How to Dice an Onion

The best cooks know a whole host of hacks, tricks and tips that make life in the kitchen so much easier, and you will find them in How to Dice an Onion.

How to Dice an Onion

Author: Anne Sheasby

Publisher: Dog n Bone

ISBN: 9781912983155

Page: 128

View: 304

The best cooks know a whole host of hacks, tricks and tips that make life in the kitchen so much easier, and you will find them in How to Dice an Onion. Revealed are hundreds of fail-safe ways to improve your chef skills, covering everything from refining your chopping techniques to preparing flavour-packed stocks, and halving the time it takes to peel a clove of garlic. Easy to dip in and out of, it’s a must-have companion for foodies and offers assistance in all aspects of cookery. So whether you want to know how to save a sauce that’s splitting, the quickest way to peel a tomato, how to identify the freshest fish, or space-saving ways to organize your kitchen cupboards, you’ll find answers to these and many more questions inside.

Indian Cooking For Dummies

How to slice an onion To slice an onion, follow these steps: 1. Cut off the top off and then slice down through the root vertically, cutting the onion in ...

Indian Cooking For Dummies

Author: Monisha Bharadwaj

Publisher: John Wiley & Sons

ISBN: 111979661X

Page: 400

View: 499

Taste the real thing and discover the delights of home-cooked Indian food Indian food—delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner, Indian Cooking For Dummies is for you. Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet? Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each Eat healthily and cook from scratch, without spending too much time in the kitchen Enjoy expert advice on how to make a meal for one or feed a large family, Indian style For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!

Cookery for the Hospitality Industry

slice. onions. (Oignons. émincés). 1 Slit the outer skin of the onion and peel it off. 2 Cut the onion in half through the poles, from stem to root.

Cookery for the Hospitality Industry

Author: Graham Dodgshun

Publisher: Cambridge University Press

ISBN: 0521156327

Page: 744

View: 970

Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

More Than Beans and Butties A Student s Guide to Cooking and Independent Living

When using onions, firstly remove the outer papery skin but do not wash the onion ... (See page 10, How to dice an onion) For sliced onion only, cut in half ...

More Than Beans and Butties  A Student   s Guide to Cooking and Independent Living

Author: Gill Madden


ISBN: 1326312731

Page: 106

View: 703

This book is much more than just another student cookbook. It's a helpful resource for anyone, young and not so young, who is not confident in using and understanding basic cookery skills and processes. It contains an extensive range of simple tried and tested recipes, with clear explanations of techniques and processes, carefully selected to give a range of healthy, easily prepared meals within a reasonable budget. In addition to food preparation and cooking, this book has a chapter on living independently and covers areas such as laundry, changing plugs, unblocking drains, simple sewing and health and wellbeing. The author has been a Home Economics teacher for 36 years, teaching pupils from age 5-18 years, and her book draws on experience gained in the classroom, the recipes have been written in an easy-to-follow manner. It's hoped that readers will develop the confidence and skills for successful food preparation and cooking bringing them happy, healthy and independent living.

So Now You re on Your Own

DICE. AN. ONION. Cut ends off of large onion. 1. Sit onion on one of the cut ends. Cut onion in half and peel off skin. 2. Lay half onion on cutting board ...

So Now You re on Your Own

Author: Sandra Shaner

Publisher: AuthorHouse

ISBN: 1456730509

Page: 144

View: 379

This cookbook teaches the student or single to save money, cook four delicious meals from one pound of hamburger, organize and coordinate their menus and shopping lists and use only one of three pans they will ever need. The new cook is guided through the shopping and cooking with easy instructions that will get them tasty results. There are helpful hints throughout the cookbook.

Ultimate Children s Cookbook

How to Dice an Onion First cut the onion in half through the root and then peel off the skin. Place one half flat-side-down and firmly hold the onion so ...

Ultimate Children s Cookbook

Author: DK

Publisher: Dorling Kindersley Ltd

ISBN: 1405358319

Page: 304

View: 579

A bumper collection of over 100 delicious recipes guaranteed to inspire any kid in the kitchen, in eBook format From fruit smoothies and chicken wraps to cupcakes, encourage your child to cook up delicious snacks, main courses, biscuits, breads, cakes and mouth-watering treats with this bumper collection of recipes. Easy-to-follow, full colour, step-by-step instructions make sure creations turn out exactly as they should and top tips and advice on preparation and cooking will help budding chefs become creative cooks! With so many recipes to create there's something to tickle everyone's palate!

