http://corduroyorange.com/?p=34 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:31:53 +0000 http://wordpress.org/?v=2.6 http://corduroyorange.com/?p=34#comment-20616 Corduroy Orange » Blog Archive » The History of Carrots Mon, 21 Jan 2008 19:37:27 +0000 http://corduroyorange.com/?p=34#comment-20616 [...] And, for info on the easiest way to dice carrots, visit http://corduroyorange.com/?p=34 [...] [...] And, for info on the easiest way to dice carrots, visit http://corduroyorange.com/?p=34 [...]

]]> http://corduroyorange.com/?p=34#comment-381 Corduroy Orange » Blog Archive » Knife Skills Table of Contents Mon, 11 Dec 2006 13:34:13 +0000 http://corduroyorange.com/?p=34#comment-381 [...] Intermediate Knife Cuts: Carrots are a fairly hard vegetable, and it doesn’t help much that they’re round. Here’s a time-saving technique that will help you make quick work of your carrots. [...] [...] Intermediate Knife Cuts: Carrots are a fairly hard vegetable, and it doesn’t help much that they’re round. Here’s a time-saving technique that will help you make quick work of your carrots. [...]

]]> http://corduroyorange.com/?p=34#comment-70 Corduroy Orange » Blog Archive » Huevos con Papas y Col Rizada Mon, 02 Oct 2006 19:06:46 +0000 http://corduroyorange.com/?p=34#comment-70 [...] This dish is a great way to practice your knife skills, too—it will give you a chance to practice dicing potatoes, carrots, and onions; peeling garlic; and introduce you to a great way to slice leaves of anything: the chiffonade cut! [...] [...] This dish is a great way to practice your knife skills, too—it will give you a chance to practice dicing potatoes, carrots, and onions; peeling garlic; and introduce you to a great way to slice leaves of anything: the chiffonade cut! [...]

]]> http://corduroyorange.com/?p=34#comment-44 Corduroy Orange » Blog Archive » Making Perfect Knife Cuts Mon, 18 Sep 2006 14:47:55 +0000 http://corduroyorange.com/?p=34#comment-44 [...] For most vegetables (carrots and onions being two of the few exceptions), the most efficient way to dice them also yields perfect results. If you are able to keep the pieces of your veggies organized into neat stacks, you will be able to slice through them several layers at a time, swiftly producing beautiful cuts. batonnet: 1/4″ x 1/4″ x 2-2.5″ [...] [...] For most vegetables (carrots and onions being two of the few exceptions), the most efficient way to dice them also yields perfect results. If you are able to keep the pieces of your veggies organized into neat stacks, you will be able to slice through them several layers at a time, swiftly producing beautiful cuts. batonnet: 1/4″ x 1/4″ x 2-2.5″ [...]

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