To sauté, you first heat a pan with fat, add food, and cook until it’s tender and browned. Here are some of the basic steps:

1. Preheat the pan: Heat a wide, shallow pan over medium to medium-high heat until it’s hot. You can test the heat by holding your palm close to the surface.
2. Add fat: Add butter or oil to the pan just a enough to coat the food.
3. Add food: Add your food in a single layer. The pan should be big enough to hold all the food without overcrowding it.
4. Stir or shake: Stir or shake the pan regularly to prevent sticking and promote browning.
5. Cook until done: Cook until the food is tender and cooked to your preferred doneness, season with salt and pepper.

Sautéing is a dry heat cooking method that is quick and simple way to prepare vegetables.

In this blog we are going to explore the amazing benefits of Herbs. They are the secret ingredients that elevate any dish, from soups and salads to meats and desserts. Fresh herbs like basil, parsley, cilantro, and rosemary can add complex flavors that dried herbs often can’t match. They also make a healthier alternative to salt, helping you cut down on sodium without sacrificing taste.

1. Basil

Basil is a classic herb in Mediterranean and Italian cuisine. Its sweet, peppery flavor pairs perfectly with tomatoes, garlic, and olive oil, making it ideal for sauces, salads, and pesto. Basil also has antibacterial and anti-inflammatory properties.

How to Use:

• Add fresh basil leaves to pasta, pizza, or Caprese salad.
• Use in pesto or mix with olive oil for a fragrant vinaigrette.

2. Mint

Mint is refreshing and versatile, perfect for tea, cocktails, or even garnishing desserts. It’s also great for your digestive system, soothing nausea and promoting relaxation.

How to Use:

• Brew mint tea by steeping fresh leaves in hot water.
• Add a few leaves to lemonade, mojitos, or fruit salads.

3. Rosemary

Rosemary has a robust, earthy flavor that enhances roasted meats, potatoes, and breads. It also has antioxidant properties and is believed to improve memory and concentration.

How to Use:

• Use fresh sprigs of rosemary in roasted vegetables, meats, or bread.
• Infuse olive oil with rosemary for a fragrant drizzle over dishes.

4. Thyme

Thyme has a subtle, slightly lemony flavor that pairs well with meats, especially chicken, beef, and lamb, as well as soups and stews. It also has antibacterial properties and can support respiratory health.

How to Use:

• Add thyme to stews, soups, or braised meats.
• Make homemade thyme-infused oil or use it in marinades.

Storage:

In the Refrigerator (for delicate herbs like parsley, cilantro, basil):

1. • Water Method: Trim the ends of the herb stems and place them in a jar or glass with a small amount of water (like a bouquet). Cover loosely with a plastic bag or wrap and store in the fridge. This method works well for herbs like parsley, cilantro, and basil.
   • Paper Towel Method: For herbs like thyme, rosemary, and oregano, wrap them in a slightly damp paper towel, place them in a zip-top bag or container, and store them in the fridge. This keeps them hydrated without excess moisture.

Check out these recipes that feature herbs: Cinnamon-Spiced Orange & Thyme Mocktail     Creamy Butternut Squash Sage Pasta      Grilled Chicken with Herbs

In the world of cooking, precision is key. Mastering classical knife cuts not only enhances the presentation of your dishes but also ensures even cooking and consistent flavors. Here’s some of the basic knife cuts every chef should know about.

Julienne

• Description: Cut vegetables into long, thin strips, approximately 1/8 inch wide.
• Uses: Commonly used for carrots or bell peppers in stir-fries or salads.

Brunoise

• Description: After julienning, further dice the strips into tiny cubes (1/8 inch).
• Uses: Ideal for garnishing or creating a fine mirepoix for soups and sauces.

Dice

• Description: Cut ingredients into uniform cubes. Sizes can vary (small, medium, large).
• Uses: Perfect for ingredients like onions, potatoes, or carrots to ensure even cooking

Round Cut

This cut is also known as a rondelle and can be used to elevate your side dishes for your dinner parties. For side dishes, you can cut the rounds thicker, so they don’t break in half when cooked.

Mastering these classic knife cuts is essential for any aspiring chef. With practice, you’ll improve your efficiency in the kitchen and elevate your culinary presentations. So, grab your knife, and start slicing!

Welcome! Thank you so much for joining me in the Chef’s Corner. In this month’s topic we are focusing on knife skills, and the importance of developing good habits.  Knife skills are the backbone of cooking, transforming your culinary experience from mundane to magnificent. Practicing the proper grip and mastering basic skills, you will elevate your dishes and enhance your kitchen efficiency.

It all starts with a sharp knife and a good grip. By paying attention to your grip, blade angle, and cutting motion you will increase control over your knife and allow one to work safer and more efficiently. The proper hold for a knife is referred to as a pinch grip. Pinch the blade of the knife just above the handle between your thumb and forefinger, while wrapping your other three fingers around the handle. Place your other hand in the “claw” – achieve this by tucking your fingertips slightly under so they are safely away from the blade.

Always cut away from you, and secure your cutting board, so it does not slip away.

Start with a few foundational cuts such as dicing and chopping, aim for uniformity in your cuts.

Improving your knife skills takes practice and patience. In the end cooking will become easier. This time of the year is the perfect time to start mastering those fundamental knife skills of chopping and dicing. Grab some celery, carrots, and onions and create simple soups and stews. In no time will you be ready for more complex knife skills. The more you practice, the more efficient, safer and more confident you’ll become.