Salt Fat Acid Heat


Salt  Fat  Acid  Heat

Author: Samin Nosrat

Publisher: Canongate Books

ISBN: 1782112316

Page: 480

View: 443

Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

Beaten Seared and Sauced

While the water heated, Perillo demonstrated how to cut onions. One onion was to be sliced in one-eighth-inch slices, the other diced in one-eighth-inch ...

Beaten  Seared  and Sauced

Author: Jonathan Dixon

Publisher: Clarkson Potter

ISBN: 0307953343

Page: 272

View: 571

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.

Sod it Eat Well

how to... peel an onion Cut the top and hairy root off the onion but leave a little of the root base so the onion doesn't fall apart. Cut the onion in half ...

Sod it  Eat Well

Author: Anita Bean

Publisher: Bloomsbury Publishing

ISBN: 1472927060

Page: 224

View: 448

Knowing what we should or shouldn't be eating these days can feel like a bit of a minefield. Are eggs good for me? How many of them a week am I allowed? Is butter good, or should I be buying a vegetable oil spread loaded with special ingredients to lower my cholesterol? Is sugar really that bad for you? What are good fats and bad fats? Find the answers to all these questions, along with lots of recipe ideas, in this new book by bestselling nutritionist Anita Bean and bestselling author and public health consultant Sir Muir Gray. Sod It! Eat Well will arm you with the knowledge to make the 'right' food choices - and that needn't be dull! Based on the principles of the Mediterranean diet and backed up by the latest scientific research, this is no dieting plan - there are no fasting days, this is not a prescriptive day by day menu - it's all about giving you the information you need to make subtle changes to your eating habits, to get some inspiration and to encourage you to make informed healthy food decisions and reap the rewards. Accompanied by over 40 quick, healthy and easy to make recipes, this is a fun, practical guide to eating right. Lose weight, guard against common health complaints and feel better, stronger and healthier. Designed to accompany Sod Seventy! and Sod Sixty! this is a fun, accessible, tasty guide to eating well and feeling better.

What We Feed Our Patients

I learned how to dice onions, peel potatoes, open Quahogs for chowder, ... many do not know how to properly dice an onion, never mind chiffonade basil.

What We Feed Our Patients

Author: Jim McGrody

Publisher: iUniverse

ISBN: 1450285678

Page: 152

View: 516

Did you ever wonder how an entire hospital is fed all at once, or how the food actually gets to each patient? Have you ever wondered why hospital food has such a bad reputation? Have you ever heard of gourmet food served in a healthcare setting? What We Feed Our Patients offers a behind-the-scenes look at the world of hospital food. Chef Jim McGrody has worked the last twenty-seven years in the food service business. Now, his passion for good food has turned to the treatment of patient food. Follow his culinary journey and relive his struggles, failures, and accomplishments in the quest for better food for hospital patients. Learn about the preparation of food served to the patients in hospitals and nursing homesheres a humorous depiction of what really goes on in hospital kitchens! Youll learn how patients can get what they want to eat, rather than simply eating what they are given. McGrody offers insight into who to talk to if there is a problem with the food being served and provides tips on what to say and do in those instances. It is possible for hospital food to be not just nutritious, but also tasty and exciting. Jim McGrody shares how in What We Feed Our Patients.

Kitchen Knife Skills

Onions serve to flavor a variety of foods, and as one of the most widely used vegetables in cooking, learning how to cut an onion is an essential knife ...

Kitchen Knife Skills

Author: Marianne Lumb

Publisher: Chartwell Books

ISBN: 0785835989

Page: 176

View: 463

Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

The 150 Healthiest 15 Minute Recipes on Earth

Prep Speed Tip : The quickest way to dice an onion is to cut it in half from " stem to stern , " so you have two equal halves , each with half the root .

The 150 Healthiest 15 Minute Recipes on Earth

Author: Jonny Bowden

Publisher: Fair Winds Press

ISBN: 1610595165

Page: 272

View: 239

Nationally known Nutritionist and weight loss expert Jonny Bowden and whole foods cook Jeannette Bessinger show time-pressed readers how to create the healthiest meals on earth in only 15 minutes. The authors create healthy and delicious recipes for breakfast, lunch, dinner, and snacking using whole foods, kitchen shortcuts, and prepackaged foods, such as pre-chopped fresh and frozen fruits and vegetables. The book features 25 little or no-cook recipes; 75 15-minute recipes; 25 entrees that require 15 minutes of prep, plus cooking time; and 25 tasty, innovative, and quick snacks—many of which can serve as mini-meals in a pinch. The authors, who don’t use processed foods, offer help in stocking a 15-minute pantry, freezing and batching foods, and making versatile marinades and sauces. Recipes include Pumpkin Pancakes with Whipped Ricotta, Quickie Quesadillas, Perfect One-Minute Omelets, Shaved Black Jack Steak Salad, and Quickest Black Bean Soup.

