Glance through any cooking tool catalog for home chefs and you’re sure to find a wide selection of non-knife chopping tools. But the truth is, you really only need a good knife set and a little know-how in order to make cutting up foods easy, safe, and fast.

How to Hold a Chef’s Knife

Most amateurs hold a knife only by the handle, but pros know there’s a better way. Scoot your hand up until the bottom of your index finger sits where the knife blade and handle meet. Your thumb should grip the knife near the top of the blade. Your index finger should wrap around the blade on the opposite side. This grip, while it may not feel natural at first, offers far greater control over the knife.

How to Hold the Food

The guiding hand (the hand holding the food) should always have fingertips tucked in, away from the blade of the knife. Pros call this the “claw grip.” When using this technique, the blade of the knife rests against the knuckles.

Prepping to Cut

Wash all foods before cutting, and remove the skin, root, and stems, if applicable. If the food is round (like an onion, carrot, or potato), cut it in half first and place the food flat side down on the cutting board before proceeding.

Always use a sharp knife. A dull knife is more likely to lead injury because you’ll have to use undue force to cut the food.

If you find your cutting board slides around on the counter while you chop, a damp terry towel placed beneath the board will keep in securely in place.

How to Chiffonaide

To slice leafy greens into very small strips, first stack individual leaves on top of each other. Roll them, lengthwise. Cut the leafy greens crosswise into small strips. Unroll the greens before using them in a recipe.

How to Mince

Rock the blade of the knife back and forth across the food until it is in very small, fine pieces. Gourmandia recipes requiring mincing.

How to Chop

Slice the food into pieces ¼ inch big, or slightly bigger if the instructions call for chopping “coarsely.” Gourmandia recipes requiring chopping.

How to Slice

Cut vertically across the food. Follow the recipe guidelines for the proper length. To trim the length of many pieces at once, line them up in a row, and cut across them all. Gourmandia recipes requiring slicing.

How to Dice

Diced food (sometimes referred to as “cubed food”) creates nearly same-sized squares of food. Cut the food into lengthwise pieces. Chop these slices into cubes. Gourmandia recipes requiring dicing.

How to Julienne

When done, the pieces of food should be about the thickness of a matchstick. Cut strips about ¼ inch thick.  Gourmandia recipes requiring julienned pieces.

Mise en place (MEEZ ahn plahs) is a French phrase, meaning “everything in its place.” Specifically, when cooking, it means doing a little prep to make the process of cooking flow more smoothly. Unfortunately many of us ignore this basic cooking practice. You know how it is: You grab a recipe, you’re sure you have all the ingredients, you read the first step in the recipe, and you start cooking. Only sometimes you discover you don’t have all the ingredients. Or that you were supposed to have chopped those five onions ahead of time and now the rest of the ingredients are burning on the stove while you try to chop them up at the last minute. Mise en place eliminates these frustrations.Fortunately, practicing mise en place is easy:

1.      Begin by reading the recipe through. This step can’t be skipped! You need to know where you’re going before you head off on the trip.

2.      Look through the list of ingredients, then check your cupboards and refrigerator to make sure you have every single one of them. And that you have enough of every single one of them.

3.      If you don’t have every ingredient called for, now’s the time to consider whether you can eliminate that ingredient without ruining the dish. You can also consider whether you want to use a substitute - and whether you have enough of that substitute on hand.

4.      Next, gather every tool you’ll need, from saucepans to whisks. Line them up on the counter.

5.      For each ingredient needed for the recipe, wash, chop, dice, grate, or whatever the recipe calls for. Measure and place the ingredients in small bowls. (Prep bowls designed for just this purpose may be purchased from your favorite cooking store. As you fill them, line them up on the counter in the order you’ll use the ingredients.)

6.      If pans, baking sheets, or other tools need pre-warming, get them going either now, or while you are prepping ingredients.

Only after you’ve gone through these six steps should you actually begin cooking. This might seem too type A or fussy for you, but trust me. There’s a reason mise en place is one of the first things a chef learns in cooking school. It streamlines the cooking process, saving you time - and making the actual cooking a lot more fun.

