Chef Matt Cooks
How to Caramelize Onions Properly (Why 45 Minutes Matters)
To caramelize onions, slice 2 to 3 pounds of yellow onions into even quarter-inch slices and cook them in a wide, heavy pan with 2 tablespoons of butter…
Knife Skills
Basic Knife Cuts: 9 Classic Chef Cuts Explained, With Sizes
The basic knife cuts are standard shapes professional kitchens use so food cooks evenly and looks intentional: large dice (3/4-inch cube), medium dice…
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How to Make a Roux: Ratios, Colors, and Sauce Math
Make roux with equal weights of fat and flour. For about 2 cups (475 mL) of medium-thick sauce, start with 30 g butter and 30 g all-purpose flour.
How to Make a Pan Sauce: One Master Method, Endless Sauces
To make a pan sauce, sear meat in a stainless or cast iron pan, remove it to rest, and pour off all but a tablespoon of fat.
How to Poach Chicken Breast: Gentle Heat, Juicy Meat
Arrange similar-size boneless chicken breasts in one layer, cover by about an inch with seasoned water or unsalted stock, and heat the liquid to roughly…
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Sauces & Stocks
Pan sauces, stocks, roux, reductions, and emulsions explained as repeatable methods.
Heat Control
Searing, browning, and caramelising through visible cues, temperatures, and timing.