- Merrill While studying at Le Cordon Bleu nearly a decade ago, I was taught lots of highly specific, and traditionally French, cooking skills. Some, like "turning" mushrooms, have not been repeated since. (This is where you use a special knife shaped like a bird's beak to carve tiny ridges around the entire cap of a mushroom so that it ends up looking like one of those round, spinning roof vents on the tops of city buildings.) Others, like a nifty trick for cutting bell peppers, have proven incredibly useful in my everyday cooking life.
No, I'm a slatherer. Always have been.
Showing 2 of 590 results
