00:00:00 - Introduction
For this month's Stella Culinary Cooking Challenge, I wanted to get back to basics, focusing on a couple simple techniques, and reinforcing the skill set of separating flavor structure from technique.
Welcome to day three of our Culinary Boot Camp. Now that you have a firm understanding of flavor strucutre and sauce making, we focus today's lecture of varoius cooking techniques, and how to choose the correct cooking technique based on the ingredients you're using and the enivronemnt your in.
Look it. No more messing around.
This is what you've been training for all year.
Hosting and cooking for Thanksgiving is the Super Bowl for cooks. It's the one day you have to get in the kitchen, and show your family and friends why YOU ARE THE BEST COOK THEY KNOW!
The above video playlist exists to serve that goal!
In this Thanksgiving Day Q&A done at a past boot camp, I answer questions about cooking turkey sous vide, brining, how to make awesome mashed potatoes, pumpkin pie, and lots more. This will also kick off our newest playlist, Thanksgiving Cooking Techniques & Recipes.
Check out our full resource page for everything you need to dominate Thanksgiving this year.
On day four of our Culinary Boot Camp, we flip the script a bit and talk kitchen preparation techniques. Included in the converstation is vegetable preparation & glazing, and the science behind brining.
Please refer to the following videos and podcasts to round out the information given in this lecture.
Learn how to cook a whole turkey, Peking Style! This approach results in a delicious, crispy skinned, smoke roasted Thanksgiving turkey that's sure to impress your family and friends this holiday season ... or really, year 'round! For more Thanksgiving Recipes, Cooking Techniques & Ideas, check out our 100% free "Turkey Day Domination" Resource page linked here: https://stellaculinary.com/cooking-videos/cooking-techniques/thanksgivin...
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You're pretty awesome! Thanks so much for helping me to keep the lights on here at Stella Culinary. It really means a lot that you enjoy this resources so much, that you're willing support this site with a monetary contribution.
Thanks again!
Jacob
In this video I teach you how to make a whole roasted turkey roulade. We start with a 22lb turkey, and walk through the process of deboning, dry brining, marinading, roasting and glazing.
ALL PURPOSE THANKSGIVING SEASONING
This acts as our dry brine for the turkey, but I also use it as an all purpose seasoning salt for all my Thanksgiving cooking.
In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.