https://chefmattcooks.com/ Kitchen technique, translated for the home stove en Wed, 09 Sep 2026 09:00:00 GMT https://chefmattcooks.com/sweating-vs-sauteing-vegetables/https://chefmattcooks.com/sweating-vs-sauteing-vegetables/Wed, 09 Sep 2026 09:00:00 GMTSweating vegetables uses controlled low-to-medium heat to soften them and release moisture without deliberate browning. https://chefmattcooks.com/blanch-vegetables-without-overcooking/https://chefmattcooks.com/blanch-vegetables-without-overcooking/Tue, 08 Sep 2026 09:00:00 GMTTo 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… https://chefmattcooks.com/carryover-cooking-explained/https://chefmattcooks.com/carryover-cooking-explained/Tue, 08 Sep 2026 09:00:00 GMTCarryover cooking is the continued temperature change inside food after it leaves direct heat. https://chefmattcooks.com/use-a-honing-rod/https://chefmattcooks.com/use-a-honing-rod/Tue, 08 Sep 2026 09:00:00 GMTTo use a honing rod, first confirm that the knife maker approves the rod type and find the knife’s specified angle. https://chefmattcooks.com/chef-knife-pinch-grip/https://chefmattcooks.com/chef-knife-pinch-grip/Mon, 07 Sep 2026 09:00:00 GMTTo 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… https://chefmattcooks.com/emulsify-a-vinaigrette/https://chefmattcooks.com/emulsify-a-vinaigrette/Mon, 07 Sep 2026 09:00:00 GMTTo emulsify vinaigrette, whisk the vinegar, seasonings and recipe-specified mustard or other emulsifier first. https://chefmattcooks.com/fix-a-broken-emulsion/https://chefmattcooks.com/fix-a-broken-emulsion/Mon, 07 Sep 2026 09:00:00 GMTFix a broken emulsion by identifying the sauce before adding anything. Stop adding fat and remove a warm sauce from direct heat. https://chefmattcooks.com/how-to-sharpen-kitchen-knife-whetstone/https://chefmattcooks.com/how-to-sharpen-kitchen-knife-whetstone/Sat, 29 Aug 2026 09:00:00 GMTFor 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… https://chefmattcooks.com/how-to-poach-chicken-breast/https://chefmattcooks.com/how-to-poach-chicken-breast/Thu, 27 Aug 2026 09:00:00 GMTArrange 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… https://chefmattcooks.com/how-to-make-a-roux/https://chefmattcooks.com/how-to-make-a-roux/Wed, 26 Aug 2026 09:00:00 GMTMake 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. https://chefmattcooks.com/basic-knife-cuts/https://chefmattcooks.com/basic-knife-cuts/Sun, 19 Jul 2026 09:00:00 GMTThe basic knife cuts are standard shapes professional kitchens use so food cooks evenly and looks intentional: large dice (3/4-inch cube), medium dice… https://chefmattcooks.com/how-to-caramelize-onions/https://chefmattcooks.com/how-to-caramelize-onions/Sun, 19 Jul 2026 09:00:00 GMTTo 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… https://chefmattcooks.com/how-to-make-pan-sauce/https://chefmattcooks.com/how-to-make-pan-sauce/Sun, 19 Jul 2026 09:00:00 GMTTo 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. https://chefmattcooks.com/how-to-sear-steak/https://chefmattcooks.com/how-to-sear-steak/Sun, 19 Jul 2026 09:00:00 GMTTo sear a steak, pat it completely dry, salt it generously, and let it lose its fridge chill.