https://chefmattcooks.com/ Restaurant technique, translated for the home kitchen en https://chefmattcooks.com/basic-knife-cuts/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. https://chefmattcooks.com/how-to-caramelize-onions/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. https://chefmattcooks.com/how-to-make-pan-sauce/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. https://chefmattcooks.com/how-to-sear-steak/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.