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CUTCO FAVORITES
Blanching is a cooking skill you should know
According to Certified Master Chef Fritz Sonnenschmidt, our longtime friend, there are 12 fundamentals every cook should know. One of them is blanching.
It’s a technique that doesn’t require a lot of tools and only takes a few minutes to do. Blanching is essential when freezing vegetables, but you’ll also find that it’s great for creating crudeté platters and salads.
Give blanching a try and share your photos with us on Instagram, but be sure to tag us as @cutcocutlery using #cutcokitchen.
Learn about blanching.
I’d also love to hear about what else you’re cooking these days. Share your creations with me on Twitter @CutcoCutlery or Instagram @CutcoCutlery and use the hashtag #CutcoKitchen. If you know someone who might enjoy receiving the Sunday Supper, forward it on and have them sign up here.
Kathleen Donovan
Cutco Kitchen Editor
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4" Paring Knife
From canapés to crudités, the 4" Paring Knife is the prep knife of choice. Peel, pare, pit and cut small to medium-sized fruits and vegetables with ease and control.
“The perfect size for cutting small fruits and veggies. Amazed that the blade is so sharp. I would highly recommend this size knife.”
- Online reviewer, Dena Briskin in Ohio
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Enter to WIN a 7-5/8" Petite Chef from the Cutco Kitchen!
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