Comments on: Making Perfect Knife Cuts http://corduroyorange.com/?p=36 The only Food Blog written by Jesse Sharrard Mon, 04 May 2026 04:11:24 +0000 http://wordpress.org/?v=2.6 By: Lou Wein http://corduroyorange.com/?p=36#comment-72122 Lou Wein Wed, 02 Jun 2010 04:45:44 +0000 http://corduroyorange.com/?p=36#comment-72122 Just thought you might want to check out my new website where I offer my handmade cutting boards and butcher blocks. Thanks for your consideration! Lou Wein Just thought you might want to check out my new website where I offer my handmade cutting boards and butcher blocks.

Thanks for your consideration!

Lou Wein

]]> By: Corduroy Orange » Blog Archive » Using a Garlic Press http://corduroyorange.com/?p=36#comment-2220 Corduroy Orange » Blog Archive » Using a Garlic Press Fri, 30 Mar 2007 17:44:14 +0000 http://corduroyorange.com/?p=36#comment-2220 [...] I rarely use the press myself (only when I definitely want a smashed clove, like for a Caesar dressing [which, on a side note, is very tasty and microbially safer if you use hard-boiled egg yolks instead of raw yolks, and then you can crumble the egg whites over your salad {yum!}]), preferring finely minced garlic for most purposes. Admittedly, it takes more time, but it’s a good chance to practice knife skills as you aim for a fine brunoise. [...] [...] I rarely use the press myself (only when I definitely want a smashed clove, like for a Caesar dressing [which, on a side note, is very tasty and microbially safer if you use hard-boiled egg yolks instead of raw yolks, and then you can crumble the egg whites over your salad {yum!}]), preferring finely minced garlic for most purposes. Admittedly, it takes more time, but it’s a good chance to practice knife skills as you aim for a fine brunoise. [...]

]]> By: Corduroy Orange » Blog Archive » A New World of Waffledom http://corduroyorange.com/?p=36#comment-860 Corduroy Orange » Blog Archive » A New World of Waffledom Fri, 26 Jan 2007 17:32:52 +0000 http://corduroyorange.com/?p=36#comment-860 [...] My next savory waffle dinner was for a wider audience: Tomato Waffles with Cauliflower Curry Sauce as dinner for five. I added the tomato flavor to the waffles by caramelizing tomato paste in a skillet with fine-brunoise-cut onions and carrots (a preparation known as a pincage) and added it to the milk in the waffle recipe. To make a pincage, you must stir the tomato paste constantly, occasionally deglazing the pan with a bit of water to keep any of the tomato paste from scorching on the bottom of the pan. It’s a time-consuming process, but it’s worth it because it develops the tomato paste’s flavor and makes it taste less like the processed tomato product that it is. In the end, though, it wasn’t quite enough tomato; my tasters recommended adding sun-dried tomatoes to the batter next time I make them. The curried-cauliflower sauce relied on reduced beer and water for its liquid component and wasn’t quite clingy enough, though it had good flavor. Tasters recommended that I add some yogurt to it next time for richness and texture. I’m looking forward to implementing these suggestions sometime soon. [...] [...] My next savory waffle dinner was for a wider audience: Tomato Waffles with Cauliflower Curry Sauce as dinner for five. I added the tomato flavor to the waffles by caramelizing tomato paste in a skillet with fine-brunoise-cut onions and carrots (a preparation known as a pincage) and added it to the milk in the waffle recipe. To make a pincage, you must stir the tomato paste constantly, occasionally deglazing the pan with a bit of water to keep any of the tomato paste from scorching on the bottom of the pan. It’s a time-consuming process, but it’s worth it because it develops the tomato paste’s flavor and makes it taste less like the processed tomato product that it is. In the end, though, it wasn’t quite enough tomato; my tasters recommended adding sun-dried tomatoes to the batter next time I make them. The curried-cauliflower sauce relied on reduced beer and water for its liquid component and wasn’t quite clingy enough, though it had good flavor. Tasters recommended that I add some yogurt to it next time for richness and texture. I’m looking forward to implementing these suggestions sometime soon. [...]

