『Chef's Day Off』のカバーアート

Chef's Day Off

Chef's Day Off

著者： Marcus D Najera
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Want to elevate your home cooking with Chef tips from one of the best culinary minds in the game? Celebrated Chef Matthew Dolan: Co-owner of 25 Lusk Restaurant in San Francisco (Food Network Regular, Cookbook author, US Department of State Cutural Envoy) and "Marcus D." Najera (National iHeart Radio personality and food enthusiast) will dig into flavor, foolproof cooking hacks and pro-tips, all while serve up tasty stories peppered with plenty of laughs! Come join us and learn a ton on Chef's Day Off!Chef's Day Off/Marcus D. Najera/Matthew Dolan アート クッキング 衛生・健康的な生活 食品・ワイン
エピソード
  • Eggs: Restaurant Secrets You Can Use At Home

    Eggs: Restaurant Secrets You Can Use At Home
    2026/05/23
    Eggs sound simple… until you try to cook them perfectly. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan break down the techniques behind scrambled eggs, fried eggs, poached eggs, and frittatas. From fluffy curds and runny yolks to restaurant brunch hacks and chef-level tricks, this episode is packed with practical advice you can actually use at home. Chef explains why eggs are one of the true tests of cooking skill, why most people overcook scrambled eggs, how to nail an over-easy egg without breaking the yolk, and the controversial kitchen gadget that saves brunch service.

    Plus:
    • Why chefs obsess over eggs
    • The right way to scramble eggs
    • Cream vs water in scrambled eggs
    • The trick to perfect fried eggs
    • How restaurants survive brunch
    • Why frittatas are the ultimate leftover meal
    • The legendary “62 degree egg”
    If you’ve ever ruined breakfast, this episode is for you.
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    18 分
  • Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong

    Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong
    2026/05/09
    Butter makes everything better… but only if you know how to use it. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan from 25 Lusk break down one of the most important ingredients in cooking: butter. From steak basting and pan sauces to clarified butter, brown butter, bread service, roasting chicken, and fixing dry turkey, this episode is packed with practical techniques that instantly elevate your cooking at home. Chef explains why most people burn butter, when to lower the heat, how to make silky restaurant-style pan sauces, why cold butter matters, and the right way to finish vegetables, steak, and chicken. They also get into the difference between cheap butter and quality creamery butter, the truth about cooking oils, and why the internet has everyone overcomplicating steak. If you’ve ever wondered:
    • When should I cook with butter vs oil?
    • What exactly is brown butter?
    • Why does my pan sauce break?
    • How do chefs baste steaks correctly?
    • Is butter actually bad for you? …this episode is for you. It’s funny, practical, a little chaotic, and full of chef-level tricks you can actually use tonight.
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    20 分
  • Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off

    Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off
    2026/04/25
    You broke down the chicken… now what? In Chicken: Part 2, Marcus and Chef Matthew turn those raw chicken parts into a fast, no-stress, one-pan dinner you can pull off on a weeknight. We’re talking crispy skin, a simple pan sauce, and a full meal on the table in about 20 minutes. Chef walks through how to build flavor from the pan up, what “fond” actually is, how to deglaze like a pro, and the easiest way to fix a broken sauce. Plus, a few chef hacks that make this whole process foolproof, even if you’ve struggled with pan sauces before. If you’ve ever stared at raw chicken and had no plan, this is your playbook.
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    12 分
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