Fish don’t exactly grow their fillets to be cooperative with a pan—the fillets are thick in some places, thin in others. Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar restaurant, has a solution: fold and tie.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.

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