COOKING TECHNIQUES
Welcome to Stella Culinary’s Cooking Techniques Video Index. If you’re a fan of Chef Jacob and his podcasts, you’ve probably heard him proclaim “technique is king” time and time again. Understanding how a technique is used and executed on a professional level will give you the foundation needed to take you’re cooking to the next level.
Once you’ve mastered various cooking techniques, you can start creating your own dishes and recipes by “painting” flavor structure over the top.
For a crash course in cooking techniques and how to choose them, please watch chef Jacob’s culinary boot camp lecture video, T is for Technique.
CT 001| HOW TO PAN ROAST DUCK BREAST
This video will teach you how to pan roast duck breast, a technique that we discussed in-depth in SCS 6| Sauté ing, Searing & Pan Roasting.
Sautéing is a technique in which you cook food very quickly in a small amount of fat, in a skillet or sauté pan, over very high heat. The word sauté in French means “to jump.” This refers to the sautéing motion of flipping the contents in your pan from front to back, causing them to “jump” out of the pan.
CT 003| HOW TO PAN ROAST A RACK OF LAMB
Although there are numerous ways to cook a rack of lamb, one of my favorite methods is pan roasting. Pan roasting is the process in which you first sear your meat in a pan and then finish the “roasting process” in a hot oven. This is the most common method among professionals to cook most proteins, including poultry and fish.
