Blanching almonds - To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide skins off with your finger. Spread nuts on absorbent paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or... http://www.everylastrecipe.com/ctechniquedisplay-id-37.asp
Blanching vegetables - When you blanch, you briefly heat vegetables in boiling water or steam. Blanching inactivates naturally occurring enzymes in the plant. These enzymes cause undesirable changes during frozen or dry storage. The changes include faster nutrient loss,... http://www.everylastrecipe.com/ctechniquedisplay-id-38.asp
Broiling fish - Fish is the original "fast food". It cooks quickly-within minutes-because it lacks the connective tissue of red meats and poultry. Some of the best cooking methods for fish include poaching, broiling, grilling, baking and microwaving because they... http://www.everylastrecipe.com/ctechniquedisplay-id-39.asp
Chopping garlic - Garlic is an extremely common ingredient. Chopping it should be a quick process to ensure that the garlic doesn't oxidize and take on bitter flavors. The quicker you chop, the more likely you'll be to avoid the strong smell of garlic that fingers... http://www.everylastrecipe.com/ctechniquedisplay-id-46.asp
