Chef Matt Cooks
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…
Topic
Heat Control
Manage heat by combining visible cues with recomputed temperatures and realistic timing. Hot pans, oil, steam, and raw food hazards stay explicit, with current food-safety temperatures and storage guidance where relevant.
Guides
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.