The technique of Roti is a great way to cook fish and poultry. The basic technique is to sear only one side of the protein and then finish the cooking process by placing the pan in a hot oven.
Here is an example: All fish have a layer of subcutaneous fat directly underneath their skin. So [...]

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Although there are numerous different ways to cook a rack of lamb, one of my favorite methods is pan roasting. Pan roasting is basically the process in which you first sear your meat in a pan, and then place your pan in a hot oven to let your meat “roast.”

To Cook Your Lamb Rack

Preheat your [...]

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Before we get started, it’s important to note that different knives require different honing steels. Using the wrong honing steel can actually make your knife more dull instead of bringing back it’s edge. If you own a Japanese manufactured knife, I would recommend Shun’s Honing steel. If you own a German manufactured knife, I would [...]

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In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish.
In this episode you learn the basics of mastering these [...]

 

 FCS Episode 4| Basic Starches [52:11m]: Play Now | Play in Popup | Download

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Mashed potatoes are something that we all know and love. They make a great side dish to accompany your favorite meat entrée, and are so versatile that you can serve them with almost anything. Although most people understand the underlying principles of how to make mashed potatoes, there are some techniques and secrets that restaurant [...]

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