23
May
Vegetable stock is being used more and more in restaurants and at home to meet the dietary needs of health conscious individuals, vegetarians and vegans. Vegetable stock is basically vegetables simmered in water, sometimes with the addition of wine. If this sounds simple and straightforward, it’s because it is. However, there are some guidelines to [...]
Popularity: 13% [?]
23
May
To blanch your garlic:
Put desired amount of garlic in a pot and cover with cold water.
Bring water to a boil.
Once water boils, strain garlic and add it back to the pot.
Cover with cold water, and repeat previous steps for a total of three times.
Blanching your garlic in this manner will get rid of the bitter [...]
Popularity: 19% [?]
4
May
Like I mentioned in the Free Culinary School Podcast Episode 1, here are some of the chef knives that I have used and recommend.
Shun’s are my personal favorite and what I use on a daily basis. They are some of the sharpest and most beautiful knives on the market; not to mention they have great [...]
Popularity: 33% [?]
2
May
Knowing how to dice, julienne, brunoise and batonnet are fundamental building blocks to having good knife skills.
Lets first start with how to batonnet, as it will be your basis for the other three cuts.
Whenever you batonnet something, you must first start by cutting it into a rectangular shape.
First, start by topping and tailing (industry speak [...]
Popularity: 23% [?]
2
May
Your guide hand is important for not only overall accuracy when cutting with a chef’s knife, but it also keeps your fingers and thumbs out of the way so you don’t cut them off (not fun).
In this picture, you can see that I’m using my guide hand to cut off the top of an onion. [...]
Popularity: 15% [?]
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