When a recipe calls for “small diced” apples, what really does that mean? A dice is a square
. Well what size square you ask? Below is a quick reference guide for what a standard recipe means when it calls for:
Small Dice = 1/4″ x 1/4″
Medium Dice = 1/2″ x 1/2″
Large Dice = 3/4″ x 3/4″
And remember, the larger the dice, the longer the cooking time!
I’m a firm believer in buying produce at the height of the season, when it tastes the best and you know it’s freshly harvested. Although watermelons are at their peak June-Sept, I was at the local Whole Foods just the other day when I came across a watermelon I had never tasted before. Take note: the sugar baby watermelon will change your life. Averaging about 8″ in diameter, this fruit might be small in size, but boy was it big on flavor! Pure juicy sweet deliciousness, and the perfect size for 2 people (and your refrigerator)!
Watermelons should ripen on the vine, so look for ones that are firm with a fragrant fruity aroma, but give just a little when pressed at the bottom end. A pale white belly is also a sign of ripeness. I prefer my melons at room temperature, but they can be stored in the refrigerator as well.
Is there anything better than a slice of juicy sweet watermelon on a hot summer day? Perhaps juicy sweet watermelon soaked in vodka. Reminiscent of undergrad I know, but oh how delicious:
Cut a circle in the skin of the watermelon until you expose the red flesh. Invert a bottle of chilled vodka into the watermelon allowing the fruit to absorb the liquor. I like to let my “watermelon surprise” marinate a few days before a party to marry all the flavors, but you can serve it in a few hours. Soak, slice and enjoy (responsibly of course).
I’d like to blame my very deep cut today on the knife (I’ll spare you the gory details), but I can only find myself responsible. Or should I say irresponsible for not following my own advice. Thus, I thought it only fitting to share the greatest knife cleaning tip in the world (or at least I think so).
Lay the knife blade flush against the side of the sink & wipe downwards or towards the sharp edge (see picture below). The flat surface helps to stabilize your knife, prevent slipping and keep the sharp edge away from you. To quote Chef Curtis SF “save your fingers, you will need them.”
Good luck and always be safe when handling knives. And if any of you readers have some fabulous knife cleaning tips for us, please don’t hesitate to share them!
…in Culinary School (or in any classroom after second grade for that matter):
Don’t fall asleep in class – bad bad idea!
Don’t ask the teacher “can we have more than 30 minutes for lunch” - welcome to the real working world, where a lunch break doesn’t exist when you work from 11:30-5:30. Especially a free lunch.
Don’t wear a baseball cap when the dress code is chef’s uniform. When was the last time you saw a chef in a baseball hat? Baker’s cap, yes. Baseball cap, no!
After the chef instructor spends 45 minutes reviewing the powerpoint during lecture, please please don’t ask “will any of this be on the quiz tomorrow?” No jack#@&, he was just amusing us with useless facts!
More on food tomorrow!
Have you ever bought a perfectly clean mushroom? I haven’t! Mushrooms typically grow right above ground on soil. The problem with cleaning these little buggers is that they act like a big sponge when it comes to absorbing liquid, so we can’t soak or run them under cold water like other produce. My recommendation for the best way to clean mushrooms: Fill a bowl up with water and QUICKLY submerge the mushrooms. Remove immediately being careful to leave debris floating behind in the water. Place on a paper towel to dry off. Repeat if necessary.
I was always told to wipe down mushrooms with a damp cloth, but I found this didn’t get them very clean as dirt would hide in the crevices. The above method should help with this problem.
YUM! Zucchini stuffed with mushrooms and wild rice: