from How to Cook Italian, by Giuliano Hazan 1. Pry open the shell from the belly of the shrimp, working your way to the tail. 2. Snap the center part […]
Category Archives: Tips & Techniques
Increasing and Decreasing Number of Servings
from How to Cook Italian, by Giuliano Hazan When a recipe serves 4 people but you want to cook for 2 or maybe 8 or 12, you don’t simply divide or […]
How to Cut a Chicken into 12 Pieces
from How to Cook Italian, by Giuliano Hazan 1. Pull the legs away from the body and cut at the upper joint with a heavy knife or cleaver to remove […]
Basic Techniques for using a Chef’s Knife
from How to Cook Italian, by Giuliano Hazan 1. Hold the knife close to the blade with your index finger on the blade itself for better control 2. Hold the […]
