Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method.
We talk about why you really add salt to the blanching water, [...]

 

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This is one of my all time favorite dishes, and it was inspired by a great book by Chef Fergus Henderson, “The Whole Beast: Nose to Tail Eating.”
The book is all about using the less desirable and unusual parts of the animal to make amazingly simple and delicious dishes. Henderson’s philosophy clearly shines through as [...]

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Chef’s for centuries have been playing a game called “The Death Row Meal.”
“If you were to die tomorrow,” they ask, “what would your last meal be?”
The book “My Last Supper,” written by Melanie Dunea with an introduction by Anthony Bourdain, takes this game mainstream by asking 50 of the worlds greatest chef what their last [...]

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Braised chicken thighs has to be by far one of my favorite things to cook and eat. Working as a sous chef in a fine dining restaurant, serving things like duck pate, foie gras and truffles up the yin yang, all I want to eat on my days off is something simple and comforting. For [...]

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What is Blanching?
Blanching can mean a few different things depending on who’s using the word and what application you’re talking about. In the most basic use of the term, blanching refers to very briefly par cooking an item for later use, usually using boiling water or hot fat as a cooking medium.
Why Would You Need [...]

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