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How to Stuff a Chicken Breast

I’m betting that you, like me, eat a fair about of chicken.  And while, I think the legs, thighs, and wings of the bird are actually amongst the best parts, I’m betting that you, like me, also eat a lot of boneless skinless chicken breasts.  They are easy, convenient, and readily available.  But they can also be boring.  One way to “jazz” them up is to stuff them…and that’s exactly what I show

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How to Julienne a Zucchini

I try to cook with as many as vegetables as I can.  In addition to be healthy for you, they obviously bring a lot of flavors, and textures to a dish.  They can also give you a very different experience (flavor and texture) depending on how you cut them.  So, it’s important to know various techniques that easily allow you to get different shapes and sizes.  In this cooking video, I show you how

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How to Julienne Potatoes

The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here).  Whether you bake, fry, sauté them…you still need to cut them.  And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook.  The process is pretty simp

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How to Clean Portobello Mushrooms

Portobello (at least in terms of size; not necessarily deliciousness) are the “king of mushrooms”.  It’s truly amazing how large they can get, and that size allows you do use them in some very unique and very cool ways.  I love them grilled, where they pick up a nice charred flavor, and a great texture, but there are thousands of recipes using them.  Regardless of which you choose, you have to

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How to Sear Steak

Have you ever had a really bad steak?  One with a grey looking, and blah tasting outside & a dry, chewy and gross inside.  Of course you have, we all have….and we all never want to have one again.  Knowing how to sear a steak properly, is going to save you from having to choke down similar "steak cooking crimes” in the future.  In this cooking video, I use a porterhouse steak t

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How to Thicken a Sauce With Corn Starch

There are several ways to thicken a sauce, each with its own characteristics.  On method, which I have to admit, I under-utilize is to use cornstarch and a little water.  Using cornstarch is nice, because unlike say a roux, or other flour based thickeners, you don’t really need to cook out the raw taste of the flour for several minutes – with cornstarch you’re ready to go right away.  I'll some

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How to Clean Celery Root

Have you ever seen a Celery Root?  If so, you’d probably know it.  You probably also ran away in fear; they are pretty hideous looking.  Softball sized, covered in dirt, and sitting there menacingly, right next to the rhubarb....celery root doesn’t look all that appealing.  But the reality is, once you get through that tough exterior, a ton of opportunity lies within – celery root

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How to Chop Thyme

Thyme is one of my favorite herbs.  Its very distinctive taste goes really well with fish, chicken, pork, beef, and even a ton of vegetables and side dishes.  Dried thyme has its uses, and I’ve always got a jar in the cabinet, but I’ll go to fresh thyme just as often.  If you’re looking for a more subtle taste and/or you’re going to cook the thyme for just a few seconds (not giving the time the

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How to Julienne a Red Onion

The julienne cut in cooking is to make long thin strips or sticks out of food.  Basically a French Fry shape.  Generally, making that cut is not too hard, as you can usually cut planks, or slices, and then further cut those planks into match stick shapes.  However, in the case of red onions, things get a bit trickier.  Red onions, in addition to being round, and thus less amenable to planks, th

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How to Sear

I would say that at least 3 out of 5 dishes I make, require I sear something.  There are 1,000s of cooking techniques, with more invented all time.  No one can know them all, but everyone, that has any desire to cook at all, needs to know how to sear.  Most of the time when I talk about searing, I’m referring to searing proteins – chicken, pork, beef, fish, etc…but there are times

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