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Quick tips for mincing, dicing and shredding . . .
I am going to share some of my cooking techniques that will help speed up some of the tedious task needed to create the proper cut required by recipes. Peel your Garlic Faster
I got this tip from a cooking show on the Cooking Channel. Peeling a bunch of garlic cloves can be a tedious job. I usually have to peel more than a few cloves at a time as this is one ingredient I use a lot of. If you ever find yourself needing to peel a whole clove of garlic, here is a quick way to finish the task. Place the whole clove of garlic on a cutting board. With a butcher knife or what I use my rubber mallet, smash the entire clove. The peels will come off making it easy for you to retrive the garlic and with this method you now have crushed garlic. If you need to Mince the Garlic again use the rubber mallet or the flat side of a butcher knife and whack it a few times. The task of mincing is almost done, you just need to take a knife and finely mince it or chop it if that’s what the recipe calls for. I use my rubber mallet for a variety of things when the recipe calls for minced herbs or fresh seasonings like garlic or ginger. When I need to mince ginger, I give it a whack with my rubber mallet and then finely mince it with my knife. Getting all that juice from the lemon or lime. I use two methods for this. You can roll it on your counter with your hand gently putting pressure as you roll. Roll until you can feel the cirtus getting softer. You can also poke a couple of holes into the citrus and put it in your microwave for about 30 seconds. Both will help bring out more of the juice. No More Tears from Onions. My daughter absolutely hates cutting fresh round onions for me, but there is one trick that works to prevent the tears from falling when I ask her to do this for me. In a bowl put ice and water. Submerge the peeled round onion in the bowl of iced water for about an hour. The cold water helps to solidify the fumes, I suppose and prevents it from escaping as you cut into the onion. Shortcuts for dicing celery. From about an inch of the narrower end of the celery, make cuts along the length making sure that you do not create cuts that overlap against each other. When you cut into the celery, you will already have it nicely diced. Shredding Carrot Trick. I have to shred a lot of carrots whenever I make my lumpia or noodle dishes. A quick and simple way to get this task done is to use your vegetable peeler. Making quick short strokes on the carrot will bring short thin cuts of carrot meats. If you’re working with a rather large round carrot, make a few long cuts lengthwise to help you control the width of the peeled carrot meat. |
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May, 2012
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