Here's the list--you can check out slideshows of how to do each one in the article.
- Chiffonade--Slicing things such as herbs in little ribbons. It makes the herbs look nice and easy to distribute.
Do you know how to get the shells
off of these guys?
- Shucking Oysters--Oysters are pretty much the one seafood that I'm not very fond of, so I'm not one to talk about this one. I guess if you like them, then knowing how to get to the meat is important.
- Cleaning Cooked Crabs--If you know how to boil them, then you better know how to get to the yummy meat. This is one of those things that, once you learn it, you can do it with your eyes closed. I've actually found that cleaning the crabs BEFORE cooking them (yes, that means while they're alive) is a much better way to do things. It makes eating them a lot less messy.
- Roasting Peppers--Freshly roasted peppers are great--they add huge amounts of flavor to all sorts of foods. And it's very easy to do--especially on a grill.
- "Turning" Vegetables--This is a classic French technique for cutting veggies in a way that looks nice and helps them to cook evenly. But it's very time consuming and just doesn't seem worth the trouble. (My apologies to all you French chefs out there.)
|How do you get those little kernals |
off of the cob?