Sous-Chef

I have a new expression to describe those small tasks that are challenging and also irritating: “Like trying to get a peeler around the curve of an apple.” Okay, it’s not going viral but those of you who’ve done it might grace me with at least a small nod or knowing chuckle. This holiday season apples are a staple in our house for both sweet and savory dishes (and because we live in California they are, incredibly, still local). Before I lived with a chef I used to spend wayyyyyyy too long trying to hold the apple still while I attempted, unsuccessfully, to make a straight, rigid peeler blade wrap gracefully around a slippery orb. Chris has made my life better in so many ways but it’s in the kitchen where I feel the most gratitude for our union; his tips and tricks are endless. Here’s just another reason I love him so:

Step away from the peeler. Get a sharp knife and slice across the top and bottom of the apple. Now that you have a flat base so the apple doesn’t roll around, slide the knife gently down the sides, curving to the bottom. With a little practice this becomes easier and soon enough you’ll be able to skin the apple without taking off precious chunks of meat. Voilà! Stress free peeling. Chris can simply hold the apple and peel it with a knife in one beautiful ribbon but I’m okay with letting him have that glory.

Extra tip: this is best done with a very sharp knife, if you are like me pre-Chris and are using knives that haven’t been sharpened since they left the factory then it’s a little trickier. To help, simply shimmy your hand in a very slight back-and-forth motion while sliding the knife down the skin, the small movement helps the knife glide. The motion is very much like the way you jostle your mascara wand along your lashes (gentleman, ask a lady).

Happy Thanksgiving!♥

I cry just looking at an onion.

Cutting onions. It’s so brutal for me that it’s a statement all by itself, no other words necessary. Just think about cooking anything that starts with a diced onion…ugh. I’d love this to be a post on sexy knife skills to dice the perfect onion but truthfully, I’m still pretty crap at this step. No matter how many times my lovely chef fiancé tries to teach me his awesome onion cutting methods (seriously, his knife skills are like foreplay for foodies), I still find myself crying, fumbling and cursing my way through it. I cut, I weep. End of story.

Well, now that we’ve established my complete ineptitude in the onion arena, here’s what I’m proposing: I’ll tell you the tricks I’ve tried (none of which actually prevent me from looking like I just re-watched Titanic) and you tell me yours. That’s right, I’m proposing we play the onion chopping equivalent of grade school “doctor.” I’ll go first:

1) Place the onion in the freezer for 10 minutes or the fridge for an hour before cutting.

2) Burn a candle near your cutting board while you work.

3) Learn to cut faster to avoid exposure time.

4) Make someone else cut the onions.

To justify the existence of this post, here are a couple of cooking tips: Use a very sharp knife, the cleaner the cut the less tear-inducing juices will be released. When frying them, start your onions in room temperature oil rather than heating the oil first. If salting, add salt from the very beginning, don’t wait until the end. Okay, I’m not convinced starting them in room temperature oil changes anything. Your turn.♥

Pass the Butter

Cooking, foodie adventures, restaurants, musings. Everything food.

APPLE OF MY…NEVERMIND

IT’S NO FUNION