Chef’s Tip: Techniques of Stewing

In this video, watch a chef prepare a CIA favorite recipe, Pork and Green Chile Stew, and learn more about the technique of stewing. See how you can create a simple, flavorful make-ahead meal from chicken, pork, beef, and even vegetables.

The pilaf method is similar in some ways to simmering whole grains, with the following differences: aromatic vegetables (onions or shallots, for instance) are gently cooked in butter or oil, then the grain is added to cook in the hot oil for a few minutes. In this Chef’s Tip, we’ll […]

Although this procedure may look difficult, it is possible to do it successfully by following the 5 steps in our Chef’s Tips video. Once the leg is boned out, it can be used in a number of ways – it can be butterflied and grilled, or rolled, tied, and roasted.

Chopping is generally used for mirepoix or similar flavoring ingredients that are to be strained out of the dish and discarded. In this video, we’ll show you how to chop herbs to achieve uniform cuts.

In this variation of steaming, which translates literally as “in paper,” the main item and accompanying ingredients are wrapped in parchment paper package and cooked in the steam produced by their own juices. In this Chef’s Tip, we’ll show you the proper technique to cook en papillote.

Chops and steaks are made from bone-in cuts from the rib or loin. In this Chef’s Tip, we’ll show you the tricks of the trade so you can cut chops at home.

Fish steaks are simply crosscuts of the fish, and are relatively easy to cut. In this video, we’ll show you the tips you need to fabricate fish in your home kitchen.

French fries and steak fries, as well as waffle-cuts, matchsticks, and soufflé potatoes, are all deep-fried potatoes. They seem simple to make, but must be done carefully if excellent quality is to be achieved. In this Chef’s Tip, we will show you the proper method for frying a potato that […]

Perfectly fried vegetables are light and savory, and offer the chef a range of texture and flavors to showcase in appetizers, side dishes, garnishes, accompaniments, and entrées. In this video, we’ll walk you through how to deep fry your vegetables deliciously!

The diamond, or lozenge cut is similar to the paysanne. Instead of cutting batonnets, the vegetable is thinly sliced, then cut into strips. In this Chef’s Tip, we’ll show you the proper method for achieving the diamond cut.