Salad Competition

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Knife Cuts

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Hello everyone and welcome back to my blog! Today I will be discussing various knife cuts and tips for each of them. The types of cuts I will be focusing on are dice, mince, and julienne. So, let's just jump right into the cuts! *Dice- Cutting the food into small cubes of equal size  Tips -Cut your ingredient vertically first, then horizontally to form small cubes -Stack them for quicker cutting *Mince- Ingredients are cut into very small, fine pieces  Tips -How do you know when you're done mincing? When you rock your knife over the ingredient and the pieces don't get any smaller -Rock your knife back and forth rather than constantly picking it up   *Julienne- Ingredients are cut into long, thin strips  Tips -Trim around the sides of your ingredient to create a rectangular shape -Cut each rectangle lengthwise and then into thin strips -Use this cut only with fruits or vegetables to keep things easy for yourself
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Pasta Dishes

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Hello everyone and welcome back to my blog! Today I will be showcasing 2 pasta dishes that I have made over the past week, and share my tips on making each dish. Without any further ado, here are the pasta dishes I've made: Homemade Spaghetti with Red Sauce  *Tips to make the dough: -Work quickly! -Add a small amount of water to your dough if it becomes dry -Use the pasta machine to make thin (but not ripped) sheets of dough for ideal spaghetti noodle thickness *Tips for making the sauce: -Keep it on a low heat to prevent burning -Keep the sauce and noodles going simultaneously for the food to be done as soon as possible -Add extra spices for more flavor ----------------------------------------- Homemade Gnocchi with Red Sauce  *Tips for making the gnocchi: -Roll the dough out moderately thin to encourage faster cooking -Remove the gnocchi from the water once they float to the top to prevent overcooking -Use the back of a fork to create the ...
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