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.

SB 004| How To Make A Basic Loaf Of Sourdough Bread

How to Make a Basic Sourdough Boule - Video Recipe

In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.

SB 003| How To Make A Sourdough Starter

How to Make a Sourdough Starter - Video Technique

In this video I use an extremely simple method that calls for mixing flour with warm water, allowing it to sit for 48-72 hours until yeast activity begins, and then refresh/feed at set intervals for about five days, or until the starter is strong enough to levin a loaf of bread. If you've been around since the Free Culinary School Podcast days, you'll remember that in our sourdough series I recommended using fruit peels (apples/grapes) to inoculate your water and flour mixture with natural yeast.


SNS 012| How to Reinforce and Reduce Stock

How to Reinforce and Reduce Stock for Pan Sauces, Demi Glace and Glace di Viande - Video

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.