Chef’s Tip: Dry Caramelization

When caramelizing sugar, regardless of the cooking method, stop the cooking process by shocking the pan in an ice water bath just before it reaches the desired color. In this video, we will show you how to caramelize sugar using the dry method.

Meats to be sautéed, pan fried, grilled, or stewed are often fabricated from larger boneless cuts such as rounds, loins, or tenderloins. In this video, we’ll show you how to break down a larger cut into individual sections.

The flesh of a lobster adheres tightly to the shell until it has been cooked. Lobster that will be served out of the shell or used in salads, stuffing, or as a garnish, can be cooked whole by steaming, grilling, or deep poaching. In this video, we will show you […]

Fillets are one of the most common fabrications for fish. These boneless and (usually) skinless fish pieces can be sauteed, grilled, baked, formed into paupiettes, or cut in trahnces. In this video, we’ll show you how to properly filet a round fish in a few easy steps.

This technique is one of the more complicated fabrication techniques, but it is not especially difficult to master. In this video, we’ll show you the step-by-step process to successfully french a rack of lamb in your home kitchen.

Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. In this video, we’ll show you how to achieve a finished product that has a shiny, tender, fully set white and a fairly compact shape.

Grilling and broiling are quick cooking techniques used for naturally tender portion-size or smaller pieces of meat. Gilling cooks food with radiant heard from a source located below it. In this Chef’s Tip, we’ll show you how to master the art of grilling.

Grinding meat calls for scrupulous attention to safe food handling practices. In this video, we will show you the proper steps for grinding meat at home.

Chicken and other small birds may be halved or quartered before or after cooking. In this Chef’s Tip, we’ll show you how to breakdown the bird in just five easy steps.

Dicing produces cube shapes. Different preparations require different sizes of dice. The names given to the different-size dice are fine brunoise/ brunoise, and small, medium, and large dice. In this Chef’s Tip, learn the proper technique to produce professional results at home.