Once upon a time, a cooking class opened my eyes to a world where the messy seeds from a bell pepper could be removed in one piece without scattering around the cutting surface. Today at the cafe I'm serving the 2D version of the live 3D version I learned. It works well when you want … Continue reading Cooking 101: Remove Seeds from a Bell Pepper without a Mess.
Category: Cooking 101
Tips on how to become a better, and faster, cook while at college and beyond.
Cooking 101: How to Cut an Onion Without Crying
Chopping an onion would be much better if it produced tears of joy. The problem is onion tears burn and sting. When we cut an onion, the knife ruptures cells and a gas is released into the air. When the gas mixes with the water in our eyes it produces an acid, which causes our … Continue reading Cooking 101: How to Cut an Onion Without Crying
Cooking 101: What is the difference between a simmer, boil and rolling boil?
My favorite analogy to explain the difference goes like this: Imagine the pot is a hot tub and the bubbles are scantily clad people. A simmer is when the water is warm and the people (bubbles) are just hanging out around the side of the hot tub. A boil is when the water is so … Continue reading Cooking 101: What is the difference between a simmer, boil and rolling boil?
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