First up, the proper way to chop fresh herbs to get maximum flavor chopping herb. The secret is to chop them, not bruised them now. And it’s almost like rolling a cigar, large one at the bottom, small ones in the center, and then look place them down together, roll them nice and gently, don’t bruise them.
step one: rolled ,and get ready to slice, sharp knife imperative, fingers tucked in the bottom part of your knuckle, which is the guide between you and the herbs that their tops you can cut, your finger really important to get counsel with a knife and practice rolling the knife across the board, and relaxing that wrist.
It’s all in the wrist action, so herbs up fingernails tucked underneath and just up and down, up and down, and there you have a chop basil, that’s not bruised and smelling very fragrant, so you get the bunch of coriander, hold it down, and lightly shave the leaves off the stalls, bunch them up together, and then just again, let the knife do the work, tuck the fingernails in, and chop once, and once only, don’t hack it, chop it, you can always identify when you bruise the herb.
When you’ve removed the herbs off the board. That’s a big green patch, which is flavorful. If your fruit is not totally ripe, the tip is to put a banana in a paper bag together with your unripe fruit, put it in a dark place, and it will speed up the ripening process of the other fruit. you can’t appeal and cut a mango the easy way, homey, you stalk end up cook either side of the stone, cut into the flesh, making squares without cutting through the skin, then turn it inside out and carefully cut your pieces off,
a great tip to prevent skin getting sensitive burning when working with chilies, to get rid of that spice and that heat on your fingers a little bit of lemon, squeeze a little bit of lemon juice, and that instantly gets rid of the heat, fresh lemon juice for perfect ball potatoes always start them off with cold water, and never boarding water, this way by the time the center’s are, the potatoes are cooked the outside won’t be falling apart, my tip to get the flesh out of a Kiwi,i this is cut the fruit in half and scoop out with a teaspoon, try it, it works.
I love these peppers now; they have the most amazing sweet delicious flavor with a nice crunchy texture and the most exciting thing about the peppers is that they’re just as delicious raw or cooked. To identify the perfect pepper must be smooth and firm and not a wrinkle inside. Now how to cut the perfect pepper, stalk off pepper down, and get the knife start from the top, and slice all the way around. Basically we’re going to be slicing around the seeds, look no faffing around, but this isn’t perfect Christmas tree of seeds, and have got the mess all over your board, and more importantly, is twice as quick, discard that now we’re gonna cut it into a julienne, flatten the pepper skin side down onto the board, because it’s a lot easier to slice through the pepper, and lift a knife, up and down. Basically, julienne is a chef’s word for strips, these are perfect for sewing, and that’s what we’re looking for, they’re crunchy delicious, and more importantly, no seeds deed for.
A great tip to check if a pineapple is ripe is to pull a leaf out from the top if it comes away easily, it’s ripe and ready for slicing.
An excellent tip for getting meat or fish to cook faster is to score it, which allows the heat to penetrate quicker; this also allows mayonnaise to be absorbed more deeply.
An excellent tip for stopping potatoes apples and avocados from going brown wink cut, cover water, and add a squeeze of lemon, the acidity stops the flesh from oxidizing, which is what causes the color to change, it’s almost like sort of rewinding giving birth. Okay now. You’re putting it back in once it’s been born.