Learn to cook a restaurant-quality meal in your own home! We’re making a delicious pan-seared salmon with a classic Sauce Vierge. You’ll learn so many skills along the way, like chiffonading herbs and expertly cooking salmon that’s crispy on the outside and pink on the inside. This dish is a light, fresh, and simple meal you can make time and time again!
1. Garlic burns easily. Cook it gently so it doesn’t take on any color.
2. Don’t worry about undercooking the tomatoes—we want them to be just warmed through to maintain their fresh flavor.
3. You can still distinguish the skin side from the flesh side of a skinless salmon: the skin side is flat while the flesh side is rounded. You want to cook salmon on the skin side first because it’s flatter and higher in fat, so it’ll sear nicely without drying out.
4. Make sure your pan is smoking hot or the salmon will stick.
Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s culinary program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant, The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all skills and techniques necessary to cook like professional chefs.
Here are some Frequently Asked Questions that may help.
1. Print shopping list and procure ingredients
2. Print and review strep-by-step recipe.
3. Prepare mise en place
4. Review Notes From The Chef
5. Begin the video class and be ready to enjoy a delicious meal
If you have any questions about your VOD class, you can always email firstname.lastname@example.org.