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
Are you one of those people that stock their pantry with cans of pumpkin puree the minute you feel a chill in the air? I think pumpkin in a can is a miracle, there are so many uses for it!
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
This method is a very basic breakdown of the awkward vegetable known as the carrot. The main point of dicing is to create even pieces so that they cook at the same rate, avoiding some burnt pieces and some underdone