Technique: Breaking Down Poultry
June 8, 2009 · 10 comments

My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.

I've been cooking for almost fifty years, and in that time I've learned three truths. The first is that all fires on the cooktop should be put out with a lid. The fireman who explained that to a nine-year-old budding chef was really quite understanding.

The second is that proper technique is absolutely fundamental. Good technique makes everything possible and will help overcome the inevitable mistakes.

The third is that knowing mother recipes and ratios will give you virtually limitless freedom to create.