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! (9 page)
How-to
For the Broiled
Honey-Nut Bananas
, you’ll need chopped walnuts. And in more than one recipe you’ll toast either almonds or pine nuts.
First, gather the nuts in a pile on your cutting board. Then hold the handle of the chef’s knife with one hand and place your other hand (fingers extended) on top of the opposite end of the knife.
Keep the knife tip down
on the cutting board (this will create stability) while rocking the blade back and forth through the nuts. As you chop, keep gathering the nuts into a pile by sliding them together with the knife.
keep the knife tip down
How to: chop nuts
To toast sliced almonds or pine nuts, place a small dry skillet on the stove and add the nuts. Turn the heat to medium.
Stir or shake the nuts often
in the skillet (so they cook evenly) until lightly toasted and fragrant, 3 to 5 minutes. Remove from the heat.
stir or shake the nuts often
How to: toast nuts
How-to
Learn here how to enhance the flavor of your meals with salt and pepper.
Why am I asking you to do this? If you like pepper, you’ll love it freshly cracked even more. You just can't beat the boldness of the flavor it delivers. I’m not saying you need to do this for every recipe, but it’s
stellar for steak
and
cacio e pepe
. I keep whole peppercorns on hand all the time and crack them as needed.
To get started, pour some peppercorns onto your cutting board. Using the bottom of a small skillet’s round edge,
firmly press down to crack the peppercorns
. (Make sure they are all cracked before adding to the recipe—you might break a tooth!)
How to: crack black pepper
This is an important first step for you. Measure the salt (or other seasoning) with a measuring spoon and pour into the palm of your hand. With your other hand, pinch and then
sprinkle evenly
over your food before cooking.
sprinkle evenly
Sometimes at the end of a recipe you will note the term “season to taste.” What does this mean? Simply put, you may want to
add a pinch
of salt and/or pepper (too small to measure with measuring spoons)
to suit your palate.
Start by adding a tiny pinch and/or a turn of your pepper mill. Give it a try. Add more if your taste buds call for it.
add a pinch, to suit your palate
How to: season with salt
How-to
You can always buy shrimp that have already been peeled and deveined, but that can be expensive. Here’s the know-how to do it yourself.
This action is best done in the sink, with a colander standing by in which to place your peeled shrimp.
Peel away the shell
. (You can leave the tail on or remove it completely.) I recommend that you peel all of your shrimp first before moving on to the next step, deveining.
peel away the shell
Hold the shrimp securely in one hand with the curved back of the shrimp facing outward. With your other hand, use a paring knife to
gently cut into
(but not through)
the back
to expose the vein.
Rinse
under cold running water while you pull out the vein. You’re ready to cook your shrimp!
To check for ocean-friendly seafood, visit the Monterey Bay Aquarium’s Seafood Watch website.
gently cut into the back
rinse
How to: peel and devein shrimp
How-to
No question about it—it can be intimidating to know when fish is done. Here’s how. Don’t be afraid.
To check fish for doneness,
insert the tip of a paring knife
into the thickest part of the fish and gently twist. If it flakes easily and looks opaque in the center, then it is done.
Some fish is sold with its skin on. Salmon, in particular, is delicious cooked that way. If it upsets you to have skin, ask the person who sells you fish to skin it (and remove pin bones) for you.
How to: check when fish is done
