I’ve been cooking for about 25 years. During all those years, I never really gave much thought to what was going on and why I was doing certain things. It wasn’t until I actually began looking more deeply into the endeavor that I started realizing that there’s actually a method to the madness. Let’s take […]
How To Chop Fresh Herbs
The goal behind chopping fresh herbs is to do so in a way that doesn’t bruise them and make them bleed. If you go about chopping on your cutting board and end up finding that you’ve made a green mess, you either over-chopped or worked with a dull knife. If you’re knife is very sharp […]
What Does Cutting “On the Bias” Mean in the Culinary World?
If you’re not a trained chef or don’t hang out with many folks who have made food and cooking a priority in their lives, you most likely have no idea what the term “bias” means. You may, however, hear it referred to in the future (due to the increasing popularity of cooking), so it’s not […]
Tips On Peeling & Mincing Garlic
Years ago, Laura and I used to visit a restaurant that was located not too far away from our home towns in New York. The restaurant was Italian in nature and in just about every dish they served, they included cooked whole garlic cloves. I can remember the joy I felt as I bit through […]
How to Correctly Chop an Onion
If you’re like me, you’ve chopped many an onion in your day. Onions are probably one of the most popular ingredients on the planet. Even though they can make you cry and can carry a very distinctive scent, for ages, those who have appreciated good food have turned to the onion time and time again. […]
Repairing & Refinishing a Wooden Kitchen Cutting Board
As I mentioned in my previous post, a gentleman, who lives up the road from Jay and me, graciously gave us a rather large cutting board. I’m going to try to avoid the fray when it comes to defining a cutting board. As you may be aware, there is a bit of a discrepancy when […]