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How To Finely Chop An Onion
- Leave the root on the onion.
- Cut the onion so you slice through the roots.
- Have 1 finger in front and 2 fingers behind as you set your hand on the cutting board. The knuckle of the front finger will guide the knife as you cut the onion.
- Cut slices of the onion with the tip of the knife toward the root. Make long strokes.
- Make a horizontal cut toward the top of the onion slices. Go all the way to the other end of the onion.
- Holding the onion in place, begin to cut vertically. Keep the slices as close together as possible. This is what produces the diced pieces you want.
- Chop the onion aroun
d the small piece of root.
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How To Cook Rice Perfectly
- Measure 400 grams of rice.
- Rinse off the dust and starch with cold water. Always use cold water.
- Put your rice into the pan. Infuse it with cardamom pods, star anise, salt, and pepper.
- One part rice to one and half part water. Use cold water.
- Put the lid on, bring it up to a boil, turn it down, and let me steam for 8 to 10 minutes.
- Do not lift the lid up. The secret to a great rice is to allow it to steam as it is cooking.
- Take pods and star anise out, take a fork and run it through the rice to break it apart a bit and make it fluffly.
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How To Skin And Debone A Fish
- Use a long, flexible knife to de-skin the fillet.
- Start at the tail end of the fillet with a small cut to get your knife positioned almost horizontally to the skin and fillet so it can slide in between the two.
- Use the skin to pull the fillet towards your knife as you move the blade along the bottom of the fillet.
- Check to see if you’re cutting too much fish away along with the skin and adjust.
- Wrap the fish skin around your fingers to increase your grip and pull the skin out and towards the knife as you cut.
- With your knife raise the heads of the bones still in the fillet. Use tweezers to pluck
the pin bones from the fillet.
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Sharpen Your Knife Every Time You Cook
The weight of the knife should cut food, not your weight.
Dull knives are more dangerous than sharp ones.
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How To Cook Perfect Pasta: The Untraditional Way
- Start off by seasoning cold water with salt and olive oil and bring to a rolling boil. A nice large pan is essential to ensure it all has sufficient room to cook evenly. The olive oil is to stop the pasta from sticking together.
- Add pasta and turn once it begins to "melt."
- Taste the pasta. It's done once it's tender, but still firm when bitten (AKA al dente).
- Drain your pasta and season it with one tablespoon of olive oil, salt, and freshly cracked black pepper.
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