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Showing posts from March 22, 2015

Toast Goes Savory at Superba Food + Bread in Venice

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I'm enjoying doing chef cooking demonstrations for my YouTube Channel Secrets of Restaurant Chefs.  A dozen chefs have taken me into their restaurant-kitchens to prepare signature dishes. I've learned so much.
Chef Taylor Boudreauxdemonstrated how to get crispy skin on salmon filets. That session changed my cooking because he turned me on to carbon steel pans which are better than cast iron pans. At the moment I have only found them at Surfas Culinary District (8777 Washington Blvd, Culver City, CA 90232),  although regrettably, they are often sold out of the pans.
High heat is now my mantra as I use my carbon steel pans (10", 12.5" and 14") to make crispy skin fish filets, charred tofu, sweet scallops finished with butter, steaks with dry rub crust, vegetables caramelized by high heat and seared Japanese noodles.
Some chefs have kitchens that are expansive work spaces with the latest high tech tools like David Codney at the Peninsula where he and his staff demo…