method mastery

How To Make Every Sushi | Method Mastery | Epicurious

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Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, chef Sakaeda explains the why’s and how’s behind each ingredient, tool, and method he employs in preparing sushi – arming you with the knowledge to make your own at home.

Director: Gunsel Pehlivan
Director of Photography: Hil Steadman
Editor: LJ D’Arpa
Host and Chef: Takahiro Sakaeda

Sr. Culinary Director: Carrie Parente

Culinary Producer: Stevie Stewart
Culinary Associate Producer:
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Kirsten Potts
Audio: Rebecca O’Neill
Production Assistant: Jeremy Saint-Louis

Culinary Assistant: Young Sun Huh
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao

Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward

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0:00 Introduction
0:44 Making The Rice
1:48 Nigiri
5:56 Hakozushi
9:20 Hosomaki
11:14 Temaki
13:02 Chirashizushi
15:25 Futomaki
17:41 Uramaki
19:22 Ikura Gunkan Maki
20:27 Sashimi
22:17 Conclusion

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How to Slice Every Meat (Charcuterie, Deli, Salami & More) | Method Mastery | Epicurious

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Sharpen your knives and come to attention because class is in session! Join salumist Elias Cairo from Olympia Provisions as he shows you the proper way to cut and present every meat you’d find served on a charcuterie board.

We sourced our Jamón Ibérico from Despaña Foods, a New York-based wholesale importer of Spanish foods that was founded in 1971.

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0:00 Introduction
0:40 Prosciutto
1:44 Coppa
3:49 Jamón Ibérico
5:48 Salami Cotto
7:17 Mortadella
8:44 Pork Roll
10:10 Summer Sausage
11:26 Pepperettes
12:19 Etna
13:43 Arles
15:13 ‘Nduja
16:16 Chorizo Andalucia
17:25 Rosette
18:44 Capicola
20:05 Sweetheart Ham
21:20 Landrauchschinken
23:37 Duck Confit
25:06 Duck Rillette
26:29 Pork Pistachio Pâté
27:41 Pork Liver Mousse
29:24 Foie Gras Torchon
30:33 Conclusion

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Grind Every Spice | Method Mastery | Epicurious

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Grab your mortar and pestle and come to attention because class is in session! Join Sana Javeri Kadri, founder and CEO of Diaspora Co., as she expertly demonstrates how to grind (almost) every spice you can imagine – getting each of them processed and ready for introduction to your favorite dish.

Find Sana & Diaspora Co. on the internet!
Instagram:
YouTube:
Website:

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0:00 Introduction
0:28 Black Pepper
2:29 Nutmeg & Mace
4:20 Cardamom
5:32 Cacao
6:32 Sumac
8:02 Vanilla
9:20 Star Anise
10:23 Garlic
12:26 Chiles
15:20 Saffron
17:15 Cloves
19:02 Ginger & Turmeric
21:02 Cinnamon
22:41 Asafoetida
23:41 Cumin
24:42 Coriander
25:50 Fennel
26:56 Mustard
28:43 Conclusion

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Grind Every Spice | Method Mastery | Epicurious

How To Eat Every Insect | Method Mastery | Epicurious

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Please be advised that like certain shellfish, some people may be unable to safely consume insects due to dietary allergies.

Take a deep breath and come prepared with an open mind because today Joseph Yoon from Brooklyn Bugs is teaching us how to eat (almost) every edible insect there is. Now, we know what you’re thinking – aren’t tarantulas and scorpions arachnids, not insects? Also, why are you doing this Epicurious? First, yes but come on. And second – trust us. A vital and ecologically important world of food can be yours to enjoy with just a little guidance.

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0:00 Introduction
1:06 Crickets
2:16 Black Ants
3:06 Scorpions
4:12 Bamboo Worms
5:04 June Bugs
5:49 Locusts
6:53 Palm Weevils
7:36 Tarantula
8:58 Cicadas
10:28 Mealworms
11:19 Termites
12:24 Silkworms
13:13 Japanese Wasps
14:36 Weaver Ants
15:24 Tobacco Hornworm
16:16 Mopane Worms
17:06 Black Soldier Fly
18:05 Water Bugs
19:20 Gusano Worm
20:28 Cricket Whiskey Hopper Cocktail

