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Filleting, skinning and de-boning your own fish is easy if you know the right technique. Gordon Ramsay demonstrates how to quickly skin and de-bone a large fillet so it’s safe to cook.
I love brining meat — it produces super juicy and flavourful results, but you usually need a ton of salt, sometimes spices and, of course, water — not to mention a place in the fridge to store everything. This “dry brine” method cuts all of that down, and cuts down the time, to get the same delicious results.
Your kitchen knife is quite literally the sharpest tool in your culinary shed, so you should know how to care for and use it. From proper maintenance, cleaning, and using fancy French cutting techniques, this HowStuffWorks video will help sharpen your knife handling skills.