5 Things Every Cook Should Know!

 Tips, Tricks & Techniques

  • pumpkin puree
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    How to Make Pumpkin Puree
    October 16, 2017
    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! But people get intimidated by cooking an actual pumpkin…...
  • Flipping chicken on the grill for the Marinades & Brining tutorial
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    What You Didn't Know About Marinades & Brining
    June 14, 2017
    Marinades are a great way to flavor your meat, however, they will NOT tenderize more than the outer layer. Brining will penetrate the meat on a cellular level effectively tenderizing your whole piece of meat. This can be done in less time than a marinade and is useful for so...
  • Chunks of pineapple to show you how to cut a pineapple
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    How to Cut a Pineapple
    May 29, 2017
    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 or preservatives. Really cutting a pineapple is a fast process,...
  • ricotta cheese crumbled up
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    How to Make Ricotta Cheese
    April 19, 2017
    There’s a lot of things I prefer to buy pre-made. Pasta for example - it takes a lot of failure, time and mess to create a product at home that's better than the dried stuff that comes in a box. Ricotta Cheese, however, takes one pot, 20 minutes, almost no...
  • my cast iron collection
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    How to Season Cast Iron
    April 6, 2017
    Cast Iron pans are one of my favorite things to cook in. In fact I own eight of them in various sizes and use them for almost everything. There's a lot of contradicting information out there on cast irons. Let me make is simple for you based on hours of...
  • Perfectly cooked shrimp ready to eat
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    How to Get Perfectly Cooked Shrimp Every Time
    February 21, 2017
    Let’s start with frozen shrimp. If you’re lucky enough to live on the coast then by all means use fresh but if you’re landlocked in Colorado like I am, look for the bag that says IQF; it stands for Individually, Quickly, Frozen. This means your shrimp or fish have...
  • Lemon, coffee, salt, sugar and peppers on a table
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    Managing Your Flavor Profiles
    January 29, 2017
    Have you ever made a recipe and the finished dish was lacking something but you just couldn’t put your finger on it? Or maybe you dumped too much salt or vinegar in a soup and decided your dish was ruined because you didn’t know how to fix it? Maybe...
  • Glass bowl filled with lemons and limes
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    The Building Blocks of Your Dish
    January 29, 2017
    Almost anything you cook will involve at least one of the five building blocks: 1. Acid 2. Alcohol 3. Aromatics 4. Fat 5. Salt When I started cooking I really had no idea the roles that these five things play in a dish. They aren’t the star of the show, they’re the backstage crew that...
  • Onion, carrot and celery nicely diced
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    Mise en Place (Everything in Place)
    January 29, 2017
    Multitasking is not a substitute for being organized. I was always the distracted sort of cook. The disorganized, messy and huge-pile-of-dishes at the end type. I drove my sister nuts when we lived together because I refused to learn to clean as I went. I told myself I just wasn’t...
  • Savannah holding an onion
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    How to Dice an Onion
    January 28, 2017
    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: 1) The faster you cut an onion the less time the gases have to volatilize and make you cry.  😥 2) Your onion pieces will...
  • Holding a knife properly
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    How to Hold a Knife Properly
    January 28, 2017
    How many of you guys hold a knife like this? This grip makes most people feel like they have control over the knife. But actually trying to control an entire knife with your pointer finger makes your grip pretty wobbly and your cuts are likely to lean to the...
  • Cutting a carrot in half
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    How to Dice a Carrot
    January 28, 2017
    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 pieces. Now there’s lots of fancy methods out there...
  • A garlic bulb
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    How to Peel Garlic
    January 28, 2017
    So what’s the benefit to peeling that sticky, papery garlic when you can buy it in a jar pre-minced and peeled? Well the peel keeps it fresher for longer which helps it retain it’s flavor. If you’re going to buy pre-peeled garlic, buy the whole cloves in a jar....
  • Cutting a sweet potato
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    How to Dice a Sweet Potato
    January 25, 2017
    Cutting a sweet potato is like cutting a great, big carrot. It’s not a soft vegetable, making it a little more dangerous to cut. It’s also really awkwardly shaped, making it challenging to get the same-sized pieces out of it. So who’s up for a challenge? First things first, lop...
  • Slicing a potato
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    How to Dice a Potato
    January 24, 2017
    This is my go-to method for dicing potatoes. Whether the potatoes are going to be mashers, soup or roasted this creates nice, bite-sized pieces so you can have a bite of potato with enough room on your spoon for whatever else is a part of your dish. If you’re...
Savannah head shot

Hi, I’m Savannah!
In a perfect world, we would all know what “al dente” actually means and a roast chicken would never be stringy and dry. Cleaver Cooking is here to lay bare the secrets of the culinary world, to take the chore out of cooking and to spice up your recipe book with some new favorites. So put on your chef’s hat and let’s get started!

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The Culinary Center of Kansas City

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