaze and baked until a candy like shell is achieved.

SNS 023| Turkey and Stuffing Dumpling Soup

Turkey and Stuffing Dumpling Soup - Thanksgiving Day Leftovers

Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

CT 026| Turkey Pot Pie with Thanksgiving Day Leftovers

Thanksgiving Day Leftovers: How to Make Turkey Pot Pie

In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.

The Pie Crust

The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.

CT 025| Spatchcocked Turkey - Better. Faster. Juicier.

How to Spatchcock Cook and Roast a Whole Turkey

In the Stella Culinary School Podcast episode 24, I walked you through the process of spatchcocking a whole turkey. Removing the back-bone, laying the turkey flat, and roasting, allows for more even cooking, juicier meat, and a faster cook time.

In fact, the fourteen pound turkey I spatchcocked in this video was done in 70 minutes! I've done a twenty-four pound turkey in two hours and fifteen minutes! No more waiting around all day for your turkey to cook, on a day where you constantly need more oven space.

SNS 021| Roasted Turkey Stock For Thanskgiving Day Domination

How to Cook Turkey - How to make Turkey Stock

One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.