Food- Art Director/ Stylist
- July 30, 2009
prop, food, wardrobe, and set styling. all production (including wardrobe) continuity and on-set styling.
41 videos
- + 6
- 2,070 views
- Added over 2 years ago
How To Make Rock Shrimp and Lobster Butter Risotto
Mark Twain said “cauliflower is nothing but cabbage with a college education.” Well, that’s sort of what risotto is: rice with a college education.
- + 23
- 13,050 views
- Added over 4 years ago
How To Make Your Own Butter
Think of this as a science project that illustrates how a liquid can transform into a fatty solid. A delicious science project that requires a lot of elbow grease.
Cooking Basics from gchoi81
- + 82
- 95,847 views
- Added over 4 years ago
How To Make Sushi
You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.
Japanese Cooking from Koji
- + 28
- 6,561 views
- Added over 3 years ago
How To Make Goat Cheese Profiteroles
Most people know profiteroles as a cream-filled dessert, but this recipe turns them into one truly tasty appetizer.
- + 7
- 6,600 views
- Added over 4 years ago
How To Hone a Knife
Honing a knife doesn't sharpen a blade, it straightens it — realigning the edge and maintaining it in between longer and more involved sharpening sessions.
- + 25
- 21,962 views
- Added over 3 years ago
How To Roast a Perfect Chicken
Everybody loves roast chicken. It’s probably the number one comfort food out there. And you can take comfort in knowing it’s incredibly easy to make.
- + 7
- 1,234 views
- Added over 4 years ago
How To Zest
Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.
Cooking Basics from gchoi81
- + 9
- 8,640 views
- Added over 4 years ago
How To Sharpen a Knife With a Stone
Sharp knives can cut your prep time in half, and, believe it or not, they're actually safer than dull knives—they're less likely to slip.
- + 6
- 7,943 views
- Added over 4 years ago
How To Baton
Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.
Cooking Basics from gchoi81
- + 34
- 83,478 views
- Added over 4 years ago
How To Chop an Onion
It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping it fulfill its destiny.
Cooking Basics from gchoi81
- + 6
- 4,736 views
- Added over 4 years ago
How To Chop Garlic
It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.
Cooking Basics from gchoi81
- + 3
- 3,253 views
- Added over 4 years ago
How To Mince Cut Parsley
You could mince your words, take mincing steps, or make mince-meat out of an opponent. But none of that will work on parsley—better use a mince cut.
Cooking Basics from gchoi81
- + 3
- 1,201 views
- Added over 4 years ago
How To Suprême a Citrus
When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.
Cooking Basics from gchoi81
- + 9
- 2,319 views
- Added over 4 years ago
How To Choose a Knife
A brilliant painter needs just the right brush, a great mechanic needs just the right tool, and a true chef needs just the right knife. Choose wisely and half your work is done.
- + 40
- 69,418 views
- Added over 4 years ago
How To Debone a Chicken
If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task for you.
Cooking Basics from gchoi81
- + 9
- 10,312 views
- Added over 4 years ago
How To Julienne
The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.
Cooking Basics from gchoi81
- + 7
- 4,524 views
- Added over 4 years ago
How To Chiffonade
No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
Cooking Basics from gchoi81
- + 38
- 27,831 views
- Added over 4 years ago
How To Prepare Fish For Sushi
While sushi masters train for years to perfect their fish-cutting techniques, you don't have to be quite so exacting. But the more carefully you slice it, the tastier your results.
Japanese Cooking from Koji
- + 5
- 1,698 views
- Added over 4 years ago
How To Medium Dice
We’re no Zen masters, but doesn’t it seem that somewhere between every large and every small there lies a happy medium?
Cooking Basics from gchoi81
- + 6
- 1,758 views
- Added over 4 years ago
How To Small Dice
Cubing isn’t just for math geeks anymore. Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.
Cooking Basics from gchoi81
- + 6
- 7,943 views
- Added over 4 years ago
How To Baton
Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.
