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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…
Sharpen a Kitchen Knife With a Whetstone: Full Guide — For a normally dull kitchen knife, prepare a flat 1,000-grit water stone as its maker directs, stabilise it and hold the blade at the knife manufacturer's…

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 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…
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.

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.