Sometimes your hands can be the best tools, better than a pair of tongs or a spatula. When tossing salads of dainty greens and perfectly cut vegetables, don't crush them with metal tongs, instead drizzle the dressing or vinaigrette and toss gently with your hands to mix.
When grilling, instead of cutting a piece of meat open to determine the doneness feel it you don't want any of the flavorful juices seeping out. Touch with your index finger, it should feel like your earlobe for rare, like the tip of your noise for medium, and like your chin for well done.
Fornarina
Quai D'Orsay
Tibi
As long as they're clean, I agree!
1I agree!
2Yeah clean hands only.
3I'm all for the hands on approach, but I do so with gloved hands.
4Gloves prevent you from really understanding the food. I don't know why people are so afraid of touching their food. Just wash your hands, and stop worrying so much about germs.
5You think gloves don't get dirty too? From the second you put them on, they gather just as many germs as your hands do. Picking up the knife, bowl, whatever. The vast majority of restaurant cooks don't use gloves-- you shouldn't be afraid of your own hands.
6"Touch with your index finger, it should feel like your earlobe for rare, like the tip of your noise for medium, and like your chin for well done."
woah crazzyyy.. Robert Barone?
7When I started to seriously cook, I realized that one of the easiest ways to understand a food was to touch it -- touch it raw, touch it cooked, mix it, kneed it, stir it, or anything else you can dream of. It made me understand how ingredients could work together and made me a much more independant and proficient cook.
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