Knife Skills

How to Chop Lemongrass

As I've mentioned several times, developing great knife skills saves you a ton of time and effort in the kitchen. Here’s a quick cooking video showing you how to chop lemongrass. Lemongrass, as its name would suggest has a fragrant lemony sent to it, and can be a great addition to a lot of dishes...

How to Julienne an Onion

Need to julienne an onion? Well fortunately I’ve got this cooking video that shows you just how to do it. As I’ve said, before, prep can be the longest part of making any dish, and I want you to get the knife skills needed to get through it as quickly as possible. I put onions is so many dishes,...

How to Clean Brussel Sprouts

It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized. With a bit of butter...

How to Peel Garlic

Said very simply, I cook with a lot of garlic. While I don’t put it in every dish I make (or think I have a heavy hand), garlic is pretty close to universal, and I probably go through a full bulb about every week. For such a small item, garlic packs quite a punch and there’s a whole lot of lessons...

How to Mince Garlic

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.

How to Chop Mushrooms

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...

How to Deseed a Tomato

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. I don’t think it’s ever “bad”, or a complete “no-no” to...

How to Shred a Carrot

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.

How to Dice a Shallot

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,...

How to Cut an Avocado

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...

How to Chop Cilantro

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. I use cilantro in several different dishes. It’s a staple in most of the Salsa’s I use, and there...

How to Peel Butternut Squash

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...

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