The Steel - George Brown Chef School
Chef's
Higgins and Li, talk about
when and how to use the steel
with your knives.
If you want to excel in the
kitchen you need to know the
basics, and the pros at
George Brown Chef School are
here to help.
Filmed with the help of George Brown Chef School in Toronto
Filmed with the help of George Brown Chef School in Toronto
Use the controls on
the video player above to
watch these videos.
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How To Peel Ginger
Use a spoon
Chef Higgins from George Brown Chef School gives us a heads up on peeling ginger.
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Chef's Knives
choosing and holding
In this video Chef Higgins will show you how to choose and hold a chef's knife.
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The Steel
What's it for?
Chef Li from The Chef's House at George Brown College shows you how to use a steel to keep your knives in top shape.
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Cutting Board
Use and care
Some tips for using and storing your cutting board.
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Cutting
consistency is key
Top tips for cutting that will help you down the road.
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Cutting Onions
Seems pretty basic, yet so many of us get it wrong...
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Chopping Leeks
It's all in how you stand
Proper footing and a controlled stance will help you get good consistant sizes.
What’s
Hot
-
Grilled Sambol Shrimp
Such incredible flavour!
The Indonesian Sambol marinade gives just enough heat and a ton of flavour to these succulent grilled shrimp.
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Make Vanilla Extract
Make at home for deeper flavour
I know you can buy this stuff in the grocery store... But if you make it at home you can get better control of the flavour.
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Bread Pudding
With Glenfiddich Whisky
Not an average bread pudding, this one has Glenfiddich single malt in it... and don't forget the Glenfiddich whisky sauce!
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Short Bread
Melt in your mouth
Gran always said that it was the Rice flour that made the difference.
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Microwave Peanut Brittle
So Easy!
This stuff almost makes itself...
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Chef School
George Brown College
Learn from the pros!
