Foundational Techniques | Jorj Morgan

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A thick salmon fillet skin-down on parchment, vivid coral-pink flesh with lemon rounds and dill fronds.

Roasting salmon

A rolled bundle of collard leaves being sliced by a chef's knife, dark green ribbons falling away from the cut.

Rolling and chopping collard greens

A butterflied pork tenderloin spread with herb filling, being rolled into a cylinder, kitchen twine ready beside.

Rolling pork tenderloin

An instant-read thermometer inserted into a thick seared steak, the dark mahogany crust glistening with pan juices.

Searing a steak

A thick ahi tuna steak searing in a screaming-hot pan, a narrow crust forming while the interior stays ruby-red.

Searing tuna

A rested flank steak mid-slice, angled cuts revealing the rose-pink medium-rare interior, slices fanning out.

Slicing steak against the grain

Dried lavender sprigs and a split vanilla pod submerged in warm cream, the cream barely steaming.

Steeping flavor into cream

A corn tortilla being assembled into a fish taco, charred fish at center, green slaw mounded, lime crema drizzling.

Stuffing a fish taco

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Ingredients copied to clipboard!