I use garlic pretty frequently, and chances are you do to. And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove.
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I use mushrooms all the time in so many different ways - both raw and cooked. And frequently I use a lot of mushrooms. They are bit oddly shaped, and can take a while to cut if you don't have the right technique. And no one wants to spend more time than they have to on prep work. Ideally, you get quick enough with your knife skills, and can send more time cooking and less time chopping.
I use tomatoes in a lot of my cooking, and much of the time, I simply chop ‘em up and throw them in. However, there are times when my recipe works best without the tomato seeds. So I do a bit more work to remove the seeds from the tomatoes.
Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish. By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.
Shallots…those little bitty onion thingy’s are probably under used by most cooks.
While similar in taste to an onion, I think they have a bit more “refined” flavor. Plus their size is pretty convenient when you don’t need a full onion. I use shallots in most of my sauces, and certainly in salsas, relishes, and a ton of vinaigrettes.
Here’s a quick video demonstration showing the technique I use to cut and dice an avocado. Avocados are great in salads, sandwiches, as a garnish, and of course the primary ingredient in guacamole. Cutting them up though can be a bit tricky, because of the large seed in middle. Fortunately, that large seed also gives you can opportunity to look cool in front of your friends.
Cilantro is an herb that people seem to love or hate. I’ve actually heard that some folks are simply predisposed to find the taste and smell repulsive. Fortunately, I don’t count myself amount them.
Come fall, butternut squash seem to be falling the sky, they’re everywhere. And with good reason. There’s a lot of great things you can do with them, but first you need to get through that tough skin. There are a couple options, both of which I’m demonstrate here. You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick
The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!! Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that. Carrots and celery are pretty similar though, and yo
Fresh herbs bring a lot to the table. They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do. However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep. With a little practice though, you can make the process super simple.