You should see some beautiful, fresh artichokes arriving at your local grocery store or farmer’s market right about now. Some people are terribly intimidated by artichokes, and never eat them unless they happen across pickled hearts. That’s a shame, because fresh artichokes are scrumptious. They are also excellent for your body, being packed with fiber, vitamin A, vitamin C, magnesium, potassium, and more antioxidants than red wine or chocolate. Best of all, they aren’t difficult to prepare - if you know a few tricks.

Buying Artichokes
Select artichokes with leaves that fit snugly to the vegetable’s body. Fresh artichokes should be a deep green shade, and ought to feel heavy in your hand. If you rub the leaves together, they should make a squeaking noise. Remember, too, the rounder the artichoke is, the larger its meaty heart.

If the leaves are widening away from the body of the vegetable, or the bottom of the stems look dry or brown, look elsewhere for fresher artichokes.

Storing
Store artichokes in a plastic bag in the refrigerator for up to four days. Do not wash previous to storing.

Preparing
Wash the artichokes immediately before cooking, using warm water and a gentle scrubbing motion with your hands. Don’t try to clean between the leaves, or they may break off. Place the artichokes in a bowl of water and fresh lemon juice.

Hold each artichoke by its stem and cut all the thorns off the vegetable using a pair of scissors. Using a serrated knife, chop off the top ½ inch of the artichoke. If you like, you may also cut off the stem. This is typically done for stuffed artichokes, because it allows the vegetable to sit flat on a plate. However, artichoke stems are tasty, so you may wish to save them for a soup, stew, or roast.

Once one artichoke is prepared, put it back in the lemon water, to prevent browning.

Cooking
Artichokes lend themselves to many types of cooking, going well with peppercorns, marjoram, parsley, savory, and paprika.For a few ideas, check out Gourmandia’s artichoke recipes on video.

Small artichokes are fantastic added to a roast, along with potatoes and other vegetables. They may also be sautéed in a little olive oil.

Steamed artichokes are simple and easy to prepare. Place them in a steamer for 25 – 35 minutes, until tender. If you like, mix together 1 cup of melted butter, ½ teaspoon of lemon zest, 1 tablespoon of fresh lemon juice, and a little pepper, and serve as a dipping sauce. Some people prefer the simplicity of Ranch dressing or mayonnaise as a dip.

Another common method of cooking artichokes is by boiling. For every 4 cups of water added to a large pot, add a tablespoon of salt. Bring to a boil. Add the juice from 1 lemon, plus 5 tablespoons of olive oil. Gently drop the artichokes into the water and simmer for about 20 minutes. Do not overcrowd.

To stuff an artichoke, cut ¾ inch from the top, instead of the usual ½ inch. Spread the leaves of the uncooked vegetable and pack it with a stuffing of your choice. Place the stuffed artichokes upright in a steamer until tender.

How to Eat Artichokes
Artichokes may be eaten hot or cold, but I far prefer them hot. To eat, simply pull off one leaf at a time and (if desired) dip the meaty end (the part that was closest to the body of the vegetable) while holding on to the outer edge of the leaf. Place in your mouth, with the dipped side down, and pull the vegetable through your teeth, removing the meaty part. Discard what’s left of the leaf.

Using a spoon or knife, scrape out the fuzzy part covering the artichoke heart. Cut the heart into pieces and eat as is, or dip.

Carmelizing is one of those cooking techniques even the most amateur of cook is likely to encounter, yet many novice and intermediate chefs are unsure about. Fortunately, carmalelizing, which cooks and browns sugar, is a pretty simple procedure. It just takes a watchful eye.

Why Carmelize?

When sugar is heated, it melts and turns brown while changing chemically. The result is a more buttery, nutty, and acidic flavor.

How to Carmelize

Typically, water and sugar are mixed during the carmelization process.

1.      Place the saucepan (which shouldn’t be flimsy or thin, or burning may occur) over medium-high heat.

2.      Stir in the sugar and water until the sugar dissolves.

3.      Continue cooking (without stirring) until the mixture is browned. At first, some areas of the mixture will look darker than others, but resist the urge to stir because it may cause crystallization.

The darker the color of the mixture, the stronger the flavor will be. Pale gold offers a mild taste; a more amber color is richer with just a hint of bitterness.

