Zesting Citrus
3. If a citrus zester is not on hand, a vegetable peeler or box grater will work acceptably well. However, the vegetable peeler is a coarse zesting tool and a great deal of bitter tasting pith may be scraped off along with the desired zest. When ... [... more]
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Caramelizing Onions
4. Place a large non-stick skillet or saucepan on the stove, and add a small amount of fat. Heat the oil to a medium-high temperature. We have used 3 tablespoons of a very light olive oil . Many people prefer to use butter to caramelize onions, ... [... more]
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Cubing Fruits And Vegetables
1. We have selected a potato to illustrate cubing, but the method is the same for most fruits and vegetables. Remove the top and bottom of the potato. Make sure that enough of the potato is removed to enable you to make the potato into a ... [... more]
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Roasting Peppers
6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is ... [... more]
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Making Vegetable Stock
11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot. Alternately, roast the ... [... more]
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Dicing Onions
3. Hold your knife 1/4 inch from and parallel to the cutting surface. The slice should run through the onion and be parallel to the cutting surface. Continue the process of slicing into the onion, adjusting your knife so that you are making ... [... more]
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Blanching And Shocking Vegetables
3. Place your vegetables a few at a time into the boiling water, being careful not to crowd them. Keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; green beans should be crisp, yet cooked. To test larger ... [... more]
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Chopping Garlic
Chopping garlic should be a quick process to ensure that it doesn't oxidize and take on bitter flavors. The quicker you chop, the more likely you'll be to avoid the strong smell of garlic that fingers and cutting boards often take on after garlic ... [... more]
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Making Apple Pie Filling
5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the ... [... more]
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Peeling Garlic
3. Then, place the flat side of the knife on the garlic clove. With a quick and somewhat firm chop, hit the knife with your palm. Do not press so hard that the garlic is completely crushed. Only press hard enough that the skin is loosened from ... [... more]
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Peeling Tomatoes
Although peeling a tomato is not an extremely common method in many home kitchens, it is a very useful process to be familiar with. Some recipes will call for a tomato to be peeled and seeded in order to rid the tomato of any bitter taste that ... [... more]
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Removing Tomato Seeds
6. You could also remove the compartment walls with a spoon if you would like to create a nice tomato-cup for stuffing. If you intend to use the tomato for a cup, slice off a very thin slice from the bottom so that it will not fall over, tilt, or ... [... more]
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