Cooking basics
Cutting techniques, ingredient knowledge, cooking methods, hygiene & safety (HACCP), mise en place, sustainability and costing.
Steaming: why vegetables owe their flavour to it
Steaming: how to keep vegetables flavourful, crunchy and beautifully coloured A pan of boiling water. A handful of…
Blanching: the trick for crisp, brightly coloured vegetables
Blanching is dipping vegetables briefly in boiling water and cooling them in iced water. That keeps them crisp…
Pan-frying: the everyday technique where something often still goes wrong
Pan-frying is browning meat, fish or vegetables in a hot pan with fat. How to get a good…
Roasting and braising: first sear, then cook gently
Braising is browning meat all over first and then letting it cook gently in a pan or oven.…
Julienne: how to cut perfect, thin strips
Julienne is cutting vegetables into thin strips of about 3 mm. How to make them step by step,…
Brunoise: tiny cubes that finish your dish
Brunoise: how to cut perfect small cubes Perhaps you have seen the word in a recipe before. Brunoise.…
Carré: the brunoise for those who take it a little easier
Carré is the larger dice cut of about 1 centimetre. How to cut it step by step and…
Batonnet: the fry-shaped cut you can use everywhere
Cutting a carrot into neat sticks. A cucumber for a snack board. Potato for frites. It may seem…
Finely chopping (snipperen): the basic technique found in almost every recipe
Finely chopping: how to cut onion and other ingredients small “Finely chop an onion.” It is perhaps one…
Ciseler: how to cut herbs without crushing them
A handful of fresh basil, mint or other herbs can instantly give a dish much more flavour and…