Basic Culinary Instructions… Videos To Help You

(Last Updated On: February 2, 2023)


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Chef’s Knife… What Is Best For Me?

Chef Cristian Feher teaches us the three critical points that we must look for when choosing a chef’s knife.



Water Sauté… Do You Know About This?

When Dianne cooks garlic or onions, she uses the method of water sauté. In this video, Chef Mark Anthony shows you exactly how to perform this special culinary technique.



DIY Almond Butter… Here’s What To Do

After you soak and dehydrate almonds, you’re then ready to transform them into a luscious butter with the use of a processor. In this video, you’ll also learn how to make a “milky” liquid from the butter.



Simmering Versus Boiling… What’s Really The Difference?

Boiling is when you’re cooking an ingredient in a rapidly bubbling and evaporating liquid. The boiling temperature for a pot of water is 212 degrees Fahrenheit… 100 degrees Celsius at sea level (it varies in areas with higher elevation or different atmospheric pressure). Simmering is a gentler, low-heat form of boiling liquids characterized by wisps of steam. Simmering is when you’re cooking slightly below the boiling point (usually somewhere around 180 to 190 degrees Fahrenheit… 82 to 88 degrees Celsius).

Chef Extraordinaire… Jamie Oliver talks about boiling versus simmering



Boiling versus simmering from the Cooking Guy… Sam Zien



Pan Toasting Whole Spices… It’s Too Easy

When you toast a spice, moisture cooks off and the spice takes on a warm, smoky, earthy flavor that can be totally different from the character of the raw spice. For example, raw coriander has a very citrusy aroma, but when toasted… it becomes almost nutty.

Toast first, grind later. Raw ground spices are quick to burn, so always toast a spice in its whole form and then grind it. And, toast only one kind of spice at a time. Unless you really know what you’re doing, toasting a mixture of whole spices may result in burning
before the others have been toasted.

Here’s how to toast a whole spice. Heat a dry sauté pan over low to medium heat. When the pan is very warm, add the whole spice. Shake the pan to keep the spice moving and to control browning. After toasting, immediately remove the spice from the pan and put it in
a bowl. When cool, grind the spice and add it to your recipe. This final step of grinding the spice may or may not be necessary.



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