© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

A shallot is kind of like a cross between garlic and a red onion. They’re sweet and strong and used in lots of French recipes. To mince a shallot: Use a chef’s knife to cut off the top and the bottom
Jun 15

When selecting fresh mangoes, select mangoes that are firm but not hard like rocks, supple but not mushy… To trim a mango: Start by using a small utility knife. Cut off the top and the bottom of the m
Jun 15

Start two chimneys of charcoal. When the coals start to turn white, they are ready to go. Usually one chimney will turn white faster than the other. Pour the fast one out first and pour the slower one
Jun 15

To prepare the ginger break off a piece and peel it with a spoon. A spoon is the perfect tool for the job because it can get around the little knobs and into the nooks and crannies of the ginger. To m
Jun 15

The first thing I learned in culinary school was how to prepare celery… First we cut the bottom off the celery stock, wash the individual celery ribs and dry them with paper towels so they don’t slide
Jun 15

The best way to prepare an avocado is: Use a sharp paring knife. Cut the avocado in half, (top to bottom, lengthwise, pole to pole, not around the equator). Twist both halves in opposite directions an
Jun 15

To Grill or Roast red bell peppers: Wash them and rub them with olive oil. Place the on the HOT part of the grill and char the outside This allows the pepper to pick up some grill flavor and blisters
Jun 15

Here’s the best way I’ve found to light a charcoal grill. If you follow these instructions, you’ll be ready to go in 12 minutes We start with two of these chimney starters. There are two compartments.
Jun 15

Washing the peppers and dry them with a paper towel so they do not slide around on the cutting board Most people cut off the top of the pepper. I don’t do that because it wastes the top of the pepper.
Jun 15

When preparing garlic, I highly recommend using fresh garlic, not the processed stuff in a jar. Lay the garlic bulb on the cutting board and crush it with a clever, like this. Break the bulb into clo
Jun 15

To chiffonade basil… remove the leaves from the stems and stack on top of each other. Roll them into a tube like this. Then slice the basil razor thin. This is basil chiffonade. It is perfect for sal
Jun 15

Start by cutting off most of the stem. Remove the black fins, using a spoon, scrape the fins into a paper towel, discard. Leave the mushroom caps intact Mushrooms grow in dirt and fertilizer, wash the
Jun 15

Preparing the rice:Pour two cups of rice in a measuring cup. Pour that into the bowl of your rice cooker. Wash the rice by swirling it with your fingers to remove some of the starch. Drain off the wat
Jun 15

To Dice an Onion: Start by cutting off the top and the bottom of the onion. Cut the onion in half - this makes it easier to peel. Place it flat side down on the counter. Now slice the onion in the oth
Jun 15

These cucumbers just came from the Iowa City framers market, check out how fresh they are. To make Half Moons: Peel the cucumber. Slice the cucumber in half lengthwise… Use the back side of the peeler
Jun 15

These carrots just came from the local farmers market… Start by cutting off the tops and peeling the carrots, use the peelings for stock. Slicing Carrots: Use a chef’s knife to slice the carrots. Noti