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.

SNS 018| How to Make Consomme (Classic Clarified Stock)

How to Make Concomme - Video

Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it’s finicky nature by young cooks, consommé really isn’t scary once you understand the basic concepts behind making it, and how a clarification raft works.

FS 003| Guide To Gelatin

How to Use Gelatin Powders and Sheets - A Cook's Guide

Welcome to our gelatin resource page, we're you'll find everything you ever wanted to know about gelatin, and probably much more. Warning, the lecture videos listed below are extremely geeky and not for the faint of heart. But if you want to have a firm grasp on the properties of gelatin gels and how to use them, then this three part video series is for you. I've also included a gelatin infographic for your referencing pleasure.

CT 021| How To Make Garlic Mashed Potatoes

How to Make Mashed Potatoes - Video Recipe

Mashed potatoes are classic comfort food 101. To the untrained eye they can appear deceivingly simple, but the best mashed potatoes require proper technique, a decent fat to potato ratio, and being aware of common snares that trip up the uninitiated along the way. By the time you're done watching the above video and reading through this article, you'll be able to whip up a great batch of mashed potatoes every time, whether you're creating a simple Sunday Super, or bringing the thunder on Thanksgiving.

CT 022| Restaurant Style Braised Beef Short Ribs - Video Recipe

How to Braise Beef Short Ribs

In it’s most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables and fresh herbs; this mixture is then cooked in a low oven until they becomes tender. The connective tissue responsible for the chewy texture is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.

How to Properly Wash Your Hands

Although hand washing is a seemingly simple task, there is a specific process required for hand washing in a professional kitchen. This helps to cut down on the transfer of food born illness, especially when cooking for someone else.

Remember, it's important to wash your hands in all of these circumstances:

Before -

  • Starting work or the cooking process in general.

  • Handling any ready to eat food.

After -

  • Using the restroom.

  • Coughing and Sneezing.

  • Touching your hair, face or mouth.

  • Smoking.

  • Shaking hands or touching another person in general.

  • Working with raw meat (before you touch any other food).

  • Anytime your hands feel dirty, grimy, or have touched a surface that lots of other people touch (door nobs, handles, etc.).

Remember that wearing gloves is no substitute for hand washing. You must first wash your hands before and after gloves are used to ensure proper hygiene and professional level sanitation.

CT 017| Pan Roasted Pork Tenderloin with Brandied Cherries and Basil Reduction Sauce

How to Pan Roast a Pork Tenderloin with a Cherry Pan Reduction Sauce

As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets. Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries! I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.