]]> By: Corduroy Orange » Blog Archive » Tomato Sauce (Last of the Mothers) http://corduroyorange.com/?p=36#comment-496 Corduroy Orange » Blog Archive » Tomato Sauce (Last of the Mothers) Fri, 22 Dec 2006 15:45:55 +0000 http://corduroyorange.com/?p=36#comment-496 [...] One method I often use when making a tomato sauce involves making a pincage–caramelizing tomato paste in the pan at the beginning of the process before adding the liquid. To make a pincage, start with some fat in the pan. Crosswise-cut strips of bacon (often called lardons or lardoons) make a great start if you like that sort of thing; otherwise oil or butter will work just as well. Cook brunoise-cut root vegetables in the fat until they atart to get tender, then add the tomato paste. Stir it constantly with a wooden spoon. it will start to develop a fond on the bottom of the pan. This is OK as long as it’s an attractive brown color, but when it starts to get too dark, pour in an ounce or two of water to help deglaze it. Continue the process until your pincage is a rich caramel color, or until you run out of time and/or get sick of stirring it, whichever comes first (though you should try to spend at least five to eight minutes on it at minimum). Once you’re done caramelizing your pincage, do a final deglazing with a couple ounces of red wine. Let it reduce by at least half, then add the rest of your liquid ingredients (ie tomatoes, either canned or fresh). The tomato paste will help to thicken your sauce; caramelizing it first will help to develop its sweet flavor. I never put sugar in my tomato sauce and don’t understand why Escoffier would recommend that someone should. Too bad I can’t argue the point with him. Source: The Escoffier Cook Book: A Guide to the Fine Art of Cookery. Escoffier, Auguste. New York: Crown Publishers, 1959 (20th printing). [...] [...] One method I often use when making a tomato sauce involves making a pincage–caramelizing tomato paste in the pan at the beginning of the process before adding the liquid. To make a pincage, start with some fat in the pan. Crosswise-cut strips of bacon (often called lardons or lardoons) make a great start if you like that sort of thing; otherwise oil or butter will work just as well. Cook brunoise-cut root vegetables in the fat until they atart to get tender, then add the tomato paste. Stir it constantly with a wooden spoon. it will start to develop a fond on the bottom of the pan. This is OK as long as it’s an attractive brown color, but when it starts to get too dark, pour in an ounce or two of water to help deglaze it. Continue the process until your pincage is a rich caramel color, or until you run out of time and/or get sick of stirring it, whichever comes first (though you should try to spend at least five to eight minutes on it at minimum). Once you’re done caramelizing your pincage, do a final deglazing with a couple ounces of red wine. Let it reduce by at least half, then add the rest of your liquid ingredients (ie tomatoes, either canned or fresh). The tomato paste will help to thicken your sauce; caramelizing it first will help to develop its sweet flavor. I never put sugar in my tomato sauce and don’t understand why Escoffier would recommend that someone should. Too bad I can’t argue the point with him. Source: The Escoffier Cook Book: A Guide to the Fine Art of Cookery. Escoffier, Auguste. New York: Crown Publishers, 1959 (20th printing). [...]

]]> By: Corduroy Orange » Blog Archive » Knife Skills Table of Contents http://corduroyorange.com/?p=36#comment-322 Corduroy Orange » Blog Archive » Knife Skills Table of Contents Tue, 05 Dec 2006 22:25:43 +0000 http://corduroyorange.com/?p=36#comment-322 [...] Basic Technique 1: Learn the names of the different sizes of cuts and how to make them, then practice by cutting potatoes: lots and lots of potatoes. [...] [...] Basic Technique 1: Learn the names of the different sizes of cuts and how to make them, then practice by cutting potatoes: lots and lots of potatoes. [...]

]]> By: Corduroy Orange » Blog Archive » Cut the Hassle out of Cutting Peppers http://corduroyorange.com/?p=36#comment-133 Corduroy Orange » Blog Archive » Cut the Hassle out of Cutting Peppers Fri, 03 Nov 2006 13:02:16 +0000 http://corduroyorange.com/?p=36#comment-133 [...] Then, slice and dice your pepper according to standard procedure. Photo credits: Aurora Sharrard [...] [...] Then, slice and dice your pepper according to standard procedure. Photo credits: Aurora Sharrard [...]

