A CHEF’S BEST TOOL…A SHARP KNIFE
I am so far behind on my posts this week. Work and life getting in the way of my fun. I’m sure you can feel my pain. This is my belated Tuesday post. Tuesdays are set aside for tools and techniques. I had a previous post about knives. This one is about how to use that great instruments.
The rule is that you should hone a knife each time before you use it. I say that leaves a lot of metal on the sharpener. I sharpen my knives when they are not as sharp as I would like. I have used the old standard steel handheld sharpener and it works pretty well. This year I had an electric sharpener on my Christmas list. And wow, I have to watch my fingers now. I got mine from Chefscatalog.com. It has 3 stages to sharpen knives to a near razors edge. If you get your knives this sharp, be sure that you form the “C” with your fingers when chopping. That will keep them out from under a very sharp blade. Leave the knife tip on the cutting board and move the handle only up and down moving the items your chopping with your other hand. Take it slowly at first for safety sake. As you get more experience the speed will come. It’s amazing how many fewer tears you get from chopping onions with a sharp knife. Give it a try, be safe, and have some fun. Enjoy!
Hello Everyone and welcome back to Food Flavor Fun. A place to find some great ideas and recipes that a full of flavor for you to bring to your table to share with your friends and family to bring that fun and happiness that we are all after.
Monday’s are about starters or appetizers. This really simple dip is a huge hit in our family. It’s so easy and so full of flavor, you just have to give this one a try. We can always tell when this dip comes out. There’s always a shortage of chips in a very short period of time. And a crowd forms around the container that holds this dip. I like this with Ruffles or Tostitos. Give it a try to see what chips you like to go along with the dip. You won’t believe how easy this is. Enjoy!
Ingredients:
1 block of cream cheese, softened to room temperature
1 jar of Picante, I use a small jar of Pace Picante Sauce, medium heat
In a mixing bowl, cube the cream cheese to help speed up the mixing and add the jar of Picante sauce. Using a had mixer, start on low-medium and slowly speed up the beaters until the dip becomes smooth. Either serve immediately or refrigerate for a couple of hours to let the tastes really blend through the dip. Serve with your choice of chips. Enjoy!
A CHEF’S BEST TOOL…A SHARP KNIFE