How to Cook Like an All-Star
Knife Basics 02:24
Knife Basics 02:24
Here's everything you need to know to buy, use and store knives.
How to Julienne and Dice 01:57
Step up your knife skills with our tutorial on three classic cuts.
How to Slice, Chop and Mince 01:54
Step up your knife skills with a quick tutorial on the most basic cuts.
Food Network Shows How to Crush, Slice and Mince Garlic 02:02
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Learn How to Make an Omelet 01:22
In just a few easy steps, learn how to make the perfect omelet. The key to a fluffy omelet is including a little bit of water or milk with the whisked eggs. Fill your omelet with your favorite ingredients: cheese, spinach, mushrooms or ham all make for a tasty omelet. Make sure to have your toppings ready to go before you drop the egg mixture into a buttered, nonstick pan because cooking an omelet is a fast process!Read More
Learn How to Make a Roux 01:30
Food Network shares how to make a roux, which is the base to thicken sauces and soups. It’s made from equal parts butter or oil and flour. For a light roux, melt butter over medium-low heat, add flour and stir constantly with a wooden spoon in a figure eight for even cooking. In three to five minutes the light roux will be slightly puffed. It can be used in white sauces like white pepper gravy or bechamel sauce. A brown roux is perfect for gravy and will need to cook for six to seven minutes. Dark roux is great for Cajun and Creole recipes and needs to cook for eight to 15 minutes. Keep in mind that the longer a roux cooks, the less thickening power it will have. Always let your roux cool slightly before adding another liquid, like stock or milk, then whisk and simmer to your desired thickness.
How to Make Pasta 03:16
Making fresh pasta from scratch is simple: try this foolproof method.
Learn How to Butterfly a Chicken 01:16
Watch and learn how to butterfly, or spatchcock, a chicken. Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly. Begin by patting your chicken dry. Turn over the chicken so its back is facing up. Using poultry or kitchen shears, cut along either side of the spine and remove it. Lay the chicken flat and use a knife to make a notch in the white cartilage in the breast bone at the neck end. Cut a slit on either side of the cartilage. Pop out the breast bone and remove it entirely. Turn over the chicken and tuck the wings under to keep it neat. You're now ready to cook your chicken.
Learn How to Brown Braise Meat 02:19
Learn how to braise your way to tender, fall-off-the-bone meat with our easy method. This slow-cooking process works well with meats like lamb shank, short ribs, brisket and pork shoulder and is known as brown braising because it requires browning the meat and vegetables before adding liquid. To get started, you'll need a heavy-bottomed, deep pot with a lid for braising, like a dutch oven; vegetables such as onions, carrots and celery; oil, red wine; stock or water an aromatics like bay leaves, juniper or orange peel.
How to Measure Dry Ingredients 01:48
Exact measurement for dry ingredients is key for baking. Use our tricks!
How to Measure Wet Ingredients 00:58
Here's how to measure liquids for accurate results every time.