This neat little trick was invented by my wife after watching me core apples one day. You could adapt it for a number of other things as well.
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How To:
Make Pakistani moong ki fry daal
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How To:
Cook mixed beans
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How To:
Prepare leeks for soups
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How To:
Cook your green beans so they keep their color
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How To:
Cook fresh pumpkin flowers
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How To:
Find and eat wild Watercress without being poisoned
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How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
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How To:
Cut an onion without crying
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How To:
Figure out if an eggplant is ripe or rotten
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How To:
Make a creamy butternut squash purée side dish
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How To:
Make Filipino kamote que (sweet fried potato)
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How To:
Determine if asparagus is fresh or not
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How To:
Chop an onion the right way into even squares
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How To:
Make crispy cassava chips
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How To:
Prepare homemade hash browns
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How To:
Prepare bok choy for Chinese food
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How To:
Make Indian style peanut stuffed peppers
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How To:
Cut a potato into 1/4 inch batons for french fries
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How To:
Make Indian cabbage subzi
-
How To:
Make Middle Eastern-style stuffed cabbage (malfouf)
-
How To:
Make Pakistani moong ki fry daal
-
How To:
Cook mixed beans
-
How To:
Prepare leeks for soups
-
How To:
Cook your green beans so they keep their color
-
How To:
Cook fresh pumpkin flowers
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Cut an onion without crying
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Make a creamy butternut squash purée side dish
-
How To:
Make Filipino kamote que (sweet fried potato)
-
How To:
Determine if asparagus is fresh or not
-
How To:
Chop an onion the right way into even squares
-
How To:
Make crispy cassava chips
-
How To:
Prepare homemade hash browns
-
How To:
Prepare bok choy for Chinese food
-
How To:
Cut a potato into 1/4 inch batons for french fries
-
How To:
Make Indian style peanut stuffed peppers
-
How To:
Make Indian cabbage subzi
-
How To:
Make Middle Eastern-style stuffed cabbage (malfouf)
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