Passport Kitchen Technique School teaches professional cooking technique the way culinary schools teach it, then follows each technique around the world. Learn to braise once, and you can cook bœuf bourguignon, red-braised beef, brisket and tagine.
Every lesson is a chapter from my book in progress, Passport Kitchen: Technique That Travels. — Chef Samantha Tilley
How Every Lesson Works
- The Term: what the technique is, where the word comes from, and its level.
- Mise en Place and Why It Works: the tools, the ingredients and the science in plain words.
- Method at a Glance: the steps, plus the basic formula for temperature, time and ratio.
- Applications: the same technique across cuisines.
- Standards and Faults: what a correct result looks like, and how to fix common mistakes.
- Passport Dinner: a full menu built around the technique.
Lessons So Far
Chapter 11: Dry Brine
Salt meat in advance and rest it uncovered, so it is seasoned all the way through and the skin dries for a crisp finish. Then roast, smoke, grill or sear it. Practice it: Dry Brine Turkey.
Chapter 24: Braise
Brown food in fat, then cook it slowly, covered, in a little liquid until it is meltingly tender. Practice it: Braised Beef Brisket with Onions and Carrots and Braised Red Beef Noodles.
Browse Recipes by Technique
- Seasoning & Advance Preparation
- Stocks, Broths & Soups
- Sauces & Flavor Bases
- Sear, Sauté & Stir-Fry
- Roast
- Grill & Open Fire
- Poach & Simmer
- Braise & Stew
- Fermentation & Preserving
- Baking & Pastry
- Equipment & Tools
Get the Full Chapters
Free subscribers get every short lesson by email. Paid subscribers get the full chapter as I write the book: the complete method, cooking times, every cuisine, the faults-and-fixes tables and the Passport Dinner menus. Subscribe on Substack.