When I first started cooking, my knife skills were horrible. Well, they really haven’t improved all of that much, but at least my knowledge has gotten a little better. for instance, when a recipe called for something chopped, minced, or diagonal sliced, well, I wasn’t really sure what the end product would look like, and if it really mattered if my pieces were larger or smaller. In some instances, the size of your pieces that you need may have a lot to do with your preferences for texture. You may prefer something cubed because of the bite-size nature and the … Continue reading →