The segments of pepper should quite easily come off as you pull them back, if not just use a knife to slice them away from the pith.
Tear off the inner parts with pith attached, lay them on their sides and cut the pith out.
And there you have it, a bell pepper prepped and ready to use, i like to roast them and store them in a jar in the fridge (will post a recipe for this soon).
Stay tuned for more tips and recipes soon!
Probably one of my favourite vegetables (i know technically a fruit but oh well).
A very versatile ingredient, so i thought i’d do a little guide on how i usually prepare them.
Start by slicing off the top, try to cut through the bottom part of the stem.
Next remove the seeds and any pith (white bits) that you can grab with your fingers.
You don’t have to take out the pith, it’s perfectly edible unlike citrus fruits where it’s very bitter. A common misconception is that you can’t eat the pith on bell peppers, removing it is just down to personal preference.
With a knife slice along the edges of the pith on the inside of the pepper.
Broccolis ghostly cousin, cauliflower.
Both from the same species, apparently it’s a kind of wild cabbage. (Brassica oleracea)
Cutting them up is easy enough, it’s just knowing the best point of attack, over 100s/1000s of cauliflowers this seems to be the fastest and most efficient method I’ve come up with.
Put the cauliflower on a chopping board root factor jug down and from the top use your hands to get underneath the leaves, work to the bottom, squeeze the leaves together at the root and pull, they can be quite too thick so try giving the cauliflower a twist if the don’t come loose.
I’ve not done the best job with the camera angle here but it should make sense. Take a knife and insert into one edge of the root, then cut round in a circular motion whilst moving the knife up and down, this should result florets with the top still in tact.
Cut the remaining florets off from the top.
So the cauliflower all cook evenly you want the florets to be similar sizes, so take the larger florets and cut them in half.
The doctor said it might be florets.
Make sure you’ve got a nice sharp knife for this, the toughest part is piercing and cutting around the root but it doesn’t take long to get the hang of, once mastered this method can prep a whole cauliflower in about 30 seconds.
More prep guides coming soon, if you have a request for a particular prep guide give me a message on Facebook.
The holy cabbage, maybe not so holy but more leafy.
The savoy is a lovely, leafy winter vegetable named after the Savoy region in France, though apparently it originated in England and/or The Netherlands.
When cooked (which is generally needs) it holds its texture much better than regular white or red cabbage, which are better to eat raw (I.e. coleslaw, savoy can still be used for coleslaw).
It keeps in the fridge for a good few weeks, not quite as long as the normal red/white cabbage.
Try to keep it dry when storing, any moisture will make the cabbage deteriorate quicker.
It pairs up well with so many flavours, so let’s crack on with how to slice these leafy beasts up, all in all when you get the hang of it it should take about 3-5 minutes to slice a whole Savoy cabbage.
These are the outer leaves that are a darker green than the inner cabbage. You want to peel back until you have a tight head of leaves.
Take the outer leaves you have just removed and 1 by 1, cut out and remove the centre stem of the leaves. You don’t have to do this but it’s perfectly edible.
Pile these on top of each other and with a sharp knife slice/shred and put to one side.
Return to the head of cabbage and put it on its side, cut the extended bit of root off.
Place the cabbage top down so the trimmer root is now face no upwards. Cut the cabbage directly in half, then cut each half in half, so each quarter has a quarter of the root at the bottom.
Now, at about a 45° angle, cut the root out of each quarter so you’re left with 4 wedges of Savoy cabbage.
Now, 1 by 1 take each wedge and slice as thick or as thin as you wish. Add to a pot of boiling water for about 10 minutes for simple cooking, I’ve got some great recipes involving a nice bit of savoy, will get round to uploading eventually!
Recipes and Stuff 