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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…
How to Hold a Chef Knife With a Pinch Grip — To hold a chef knife with a pinch grip, place your thumb and the side of your bent index finger on opposite faces of the blade near the handle, then wrap…
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 Use a Honing Rod Without Damaging the Edge — To use a honing rod, first confirm that the knife maker approves the rod type and find the knife’s specified angle.

How to Blanch Vegetables Without Overcooking Them — To blanch vegetables without overcooking, prepare cold or ice water first, cut one vegetable into even pieces, and use a batch small enough for the water…
Carryover Cooking Explained: Why Food Keeps Heating — Carryover cooking is the continued temperature change inside food after it leaves direct heat.
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.
Sweating vs Sauteing Vegetables: Choose the Right Heat — Sweating vegetables uses controlled low-to-medium heat to soften them and release moisture without deliberate browning.

How to Emulsify a Vinaigrette That Coats the Salad — To emulsify vinaigrette, whisk the vinegar, seasonings and recipe-specified mustard or other emulsifier first.
How to Fix a Broken Emulsion Without Guessing — Fix a broken emulsion by identifying the sauce before adding anything. Stop adding fat and remove a warm sauce from direct heat.
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.