Cookthink

Strip cabbage of its outer leaves; rinse the head well and pat dry. Now slice the cabbage in half through its tough, fibrous core with a long, sturdy knife. Cut each half in half again through the core. This will expose the core to make it easy to remove. Holding each cabbage quarter upright, remove the tough core. Now you can slice the cabbage into long, thin strips for slaws, salads, soups or stews or thicker strips for braises and sautés.

Do I need a digital instant-read meat thermometer?

For $10-25, you'll have the most foolproof way to ensure that the meat you cook is done to how you (and the people you're feeding) like it. It's simply the most reliable way to get meat right. Here are the temperatures to aim for. If you're going to let the meat rest before serving it (which is a good idea), take it out 3F (single pieces of meat) to 5F (roasts and whole birds) cooler than the temps listed below: Pork slightly pink: 150F Poultry (chicken, turkey, cornish hen) 160F Beef rare: 125F-130F medium-rare: 130F-135F medium: 135F-150F Lamb rare: 125F medium-rare: 130F medium: 135F Duck Whole duck: 170F in the thigh Breasts: rare: 130F medium-rare: 135F medium: 140F Sausages and ground meat: 170F Note that trichinosis (which used to be danger with under-cooked pork) is killed at 137F. Salmonella is killed at 160F. If you're worried about salmonella, cook everything to 160F.

How to cut a carrot on the bias

When you prep carrots and other vegetables for dishes where their form really stands out -- like salads and stir-fries -- it's nice to cut them on the bias. Cutting this way increases the surface area of each slice, makes a thinner cut easier and just looks better. To cut a carrot on the bias, chop off and discard the the root and stem, then slice the carrot at a sharp angle. Hold it firm against the cutting board for stability with one hand but keep your fingers tucked under and away from the blade. Recipe: Carrot Mint Salad (Cookthink) Recipe: Carrot Salad With Ginger Miso Vinaigrette (Cookthink)