Stella Culinary

Culinary Boot Camp Day 1 | Mastering Flavor Structure - Stella Culinary School (2018) #FSTEP

The problem with trying to create a restaurant level pasta dish at home is achieving the silky-smooth, delicious sauce that lightly clings to the pasta. This is because professional pasta chefs have a secrete ingredient most home cooks don't have access to ... ... STARCHY PASTA WATER! When batch after batch of pasta is cooked in the same water, it becomes infused with dissolved starch molecules. This helps to form a light glaze that clings to the pasta and can be flavored wi...th any ingredients you can imagine. In this video, we solve this problem by cooking our pasta "a la risotto," using just enough liquid to cover the pasta, adding small amounts of liquid throughout the cooking process, resulting in perfectly cooked pasta with a beautiful, versatile sauce.

In this video, Chef Jacob & Chef Sean walk you through the process of making one of The Shore's signature appetizers, Seafood Ceviche with Mediterranean Spiced ...Tostadas. You'll learn the best type of seafood to use for ceviche, the science behind 'cooking' fish with acid, and how to nail a delicious ceviche every time using the "Flavor Punch Approach." See more