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A good knife is the most important tool in a cook’s arsenal. Other than proper use of salt and heat, nothing is more essential than the cook’s ability to break food down. If food is not trimmed of excess fat, it becomes a stringy mess; if it is not cut down to regular sized [...]
Filed under: food tools, techniques | Tagged: knife, knife skills, trim | Leave a Comment »
(Note: the blog author is in no way related, affiliated, or otherwise linked to Zatarain’s.)The weather is starting to get colder (well sort of. Here in the Midwest cold is off and on) and cool weather gets me in the mood for soups and stews including my personal favorite: gumbo. However, to make gumbo requires [...]
Filed under: food tools | Leave a Comment »
