This makes it very hard to chop the onion evenly, and it also presents a danger of cutting yourself.A Better Way to Chop OnionsAfter taking apart a dozen onions, and thinking about the internal geometry of them, I realized that when sliced in half, the core of the onion isn't sloped ...
Storage of Onions Just as a refrigerator can dehydrate bread and sweeten your potatoes, a similar rule applies to onions, too, which stay good for up to 30 days if you store them the right way (in a cool, dry, dark place -- not in the fridge). The reason being when an onion is ...
Yellow onions are perhaps at their very best when cooked down into a jammy pile of caramelized onions—not the quick-cooking kind but the kind that are deep mahogany throughout. Cooking them this way concentrates their mild onion flavor into something both deeply sweet and wonderfully savory. It...
you might want a slightly longer or shorter blade for a good knife. There are chef's knives as short as 6 inches but you likely don't want to go shorter than 7 inches. You can also find blades as long as 9 or 10 inches, but those will be a bit more difficult to control and ar...
A delicious,freshly baked pizza can be the perfect way to unwind on weekends SuryaNagri Express While pizza is a classic Italian dish, its popularity around the world has created several variations based on local flavours and ingredients. While Japan has put its own signature stamp on the Neopol...
This truly has everything we could ever want in a dip:refried beans, homemadeguacamole, salsa, sour cream, and cheese (😍) all topped with fresh veggies for an added crunch. You'll never buy the store-bought version again after trying this homemade dip. ...
It’s a premium instrument when it comes to cutting, and use loves them. But some users have said they love the way it cuts till the blade ends up chipping. I think it’s something related to your maintenance. Proper maintenance may avoid such circumstances. Read more,How to sharpen cera...
Cleaning:Between cutting tests, we hand-washed each knife, noting any special care required. We looked at whether handle and blade shapes tended to hold onto bits of food, and if we saw any rust or corrosion after washing. Besides the standardized tests above, we used the other knives inclu...
Strain. Admittedly, this is not technically the "chef-y" way to do it, but I've found the best method is to chill your stock and let the fat solidify at the top. The residual fat will rise to the top and form a solid film, making it easy to remove. Then you are left with a...
Cook this easy chili a day or two ahead of time so that the smoky, spicy flavors have a chance to deepen in the fridge. When you serve it, set out toppings like sour cream, pickled jalapeños, pickled red onions, and/or shredded cheddar cheese so that guests can load up their bowls...