Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (7 page)
How-to
A shallot is a small onion, only a little milder and sweeter. Great when chopped in vinaigrettes or thinly sliced as in
Bread Crumb Bass
.
First prep your shallot by cutting off the stem end and peeling away the papery outer layer. With the backs of your fingers up against the blade and your fingertips tucked back and away,
thinly slice
the shallot into rings until you reach the root end.
thinly slice
How to: slice shallot
First prep your shallot by cutting off the stem end and peeling away the papery outer layer.
Slice into it lengthwise
at even intervals to just near, but not through, the root end. Change your blade direction and
make perpendicular cuts
across the shallot until you reach the stem end. (Be sure that you chop safely by keeping the backs of your fingers up against the blade and your fingertips tucked back and away.) The pieces will fall away as you cut.
slice into it lengthwise
make perpendicular cuts
How to: chop shallot
How-to
Also known as green onions. An easy way to flavor up a dish without too much hassle.
Place the scallion on your cutting board.
Cut off the hairy root end
and discard.
Peel the outer membrane
of the scallion and discard that as well. Wash. Now you’re ready to slice.
cut off the hairy root end
peel the outer membrane
With the backs of your fingers up against the blade and your fingertips tucked back and away,
thinly slice
the white and light green parts while the tip of the knife remains on the cutting board. If you’re up to it, you can slice a few scallions at a time. Stop slicing when you get to the dark green part, which you can discard, as it can be bitter.
thinly slice
How to: slice scallions
How-to
Fresh herbs can enhance just about any dish. I use them all the time. Here are the basics so that you can, too.
Rinse leafy herbs such as sage, cilantro, and parsley under cool running water and
pat dry
with a paper towel.
Pick the leaves
from the stems and place in a pile on your cutting board. You’re now ready to either use the leaves whole or chop them.
pick the leaves
Rinse robust herbs such as rosemary and thyme under cool running water and
pat dry
with a paper towel.
Pinch your fingers around the top of the sprig
. Then
gently strip
/
pull
the leaves from the sprig in the opposite direction from how they grow. You’re now ready to
chop the leaves or use them whole
.
pinch your fingers around the top of the sprig, gently strip/pull
I usually tear mint and basil leaves instead of chopping them. This avoids bruising (and you don’t have to use your knife!).
To chop, place the leaves in a pile on your cutting board. Hold the handle of your chef’s knife with one hand and place your other hand (fingers extended) on top of the opposite end of the knife. With the knife blade running through the pile of leaves,
use a seesaw action
to rock the knife back and forth until the herbs are chopped into small pieces.
chop the leaves or use them whole
use a seesaw action
How to: chop rosemary and thyme
How to: chop parsley, cilantro, and sage
If not using herbs right away,
wrap them (unwashed)
in a dry paper towel and place in a plastic bag (leave it unsealed). Store in the crisper drawer of your refrigerator.
wrap them (unwashed)
How to: store herbs
