We also enjoyed making Guacamole, Salsa Fresca (or Pico de Gallo), Cashew Cream and Walnut Taco Meat. We learned the bridge technique while cutting tomatoes with vegetable knives. We also learned how to zest and hand juice citrus and tear herbs (cilantro and chives). We mastered the mini ...
which include choosing the right knife for the job at hand, keeping knives properly sharpened, using the right type of cutting board, orienting fingers correctly, and cutting vegetables into consistently-sized pieces. But we're taking things a step further by investigating the best ways to cut...