Helen Rennie

I teach hands-on cooking classes for enthusiastic home cooks in the Boston area and write about cooking and food science.  In the past 10 years, I have given classes on Knife Skills, Fish, Meat, Vegetables, Beans, Grains, Sauces, Sushi, Pasta, Pizza, and Pies to 3000+ cooks.  

Blog: Beyond Salmon

Classes: Helen's Kitchen Cooking School

 

Turn One Chicken into Two Roasts: A Lesson In Deboning

Many generations of cooks have tried to solve the roast chicken dilemma. The flavor of that bronzed bird can't be beat, but the texture leaves much to be desired. Either the legs are bloody and chewy or the breast is tough and dry. ...more
Fantastic! The knife must be very sharp in order to do this effectively. This is a great video, ...more