Many cooks don’t provide very much information for the novice cook. It seems quite cruel to me- to offer up a great dish in an enticing photo, but to leave out steps that are crucial to its making. But really, what happens in recipes is a cooking-community-shorthand. Recipe writers forget that not everyone knows when a dish is ‘seasoned’ properly or how to ‘cut butter into flour’. If you want to start from basics, this section is for you.
I’m even more of a beginner perhaps. How do you master that way of chopping where the knife sort of slides down the front of your finger, so your fingertips are safe, and that you can kind of walk the knife along the thing you are chopping. Everyone trained in cooking seems to do it but I can’t seem to get it.
Ah, all I can say is, very slowly! It’s a bit like learning to touch type, I think. You start off very slowly, concentrating on getting the technique right (which really is just keeping your top knuckles perpendicular to the cutting surface), and as you get more comfortable with the technique, you slowly build up the speed. I can’t say I’m brilliant at it, and once I cut off the end of my middle left finger in a moment of lapsed concentration so BE CAREFUL!! You know who has some great cutting techniques? Judy Rogers in her Zuni Cafe Cookbook. She has a technique for cutting onions finely that I always use now. It’s really clever. I’ve blogged about her in the Basic Skills Section too- the Roasted Chicken recipe. Do you now her work?
I love your writing. Do you have a newsletter or subscription? I would like to subscribe.
Benne Hurley
Hi Benne, I’m so pleased you like it! And yes, soon I will. I’ve only just started blogging, and my wonderful friend Guillem, who’s been doing all the tech stuff, will have a subscription system up soon. I figured it was better to just start, even though the website’s not quite finished. Please stay in touch and I promise to keep writing!
Thanks benne. PS, how did you find me?
You’re site is full of rich, helpful content. I’m glad I found it!
Correction: *your