Now you may ask yourself (quite legitimately), why should I pound out a chicken breast? Well, in addition to the therapeutic benefits of taking out your frustration, several chicken dishes are actually improved by having a uniformly thick (or thin), flat piece of breast meat…which is not the natural shape of a chicken breast. This technique is your chance to mold nature into the form you need
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I would guess more than 50% of the dishes I cook call for onions, and many of those for diced onions. Getting proficient at cutting an onion (along with other knife skills) is absolutely essentially, if you want to cut down (pun intended) on your prep work, and spend more time eating. In this cooking video I show you a technique for dicing an onion that is far quicker than what yo
One of the factors that separates good cooking from great cooking is stock. Stocks bring far more to the table (no pun intended) than most people think. While they are really just flavored water, when cooked and used properly stock contribute flavor and texture that water just doesn’t do; and leaves your guests asking “Why does your food always taste so great?”.
In this cooking video, I show you how to chop a jalapeño pepper. As I’ve said before, knife skills are a very important part of cooking, and working on those, will make you a better faster and safer cook. As a cook, you can easily spend half (or more) of your time on prep work, so getting fast is important. Wouldn’t we all rather be eating than chopping?
As I've mentioned several times, developing great knife skills saves you a ton of time and effort in the kitchen. Here’s a quick cooking video showing you how to chop lemongrass. Lemongrass, as its name would suggest has a fragrant lemony sent to it, and can be a great addition to a lot of dishes. I use it in a lot of my Asian cooking, as well as lot of soups.
There are a whole lot of different kinds of rice in world, and for what is seemingly a pretty “standard” grain, there is a very wide variety of texture, tastes and uses for those different types. In this short cooking video, and the description below, I talk about Arborio rice and what it can be used for.
Need to julienne an onion? Well fortunately I’ve got this cooking video that shows you just how to do it. As I’ve said, before, prep can be the longest part of making any dish, and I want you to get the knife skills needed to get through it as quickly as possible.
It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized.
Said very simply, I cook with a lot of garlic. While I don’t put it in every dish I make (or think I have a heavy hand), garlic is pretty close to universal, and I probably go through a full bulb about every week. For such a small item, garlic packs quite a punch and there’s a whole lot of lessons and tricks to learn. Here, I only show you one.
I use garlic pretty frequently, and chances are you do to. And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove.