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How to Make Chicken Cutlets
When I was developing my recipe for buffalo chicken mac and cheese, I headed to the local butcher to buy chicken cutlets. The butcher said he didn't have any on hand, but could make some for me on the spot. But when I stood there watching him, I couldn't believe how easy it was!
Michael Symon's Pointers For Preparing Meat
At his seminar in Aspen, Iron Chef Michael Symon had a lot to share beyond flavor and spice. The pork-loving chef demonstrated how to make a double-bacon "BBLT" sandwich, with bacon, pork belly, lettuce, and pickled tomato, and kept the crowd entertained with his wisecracking (in addition to wanting to kill the inventor of the garlic press, Michael also wants to go after the guy who invented turkey bacon). As he paid homage to the pig with his 'wich, he also had plenty of pointers to offer when it comes to preparing meat.
How to Chiffonade Vegetables
Now that you've become acquainted with the culinary term chiffonade, learn how to employ the kitchen cutting technique in your cooking. It's easy — we've got step-by-step instructions to show you how. This method applies to herbs used for garnish, like basil and sage, or vegetables that have firm leaves, such as cabbage, spinach, collard greens, or chard.
Definition: Chiffonade
Chiffonade
A kitchen cutting technique used to shred the leaves of herbs and vegetables into long, skinny ribbons. It is accomplished by stacking leaves, rolling them tightly, then slicing the rolled leaves thinly and evenly with a sharp knife, producing long strips. A chiffonade may then be used in a light sauté or as a garnish.
How to Prepare Cantaloupe
Cantaloupe is one of those things that I see a lot in salad bars and packaged fruit salads but rarely in bagged lunches or at friends' homes. Perhaps if more people knew the right way to cut this fragrant melon, it would be more of a household staple. View this slideshow to learn how simple cantaloupe is to prepare.
Learn How to Cut a Pineapple
Pineapple is one of my favorite fruits. However, I used to be intimidated by the spiky outside and would sometimes just buy the plastic containers full of precut pineapple. I always felt guilty, those plastic containers are a waste, and they cost a lot more than a whole pineapple would.
Definition: Julienne
Julienne
To cut food into long skinny "matchstick" size strips. The strips are usually about 1/8-inch-thick all around.
You'll find that most references to julienne will be about vegetables (such as potatoes or carrots).
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What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- Chantelle Pabros, sommelier of Chicago's L20, suggests the best wine pairings for burgers.
- Have you ever experienced pine nut mouth?
- A few pointers on improving your basic knife skills.
- The CoffeeMeister's advice for brewing exceptional French press coffee.
- The world's first bite-sized melon, the pepquiño, is coming stateside.
- Ritz crackers make a surprisingly suitable fruit substitute in a mock apple pie.
Are Cooking Television Shows Too Unrealistic?
In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television — particularly cooking shows that teach a viewer how to make something — are too unrealistic. Unlike the real world, the chefs never make mistakes and each dish always comes out perfectly. He says: When you watch most celebrity chefs go to work on TV it is a) baffling and intimidating, and b) a charade.
Chatting It Up With Iron Chef Challenger Ron Siegel
Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.
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