Shared by Kitchen Crew @JustaPinch
The Just A Pinch Test Kitchen shows how to slice and mince veggies like a pro.
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Celebrating Cinco de Mayo is the perfect reason to enjoy Mexican food with friends (as if an excuse is needed, right?). Add flavor to your fiesta with these essential appetizers for Cinco de Mayo. From layer dips to slow cooker queso, guacamole to homemade salsa, and an assortment of finger foods, these recipes are so […]
Spoil Mom this Mother’s Day by preparing a wonderful meal. We’re sharing 15 Mother’s Day dinner ideas to help you whip up a meal that the mother figure in your life will remember. From pork chops to scallops, and bolognese to an assortment of chicken dishes, these delicious dinner recipes are fit for a queen […]
9 Comments
I teach a lot of cooking classes - adult ed. evening classes for the local city school district, at the Pivot Recovery Center, at the college, and for private groups wanting to improve their cooking skills. For the first night of class, I ask each person to come with a chef's knife, cutting board, onion, green bell pepper, and carrot. There is a very quick and easy way to chop/mince each of these, in a way that holds the veggie together. If you've ever watched Rachael Ray, it's one of the things she teaches. Why would you want to make an easy 15-second chore into a longer one?
I’ve always mentored students and employees, and I was surprised that no one in the impressive list of chefs, in the comments, had never modeled or taught basic skills to the commenters. I apparently didn’t choose my words carefully enough, and apologize for that. I’m so sorry that a comment with an intent to inform, teach, and inspire was so misinterpreted.
If you learned to cook from such impressive mentors, I'm in shock they didn't teach you that having 'flying pieces of onion', inconsistent in size, is not any 'chef's' approved approach to including an onion in a recipe - mainly because the first thing you learn in chopping/mincing anything, is that ingredients in inconsistent sizes will affect a recipe's outcome. If I'm paying someone to chop 30# of onions, and it takes her 2 hours, then I can't afford to hire her again. Not only has she wasted precious food prep time, but she has forced others to take on some of her work assignments. I tried to show her how to keep the root end of an onion intact (which holds it together) to then quickly make horizontal and vertical cuts, and then crosswise slices. She laughed and said that a previous restaurant owner had also tried to teach her the same thing, but it "just didn't feel right for her".
BUT, the onion is not the real issue here, James, it's an attitude of unwillingness to learn. I'm an ole dog, and the day I can't learn a new trick, is the day to retire from life. I don't cook for thousands, but I do for several hundred at a time, (and to steal your words) - "speed and economy of methods is important". In my business it's critical. The government isn't my boss but I am a subcontractor - for Fort Drum, home of the 10th Mountain Division, the most deployed Army Base in the U.S. - for catered events as well as desserts and wedding cakes. I'll hire anyone who wants to work hard and earn good money - I pay my employees VERY well - but they have to let me help them learn, on the job, if they lack experience. Some of my employees have worked for me for over 30 years, and a well trained cook, who is a 'self starter', is my most valuable asset. My employees earn double the miminum wage, as well as share the extremely generous tips I receive after events we cater. People beg to work for me, which is a hoot.