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Director: Rusty Ward
Editors: Eric Bigman, Boris Khaykin, Justin Symonds
Director of Photography: Brad Wickham
Producer: Tommy Werner
Assistant Producer: Dimitri Lazarashvili  
Culinary Producer: Mallary Santucci, Kelly Janke
Culinary Assistant: Jessica Do, Kim Klatzkin, Leslie Raney,
Camera Operator: Lauren Pruitt
Audio: Mike Guggino
PA: Brandon Guillebeaux
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg

Epicurious Video Team
Jonathan Wise
Maria Paz Mendez Hodes
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly

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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Eat Every Insect | Method Mastery | Epicurious

How To Butcher Every Bird | Method Mastery | Epicurious

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Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at breaking down birds both large and small, teaching you the ins and outs of prepping poultry in the kitchen.

Learn more with Chef Frank on his YouTube Channel ProtoCooks!

and follow him on Instagram @protocooks
Follow The Institute of Culinary Education at @iceculinary
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0:00 Introduction
0:22 Chicken
4:54 Turkey
6:55 Duck
10:21 Goose
12:03 Capon
13:31 Quail
16:17 Guinea Hen
19:10 Pheasant
21:23 Cornish Game Hen
24:56 Squab
27:29 Dove

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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Butcher Every Bird | Method Mastery | Epicurious

How To Open Every Shellfish | Method Mastery | Epicurious

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Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to get cracking, Mike has you covered and then some.

00:00 Intro
00:53 Blue Crab
02:57 Soft-Shell Crab
03:49 Dungeness Crab
07:37 Maine Lobster
09:25 Cooked Maine Lobster
12:12 Crawfish
13:17 Langostino
14:22 American White Shrimp
15:14 Prawn
16:50 Sea Scallop
18:10 Duxbury Oyster
19:48 Baywater Sweet
21:08 PEI Mussel
22:06 Hard-Shell Clams
23:28 Soft-Shell Clam
25:02 Razor Clam
26:35 Geoduck
29:26 Cockle
30:08 Abalone
31:20 Conch
32:46 West Coast Sea Urchin
35:31 East Coast Sea Urchin

Follow Mike on social! @booyamike

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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Fillet Every Fish | Method Mastery | Epicurious

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Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to learn how to fillet every fish, Mike has you covered and then some.

00:00 Intro
00:41 Sardine
01:36 Porgy
02:49 Mackerel
04:41 Branzino
06:11 Striped Bass
07:52 Sea Bass
09:19 Arctic Char
10:16 Red Snapper
11:34 Catfish
13:43 Trout
14:47 Tilefish
16:18 Hiramasa
17:11 Pollock
18:21 Salmon
20:01 Monkfish
21:45 Mahi Mahi
23:07 Skate Wing
25:29 Turbot
27:22 Fluke
29:20 Squid
31:36 Octopus

Follow Mike on social! @booyamike

Still haven’t subscribed to Epicurious on YouTube? ►►

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Fillet Every Fish | Method Mastery | Epicurious

How To Slice Every Fruit | Method Mastery | Epicurious

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Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at slicing fruits both large and small, from the tough to the exceedingly tender. Watch Frank peel, dice, hammer, and chop his way across the produce aisle and learn the skills you need to slice any fruit your sweet tooth desires.

00:00 Intro
00:40 Grapes
01:01 Strawberry
01:30 Fig
01:57 Plum
02:27 Lime
02:46 Lemon
03:18 Kiwi Berry
03:38 Longan
04:07 Gooseberry
04:26 Prickly Pear
04:52 Star Fruit
05:12 Rambutan
05:44 Passion Fruit
06:01 Mandarin Orange
06:16 Persimmon
06:45 Pepino Melon
07:15 Quince
08:01 Cherimoya
08:23 Apple
08:46 Dragonfruit
09:23 Avocado
10:32 Peach
11:11 Pomegranate
11:46 Orange
12:18 Yellow Plantain
13:03 Green Plantain
13:51 Mango
15:12 Grapefruit
15:55 Durian
16:48 Papaya
17:41 Pineapple
19:12 Cantaloupe
20:00 Pomelo
20:46 Pumpkin
21:21 Honeydew
22:03 Watermelon

Still haven’t subscribed to Epicurious on YouTube? ►►

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Slice Every Fruit | Method Mastery | Epicurious