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    More Important Cooking Techniques

    Knife cuts explained
    Here you’ll find information on everything from very basic techniques such as stirring and sweating to the all important professional chef’s term mise en place. These are the techniques I'm constantly trying to learn more about and get better at.
    Pan Roasted Chicken

    How NOT to Pan Roast – Part 2

    How NOT to Pan Roast – Part 1

    How Do You Know When Shrimp Are Done

    How To Know When Shrimp Are Done Cooking

    Knife cuts explained

    Know Your Knife Cuts

    London Broil Recipe

    London Broil

    Image by The Relucant Gourmet™

    Deglazing: What it Is and Why Do It

    dumplings

    How to Cook Chinese Dumplings

    Image by Rouxbe.com

    Shrimp – How to Peel and Devein Shrimp

    saute pan

    Stirring – The Do’s and Do Not’s of Stirring

    The How and Why To Sweating Vegetables

    Homemade Mayonnaise Recipe

    Mayo – Homemade Mayonnaise Recipe

    How to Cut – Dice – Slice an Onion

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    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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