Watch the saucepan constantly. Once the mixture turns amber, it will quickly burn if you don’t promptly remove it from the heat and move along to the recipe’s next step. Don’t allow the mixture to sit in the pan longer than necessary, or it will burn and/or harden.

Carmelizing Onions and Other Vegetables and Fruits

Possibly the most common item to carmelize is not ordinary sugar and water, but onions. Other vegetables and fruits may be carmelized, too, and the process is ideal for sweetening more bitter tasting vegetables, like Brussel sprouts.

To carmelize onions and other fruits and veggies:

1.      Place onion rings or fruit or vegetable slices in hot cooking oil. (Butter may be used, also, but it tends to burn more easily.)

2.      Stir the vegetable or fruit until it is covered with oil.

3.      To hurry the carmelization process, you may add a pinch of salt. At this time, you could also add black pepper.

4.      Keep stirring. After about a minute, the vegetable or fruit will stick to the pan and begin turning dark.

5.      Keep stirring until the food is browned. If the vegetable or fruit sticks too much to the pan, add a tad bit of water, wine, or broth.

Okay, now it’s time to practice what you’ve learned! Check out Gourmandia’s carmelization recipes on video.

If you’re feeling sluggish, less energetic, or just plain old, the problem may not be so much your age, but the way you eat. Believe it or not, modern science has pinpointed a number of foods that make you feel old and tired, as well as soe foods that make you feel younger.

Old Food: Sugar and Simple Carbs

Sugar does give you a temporary jolt of energy, but because your body metabolizes sugar quickly, you’ll soon feel sluggish and tired. So before you eat, check the label. Is there a lot of sugar? Are the carbohydrates simple instead of complex? Then skip it!

Young Food: Eggs     

Not only are eggs a great source of energy-giving proteins, but they contain the carotenoids lutein and zeaxanthin, considered essential to keeping your vision young and sharp. Keep your body young by having an omelet for breakfast, lunch, or dinner.

Old Food: Milk, corn, brown rice, legumes, and turkey

Each of these foods contains the chemical tryptophan, which scientists say relaxes you if eaten in small quantities. But eat a lot of these foods, and you’ll spend the day longing for a nap.

Young Food: Pineapple

The only food that naturally contains bromelain, pineapples reduce inflammation and swelling while speeding the healing process, keeping your body more vigorous and young. Check out these pineapple recipes on video tonight.

Old Food: Fat

Any food high in fat makes your body work harder to digest it, which means you’ll feel more tired.

Young Food: Dark Chocolate

Dark chocolate is low in sugar and packed with flavanols that improve blood flow to your brain, making you think younger. Dark chocolate is also associated with better sleep, slower aging, and less fatigue.  Try “Chocolate Cookies with Molten Chocolate”  or “Ice Cream Mousse with 3 Types of Chocolate” for a special dark chocolate treat.

Old Food: Caffeine

Sure, a little coffee perks you up, but too much leaves you feeling old and tired, so stick to one to four cups a day. Some people can’t even consume that much caffeine. Scientists know some people are so sensitive to caffeine in food and drinks, a single cup of coffee or tea first thing in the morning gives them insomnia that night.

Young Food: Salmon

Science shows omega-3 fatty acids, which are found abundantly in salmon, remove plaque from arteries and keep your brain younger longer. Try one of these salmon recipes on video this week.

Old Food: Sports Drinks

Sports drinks seem like a good idea. They are full of water, vitamins, electrolytes – all things your body needs. But they can also be high in sugar and calories, which really drag you down. So unless you’re truly dehydrated, avoid sports drinks.

Young Food: Green tea

Not only does green tea improve your complexion, according to many dermatologists, it may also prevent degenerative brain problems like Alzheimer’s.

Old Food: Bagels, watermelon, honey, and mashed potatoes

All these foods are high on the Glycemic Index, meaning they increase blood sugar levels. This makes you feel tired and crabby.

Young Food: Blueberries

Blueberries are low on the Glycemic Index, and are also scientifically shown to reverse short-term memory loss and long-term mental decline associated with age. They may also reduce your risk of cancer.

