How to Carve a Chicken Like a Pro
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What is a Julienne Cut?
Today on The Culinary Exchange, we’re back to the basics – of cutting, that is. Why? Because knowing how to properly cut your ingredients is an important part of improving your skills in the kitchen. And also, it’ll impress your significant other...
What is a Roux and What’s it Used For?
If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some...
How to Cook Pasta Sauce Like a Real Italian
We’ve covered how to make pasta from scratch, how to cook pasta, and how to make sure your pasta doesn’t stick. The only pasta basic we haven’t covered so far? How to cook pasta sauce. And so, without further ado, here is a quick guide on how to cook...
How to Keep Pasta From Sticking
The most annoying part of cooking pasta is having it boil in the saucepan. only to have it clump up into a ball after you drain the water out – completely stuck together. But pasta doesn’t always have to come out that way, and there’s a simple trick...
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