Stella Culinary Super Feed

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Stella Culinary Super Feed

SCS 10| Sauce Veloute

In part 2 of our mother sauce series we talk about sauce veloute and some of its common...

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SCS 11| Bechamel Sauce

We continue our discussion segment on thickeners for sauces and soups. In the technique segment,...

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SCS 12| Sauce Tomat

We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many...

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SCS 13| Sauce Espagnole

In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion...

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SCS 14| Salad Greens & Vinaigrettes

In this episode we talk about how to make a balanced salad using different types of greens, the...

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SCS 15| Classic Salads & Creamy Dressings

In this episode, we talk about how to make creamy style dressings, like ranch, caesar and...

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SCS 16| Composed Salads

In this episode, we bring our salad series full circle and talk about how to create a composed...

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SCS 17| Canapes

We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution...

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SCS 18| Four Pillars Of Bread

We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water,...

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SCS 19| Twelve Steps of Bread

In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper...

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SCS 20| Bread Classifications

We discuss the various ways breads are classified and take a more detailed look at the science...

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SCS 1| Basic Knife Skills

Basic knife skills are discussed including the difference between German and Japanese steel, how...

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SCS 2| Stocks Part 1 of 2

Veal stock is extensively covered including proper technique for making both white and roasted...

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SCS 3| Stocks Part 2 of 2

Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish...

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SCS 4| Blanching

Basics of blanching are discussed including the make up chlorophyll and how to keep green...

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SCS 5| Basic Starches

Risotto, polenta and mashed potatoes are discussed.

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SCS 6| Sauteeing, Searing & Pan Roasting

Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sautee, sear and...

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SCS 7| Braising, Poaching & Roasting

Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast,...

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SCS 8| Frying, Confit & Deep Fat Poaching

Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat...

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SCS 9| Hollandaise

We start our five part series on the French Mother sauces with a lesson on hollandaise including...

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