I have a confession: I’ve long hated cutting boards. I hate hauling them out of the cupboard, finding space for them on an already cluttered counter, finding room on the board for everything I need to prepare, and cleaning them. I hate cutting boards so much, I often find myself cutting foods in my hand (definitely not safe, as the scar on my middle finger proves) or chopping on my counter (not exactly great for its longevity, either). But I also know a good cutting board is a chef’s friend, so I’m turning a new leaf and finding just the right cutting board for me. Could you use a better cutting board, too?

Plastic or Wood?

Personally, I like plastic because I can toss it in the dishwasher, making clean up easier. I also know the dishwasher is hot enough to thoroughly disinfect the board. But if you want a cutting board that looks attractive hung on a wall, wood is certainly more appealing. Too, wood will keep your knives sharper long.

Wood cannot go in the dishwasher, must be disinfected with a little bleach, and will require oiling now and then to maintain its beauty and prevent cracks and warping.

Studies show neither wood nor plastic keep bacteria at bay better than the other; the key here is simply good cleaning.

Other possibilities include tempered glass, which is durable but hard on knives, Corian, which is non-porous and doesn’t stain easily, and marble or ceramic, which are quite porous and not so knife-friendly.

Size?

I prefer to use the smallest cutting board I can get away with, but this means I require boards of several sizes. If I had more counter space, I could save cupboard space by having two large boards: One for meats and fish and one for vegetables and similar foods. (Keeping meats and fish on their own board prevents spreading bacteria to foods that might not get cooked thoroughly, and is recommended by the U.S. Department of Agriculture.) If space is short, consider cutting boards that hang on the wall.

Cost

No matter how much you love your cutting board, it should be replaced when it develops deep grooves. Those grooves are just too difficult to clean well, which could lead to food poisoning. Therefore, you probably don’t want to drop a ton of cash on any cutting board.

Care

Read and follow the manufacturer’s directions for cutting board care, but never buy a board that can’t be cleaned in the dishwasher or with bleach. Then, be sure the board is completely dry before storing it.

Worn wooden cutting boards can be refinished by sanding them and applying a seal marked “food safe.”

To season a wood cutting board before you use it the first time (or to care for it monthly as it begins to dry out), use USP-grade mineral oil, available in drug stores. It’s not a good idea to use olive or vegetable oil since it can turn rancid, thereby making your board unsafe for food. Warm the oil slightly on the stove, then wipe it onto the board with a clean cloth, following the direction of the wood grain. Let the soil sit for about half an hour, then add another coat. Repeat until you have four to six coats in place.

Okay, so no food is going to make you a genius if your IQ is average, but scientists do have evidence that some foods can perk up your brain. By incorporating these foods into your everyday menus, you’ll feel snappier and healthier. And by all means, on those days when you feel like you left your brain in bed, use these foods to get back to your usual self.

Salmon

Salmon is packed with omega-3 fatty acids, which are considered essential for good brain function. Studies show eating salmon can make you more alert and improve your cognition. Salmon also keeps your brain healthy for the long run, reducing the risk of degenerative mental diseases like dementia. Other perks to eating salmon include better memory and less depression and anxiety. Be sure to check out Gourmandia for great salmon recipes on video.

Nuts

Nuts are full of good fats, fiber, and vitamin E and studies show they improve energy and mental alertness. Almonds, walnuts, cashews, hazelnuts, and filberts are particularly good choices. Eat a handful every day to improve your smarts, or try one of Gourmandia’s nut recipes on video for something more elaborate.

Seeds

Whether you eat sunflower seeds for a snack, sesame seeds on your bread, or flax seeds in your baked goods, you’re giving your brain a boost when you do so. Seeds are packed with protein, good fats, and vitamin E – all good for your brain function – plus they contain brain-boosting magnesium and stress-reducing antioxidants.

Coffee

No surprise here. Coffee improves blood flow to the brain, making it easier to think clearly. But unlike many other “smart foods,” use some caution with coffee. Drinking more than two to four cups a day, or adding lots of sugar to your joe, may make your brain more sluggish. For a pick me up dinner, be sure to try Roasted Duck Fillet with Braised Endives and an Arabica Coffee Sauce.

Chocolate

The caffeine in chocolate makes this sweet a good brain booster, but chocolate also raises the body’s serotonin levels, so you’ll feel happier about your intellectual capacities. Dark chocolate is the best choice, since it has less sugar to drag you (and your brain) down. Tonight, try one of these scrumptious chocolate recipes on video.

