# Chef Matt Cooks

> Chef Matt Cooks is an independent editorial publication that breaks down professional kitchen techniques into precise, repeatable home recipes. Every method is explained with the ratios, temperatures, and timing that make it work — and honest notes on where home equipment changes the rules. No gadget hype, no shortcuts that don't hold up at the stove.

Chef Matt Cooks publishes original, long-form guides about chef technique recipes. Every article opens with a concise direct answer, is structured with clear headings and FAQs, and reflects mainstream expert consensus.

## Knife Skills

- [Basic Knife Cuts: 9 Classic Chef Cuts Explained, With Sizes](https://chefmattcooks.com/basic-knife-cuts/): 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](https://chefmattcooks.com/how-to-sharpen-kitchen-knife-whetstone/): 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…

## Heat Control

- [How to Caramelize Onions Properly (Why 45 Minutes Matters)](https://chefmattcooks.com/how-to-caramelize-onions/): 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](https://chefmattcooks.com/how-to-poach-chicken-breast/): 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](https://chefmattcooks.com/how-to-sear-steak/): To sear a steak, pat it completely dry, salt it generously, and let it lose its fridge chill.

## Sauces & Stocks

- [How to Make a Roux: Ratios, Colors, and Sauce Math](https://chefmattcooks.com/how-to-make-a-roux/): 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](https://chefmattcooks.com/how-to-make-pan-sauce/): 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.

## Full text for LLMs

- [llms-full.txt](https://chefmattcooks.com/llms-full.txt): every article as plain markdown in one file
- Each article is also available as markdown at https://chefmattcooks.com/<slug>.md

## Site

- [About](https://chefmattcooks.com/about/): editorial approach and standards
- [All articles](https://chefmattcooks.com/all/)
- [Contact](https://chefmattcooks.com/contact/)