A straightforward breakdown of how to supreme an orange.Continue reading
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An easy way to cut a mango into slices or dices along with tips for using your knife safely.Continue reading
It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life or preservatives. So let’s get started!
This is the most efficient way to dice an onion that I’ve ever seen. Efficiency when cutting an onion does a couple of things for you:
- The faster you cut an onion the less time the gases have to volatilize and make you cry.
- Your onion pieces will all be the same size which means they will all cook evenly.
- You look like a badass in the kitchen. 😎
Step by Step:
Go ahead and peel off the top layers of the onion letting the onion tell you where it wants to be peeled. You’ll see here I took off an entire layer of the onion, not just the brown skin. That’s because life is too short to spend it fighting with an onion peel that flakes off in small, annoying bits.
Let’s start by peeling the carrot if you like. The peel has a lot of nutrients in it, but it also contains some bitter elements known as alkaloids. The very mention of not peeling a carrot will cause certain French Chef’s to roll over in their grave, but it’s kind of fun to break the rules don’t you think? Besides, then you don’t have to wash the peeler. However I was feeling French so I used a peeled carrot for this demo.
So what’s the benefit to peeling that sticky, papery garlic when you can buy it in a jar pre-minced and peeled? Well the peel keeps it fresher for longer which helps it retain it’s flavor. If you’re going to buy pre-peeled garlic, buy the whole cloves in a jar. The minced garlic floating in phosphoric acid has lost so much of its flavor it’s really not worth even putting it in your dish.
To break down the bulb, use the heel of your hand and press firmly against the stem end with the root end, or the butt of the garlic, resting flat on the table. I usually rotate the garlic several times, pressing at each turn to help break up all the sections so it comes apart easier. Place your other hand, loosely around the garlic bulb so when it breaks apart you can catch the pieces.
Bam, garlic cloves. This will take some practice and you will lose a few cloves on the floor the first couple of times. But if you’re not in a professional kitchen and not a germaphobe you might consider that the garlic cloves are all wrapped in paper which is going to come off so they’re probably still fine to use.
Once at the restaurant I had to peel 5 lbs of garlic (ugh) and they had to be pretty. The bowl method and this little roller got me through. You just tuck a clove of garlic inside the silicone and roll it firmly a couple of times. Bam, the peel pops right off. A quick rinse will clean it out and it doesn’t take up much storage space. So whether you’re a roller or a smasher, these methods have got you covered!
Learn how to cut a potato like the pros do it with a short video and a step-by-step guide for easy reference.Continue reading