Onion slices are versatile. In quick-cooking dishes, they stay distinct enough from the other ingredients that they don't permeate every bite as diced onions would. In longer-cooking dishes, they have enough surface area to turn soft and brown, but their natural shape and length keeps them intact.
To make contoured half-round slices, first cut the onion in half through the root.
Next, slice away the both ends of each half and pull away the onion's skin. Since the ends hold the slices together, cutting them off frees the slices to fall into individual pieces.
Starting on one side of the onion with the knife at an angle, make slices as thick or thin as you like.
Rotate the knife around the contour of the onion, bring it closer to perpendicular to the cutting board as you go.
Tongs are the most useful tool in the kitchen.
Having a good pair of tongs is like having a heatproof robotic arm in the kitchen. Consider a partial list of things you can do with a pair of tongs: stir something in a sizzling pan; flip something in a sizzling pan; move something around in a sizzling pan; spear something in a sizzling pan; push something in a sizzling pan to check for doneness; hold something above a sizzling pan to taste it; take something out of a sizzling pan. And that's just around a sizzling pan. Standing around a grill or reaching inside an oven, tongs are critical.
You can spend a small fortune on specialty tongs, but you don't have to. OXO's Good Grips stainless steel tongs are inexpensive and probably as special as you’ll ever need.
So here's our public service announcement - buy tongs now.
What do we mean by shimmering oil?
What do we mean by shimmering oil?
Shimmering oil is hot oil that is nearing its smoke point.
At room temperature, common cooking oils like vegetable and olive oil seem fairly thick. Put them in a pan and heat them though, and they thin out when you swirl the pan. As they get hotter, they tend to "flow" and coat the pan more easily.
In the right light, when you look at oil that's at a good temperature for sautéing -- nice and hot, but not yet smoking -- it shimmers. It forms "tines" like those on a wine glass. It looks colorful, iridescent even.
Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
Cilantro is the parsley of the East, where it's known as "coriander leaves" or "dhani". (In Mexico, where it's also very popular, it's sometimes called "Mexican parsley".)
If you like cilantro (and some people don't at all), the herb is an easy way to add a beautifully fresh, sweet, fruity flavor to any dish.
To prep it, first rinse and shake dry the leaves. Hold the bouquet at an angle with the leaves against the cutting board. Run your knife down the side of the bouquet to slice away the leaves. It's fine to remove some of the tender stems along with the leaves. (In fact, for salsas, spice pastes, curries and some longer-cooking dishes, the stems add essential, concentrated cilantro flavor.)
Now just run your knife back and forth across the pile of leaves, chopping them as coarsely or as finely as you need to. The closer to the end of the cooking you plan to add the cilantro, the finer you'll want to chop it. But since cilantro is so tender it's usually okay to keep the the chop coarse.
Now that you know how to prep it, try some cilantro recipes at Cookthink.com.
Monterey Jack is a semi-hard, cow's milk cheese. Its mild flavor and gooey-when-melted texture make Monterey Jack an excellent match for sandwiches and spicy Latin American dishes.
Cheese folklore traces Monterey Jack's lineage back to the farmers cheeses that fed Caesar's army. A version of this was brought to California via Spain by the Franciscans.
This cheese was being made around Monterey when a Scot named David Jacks conned his way into ownership of much of the Monterey Peninsula in the middle of the 1800s. According to one version, Jacks later invested in dairy and to make use of milk surpluses he started making a simple cheese based on the one the Franciscans were making. The cheese, which Jacks shipped north to San Francisco, became known as "Jack's Cheese" and, later, "Monterey Jack". (Now, you sometimes see Monterey Jack called Sonoma Jack or California Jack.)
According to another version of the cheese's provenance, a Spanish woman named Dona Joana Cota de Boronda sold cheese door-to-door in Monterey. She used a press, or "jack", to expunge the whey from the cheese and form the bricks of curd. Boronda's property eventually fell into Jacks' hands, which means that a more accurate box stamping would have been "Jack's Jack Cheese" or "Monterey Jack Jack".
Today, you can find Monterey Jack at almost every grocery store. You may also find varieties mixed with herbs or hot peppers. You will have to look a little harder for the aged version, Dry Jack, which is hard like Parmesan and has a tangier, nuttier flavor than young Jack. Order Dry Jack by the wheel from California's Vella Cheese.
Root Soure: Tortilla Chip (Cookthink)
Recipe: Macaroni And Cheese (Cookthink)
Recipe: Black Bean, Cheese And Serrano Quesadillas With Avocado And Lime (Cookthink)
