Watch World Famous Chefs Teach Basic Techniques (in Video)
The recent star-chef-studded "Techniques" episode of the Travel Channel's No Reservations was so good, we had to point it out. Now we've got a few clips to share, of knife skills, chicken roasting, basic pasta and red sauce, and better omelette making.
First up, Anthony Bourdain, the host of No Reservations and a well-known, no-nonsense chef and food writer, demonstrates how to hold a knife and get your first rough chop out of an onion. We've previously posted our own onion cutting how-to, but Bourdain's bit has, shall we say, vastly superior production values:
Next up, Jacques Pépin, the French chef who authored the seminal how-to tome La Technique, makes you totally rethink how you make an omelette, start to finish. Breaking the egg, mixing it, stirring it in the pan—there's a technique to all of it.
Scott Conant, the chef at New York's renowned Scarpetta, digs into his heritage to demonstrate a pasta and red sauce. "Basic" only in that there's no meat or fancy white sauces going on here. It's just fresh ingredients, handled the right way.
Finally, Thomas Keller shows us how to make a roast chicken. When the guy who founded the French Laundry and Per Se restaurants tells you to bring your chicken up to temperature before handling it, you should do so.
As noted in our previous post, the full episode is available on iTunes, and may also hit the rerun realm on the Travel Channel at some point. It's definitely worth a watch.
Send an email to Kevin Purdy, the author of this post, at kevin@lifehacker.com.
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I've Googled like crazy trying to find a Julia Child/Jacques Pepin episode where he showed a unique way to roast a turkey that is hands down the best way to prepare a turkey that you will ever see. This is the best that I could do: [goo.gl] You'll just have to check your local PBS station to see if you can catch it.He shows you how to butcher the bird in such a way that it can be reassembled and stuffed and the result is a bird that cooks faster and is unbelievably moist and tasty and is the easiest to carve you will ever put a knife to. Easy to do too, you just need to see how to make the cuts. Reply
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