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Permalink Reply by Lisa Newton on March 5, 2008 at 8:49pm

That's a good idea I haven't used before.

I'm not sure this qualifies as a cooking technique, but more of a cutting technique. When I make a fruit salad, and want to add cantaloupe, first I cut a small part of the ends off. Then I stand the cantaloupe on the end, and cut the peel off the sides. Next, I cut the cantaloupe in half, take out the seeds, and lay it down on the flat side.
Slice the cantaloupe half, then cut it length and widthwise. You'll end up with bite sizes pieces in half the usual time.

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Permalink Reply by Vinelady on March 6, 2008 at 8:39am

I was thinking of both cooking and cutting techniques. I like that idea for the melon.

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Permalink Reply by Cynthia on March 9, 2008 at 1:38pm

One of my new favorites is dry sauteeing veggies in a non-stick pan. I used to spritz with olive oil, sautee the veggies, set aside, then spritz again, do my omelet. Now, I dry sautee the veggies and save myself the calories of that extra olive oil sprayer spritzing. What I've found is that doing this over medium high heat drives a lot of moisture out of the veggies (a good idea if you are going to stuff an omelet with them) but at the same time, it really intensifies the flavor and sweetness, much like roasting would! I.E. it actually TASTES BETTER than with the oil!

So now I do that a lot these days and not just for omelets. Yesterday, I cooked a salmon portion, then dry sauteed my veggies, before adding 2 tbsp. of red curry sauce at the very end. Dumped my veggies in a pasta bowl, added the salmon, flaked it, then topped with toasted cashews. Yum.

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