ChefToddMohr
@ChefToddMohrUnited States61.3K subscribers5.4M views
Chef Todd Mohr's mission is to demystify recipes and reveal chef secrets to bring people back to their home kitchens. By teaching basic cooking method over the recipe, Chef Mohr will empower you to create your own recipes and cook like a painter paints, with artistic expression. Explore the culinary world with Chef Todd Mohr and bring excitement and variety into your cooking.
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Techniques from ChefToddMohr
All techniquesDon’t wrap potatoes in foil if you want a baked/roasted texture
Wrapping a potato in foil makes it steam in its own moisture, so skip foil if you want a drier baked/roasted result.
Dry foods before roasting to avoid steaming
For true roasting (dry convective cooking), dry the food first—wet surfaces in the oven turn the process into steaming.
Classify cooking methods by how heat reaches the food (conductive vs convective)
Decide whether a method is conductive (direct contact heat) or convective (indirect heat via air/steam/water) to predict how the food will cook.
Use a thermometer to cook grilled steaks to rare/medium/well reliably
Cook steaks to specific doneness by measuring internal temperature with a thermometer instead of guessing from the outside.
Roast delicate fish by staying in the 165–212°F zone to retain moisture
Control dry oven heat so fish cooks through without drying out, aiming for doneness and moisture rather than browning.
Soft-poach an egg by controlling the water from boil to poach
Poach eggs gently by controlling the liquid’s intensity (boil vs simmer vs poach) so the egg stays intact instead of breaking apart.
Thicken liquids with starch (roux/flour/cornstarch) to make a smooth, pourable sauce
Control starch gelatinization and amounts to thicken a liquid into a shiny, velvety sauce without lumps.
Test sauté pan heat with water droplets to promote browning without burning
Use a few drops of water to gauge pan temperature, then sauté hot enough to brown (caramelize sugars) while avoiding moisture loss and burning.
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