Prep Techniques

What is a double boiler? Learn how indirect steam heat gently warms chocolate, custard, and sauces, then set one up with a saucepan, water, and a heatproof bowl.

Learn how to make sun-dried tomatoes from meaty tomatoes: halve them, use low oven heat or a dehydrator, rotate for airflow, judge flexible doneness, and store them in oil, the fridge, or a freezer.

Learn how to make prosciutto from a whole pork leg: trim, weigh the salt, press, and age it for months. Use weight loss, aroma, texture, and surface checks to know when homemade prosciutto is ready.

Learn how to make olive oil from fresh olives at home: crush and malax a small batch, press it, let oil and water settle, decant carefully, and store it. Expect low yield.

Learn how to render lard from leaf lard or back fat: cut it into small pieces, melt it gently with optional water, strain out cracklings, and cool the clean cooking fat with yield and storage tips.

Learn how to cut a jalapeno safely: stem and halve it, manage seeds and membranes, then make clean rings, strips, or dice while limiting capsaicin exposure.

Learn how to slice chicken breast into even cutlets or strips. Partial chilling stabilizes the meat while grain direction, knife angle, and thickness help prevent tearing and uneven cooking.

Learn how to cut chicken breast safely: trim and stabilize it, slice even slabs, then cut strips or dice chicken breast for stir-fry, kebabs, soup, or sautéing.

Learn how to cut asparagus by finding the woody end, trimming or peeling thick stalks, and choosing whole spears, bias-cut pieces, or short cuts for roasting, sautéing, pasta, and salad.

Learn how to cut a whole chicken into breasts, wings, thighs, and drumsticks. Find each joint, follow the breastbone and ribs, and save or split the breast and backbone.