The Food Lab: Better Home Cooking Through Science

how to cut a bell pepper, 127, 127
how to cut a potato, 141, 141
how to cut broccoli and cauliflower, 216, 216
how to cut carrots, 454–55, 454–55
how to cut celery, 818–20, 819–20
how to cut cucumbers, 838, 838
how to cut fennel, 250, 250
how to mince a shallot, 781, 781
how to peel pearl onions, 439, 439
how to prepare Brussels sprouts, 432, 432
how to prepare chicken cutlets, 367, 367–68
how to prepare chicory for salads, 799, 799
how to prepare corn, 211
how to prepare endive for salads, 800, 800
how to prepare radicchio for salads, 811, 811
how to trim a whole beef tenderloin, 317, 317
slicing and dicing onions, 231 , 231–32, 232
slicing mushrooms, 219 , 219–20, 220
trimming aged beef, 305, 305
trimming chuck, 268, 268
Knives
anatomy of a knife, 47–48
balanced handle, 46
blade grip, 49, 49
boning, buying, 54–55
buying considerations, 45–46
carbon steel, 45
ceramic blades, 45–46
chef’s, buying, 52–53
“claw” grip, 49–50, 50