One of the first things a student learns in culinary school is how to make classic knife cuts. Cooking times are based on the size of the ingredients after they are cut, and consistent sizes help the ...

Do not allow to boil. To make the consommé brunoise: Peel and cut the carrot, celery, and leek into very thin strips and then into tiny dice. The tinier the dice the prettier the garnish. Cook the ...

Every time I chop onions, I recall the scene in the movie "Julie and Julia" in which Julia Child (played by Meryl Streep) masters the art of correctly chopping onions. She is ecstatic. For the better ...

May 5, 2015 Add as a preferred source on Google Add as a preferred source on Google If you’ve ever wondered about the difference is between “chopped”, “diced”, “minced”, and other cuts in a recipe, ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

The speediest way to level up your culinary game: Show off some mad knife skills! While gettin' fancy with your knives might sound complicated, it isn't as hard as it looks. In fact, some of the ...

(yield 20 servings) Apple Cucumber Cilantro: -1 ½ Granny Smith Apples (large diced)*save remaining half for garnish -½ cucumber (large diced)-½ bunch of cilantro*save one sprig for garnish-juice of ...

Avocado-Tomato Salad with Cilantro Vinaigrette goes nicely with Andalusian Gazpacho for a brisk summer meal. Dallas lawyer Shannon Stapp takes her salad straight up: It’s Andalusian Gazpacho, gleaned ...

Here's everything you need to know about knife cuts, from batonnet to chiffonade. Matt Taylor-Gross / Food Styling by Barry Tonkinson One of the first things a student learns in culinary school is how ...