All articles

Everything on Chef Matt Cooks, organised by topic.

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.

Heat Control

• 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.
• How to Sear Steak Like a Chef: Crust, Temps, and Timing — To sear a steak, pat it completely dry, salt it generously, and let it lose its fridge chill.

Sauces & Stocks

• 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.