We also collect your shipping address to fulfill your orders, and retain his information in order to confirm your warranty on products purchased from our site. This is also true if you have "subscribed" to our mailing list. We do collect information, such as your name and email address (if you have contacted us via email, the online submission form) in order to respond to you. (“In the 2nd paragraph of this 2007 recipe, I share my julienne technique as of 2016,” etc.) Previously, the recipe was mostly only made by people with exceptional julienneing skills (not many) or those that had a special slicer.At Everyday Gourmet Gadgets we do not share your information. It wasn’t helpful for me to bury this information in the recipe, because then I’d have to reference the recipe every time I mentioned julienneing in the future, which is a messy way to do it. I had planned to refresh the Quick Zucchini Sauté in the archives last week but couldn’t in good conscience until I had a side post (this) about how much easier it can be to julienne with this new method.
Tips are usually things I find to be too useful not to share, like, it actually burdens me to keep it to myself. They’re in different cycles there’s a new tip when there’s a new tip I must urgently share, a new recipe when I’ve cooked something I want to share, usually 1 to 2 times a week, usually 2. To answer your concerns, you’ll never have to choose between recipes and tips.
For the sake of this and all tips, let’s pretend the latter. I’ve been doing things this way forever.” I’m throwing this out there because I’ve been having a debate with myself over whether my julienning breakthrough is just some bit of common sense everyone has that had (see: 3) previously eluded me or whether it is for others what it was for me (see: 1). “Hmm, that’s interesting! But, I’m perfectly happy doing things the way I’ve always been doing them.” 3. recipes, announcements or notes) on the tag over the top photos.Īll cooking tips (and recipes, to be honest) can go three ways: 1. Smitten Kitchen Tips, A Reintroduction: Prior to the redesign, I collected my favorite cooking tips in a side blog that basically nobody ever saw, which was a shame as what if you needed to make your own baking powder, buttermilk substitute, brown sugar or cake flour, or to use a kitchen scale and ditch your measuring cups/spoons forever? I was there to help all along! As part of the redesign, I wanted to fold them back onto this main page and feed. Now, go forth and make all of the Quick Zucchini Saute and Sesame Soba. That’s it! It’s so quick, easy and requires not a single extra consideration when chopping that I don’t even bother with my julienne slicer anymore. Stack a handful of the slices at a time and slice them thinly again into matchsticks - the long way for longer strips, the short way for shorter strips. Here’s my a-ha moment: If you can slice a vegetable, you can julienne: When a recipe wants me to julienne something, I sign, inwardly groan and usually take out either this slicer and then spend 32 minutes looking for the julienne blade or I use this peeler, which is fantastic but limited to long skinny strands. I’ve always found julienning fruits and vegetables to be difficult, just a lot of very precise cutting that’s not going to come easily to someone who didn’t mince their way through hours of knife skills class in cooking school. I enjoy chopping things but have no notable knife skills, no tuck, no game, but no shame either.
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