Be the Boss of Your Kitchen
Tips from a Line Cook
Three easy steps to master the over-easy egg from a line cook! Plus a tip for flipping your egg in the pan.
Three easy steps to master the over-medium egg from a line cook! Plus a tip for flipping your egg in the pan.
Why have chefs been cooking bacon in the oven for ages? Because it is easy, passive, you can do a very large batch at once and it makes much less mess.
Overcome your egg-poaching fears! I’m making this tutorial to show you how extremely easy it is to poach an egg.
What is a roux anyways? It is a thickening technique for sauces, soups, and stews and it is made of equal parts fat and flour. You can use any fat such as oil, butter or lard, and typically all-purpose flour
Because fingerlings are potatoes…
It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life
This is the most efficient way to dice an onion that I’ve ever seen. Efficiency when cutting an onion does a couple of things for you: The faster you cut an onion the less time the gases have to volatilize