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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Recipes and Techniques
I discovered pesto fairly late in life, and it’s a shame I missed out on years of deliciousness. In this recipe video, I make a spaghetti pesto with chicken that is both tasty and pretty easy to make. Pestos are traditionally made with basil, garlic, pine nuts, and parmesan cheese. In this version, I change it up a bit because I didn’t have pine nuts; I had almonds. But in the spirit of No
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
Chicken picatta is one of the simpler ways to make a tasty chicken dish. You only need a few ingredients, that are readily available, and the prep and cook time is pretty quick. In this recipe video, I make my version the Italian classic. The lemon juice and white wine give the sauce a nice tangy acidic taste, and the capers a good saltiness and a bit of texture. Try serving thi
Macaroni and cheese is one of the great American comfort foods. I think every kid around loves it, and most adults do too. But I rarely see friends make it at home. That’s a shame, because it’s really pretty easy to make. In this recipe video, I make a classic mac n' cheese, or at least what I consider classic
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.