Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.
Chef Tom shows you how to quickly, and easily, pickle red onions. These are perfect for topping sandwiches and are a great jumping off point for getting into pickling different foods.
Strip Loin Roast has been a favorite cut of beef for our team for years. Typically, this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Crème Fraîche to serve with it.
Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.
You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.
Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now, no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.
Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.
While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!
By
Tom Jackson
