How and why to dry brine your steak | In this week’s #TastyTipTuesday, Chef Michael Heaps of Harry's Hospitality Group shows us how and why to dry-brine your steak before cooking. A dry brine involves rubbing the salt directly onto the meat and then letting the meat rest in the refrigerator for a period of time before cooking.
Pin boning Branzino
In this week's #TastyTipTuesday, Chef Yehuda Sichel of Abe Fisher shows us how to quickly remove pin bones from Branzino when your in a pinch!
How to breakdown an Artichoke
Chef Lee Chizmar shows us how to breakdown an artichoke.
How to achieve the caramelization of the bottom layer of a paella "SOCARRAT "
Chef Jose Garces shows us how to achieve the caramelization of the bottom layer of a paella "SOCARRAT”