The Can't Cook Book: Recipes for the Absolutely Terrified! Read Free Page B

with the backs of your fingers up against the blade and your fingertips tucked back and away, thinly slice into half-moons , stopping short of the root. Repeat with the other half.
    slice into half-moons
     
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    How to: slice onion
chop it
    Prep your onion ( trim , cut in half , and peel ). Then lay one half of the onion flat on your cutting board. Starting on one side, slice into it lengthwise toward the center of the onion (think, rays of the sun) at 1 / 4 - to 1 / 2 -inch intervals to just near, but not through, the root end (you need the root end intact to hold everything together). Slice all the way around the onion. Then change your blade direction and make even, perpendicular cuts until you reach the root end. The chopped pieces will fall away as you cut. Chop it into smaller pieces after that, if you like. Repeat with the other half.
    slice into it lengthwise
     
    make even, perpendicular cuts
     
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    How to: chop onion

Shallots: How-to
    A shallot is a small onion, only a little milder and sweeter. Great when chopped in vinaigrettes or thinly sliced as in Bread Crumb Bass .
     
slice it
    First prep your shallot by cutting off the stem end and peeling away the papery outer layer. With the backs of your fingers up against the blade and your fingertips tucked back and away, thinly slice the shallot into rings until you reach the root end.
    thinly slice
     
    “There is video content at this location that is not currently supported for your device. The caption for this content is displayed below.”
    How to: slice shallot
chop it
    First prep your shallot by cutting off the stem end and peeling away the papery outer layer. Slice into it lengthwise at even intervals to just near, but not through, the root end. Change your blade direction and make perpendicular cuts across the shallot until you reach the stem end. (Be sure that you chop safely by keeping the backs of your fingers up against the blade and your fingertips tucked back and away.) The pieces will fall away as you cut.
    slice into it lengthwise
     
    make perpendicular cuts
     
    “There is video content at this location that is not currently supported for your device. The caption for this content is displayed below.”
    How to: chop shallot

Scallions: How-to
    Also known as green onions. An easy way to flavor up a dish without too much hassle.
     
prep it
    Place the scallion on your cutting board. Cut off the hairy root end and discard. Peel the outer membrane of the scallion and discard that as well. Wash. Now you’re ready to slice.
    cut off the hairy root end
     
    peel the outer membrane
     
slice it
    With the backs of your fingers up against the blade and your fingertips tucked back and away, thinly slice the white and light green parts while the tip of the knife remains on the cutting board. If you’re up to it, you can slice a few scallions at a time. Stop slicing when you get to the dark green part, which you can discard, as it can be bitter.
    thinly slice
     
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    How to: slice scallions

Herbs: How-to
    Fresh herbs can enhance just about any dish. I use them all the time. Here are the basics so that you can, too.
     
pick it
    Rinse leafy herbs such as sage, cilantro, and parsley under cool running water and pat dry with a paper towel. Pick the leaves from the stems and place in a pile on your cutting board. You’re now ready to either use the leaves whole or chop them.
    pick the leaves
     
strip it
    Rinse robust herbs such as rosemary and thyme under cool running water and pat dry with a paper towel. Pinch your fingers around the top of