![]() ![]() ![]() “Try a seasonal ingredient in an unexpected way! If you have never tried juicing a sweet potato you will be pleasantly surprised. “Use a mandoline to cut down on prep time and ensure consistent slice sizes for your veggies.” –Willcox Use Ingredients in New Ways Grip your middle, ring, and pinky fingers around the handle for support, and avoid laying your forefinger over the spine of the knife.” – Sydney Willcox, culinary instructor at The Brooklyn Kitchen Cut Veggies Smarter hold the knife by the blade, pinching the bottom of the blade between your thumb and the side of your forefinger. If your finger tips are tucked in, you cant ever cut them! And for the highest degree of control over your knife. “Always keep your fingers tucked in on your non-dominant hand, using your upper knuckles to guide your knife as you slice. MORE: How 5 STYLECASTER Staffers Use Hone Those Knife Skills Willcox kept saying things as she effortlessly floated around the kitchen, and I kept wanting to whip out my phone and take notes, because as basic as what she was saying sounded, they were epiphanies to me, revelations that would cut down my prep time before dinner and minimize the chances of me slicing a finger open.īelow, check out 26 general cooking tips from nine pro chefs around the U.S., some of whom specialize in gourmet vegan cooking, some of whom are grilling and meat aficionados-but all of whom know their way around a kitchen like the back of their hand, so you’d do well to copy them. This happened to me when I took my first-ever class at The Brooklyn Kitchen with culinary instructor Sydney Willcox. If you’ve ever taken a cooking class, there was probably a moment (or several) when the instructor demo’d something-how to properly sear meat, or how to efficiently cut veggies-and said something like, “As I’m sure you know, you should always…”
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