On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
It begins with a trip down the stairs The walk from my apartment in Greenwich Village to my studio in Tribeca takes about twenty minutes, depending on the route and on whether I stop for a coffee and the Times. Invariably, though, it begins with a trip down the stairs. The building I live in is a so-called Old Law tenement and was built in 1892, a date inscribed on the metal cornice that also carries the building’s name: Annabel Lee. Like most such tenements, ours is five stories high (a few are six, even seven), and I live with my wife, Joan, on the top floor. Michael Sorkin, 20 Minutes in Manhattan 21. Four-Story Limit