More Specific Techniques

More Important Cooking Techniques – Here you’ll find information on everything from very basic techniques such as stirring and sweating to the all important professional chef’s term mise en place. These are the techniques I’m constantly trying to learn more about and get better at.
 

How To Know When Shrimp Are Done Cooking

June 27, 2015 2 Comments
How To Know When Shrimp Are Done Cooking

How Do I Know When Shrimp Are Perfectly Cooked & Ready to Eat? There are many ways to cook and serve shrimp. Do you remember Pvt. Benjamin Buford’s line in Forest Gump? “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté […]

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Know Your Knife Cuts

November 10, 2014 0 Comments
Know Your Knife Cuts

Most Important Knife Cuts For Home Cooks Knife skills are arguably one of the pivotal skills that separate the professional chef from the home cook.  Many home cooks are intimidated by the flourish with which knives are wielded on Top Chef and Iron Chef.  We are afraid that we might hurt ourselves if we try […]

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London Broil

September 5, 2013 6 Comments
London Broil

London Broil – Meat Cut or Cooking Technique? There are many common misconceptions about London broil and what exactly it is. When I was a kid, my mother would make London Broil for our family on occasion. She would walk into our local butcher, ask for “London broil,” and was inevitably handed a piece of […]

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Deglazing: What it Is and Why Do It

September 14, 2012 24 Comments
Deglazing: What it Is and Why Do It

The Secret to Great Pan Sauces Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavors are, and it is called “fond.” Fond is […]

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How to Cook Chinese Dumplings

September 10, 2012 2 Comments
How to Cook Chinese Dumplings

Chinese Dumplings Are the Best I am no expert on cooking dumplings but Suzanna Foo is and I know because I have been to her restaurant in Philadelphia and enjoyed some of the most delicious pork dumplings imaginable. Her restaurant offers some of the most inovative, tasty Chinese food I have ever experienced. I wanted […]

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Shrimp – How to Peel and Devein Shrimp

July 17, 2012 0 Comments
Shrimp – How to Peel and Devein Shrimp

Is there a better way to peel and devein shrimp? Here is one way taught to me by a professional chef that I can recommend to you. The easiest way I know to peel and devein shrimp is to buy them already done. The problem with that is They cost more money They are less […]

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Stirring – The Do’s and Do nots of Stirring

July 17, 2012 1 Comment
Stirring – The Do’s and Do nots of Stirring

The Art of Stirring Peter Hertzmann is the author of Knife Skills Illustrated, instructor at Sur La Table and owner of à la carte cooking website. You may have seen my interview with Peter on Novice2Pro Chef Interviews. His website is very informative with tons of articles, recipes and videos. His video titled “Stirring Conclusions” […]

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Sweating – How To Sweat Vegetables

July 17, 2012 8 Comments
Sweating – How To Sweat Vegetables

The Importance of Knowing How to Sweat Vegetables Sweating is supposed to be something we do when we play sports. What in the world does it have to do with cooking? Actually, there is somewhat of a parallel. When a person begins to exert themselves and their body temperature begins to go up, we sweat. […]

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Mayo – Homemade Mayonnaise Recipe

July 17, 2012 9 Comments
Mayo – Homemade Mayonnaise Recipe

Homemade Mayo is easy to make and tastes so much better than store bought. We all have our favorite brand of Mayonnaise. All you have to do is look at some of the comments on my blog post – What Mayonnaise Tastes Best to see how people react when it comes to this staple. And […]

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Onions – How to Cut an Onion

July 17, 2012 2 Comments
Onions – How to Cut an Onion

How to Cut an Onion One of the most basic and fundamental tasks you will perform in the kitchen over and over again is cutting an onion. There are so many recipes that call for diced, sliced and chopped onions. Think about how many times you cut an onion each week and you will understand […]

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