Cook s Apprentice The

The onion will also cook evenly if the pieces are the same size. I include instructions on how to chop an onion by keeping the root end in place on page 363 ...

Cook s Apprentice  The

Author: Stephanie Alexander

Publisher: Random House Australia

ISBN: 0143788485

Page: 576

View: 799

This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, it includes 56 ingredient chapters--from Apples to Zucchini--and more than 300 achievable recipes ranging from classics every cook will want to try, to exciting new dishes that reflect our diverse nation. Stephanie explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to "make a well" in dry ingredients? Why should I roast spices? How do I prepare fresh chilies safely? What is "resting meat" and why should I do it? How do I prepare a mango? What flavors work well together? What is fresh mozzarella? How do I say "quinoa?" The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen. Includes conversion charts.

Mastering Knife Skills

Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.

Mastering Knife Skills

Author: Norman Weinstein

Publisher: Abrams

ISBN: 1613122640

Page: 224

View: 674

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

Raw Food for Real People

I learned this in Paris as a way to dice onions quickly to avoid eye irritation. Though we're using an onion as an example, the same approach works for most ...

Raw Food for Real People

Author: Rod Rotondi

Publisher: New World Library

ISBN: 1577319745

Page: 185

View: 173

Provides simple raw food vegan recipes, including smoothies, oatmeal, and baba ganoush.

Absolutely Avocados

Pair that flavor combo with some deeply caramelized onions and you'll realize that this is an addictive guacamole that ... Cut the onion into 1⁄4-inch dice.

Absolutely Avocados

Author: Gaby Dalkin

Publisher: Houghton Mifflin Harcourt

ISBN: 0544177339

Page: 192

View: 713

An incredible collection of recipes just for avocado lovers If you love avocados, but don't know what to do with them other than serve them with tortilla chips, this is the perfect cookbook for you. With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips, sauces, and even desserts. Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven't even imagined. But this is more than just a book of avocado recipes; it's also the first cookbook from renowned blogger Gaby Dalkin. Displaying her fresh and simple cooking style—a mix of California casual with a healthy dose of Southwestern flair—Gaby's recipes are ideal for anyone who loves avocados or just scrumptious meals. Features 75 to-die-for recipes like Crab and Avocado Quesadilla and Avocado and Tuna Ceviche The first book by popular food blogger and avocado expert Gaby Dalkin Illustrated with gorgeous full-color photographs from acclaimed food photographer Matt Armendariz Includes an introductory section that describes common varieties of avocado and includes foolproof advice on cutting, storing, and picking ripe avocados at the market If you love avocados and fresh, delicious meals, this is the ideal cookbook for you. Absolutely Avocados serves up a wide range of recipes that get the most of out of this popular but under-used food.

The Young Chef

Chopping an Onion Cut the onion in half, leaving part of the root attached, ... Make widely spaced cuts to dice or closely spaced cuts to mince.

The Young Chef

Author: The Culinary Institute of America

Publisher: Houghton Mifflin Harcourt

ISBN: 0544648056

Page: 192

View: 864

Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese “Takeout” Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!

The Complete Idiot s Guide to Fast and Fresh Meals

To peel onions: Take a small slice off the top and root ends using a ... To slice and dice onions: Place the onion on a chopping board, and slice it in half ...

The Complete Idiot s Guide to Fast and Fresh Meals

Author: Ellen Brown

Publisher: Penguin

ISBN: 1436294266

Page: 352

View: 518

Don't sacrifice taste for time! Designed for cooks who want to eat great, healthy meals without spending all their time in the kitchen, this book is a must-have for every kitchen. With more than 300 recipes, and plenty of time-saving, shopping, and storage tips, The Complete Idiot's Guide® to Fast and Fresh Meals provides everything from quick hors d'oeuvres and appetizers to dessert-all made fresh in record time! -Recipes can be made quickly from fresh ingredients and do not rely on prepackaged foods -More than 300 recipes, many with clever variations -Organized for easy reference -Includes recipes suitable for entertaining, as well as family meals -Will satisfy everyone from hard-core carnivores to vegans

Saving the Season

Cut into 4-inch strips, and the strips into 4-inch dice. to dice onions: Slice the onion in half, from top to root. Remove the papery skin, and discard.

Saving the Season

Author: Kevin West

Publisher: Knopf

ISBN: 0307957683

Page: 544

View: 366

The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.