]]> By: Corduroy Orange » Blog Archive » Why It’s Better to have Good Knife Skills than a Good Food Processor http://corduroyorange.com/?p=36#comment-109 Corduroy Orange » Blog Archive » Why It’s Better to have Good Knife Skills than a Good Food Processor Tue, 10 Oct 2006 21:04:55 +0000 http://corduroyorange.com/?p=36#comment-109 [...] Give me a choice between a sharp knife and a food processor, though, and I’ll choose the knife almost every time. Not that the food processor doesn’t have its place occasionally: I’d never be able to make bread crumbs from leftover heels of stale, frozen bread without mine. Likewise it’s handy if I want to grate a large amount of cheese or perhaps even to make pesto (though quite honestly, I think the blender a better tool for that task). As far as mincing vegetables goes, though, I’d just as soon cut mine to a very fine brunoise; and unless I’m making a very huge coleslaw, I’ll shred my cabbage manually, too. [...] [...] Give me a choice between a sharp knife and a food processor, though, and I’ll choose the knife almost every time. Not that the food processor doesn’t have its place occasionally: I’d never be able to make bread crumbs from leftover heels of stale, frozen bread without mine. Likewise it’s handy if I want to grate a large amount of cheese or perhaps even to make pesto (though quite honestly, I think the blender a better tool for that task). As far as mincing vegetables goes, though, I’d just as soon cut mine to a very fine brunoise; and unless I’m making a very huge coleslaw, I’ll shred my cabbage manually, too. [...]

]]> By: Corduroy Orange » Blog Archive » Vegetable Cookery Crib Sheet http://corduroyorange.com/?p=36#comment-79 Corduroy Orange » Blog Archive » Vegetable Cookery Crib Sheet Sat, 07 Oct 2006 21:26:52 +0000 http://corduroyorange.com/?p=36#comment-79 [...] spinach, swiss chard, arugula Assume a couple minutes of sauteeing (or, if applicable, roasting) time between each level if your vegetables are cut to a small dice; longer the bigger they are. I’m sure I’ve forgotten a few vegetables from the list. If I’ve neglected your favorite veg, post a comment and I’ll fit it into the list for you. [...] [...] spinach, swiss chard, arugula Assume a couple minutes of sauteeing (or, if applicable, roasting) time between each level if your vegetables are cut to a small dice; longer the bigger they are. I’m sure I’ve forgotten a few vegetables from the list. If I’ve neglected your favorite veg, post a comment and I’ll fit it into the list for you. [...]

]]> By: Corduroy Orange » Blog Archive » Huevos con Papas y Col Rizada http://corduroyorange.com/?p=36#comment-69 Corduroy Orange » Blog Archive » Huevos con Papas y Col Rizada Mon, 02 Oct 2006 14:43:31 +0000 http://corduroyorange.com/?p=36#comment-69 [...] 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! [...]

]]> By: Corduroy Orange » Blog Archive » Zucchini Muffins that’ll make you go, “Zounds!” http://corduroyorange.com/?p=36#comment-47 Corduroy Orange » Blog Archive » Zucchini Muffins that’ll make you go, “Zounds!” Wed, 20 Sep 2006 19:31:59 +0000 http://corduroyorange.com/?p=36#comment-47 [...] Zucchini is a great vegetable on which to practice cutting brunoise and fine brunoise—you know, the little, tiny dice cuts. But then what to do with all that zucchini? Personally, I make muffins. They’re quick, they’re easy, and they’re tasty. You can’t ask for much more. [...] [...] Zucchini is a great vegetable on which to practice cutting brunoise and fine brunoise—you know, the little, tiny dice cuts. But then what to do with all that zucchini? Personally, I make muffins. They’re quick, they’re easy, and they’re tasty. You can’t ask for much more. [...]

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