September 6, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 8: Basic Knife Skills
Part 5: Dices, Paysanne, Lozenge, and Tourné
I would [...]
Posted in Cooking 101, Techniques 
2 Comments »
September 5, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 8: Basic Knife Skills
Part 4: Julienne and Batonnet
Precision cuts are a [...]
Posted in Cooking 101, Techniques No Comments »
September 4, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 8: Basic Knife Skills
Part 3: Non-Precision Cuts
Non-precision cuts don’t require exact [...]
Posted in Cooking 101, Techniques 1 Comment »
September 3, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 8: Basic Knife Skills
Part 2: Basic Cutting Techniques
Now that you have [...]
Posted in Cooking 101 No Comments »
September 1, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 8: Basic Knife Skills
Part 1: Knife Maintenance
Welcome to the beginning of [...]
Posted in Cooking 101, Equipment, Techniques No Comments »
August 22, 2008This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 7: Equipment Identification
Part 1: Cookware and Bakeware
Part 2 of Equipment Identification [...]
Posted in Cooking 101, Equipment No Comments »
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