Foundational Techniques | Jorj Morgan

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A butterflied chicken breast opened flat, being stuffed with wilted spinach, sun-dried tomatoes, and goat cheese.

Stuffing chicken breasts

A vivid red bell pepper, top removed, being packed with herbed rice and meat filling, a spoon pressing it down.

Stuffing peppers

A wooden spoon coated with a thick glossy braising reduction, a finger drawing a clean line through the coating.

Thickening slow cooker juices

A stainless skewer being threaded with alternating cubes of red pepper, red onion, zucchini, and marinated meat.

Threading kabobs

A dry skillet with pine nuts at peak toast, ranging from ivory to golden-brown, natural oils making them gleam.

Toasting pine nuts

A French-trimmed rack of lamb with pristine white scraped bones, the deep red loin eye exposed and glistening.

Trimming a rack of lamb

A large globe artichoke being trimmed, outer leaves peeled back, the pale green heart emerging.

Trimming artichokes

A thick stream of glossy golden cheddar cheese sauce pouring from a ladle, folding onto itself.

Turning white sauce into cheese sauce

Ingredients copied to clipboard!

Ingredients copied to clipboard!