This video demonstrates how to pan roast a fillet of salmon.
Here's a quick video that demonstrates how to fry herb leafs in the microwave. When done with a tender leaf like basil, it will become flat and translucent which gives the leaf a cool effect.
Oven roasted potatoes are one of my favorite, go-to side dishes when cooking at home. In this particular technique, we first blanch the potatoes using a cold water start (just like we would with any other root vegetable) and then roast in a hot oven until golden brown.
Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.
Learn the classic technique for cutting an onion into thin strips (julienne).
Understanding the three major knife cuts used in culinary knife skills will give you a simplified view point allowing you to streamline your prep and easily choose the proper technique to achieve your desired outcome.
Before you start to cut anything, you need to make sure you have a secure work surface. A cutting board that isn’t secured can easily move around, making it extremely dangerous and almost impossible to cut quickly and accurately.
An important cornerstone of all great knife skills techniques, this video will teach you how to hold your chef's knife in a professional grip.
Learning how to properly use your guide hand will not only improve the overall accuracy of your knife skills, but it will also keep you from slicing off your thumb, (a small added bonus).
This video will teach you the classic, foundational cuts of dice, julienne, brunoise and batonnet.