There are a couple of recipes that rely on your skill with a knife and they are EXCELLENT ways to practice handling a chef’s knife. Give these a try!
Knife Skill Recipes
Three of the Five: Mother Sauces
The word “sauce” comes from the French word that means “a relish to make food more appetizing.” All types of sauces are important in cooking. A good sauce adds flavor, moisture, richness, color, and visual appeal. Sauces should complement food, not disguise it. You can also use sauces as a contrasting flavor. For example, the sweetness of roosted pork goes well with a Dijon sauce (a brown sauce with Dijon mustard). Sauces come in many forms and are made in many ways – gravy, salsa, fruit coulis, pan sauces. All of these fall into the broad category of sauces.
Getting to know the Eight Ingredients Bakers Use Everyday
Nearly all bakery products use a common list of ingredients. Here is that list. Know it. Love it.
From Beginner to Expert: a Chef’s Master Guide to Quick Breads
Quick breads are a special category of baked good that are leavened with chemical agents like baking powder or baking soda instead of yeast or eggs, allowing for faster preparation and baking. Basic ingredients, methods, how-to guide, and troubleshooting.
How to make the foundation of all things delicious: Stock
Everything you need to master to make the basic kinds of stock.
Classic Knife Cuts (and How to Make Them)
Knowing how to do basic cuts can enhance your overall performance in the kitchen. It improves your prepping speed, as you don’t have to do too much thinking and envisioning before pushing your knife down.…
How to Make Professional Deviled Eggs: No Green Rings & Easy Peel
Food Safety First Because eggs and mayonnaise are high-protein, high-moisture TCS foods, they must stay out of the Danger Zone (41°F–135°F) to prevent Salmonella growth. Cooling: Immediately move eggs from boiling water to an ice…
Professional Eggs Benedict: Culinary Tips for the Perfect Brunch
This comprehensive guide teaches you how to master the art of traditional Eggs Benedict by providing step-by-step instructions for perfect poached eggs and a creamy Hollandaise sauce. Beyond the basics, the post explores the fascinating history of the dish and its origins at iconic New York landmarks like Delmonico’s and the Waldorf Astoria. To round out your brunch skills, Chef Bates shares eleven popular variations, including Eggs Royale, Florentine, and Chesapeake, to help you customize the recipe to your liking.
Rice: Steamed, Pilaf, and Risotto
Everything you need to know about making three SUPER classic rice dishes: steamed, pilaf, and risotto.
American Chinese – PF Chang’s Recipes
15 essential Chinese-American recipes, all inspired by the iconic PF Chang’s menu.