• Created on 8/29/11 by Nicko

Chefs can spend many hours of the week in the kitchen chopping onions. While it is a common kitchen chore, many people are intimidated by the task. Luckily, anyone can easily learn to properly chop an onion, and without a tear in sight. To begin, gather an unpeeled onion, a cutting board and a chef’s knife that is at least twice as long as the onion. Make sure your working space is well-ventilated. It is the build-up of sulfuric compounds that causes tears.   Place the onion on the clean cutting board. Place the vegetable so that both ends – the root and... read more

• Created on 8/7/11 by Denis Dubiard

Dishes prepared with fresh herbs will have more flavor than dishes made with dried herbs. Whether you’ve grown your own herbs or purchased them at a farmer’s market, you might be unsure how to prepare fresh herbs for cooking. Luckily, using fresh herbs in your cooking is not difficult. While there are several methods of preparation that will work, each herb does have its own preference.   Basil Best known for flavoring Italian tomato sauces, pizzas and grilled vegetables, basil is best used as whole leaves or torn by hand. While the flavor is generally described... read more

• Created on 2/16/10 by Nicko

Welcome back to class. During the next several class sessions, we will be exploring the different methods of cooking food. These methods are classified as dry, moist, or a combination of dry and moist. Dry methods include sautéing, roasting, grilling, deep frying, and are defined by the lack of a water based cooking medium. Moist cooking methods, poaching and steaming, rely on water to do the cooking. Combination cooking, principally braising, employs both dry and moist cooking methods. In this class session, we will focus on sautéing. The literal translation for... read more