I’ll admit that making your own pasta is a bit time consuming. But, I’ll also contend that homemade pasta is one of the best things you can make at home. While it does take some time, it’s not super hard, and there is a high level of satisfaction you’ll get from making your own. And it’s sooo tasty. In this recipe video, I show you how to make a homemade fettucini pasta – one of
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A few years back I started making my own pizza and quickly found the worst part was making and rolling out the pasta dough. The solution, buy the dough!! Today. there is not shortage of places to buy a good quality pizza dough. And while it is available is most grocery stores, I’ve started just going to my local pizza shop and asking to buy the raw dough.
Here is a short cooking video where I show you how to slice an onion. One of people’s chief complaints about slicing onions, is doing so makes them cry. Well, the best way to reduce the tears is to move quickly. And to move quickly, you need to have solid knife skills. Unlike julienne onions, when I refer to slicing,
Here is a short cooking video where I show you how to clean kale. Kale, much like chard and collard greens, are large leafy vegetables, which are more hearty, and much bigger than spinach leaves. I think they have a great texture and flavor, and make a great side or vegetable for pork and chicken dishes. Typically, you don't want to serve kale raw, as it's quite a hearty green, a
Fruit is probably under-used in savory recipes and apples are one fruit that shouldn’t be. In this cooking technique video, I show you how to chop up an apple, which, in this particular case, I used an apple and black bean salsa. But no matter what recipe you’re making, savory or sweet, knowing the right knife techniques will help you in a number of ways.
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
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.