August 5, 2013 by Kimberly FiveLittleChefs
I have always used the chopped basil immediately because it turns brown quickly and then doesn’t look appealing. Basil leaves are delicate and bruise easily. When you cut basil you are creating surfaces to be exposed to air. The basil turns black because it is oxidizing, just like an apple. You cannot stop this process, but you can slow it down. Using a chiffonade cut is one way to slow it down. A chiffonade cut makes the basil into ribbons. How {Read More}
July 24, 2013 by Kimberly FiveLittleChefs
How do I select an artichoke? The best way to choose an artichoke is to pick them up and ask yourself three questions. Is it heavy? You want to select the heaviest. When I squeeze it is it hard? You want the firmest with tight leaves that do not appear wrinkly or dehydrated. What color is it? The bright green color is best. If it is slightly purple it is overripe. If there are brown patches or white sports the {Read More}