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.
 

London Broil

September 5, 2013 2 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 11 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 1 Comment
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 0 Comments
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 3 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 4 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 1 Comment
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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Corn – How to Grill Corn

July 17, 2012 1 Comment
Corn – How to Grill Corn

Grilling Sweet Summer Corn In season, there is nothing like summer corn especially my favorite New Jersey summer corn. That with some fresh Jersey tomatoes and you have a meal. Most of the time we just boil some corn, smear some butter on it, season with salt & pepper and eat it off the cob. […]

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Onions – Caramelizing Onions

July 17, 2012 0 Comments
Onions – Caramelizing Onions

Caramelizing Onions – (Or Is It)? When I think of raw onion, I think of a punch of concentrated, peppery flavor. I think of watering eyes and harsh sulfur compounds. I think cold, crisp, crunchy and pungent. Caramelized onions are a whole other ballgame. Caramelized onions are sweet and buttery, soft and kind of slippery. […]

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