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Stewing the Bit@h

So you’ve got some vegetables and meat that’re gonna go bad if you don’t use them soon. What the hell do you do with them? You stew ‘em bitch!  A great stew can be a hearty meal or a great mid-winter comfort. And it’s pretty...

Braising the Bit@h

WHY THE HELL SHOULD I BRAISE?   Braising can be great for tough cuts of meat like lamb shanks, pot roasts, brisket and even chicken. Although, you really can braise anything you like. I like to braise a variety of foods from meats to fruits and vegetables....

Pan-Roasting

OK bitch. Do you want to act like a professional chef and impress the dildos you call friends? Well here is a great technique that combines pan-frying and roasting. Hence, it’s called pan-roasting. This is one technique that saves time and produces a great finish...

Pan-Frying

As promised bitch, here’s everything you need to know about pan-frying. Pan-frying is a method of cooking where you place large cuts of meat, fish, chicken or vegetables into a shallow pan and let them sit in the fat medium, rather than move it around...

How to Sauté

Listen up bit@hes, because this is the most important technique that I can teach your sorry ass. When you learn how to sauté properly, this easy technique will allow you to make meals out of basically anything you have lying around your kitchen. You can...

How to Deglaze a Pan

I thought I would start here because it is simple (so you can probably handle it), and it’s a procedure used in a lot of the other techniques I will be talking about. Deglazing is just a fancy term for getting all the leftover food...