Recipes
There is no fluff here. No storytelling, just to the point ingredients and bullet point methods. There is no need for a “jump to recipe” button. The recipes are always at the top. There are video links to make things crystal clear. There is a button below each video. Click on it to open a pdf of the recipe for easy printing.
A recipe is a guideline, except in the case of baking. Baking requires following recipes/measurements. Cooking has principles. Here you will learn concepts and principles to expand your culinary foundation. When you understand the principles of cooking, then you will have the ability to bend the rules with success. The goal is to eventually eliminate recipes, outside of baking, and become creative and self-sufficient in the kitchen.
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De-boning Chicken Thighs…how to.
De-boning Chicken Thighs…you’ll never find these at the supermarket or even your local butcher.
Why would you want to de-bone chicken thighs? Because, you can’t buy these. Well it is very very unlikely that you will ever see them for sale. You can buy boneless skinless thighs, but they are missing the best part, the skin.
Confit Duck Legs …in 5 simple steps (Season, Simmer Slow in Fat, Cool. Sear. Plate.)
Learn how to make Confit Duck Legs. Crispy skin and tender meat that falls off the bone. Confit Duck Legs are a special food. Master this technique and you will blow the minds of your dinner guests. This is an easier project than you think, it just takes a little bit of time.
Duck Stock …how to.
Learn how to make stock with duck bones. The process is the same for chicken bones, so feel free to substitute. This is a fundamental skill, but also a very simple project. It is great to have your own stock on hand in the freezer or pantry, it makes taking on a braising project much easier; and you will yield a much richer sauce. The tutorial video and recipe will make this process clear and easy to follow.
Rendered Duck Fat…a how to.
Learn how to render duck fat to make it shelf stable and always availble as a cooking fat in your kitchen. Just by substituting duck fat you will add more flavor and depth to your food.