Tips

For keeping ripe persimmons out of season, or simply enjoying a new taste, try making "instant sorbet" this way: Cut off a small piece of the pointed tip (hachiya) or flat top (fuyu), large enough to fit a spoon. Then,...

  To prepare mangoes, cut a vertical slice about ¼ inch thick from either side of each stem, clearing the flat stone inside.Set each of these thick slices skin side down and score the flesh in a lattice pattern, cutting...

Using an all-purpose Chinese chef's knife, start by cutting the ingredient into thin strips, then dice the strips. Hold the knife handle in one hand, and move it up and down to chop. Using the tip as a pivot, raise...

To clean Nopales it is best to wear gloves to protect hands from tiny spines. Trim off the edge that outlines the paddle. Scrape off the tiny spines from both sides. Rinse thoroughly to remove any stray spines and some...

Black and white sesame seeds are among the most common flavorings and condiments in Japanese cooking.They are best kept stored in a tightly sealed container in the refrigerator. To bring out their flavor and fragrance, toast them in a dry...

Caramelizing brings out the natural sweetness of the onion by cooking them slowly in a little olive oil.You can caramelize any type of onion, but the sweeter onions such as Melissa's Perfect Sweet Onion, Vidalia or Walla Walla will caramelize...

The thin skin of firm tomatoes, peaches, plums, etc. can be easily peeled with the following method:Place a pot of water large enough to accommodate 5 or 6 pieces of fruit on to boil.While waiting for the water to boil,...

Piloncillo is made of pure cane juice. Therefore, it must be kept dry and moisture free in storage.Piloncillo can be crushed by placing it in a resealable plastic bag, covered with a towel and pounded with a kitchen mallet.You may...