The recent star-chef-studded "Techniques" episode of the Travel Channel's No Reservations was so good we've pulled together a few clips to share, of knife skills, chicken roasting, basic pasta and red sauce, and better omelette making.
First up, Anthony Bourdain, the host of No Reservations and a well-known, no-nonsense chef and food writer, demonstrates how to hold a knife and get your first rough chop out of an onion. We've previously posted our own onion cutting how-to, but Bourdain's bit has, shall we say, vastly superior production values:
Next up, Jacques Pépin, the French chef who authored the seminal how-to tome La Technique, makes you totally rethink how you make an omelette, start to finish. Breaking the egg, mixing it, stirring it in the pan — there's a technique to all of it.
Scott Conant, the chef at New York's renowned Scarpetta, digs into his heritage to demonstrate a pasta and red sauce. "Basic" only in that there's no meat or fancy white sauces going on here. It's just fresh ingredients, handled the right way.
Finally, Thomas Keller shows us how to make a roast chicken. When the guy who founded the French Laundry and Per Se restaurants tells you to bring your chicken up to temperature before handling it, you should do so.