Restaurant Kitchen Basics: Restaurant Classics

Practice cracking eggs with one hand, spray the pan, and cook two eggs over easy until the whites set around the edges, then flip.

Master two eggs over medium using canola oil, with careful flipping and timing to achieve whites set with a hint of runny yolk, without browning.

Master eggs over hard and poached by using a vinegar-assisted simmer for poaching about 3 minutes to a medium yolk, and by breaking yolks for even over hard cooking.

Master scrambled eggs by using gentle heat and a swirling motion to avoid browning, keeping them soft and fluffy. Stop cooking before serving, as eggs continue to cook off heat.

Learn to make a florentine omelet with bacon, onion, mushrooms, spinach, and sour cream, mastering egg texture, rolling, and pan control on gas or electric stoves.

Layer shredded potatoes in hot oil, season with salt, and fry to browning on both sides, using fresh potatoes preferred, but frozen acceptable, finishing with parsley.

Learn to make Joe's scramble with onion, garlic, ground beef, oregano, mushrooms, spinach, and eggs. Season evenly, saute, and cook just right before plating.

Learn to make a bacon and vegetable frittata by rendering bacon until crisp, sautéing mushrooms, onions, and spinach, then folding in tomatoes and cheese before finishing in a hot oven.

Master hollandaise sauce for eggs benedict by warming yolks, gradually whisking in butter, and seasoning with lemon, salt, and a touch of cayenne.

Make bearnaise sauce by reducing red wine vinegar with tarragon in a 2:1 ratio, cool the reduction, then gradually whisk it into hollandaise for a well-balanced finish.

Poach eggs in a gently simmering pot with lemon juice or vinegar for whites set to medium. Toast the english muffin, warm deli ham, and finish with hollandaise.

Learn to craft a Monte Cristo by layering buttered bread with processed Swiss cheese, ham, and sliced turkey, then seal the outside and fry to a golden, juicy crust.

Learn to make Pullman-style French toast by dipping thick bread slices in egg, coating with cornflakes, and grilling until brown, then plating with a parsley garnish and maple syrup.

Arrange a stacked salad in a glass bowl by layering spinach, green onions, bacon bits, toasted slivered almonds, and mozzarella, with dressing between layers for dramatic visual appeal.

Learn to prepare fresh clams with vermouth butter, garlic, basil, and roasted red peppers, cooking until they open and finishing with parsley and lemon.

Master the all american champion burger by crafting a four hour ground sirloin patty with melted cheddar and lettuce, tomato, onion, pickles, wrapped in a diaper wrap.

sear a seasoned new york steak and caramelize onions with a splash of sugar and garlic, then reduce Guinness with the onions and serve on open-faced toasted bread.

Assemble a pesto salmon sandwich by lightly seasoning and cooking salmon to avoid overcooking, finish with lemon wedge, pesto, tartar sauce, lettuce, and red onion, then slice diagonally and garnish.

Learn to prepare filet mignon pepper steak with a hot pan sear, pepper crust, and a cream reduction sauce with mushrooms, onion, garlic, corn, and sherry.

Learn to craft a one-pan beef stroganoff with tenderloin cubes, mushrooms, onions, garlic, a brown sauce and sour cream sauce, red wine, and pasta.

Learn to prepare chicken parmesan from breading and browning to oven finishing, then create a parmesan cream sauce with heavy cream and giago cheese to pair with pasta.

Learn to prepare chicken piccata by dusting seasoned flour on chicken tenderloins, pan-searing in butter, then building a white wine sauce with mushrooms, capers, artichokes, lemon, and parsley.

Craft Tortellini puttanesca by warming fresh cheese-filled tortellini in a marinara with garlic salt and chili flakes, finish with roasted red peppers, artichoke hearts, basil, parsley, tomato, and parmesan.

Sear chicken in butter and garlic, then create a cream reduction with heavy cream and sour cream over Fettuccine Ricardo, with zucchini and parmesan garnish.

Learn valuable techniques and have fun doing it, and stay tuned for new courses coming out soon. Know you can do this in your cooking.