What's your method for chopping garlic?
- Instead of removing both rubber bands, take off the one that holds together the stems of the scallion.
- Slice off the stems and throw them away.
- Cut the onions up until the dark green part, which should still be held together by the second rubber band. Most recipes have you discard the dark greens, so toss them in the compost bin and mince the onion according to your recipe.
Since watching him do this, I've been slicing green onions following his quick technique. Do you have a chopping suggestion? Share it with us below!
These days bacon is such a hot ingredient, it's everywhere! Within the past couple of months, the fatty, salty pork has become a staple in my pantry. If you use bacon as much as I do, consider placing the bacon in the freezer 15 to 20 minutes before slicing any time a recipe calls for uncooked, chopped bacon. The colder the bacon, the easier it is to slice and dice. For the most efficient cutting, use a properly-sharpened knife. Be sure not to forget about the bacon — you don't want it to freeze completely.
This technique also works well for pancetta and proscuitto. Is bacon a recurring ingredient in your meals? Share your secrets for handling bacon below!
When a recipe calls for an assortment of diced vegetables, like carrots, celery, garlic, and onions, chop the onions last. This is especially important if you are prone to crying when slicing onions.
The onion's chemicals will leave a natural residue in the air and on the cutting board and knife. The minute diced onions hit the pan, however, the enzymes that produce the tear-inducing gases are destroyed. The less time between dicing and cooking onions the better.
Got a tip for chopping veggies? Share with us below!