For the longest time I placed my index along the top edge of the chef's knife when I diced and chopped food. It felt comfortable but it allowed the blade to easily jut out to the side when my hands or the cutting board got wet. A couple years ago I changed my grip to … Continue reading Cooking 101: How to Hold the Chef’s Knife Safely
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.