technique

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 We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How to Pan Roast Salmon

This video will demonstrate the proper technique for pan roasting a fillet of salmon, allowing you to achieve an even crust and succulent flesh. For more information check out this episode’s show notes at: http://www.stellaculinary.com/ct11 We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Ginger Glazed Carrots with Turmeric & Fresh Thyme – Cooking Techniques

Episode Show Notes: http://www.stellaculinary.com/ct10 Watch over 130 Free How to Cook Videos: http://www.stellaculinary.com/how-to-cook-video-index In this video I demonstrate the technique of glazing and covered sauteing using carrots, ginger and turmeric. While this is a delicious recipe that works great as a vegetable side dish, the overall glazing technique is extremely versatile and can be used for any number of fruits and vegetables, especially root vegetables such as parsnips, pearl onions, radishes, etc. For more information and ingredient amounts, please refer to this episode's show notes. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

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. We would love to have you join our community on facebook, where we have Chef Humour o...

How To Pan Roast A Steak + Pan Reduction Sauce

This video will take you through the process of pan roasting a steak. The technique is demonstrated using a fillet of beef that is cooked to medium rare. As a bonus, the video will show you how to make a pan reduction sauce using the left over juices from the roasting process. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Pan Roast A Rack Of Lamb

Questions, comments and further information can be found at this episode's show notes: http://www.stellaculinary.com/ct3 This video will teach you how to pan roast a rack of lamb. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Pan Roast Fish

http://www.stellaculinary.com/ct4 This video will teach you how to pan roast a piece of fish. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Saute

Questions, comments and further information can be found at this episode's show notes: http://www.stellaculinary.com/ct2 This video will teach you the basic saute motion with a few finer points. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Knife skills with The Chef’s Academy: Practical cuts

http://www.thechefsacademy.com Chef T. takes you through the practical cuts with potatoes. Below are the time codes in which you can find each of the practical cuts. Batonette – 1:15 Julienne – 3:43 Small dice – 5:44 Brunoise – 6:33 Fine julienne – 7:21 Fine brunoise – 10:01 We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Mastering Knife Skills – Dicing Technique

Chef-Instructor at the Institute of Culinary Education, Norman Weinstein shows us how to dice vegetables. His new book "Mastering Knife Skills" is available wherever books are sold. Visit this link to find out more: http://www.abramsbooks.com/Books/Mastering_Knife_Skills-9781584796671.html We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Go Through the Entire 19-Course Tasting Menu of a Michelin-Starred Barcelona Restaurant

If you find yourself in Barcelona, Spain, pay a visit to a Disfrutar, a Michelin-star restaurant opened by a three chefs who consider themselves close enough to be brothers. Together, their goal is to bring laid-back, creative Mediterranean food to local diners and travelers alike. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn CONNECT WITH BON APPETIT Web: http://www.bonappetit.com Twitter: http://twitter.com/bonappetit Facebook: http://www.facebook.com/bonappetitmag Google+: http://plus.google.com/+bonappetit Instagram: http://instagram.com/bonappetitmag Pinterest: http://www.pinterest.com/bonappetitmag Tumblr: http://bonappetit.tumblr.com The Scene: http://thescene.com/bonappetit Want even more? Subscribe to The Scene: http://bit.ly/subthe...

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