Rough chopping onions is often treated as a shortcut — something done quickly before cooking begins. In professional kitchens, it serves a different purpose. This technique is about preparing onions with intention, choosing a size …
Rough chopping carrots is a foundational knife skill used when vegetables are meant to cook fully and contribute flavor rather than visual precision. This technique focuses on control, consistency, and efficiency during prep. In this …
Adobo is a term used across multiple cuisines, but it does not mean the same thing everywhere. The term describes different cooking approaches based on region, ingredients, and historical influences. Home cooks encounter “adobo” in …
Blanching is a basic kitchen technique used to briefly cook food in boiling water, then quickly stop the cooking. It is often used in vegetable preparation, both in home kitchens and in professional kitchens. Home …