Cooking Basics from gchoi81
- + 1
- 2,653 views
- Added over 4 years ago
How To Large Dice
This technique has nothing to do with the large fuzzy dice found in souped-up muscle cars; it has everything to do with the large diced veggies found in souped-up soups.
Cooking Basics from gchoi81
- + 87
- 64,853 views
- Added over 4 years ago
How To Make Sushi Rice
According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start.
Japanese Cooking from Koji
- + 50
- 23,819 views
- Added over 4 years ago
How To Make an Inside Out California Roll
True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s.
Japanese Cooking from Koji
- + 22
- 13,743 views
- Added over 4 years ago
How To Make a Kappa Maki Roll
Kappa means cucumber, and maki means roll. So a kappa maki is a relatively simple affair—easy to make, and even easier to eat.
Japanese Cooking from Koji
- + 56
- 17,781 views
- Added over 4 years ago
How To Make Miso Soup
This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.
Japanese Cooking from Koji
- + 75
- 64,552 views
- Added over 4 years ago
How To Use Chopsticks
Like skiing and speaking a foreign language, chopstick use is a skill ideally acquired in childhood. But with a little perseverance, adults tired of feeling boorish in Asian restaurants can become adept.
Japanese Cooking from Koji
- + 27
- 24,138 views
- Added over 4 years ago
How To Make Hand Roll Sushi
Hand roll sushi, also known as 'cone sushi,' is the easiest type of sushi to make, and you can fill it however you want —let your taste buds be your guide.
Japanese Cooking from Koji
- + 12
- 9,182 views
- Added over 4 years ago
How To Matchstick Cut
This maneuver neatly reduces bumpy, bulbous, and otherwise wildly irregular vegetables into tidy strips of uniform size and shape that resemble—what else? Matchsticks.
Cooking Basics from gchoi81
- + 15
- 17,449 views
- Added over 4 years ago
How To Boil Water
There are simple tasks and then there are incredibly simple tasks. Boiling water is even simpler than that. But hey, nobody's calling you a moron—there's a first time for everything.
Cooking Basics from gchoi81
- + 40
- 69,418 views
- Added over 4 years ago
How To Debone a Chicken
If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task for you.
Cooking Basics from gchoi81
- + 6
- 5,613 views
- Added over 3 years ago
How To Boil a Lobster
Boiling a lobster is practically as easy as it sounds. Here’s how to do it perfectly every time.
Shellfish from Marc_Murphy
- + 6
- 4,736 views
- Added over 4 years ago
How To Chop Garlic
It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.
Cooking Basics from gchoi81
- + 7
- 1,234 views
- Added over 4 years ago
How To Zest
Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.
Cooking Basics from gchoi81
- + 7
- 2,327 views
- Added over 3 years ago
How To Make Garlic Confit
Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.
- + 7
- 7,674 views
- Added over 4 years ago
How To Coarse Chop
It’s the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes.
Cooking Basics from gchoi81
- + 6
- 7,943 views
- Added over 4 years ago
How To Baton
Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.
Cooking Basics from gchoi81
- + 7
- 6,994 views
- Added over 3 years ago
How To Remove Meat From a Lobster
Cracking a lobster can take a little work, but it’s worth it to get to that warm, tender lobster meat.
Shellfish from Marc_Murphy
- + 10
- 16,032 views
- Added over 3 years ago
How To Truss a Chicken
A perfectly trussed chicken makes one neat, tidy—and tasty!—package. Wrap it up and roast away.
- + 17
- 2,325 views
- Added over 3 years ago
How To Make Ditch Plains Lobster Rolls
If you can't make it to the New England seashore, here's a quick and delicious way to bring the shore to you.
Shellfish from Marc_Murphy
- + 4
- 16,802 views
- Added over 3 years ago
How To Carve a Chicken
You don’t have to be a specialist to carve a chicken successfully. All you need is some patience and an extremely sharp knife.
