Preparing Vegetables & Fruits

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How to Pit and Peel an Avocado

You can easily peel and pit an avocado without making a mushy mess. To peel and pit an avocado, you need a sharp chef’s knife and a spoon. Use the silky, subtle, edible part for salads, appetizers, in [more…]

How to Chop Vegetables

Chopping means simply cutting something into small, usually even, pieces. You need to chop vegetables, most often onions and garlic, for many different cooking techniques, including sautéing. Chopping [more…]

Cleaning and Trimming Leeks

Leeks make a great addition to stews, sauces, and many other meals. You need to prepare leeks for use in a recipe by cleaning and trimming them. Preparing a leek for your next great kitchen masterpiece [more…]

Preparing Fresh Garlic

You can chop garlic, you can smash garlic, you can even put it through a garlic press, but using fresh garlic really is worth a couple extra minutes of prep time. The flavor of fresh garlic is superior [more…]

How to Wash and Store Fresh Greens

Wash greens before you store them for later use. Washing your greens thoroughly before you store them can make salad preparation much easier. After all, unwashed salad greens can taste a bit like a mouthful [more…]

Peeling, Seeding, and Chopping Fresh Tomatoes

You can use tomatoes in all kinds of different forms to make tasty meals. When you need a tomato peeled, seeded, and chopped (maybe as part of that great tomato sauce recipe), here’s the process: [more…]

Trimming and Slicing Mushrooms

Trimming and slicing mushrooms are worth the effort because of the flavor they impart. Whole mushrooms need some cleaning and trimming — and slicing if the recipe calls for it. [more…]

Coring and Seeding a Bell Pepper

Getting peppers ready for cooking involves coring and seeding them. You can both core and seed a bell pepper in the same procedure. [more…]

Peeling and Coring an Apple

To make many kinds of desserts that include apples, you need to prepare the apples before using them in the recipe. Peeling the skin off an apple and removing its core is simple: [more…]

How to Increase Your Vegetable Intake

If you are hoping to lose weight this year, you probably already know that one easy way to meet that goal is to increase the amount of fruits and vegetables you eat. Vegetables are low in calories and [more…]

How to Make Lemon Zest

Lemon zest is essential for flavoring (and garnishing) many desserts — and it's often interchangeable with orange and lime zest. But lemon zest can be bitter if not made properly. Here's an easy technique [more…]

How to Cube a Mango without Peeling It

You can cut a mango into cubes after you peel it, but you can also cube a mango without having to remove its skin at all. Here's an easy way to get your mango cubed without the mess! [more…]

How to Dice an Eggplant

You can use this technique to dice an eggplant into cubes for any number of recipes, including soups and sauces. Dicing an eggplant is an easy process, but to dice your eggplant properly, you need to have [more…]

How to Peel and Cube a Mango

Cubed pieces of mango make a great addition to everything from chutney to fruit salad. And cutting up a mango couldn’t be easier. You can cube a mango in two ways, in fact. This method involves peeling [more…]

How to Julienne and Cube Vegetables

A recipe that calls for you to prepare vegetables might ask for you to julienne or cube them. Don’t let the French accent scare you: Julienned vegetables are as simple as they are attractive, and if you [more…]

How to Cut Tough-Skinned Vegetables in Half

With their nearly impervious skins and odd shapes, winter squash, such as butternut squash, is difficult to cut open. Use a Chinese cleaver and a mallet or hammer rather than a chef’s knife, which can [more…]

How to Slice and Pare Fruits and Vegetables

Recipes that feature fruits and vegetables often ask for you to slice or pare them. For example, to create a the all-American apple pie, you need to first pare and then slice the apples. [more…]

Parboiling, Blanching, and Steaming Veggies

Sometimes a recipe calls for parboiling vegetables. Certain dense vegetables, such as carrots, potatoes, and turnips, may be parboiled (cooked briefly in boiling water) to soften them slightly before another [more…]

How to Boil and Steam 12 Fresh Vegetables

All sorts of seasonal vegetables benefit from boiling and steaming. When it comes to choosing between the two techniques, remember that steaming is more gentle and better retains the texture and color [more…]

How to Make Vegetable Purées

Vegetable purées are simply cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed to a thick consistency. Starchy root vegetables like potatoes, sweet [more…]

How to Sauté Vegetables

Vegetables are excellent when blanched or steamed until about 90 percent done and then transferred to a skillet to be finished by sautéing in butter and maybe fresh herbs. Many classic recipes for potatoes [more…]

How to Make Sautéed and Braised Kale with Rosemary and Garlic

Sometimes, two different techniques are used to cook greens like kale. In this recipe for Sautéed and Braised Kale with Rosemary and Garlic, you lightly sauté the trimmed kale in some rosemary-flavored [more…]

How to Zest Citrus Fruit

Zesting citrus fruit brings out the peel’s essential oils. Using a zesting tool or vegetable peeler to shave, you bring out those oils that make citrus zest a powerful food ingredient. Many citrus fruits [more…]

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