TECHNIQUES
January 18, 2020
Fluid Gel that Stays Fluid
There are many different ways to make a fluid gel. You can use xanthum gum or gelatin, but those methods…
TECHNIQUES
April 24, 2020
CURING FISH with SEAWEED
What is Kombu-Jime? Kombu-jime is a Japanese technique used for curing or pickling meat and fish, vegetables, and other ingredients.…
KNIFE SKILLS
April 29, 2018
How to Cut Salmon Sashimi
After breaking down the Salmon, remove the belly membrane. Cut thin slices and retain a thin layer of…
JAPANESE TECHNIQUES
April 30, 2020
TSUKEMONO Pickled Radish
Everything You Need to Know About Sake Lees Sake Kasu, or Sake Lees, is the biproduct of sake production consisting…
PLATING
April 30, 2018
Potato Transformation
Jamie Simpson’s version of a potato salad without mayo uses all usual ingredients of potato, onion, paprika, celery, and mustard…
MARKETING
May 2, 2018
Taco Photo Breakdown
With so much food photography on social media, chefs need to figure out how to make their work stand out…
