When adding room temperature or cold items to hot oil, use tongs to place the bottom edge of the item into the pan and carefully, but quickly, lower the item in the direction away from you. The chef who taught me this tip used to say, “Burn the back of the stove – not yourself, […]
A bias cut exposes more surface area of the vegetable, and therefore results in a shorter cooking time. In addition to speeding preparation, a bias cut creates a more elegant presentation than a typical straight cut.
Poaching is a great technique for cooking chicken breasts for soups and other recipes. It leaves the meat tender and, because it doesn’t require fat to cook, is low in calories. We like to use chicken stock for our poaching liquid, although water and wine will work as well. Poaching can also be used for
Julienne is an attractive way to prepare vegetables for a special meal. Also called a “matchstick” cut, a julienne is 1/8 x 1/8 x 2-3 inches in length. To prepare a julienne, trim the ends and sides of the vegetable to make a rectangular shape, then make uniform-size cuts at 1/8 inch intervals. Trim the
Julienned Vegetables Read More »
After removing the kernels from the cob, scrape the cob with the back of your knife to remove the corn’s “milk” and add it to the kernels for extra flavor.
Corn “Milk” – Don’t Throw Away Flavor! Read More »
When preparing polenta, we recommend using a wooden spatula or paddle for ease in scraping the sides and bottom of the pot.
Use a Wooden Paddle for Easy Stirring Read More »
Cutting and peeling raw butternut squash can be difficult. Be sure to start with a sharp French (chef’s) knife. Cut off the ends and then cut the squash half where the thin end meets with the bulb of the squash. If you meet with resistance, use a thick towel folded over the back of the
Preparing Butternut Squash Read More »
For a tasty snack, toast the seeds from butternut squash. Heat oven to 275°. Wash the seeds in a bowl of water to remove seed fiber. Drain the seeds and remove any remaining bits of flesh or fiber. Spread on a cotton dishtowel and allow to dry. Place seeds in a bowl, add olive oil
Toasted Squash Seeds Read More »
We recommend a microplane zester for zesting lemon and other citrus fruits. If you do not have this handy kitchen tool, use a grater or peeler, but take care not to remove the bitter pith – the white part of the peel with the skin.
To French-cut a rack of lamb, a butcher removes the meat, fat and membranes that connect the individual rib bones. If you are interested in learning this technique, there are many fine knife skills and butchering classes offered in the Bay Area, or you can watch an online educational video. Remember to always start with