Blueberries

These small, round, purple berries may be one of the best foods available on planet earth. High in fiber yet low on the glycemic index, they won’t spike your blood sugar, making you feel sluggish. Blueberries may also reduce your risk for Alzheimer’s, and are scientifically linked to improved learning ability and better motor skills.

Garlic

Garlic improves blood flow to your brain, making thinking easier. Scientific studies on animals show eating garlic improves brain function and prevents long term degeneration of the brain’s frontal lobes. Next time you’re feeling sluggish, be sure to try one of Gourmandia’s garlic recipes on video.

Tomato

Tomatoes are packed with lycopene - an antioxidant that’s great for your brain. Scientists think it reduces the long term risk of degenerative mental diseases like dementia and neutralizes free radicals in the body that destroy and damage brain cells. To release the lycopene in tomatoes, however, they must be cooked, so try one of these tomato recipes on video this week.

Avocado

Packed with good fats and high-quality protein, avocado is an excellent addition to your everyday meals. Making your brain’s blow flow better, avocado helps you think and gives you an all-around energy boost.

Ginger

Scientists believe ginger improves cognitive function and may help prevent degenerative mental diseases like Alzheimer’s. Ginger also decreases inflammation, so if your have arthritis, or your workout was a bit too strenuous the day before, ginger can make your body feel better, letting your brain worry about other things. Be sure to check out these ginger recipes on video.

In my part of the world, spring has sprung. This means I’m busy looking for early spring vegetables - like asparagus – and getting them planted in my garden. But even if you don’t grow your own vegetables, spring is an ideal time to purchase and cook asparagus. Although it’s available year round in most grocery stories in the United States, it’s at its most tender and tasty in the spring.

How to Buy Asparagus

Look for bright green, firm asparagus stalks. The tips should be tightly closed and plump. Avoid asparagus that’s dark or fading. Thick spears indicate young spring asparagus; the stalks become thinner – and more fibrous - as spring progresses.

White and Purple Asparagus?

White asparagus is simply ordinary green asparagus that’s been denied sunlight. Consequently, it is more tender and has a more mild flavor – and very little nutrition. Purple asparagus is more sweeter than green asparagus, but will turn dark green once it’s cooked.

Storing Asparagus

Fresh asparagus lasts in the refrigerator for up to four days, although its best to buy it the day you will cook it. For best results, store the vegetable upright in a jar, with the stems in about an inch of water, then cover loosely with a plastic bag. Or, wrap the ends in some damp paper towels and toss the whole bundle into an unsealed plastic bag.

Preparing Asparagus

Before cooking, snap off any tough stem bottoms simply by bending the asparagus with your fingers. If none of the stem snaps off, it’s tender enough for cooking and eating.

Many chefs like to peel asparagus before cooking it. Although this removes some of the nutritional value of the vegetable, it makes older asparagus more tender. It also makes the asparagus look greener once prepared, because the cooking time is shorter. White asparagus has a more fibrous – almost woody – outer layer, so it’s almost always peeled before cooking.

To peel asparagus, scrape off the outer skin from top to bottom using a vegetable peeler.

How To Cook Asparagus

By far my favorite way to cook asparagus is by steaming until the spears are tender, but not mushy. Many chefs prefer a special steamer designed for asparagus that allows you to steam the vegetable standing upright, but I find cooking it flat in a large, ordinary steamer works just as well.

To blanch asparagus, drop the spears into a pot of boiling water. (Use seven to eight quarts of water for every two to three pounds of vegetable. Use too little water, and it takes the liquid too long to return to a boil after you place the asparagus in the pot, resulting in poorly cooked food. The faster the water re-boils, the fresher and tastier the asparagus will be.) When done, the asparagus should be tender but still crisp.  Total cooking time shouldn’t be more than three or four minutes, tops. Once the asparagus is cooked, drop the spears into a bowl ice water until completely cool. This prevents them from over-cooking and becoming mushy.

You may also broil, grill, or roast asparagus. Very young, fresh asparagus can also be eaten raw.

