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What’s the Difference Between Braising and Stewing?

  In this culinary Q&A, I answer the following question from Jenny M. about the differences between braising and stewing. "What's the difference between Stewing and Braising? Is it simply that braises are done in the oven and stews are done on the stove top? To me it looks like the exact same technique; tough meats cooked low and slow in liquid until they're falling apart tender. What am I missing?" This episode's show notes with additional links and information: https://www.stellaculinary.com/podcasts/video/what-is-the-difference-between-braising-and-stewing   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nea...

How to Make Fried Polenta

  Show Notes: http://www.stellaculinary.com/CT9 In a previous video, I demonstrated how to make creamy polenta (http://youtu.be/ErOUl8d92oY). In this video, we take the leftover creamy polenta, let it set overnight and then pan fry. The fried polenta cake is then topped with a simple capresse salad (tomato, basil and fresh mozzarella), making it a great summer dish. Fried polenta is extremely versatile, here are some additional serving ideas: * Top with a poached or fried egg and serve for breakfast. * Top with tomato sauce, shredded cheese and serve alongside meat. * Drizzle with olive oil and a sprinkling of chopped herbs. * Top with a tomato and corn salsa for a light, summer side dish.   Ever wanted to run your own website?  We are giving them away for FREE!...

Understanding The Five French Mother Sauces – A Brief Overview

  If you’re serious about taking your cooking to the next level, mastering the art of sauce making is a must. In fact, one of the biggest divides between the amateur and professional chef comes from the latter’s ability to make a multitude of amazing sauces that can elevate a dish to the next level. Anyone with a good probe thermometer and a little practice can pan roast or grill a steak mid-rare, but the accompanying sauce that transforms that steak into a high end entree seems like a daunting task to the uninitiated. To learn sauces, you must first start at the beginning, and understand the framework laid out in western culinary schools today; The Five French Mother Sauces. Admittedly, these five mother sauces and their derivatives are extremely old sch...

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