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Chef Q&A's
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How-To's
Chef’s Tip: Making a Bisque
Chef’s Tip: Preparing Artichokes
Chef’s Tip: Making Fresh Pasta
Chef’s Tip: Cutting Fish into Steaks
Chef’s Tip: Cutting Bone-In Chops
Chef’s Tip: Opening Clams
Chef’s Tip: Chopping Vegetables
Chef’s Tip: The Chiffonade Cut
Chef’s Tip: Making a Buttercream
Chef’s Tip: Making a Brown Sauce
Chef’s Tip: The Braising Technique
Chef’s Tip: Boning a Leg of Lamb
Chef’s Tip: Deep Frying Potatoes
Chef’s Tip: The Diagonal Bias Cut
Chef’s Tip: The Deep Poach Method
Chef’s Tip: The Deep Fry Method
Chef’s Tip: Deep Frying Vegetables
Chef’s Tip: Making Cookies
Chef’s Tip: Preparing a Consommé
Chef’s Tip: Fileting Round Fish
Chef’s Tip: Fabricating Cooked Lobster
Chef’s Tip: Fabricating Boneless Meats
Chef’s Tip: Cooking En Pappilote
Chef’s Tip: Dry Caramelization
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