Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
Warning: You may wish you had a time machine after reading this post. Because what you’ll discover is that, for years, you’ve been missing out on a ridiculously tasty treat — baked vegetable peels.
When prepping potatoes, carrots, parsnips, and other root vegetables, it’s common practice to first wash and then remove the outer layer of skin. But the next time you ready these ingredients for a recipe, throw out old habits instead of the scraps. And then set those peels aside to bake into a crunchy, chip-like snack to enjoy between meals or while making the meal.
The nice part is they list alternatives. Spinach is the first mentioned, and understandably all the alternatives for spinach should be avoided by those on warfarin/coumadin. The next worst offender on the list for us is blueberries. All things in moderation, but the rest of the list is OK for us.