Excellent go-withs for asparagus include parsley, chives, tarragon, lemon juice, sour cream, and yogurt.

Don’t forget to look for asparagus recipes on video at Gourmandia.com, too.

Deglazing is one of those basic cooking techniques everyone should know, but many have never taken the time to learn properly. To “deglaze” is simply to pour cold liquid into a hot pan with the purpose of moving all the brown bits stuck on the pan from a previous cooking step. It’s a common technique for making sauces and gravies, imparting a much richer flavor to them than they’d otherwise have. And – perhaps best of all – deglazing is easy, once you know how.

How To Deglaze

Before deglazing there must be brown bits of whatever you’ve just cooked (usually some sort of poultry or meat) still in the pan. The French call this “fond” and that fond offers lots of flavor. However, you don’t want any burned bits in the pan.

1. Begin by pouring off most of the fat left in the pan.

2. Turn the heat to high.

3. Once the pan is hot, add cold liquid. (If you’re using alcohol to the pan, first remove the pan from the heat source; put the pan back on heat once the alcohol is added.) The liquid will quickly come to a boil, removing much of the fond from the bottom of the pan.

4. Scrape with a spatula or spoon to help the remainder of the fond rise from the bottom.

5. Turn the heat down to medium and allow the liquid to reduce by about half.

6. If you like, strain the liquid through a sieve to remove any solids.Now you have the basis for an excellent sauce. For ideas on how to proceed, check out Gourmandia’s sauce recipes on video.

Which Liquid?

You can deglaze with nearly any type of liquid except diary products. (Milk and other diary curdle when they boil, ruining the flavor of the dish.) Great choices for deglazing include:

·         Wine

·         Beer

·         Brandy or cognac

·         Stock or broth

·         Cooking water (for example, if you just poached chicken in water, that water is a great deglazing liquid)

·         Vinegar

Valentine’s Day is nearly here, and what would it be without a romantic meal for two? What makes a meal romantic? Mostly attitude – your attitude and the attitude of your significant other. But you can help that romantic attitude along with a few of these tips:

Avoid Restaurants

Unless you both really enjoy crowds, eat in. Restaurants tend to be overcrowded on Valentine’s Day. And don’t even think about eating out unless you have a reservation.

Set the Stage

Make your Valentine feel extra special by taking the time to make the table romantic. Dim the lights, use lots of candles (ideally, not scented one that will complete with your food), turn on some soft music, and use linens (try one of Gourmandia’s napkin folding how tos on video).

Nothing could be more romantic than an evening under the stars, but always have a back up plan in case it’s too cool. You don’t want your Valentine shivering throughout the meal.

Plan Carefully

It may be tempting to prepare a three course meal made to impress, but you should spend your time focusing on your Valentine, not your kitchen. So choose a less complicated menu: A simple appetizer, if you like, a basic main dish, a side or two, and a dessert is perfect.

Be sure you’re cooking something your Valentine can enjoy; not everyone likes elaborate food, for example. If you know some of your Valentine’s favorite dishes, that’s an excellent place to start. Remember, too, you don’t want heavy meals that will make you both lethargic.

Try Some Sexy Foods          

Aphrodisiacs – or foods thought to increase sexual desire – can be a fun addition to your Valentine’s Day meal. For ideas, check out my post about the “world’s most sexy foods.”

Cook Ahead

Cook as much of the food as possible before your Valentine arrives. It’s okay to have everything prepared and staying warm in the oven; in fact, it will make your house much more inviting.

If your Valentine likes to cook with you, you may want to ignore this “rule,” but even great chefs like to be pampered once in a while and have someone else do all the cooking.

Start Things Off Right

When your Valentine enters the house or room, give him or her a fresh bouquet. Everyone likes getting flowers.

Presentation

Every great chef knows that how it looks matters nearly as much as how it tastes. Arrange the food carefully on plates, wiping up any drips or splatters. Generally, you’ll want to place the main meal item in the lower center of the plate and arrange some side dishes around it.

Relax

Don’t let accidents ruin the meal. If you burn something or it’s not cooked quite right, have a sense of humor and make it into a story your Valentine can grin at. Don’t fuss or become stressed. Let the evening be relaxed and both you and your Valentine will remember it for many years to come.