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Chopping celery, and just about all prep work is pretty boring. And the longer it takes, the worse it is. So why not learn the right techniques that will enable to get through the job that much faster? Here, I show you how to do just that. It's actually a pretty simple technique and not really any different than chopping a lot of vegetables and other ingredients. It's important to learn if
Prep work is never the fun part of cooking, and in this post we focus on prep work. Specifically, how to cut carrots. Now, while cutting carrots is boring and dull, there is a very good reason you want to get good at it; the faster you can go, the less time you need to spend cutting and more time you get to spend cooking and eating. You also want to be a proficient carrot cutter, so you be c
I’m betting that you, like me, eat a fair about of chicken. And while, I think the legs, thighs, and wings of the bird are actually amongst the best parts, I’m betting that you, like me, also eat a lot of boneless skinless chicken breasts. They are easy, convenient, and readily available. But they can also be boring. One way to “jazz” them up is to stuff them…and that’s exactly what I show
I try to cook with as many as vegetables as I can. In addition to be healthy for you, they obviously bring a lot of flavors, and textures to a dish. They can also give you a very different experience (flavor and texture) depending on how you cut them. So, it’s important to know various techniques that easily allow you to get different shapes and sizes. In this cooking video, I show you how
The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The process is pretty simp
Portobello (at least in terms of size; not necessarily deliciousness) are the “king of mushrooms”. It’s truly amazing how large they can get, and that size allows you do use them in some very unique and very cool ways. I love them grilled, where they pick up a nice charred flavor, and a great texture, but there are thousands of recipes using them. Regardless of which you choose, you have to
Have you ever seen a Celery Root? If so, you’d probably know it. You probably also ran away in fear; they are pretty hideous looking. Softball sized, covered in dirt, and sitting there menacingly, right next to the rhubarb....celery root doesn’t look all that appealing. But the reality is, once you get through that tough exterior, a ton of opportunity lies within – celery root
The julienne cut in cooking is to make long thin strips or sticks out of food. Basically a French Fry shape. Generally, making that cut is not too hard, as you can usually cut planks, or slices, and then further cut those planks into match stick shapes. However, in the case of red onions, things get a bit trickier. Red onions, in addition to being round, and thus less amenable to planks, th
Potato dishes come in all kinds of shapes and sizes….and recipes. Some of those recipes, like potato lyonnaise, require that you slice the potatoes into a thin disks. While professional chefs and many experienced home cooks might use a mandoline, most folks don’t have one, and have to rely on a standard chef’s knife. In this cooking video, I show you ho
Knife Skills
