Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time. Does anyone know any tips or tricks to help minimise the tears when ...
I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...
What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?
Without killing yourself or others?
Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?
I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?