I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chop
Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, descr
I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My
Possible Duplicate:What are some good resources for learning Knife Skills? I'm about to join some cooking classes but I'm totally gre
I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The baco
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsen
I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done
A while back, I had a conversation with a purveyor of knives. I asked her to recommend two knives; a general purpose knife and something to use to carve a turke
For my birthday, I was given a collection of more or less esoteric knives, such as two mezzalunas (one with one handle, and one with two), a sicle knife and a t
In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed
I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My onl
I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is
I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use
I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to e
There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms:
What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones C
After some furious brainstorming in The Frying Pan, I recently prepared some hors d'oeuvres for a group of friends. These snacks were meant to include a thinly
As an occasional cook, I know the value of correctly diced vegetables when the recipe calls for it. But I don't have the knife skills to work through a soup's w
Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?