Ask a Chef.tv is all about empowering you to break through the barriers that keep you from cooking fearlessly. We believe that with the right coachi...
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Sous Vide Meringue
05:21
Apr 6, 2012
Sous vide (soo-vide) translates to "under vacuum", and is a cooking method that has become popular in mainstream cooking over the past several years. Food is vacuum sealed a...
How to Get the Perfect Sear
05:26
Apr 5, 2012
Searing meat, poultry, or fish adds great texture, flavor, and color. It can mean the difference between good and great! In this video Ryan teaches the technique of searing ...
Baked Alaska Plate-Up
04:14
Apr 5, 2012
Colleen shows you how to put the infamous Baked Alaska together, from cake, to ice cream and meringue, to torching the whole lot.
Swiss Meringue How-To
03:43
Apr 5, 2012
In this video Colleen shows you the tricks to making a great Swiss meringue. For the recipe go to http://www.askachef.tv/recipes/swiss-meringue.
Mango Slicing and Dicing
04:52
Apr 5, 2012
There are several ways to cut up a mango. In fact, there has been strong debate about which is best. All methods seem to fall into two basic schools of thought. Some say the...
Peeling Kiwi with a Spoon
02:17
Apr 5, 2012
"Peelers" are not always the best tool to peel with. In the case of kiwis, a spoon works best. In this video Ryan shows you how to easily peel a kiwi with a spoon, and slice...
A Lesson in Chiffonade
01:04
Apr 5, 2012
Chiffonade, pronounced "shihf-uh-NAHD", is what chefs call a leaf that is cut into very thin strips. It is a simple technique once you know what you're doing. In this quick ...
Taking Squid Apart
02:30
Mar 7, 2012
Like calamari? Wanna take that squid from fresh-caught to cookable? Mike will show you how it's done. In this video he shows you how to turn whole squid into usable parts.
Cutting an apple... the easy way!
02:00
Mar 5, 2012
Cutting an apple seems simple enough, right? We've all cut an apple to eat it. But what if the recipe calls for peeled and 1/4" diced apple... or you want nice slices for a ...
How to Butcher a Round Fish
06:36
Feb 24, 2012
Seafood expert Mike shows you the ins and outs of fish fabrication, from scaling and gutting, to removing fillets and skin.
How to Sharpen a Knife
02:24
Feb 24, 2012
We all know that more accidents happen in the kitchen with dull knives. In this video Mike gives a quick and simple introduction to using a honing steel and a sharpening sto...
Slicing and Dicing Fennel
05:12
Feb 24, 2012
Ryan makes sense out of the often challenging vegetable, fennel. Learn how to slice and dice fennel like a pro!
Ask a Chef.tv is all about empowering you to break through the barriers that keep you from cooking fearlessly. We believe that with the right coaching anyone can be an awesome cook. Ryan put up this site to create a place where he and his chef friends can debunk cooking myths, give you some new skills, and answer your most perplexing cooking questions.
