knife tips

Cutting Avocado Neatly

Sometimes you need prettier pieces of avocado—here’s the best way to cube it. Avocado is one of my favorite foods, and I’m far from alone.  Cute little neat chunks make a dish look extra special.  (Obviously this isn’t of particular interest if you are making guacamole or another type of avocado dip like Avocado Pesto Dip or Creamy Avocado Dip or a sauce, like the one for Mexican Pizza with Avocado Crema. But it is of interest if you want nice unmushy cubes.  Like, for instance if you are making these dishes: Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad Salmon, Arugula, and …

Read More

Slicing Scallions Cleanly

Scallions are a wonderfully versatile ingredient, but not always easy to prep cleanly.  Here’s a simple trick to getting nice little pieces, without that “daisy chain” we all can get if we don’t get a perfect slice. Unless a recipe instructs you otherwise, use the white and the green parts – just snip off the root, and the top 1 to 3 inches of green, whatever part doesn’t look so fresh and appealing.  The rest is good to use, and adds color as well as flavor.  Chopped scallions are a great garnish/topping for all kind of dishes from Asian to …

Read More

Mincing Garlic Super Fine

Garlic!  Oh, tell me you love garlic….(assuming you do, you’re here on this page)  So, when you are cooking with garlic, you don’t usually need to chop it super-fine, because when it cooks, it will soften and mellow, and blend itself into the dish. But if you are using garlic in an uncooked dish, or a recipe where the garlic really needs to kind of dissolve itself into the dish —  whether it be a marinade or a sauce or a rub — you usually do want a pretty fine mince.  It can be unpleasant to bite into a big …

Read More