@peats_culinary

Desserts only until further notice. And some practice of course

For no reason other than loving the journey 😭

30k followers is crazy!! Sometimes it feels like it happened overnight but it’s been 6 years of the grind. Not my final milestone but definitely one I’m grateful for. Appreciate everyone watching, learning, and letting me grow in public. So here’s a cake 🎂

Another day with my amazing clients!! Always grateful for them trusting me with their food needs! #DallasChef #PrivateChef

I mean hey do whatever you want to lol BUT your experience, and overall culinary technique will be FAR better by using a zonal setup #grilling #summer #kitchenscience #culinarytechnique

A food lovers guide to building a wedding registry! Som great gifts on here fr!! And some that are just okay lol. But it’s all just a matter of opinion #greenscreen #foodlover #culinary

Another lunch and dinner day for my client in Dallas, Tx. Tuscan chicken thighs with riced cauliflower for lunch and ribeyes/strips with broccolini and cauliflower Mac for dinner #privatechef #cheflife #dallastx

Come along with me to work for a new client in dallas Texas 📍 #privatechef #cheflife #foodie

Me persoanlly…I’m gonna use a roux. There’s so many benefits and it’s much easier than you think! There of course are TONS of ways to make max and cheese and thicken your sauces. But answering the why of if you should use a roux will go a long way in your technique! #kitchenscience #culinary101…

Well(y)? #beefwellington

This dish was more about using the eggplant than anything else. There’s a few things i might go back and do to finalize this idea though it came out really good. I’ve never used an eggplant to cook with so i always enjoy the task. Being creative comes down to what techniques you can execute, which…

The more you know? 😅 I’m wanting to do some pasta work at home so now I’m going down rabbit holes of information tucked away in my brain. This ain’t make or break culinary science, but i didn’t want to explain why you don’t need oil in the beginning. I also have my personal thoughts on fresh vs…

I mean really do as you please but in the academy we teach proper technique!!

Just working on some dish ideas. I love the idea of elevated Afro/Carribean food. It’s not that the food is elevated in price or anything, just common ingredients, attention detail, and intentional plating. Lemme know what you think on the dish components! Would you eat!?

Don’t believe the culinary dogma! Searing a steak does NOT “seal in juices”.

IYKYK #salt #kitchenscience #kitchen101 #foodscience

A few plates from dinner last week. Working on my plating, colors, textures, etc per usual. This dish really is easy- there are a few techniques that have to be executed but all are super able to be. Busy week but definitely hope to do more cooking and baking soon and get feedback from you all…

Reviewing some of my plates this week. Once you start to understand techniques the world is your oyster. The real reason i made this is because I’m working on my fish fabrication. Seabass is a round fish so the technique is really the same for all types. But what do you think about it?? Which…

When i learned this watching a tv, my mind was blown!! And i NEVER used to sketch before. But once i did it and saw how effective it was, i sketch before plating every time! And every time i DONT….distater

Replying to @Bud Lee personal preference but i still think Samin Nosrat is great 🙂

Replying to @Bri

😂😂😂 no but really they’re there for a reason!! There should be no shame on meat thermometers!!! Matter of fact it’s one of the most expensive tools in my kitchen. A lot can be forgiven, but overcooked/undercooked meat is tough to come back from!

Replying to @CompletelyLawless

Replying to @MikeHughJass

Carryover cooking is culinary law!

Sauce work is importante work!! It’s often overlooked in the grand scheme of things but it can take an okay dish to unparalleled levels. The consistency is key and is pretty easy once you get the hang of it #peatsculinaryacademy #homecook #homechef #culinary101 #cookingtips #kitchenscience #

You feel me??

A steak straight from the fridge!! In a NON STICK pan (not too much on it though) Still a great sear. I know this trips people up but you can let it come up to temp if you want. Anyway, how many techniques did you see?? Dry brine, hot pan, oil, sear, flip. Easy money #steaktok #foodie #culinarian…

I mean I don’t know what to say and i know you use wine so sorry in advance! Don’t get me wrong great to deglaze with but cmon….pros and cons?

We’re going to get into stocks and sauces BUT FIRST one of THE MOST fundamental lessons in culinary is gelatin. Now i could go for hours on this but it’s important to know that gelatin is a natural thickener. Which means gelatenous stock will reduce down and thicken to the texture you won’t…