Life School

Today’s lesson is 1,064 words, a 4 min 15 sec reading time. Subscribe here.

📍Introduction:

The word salad comes from the Latin word salar, which means “to salt.” It is believed that the original salad was simply greens sprinkled with salt. These days we tend to season our salads, but also dress them up a bit more, namely with dressing! Dressing refers to a sauce or seasoned mixture that adds flavor to a dish. 

Today most Americans use bottled dressing on their salads. While bottled dressing is convenient & long-lasting, we highly recommend homemade dressing to make your salads sing. Homemade dressing has a brightness to it that is hard to replicate with bottled. Its texture is lighter without stabilizers and preservatives. The delicate flavors - for example, of herbs and spices - can be tasted more. When dressing sits for longer than a week, it tends to lose those nuanced notes. 

While some dressings need a lot of labor & ingredients, others are simple to memorize and use items that are typically on hand. 

You can make one at the beginning of the week and use it for several salads. By switching up the weekly dressing, you ensure that you don’t get sick of any one flavor profile. 

Go ahead and clear out those old bottles sitting in your fridge door. Homemade dressing is going to knock your socks off. 🧦🤩

📝 Notes, Tips & Tricks: 

General

* There are two main types of salad dressing: 

* (1) Vinaigrette: an emulsion (incorporated mixture) of oil & vinegar. Often flavored with herbs, spices, salt, sugar, etc.

* (2) Creamy: typically based on mayonnaise (an emulsion of egg yolk & oil), or fermented milk products (e.g., yogurt, sour cream)

* Heavier/sturdier salad greens benefit from a creamier/thicker dressing. Conversely, more delicate lettuces are best paired with a brighter, lighter dressing. Think kale caesar vs. little gems with vinaigrette. A heavier dressing may overpower and prematurely wilt delicate greens, whereas a lighter vinaigrette may not be hearty enough to match big, crunchy lettuce. 

* Store-bought dressing: Pros include convenience, shelf-life, variety, and dependable flavor. Cons include being more expensive than homemade, less healthy (e.g., added sugars), and not as fresh-tasting (due to stabilizers, emulsifiers, dyes, & preservatives). 

* If you are optimizing for convenience, we recommend purchasing some higher-end dressings with limited chemicals and stabilizers. Try to use them up within a month. Note that many grocery stores have their own fresh, homemade dressings in the deli section. 

* Homemade dressing: Pros: better taste, cheaper, fewer stabilizers, more vitamins & minerals and you can create endless combinations to suit your taste. Cons: time-consuming, need to have ingredients on hand, and spoils faster. 

Ingredients

* Keep dressing staples stocked (e.g., olive oil, lemon, vinegars (e.g., white, apple cider, balsamic), mayonnaise, garlic, kosher salt, pepper, mustard) 

* If you like creamier dressings, keep some dairy stocked (e.g., buttermilk, sour cream, yogurt, creme fraiche) 

* For herb lovers - you can use many herbs interchangeably. Try using whatever you have on hand (e.g., parsley, basil, dill, cilantro, thyme)

* Alliums (e.g., scallions, chives, shallots) add depth and complexity to dressings. To minimize the “heat” of these, macerate them in vinegar or a little ice for a few minutes before adding to your dressing. 

* While it’s tempting to default to olive oil, not every salad works best with that flavor profile. Give a shot to some more neutral fats like avocado or grapeseed. If you use a nut oil, dilute it with a neutral oil. 

* To add garlic flavoring to a vinaigrette, peel & smash a clove and let it sit in the oil for about 30 min. Remove the clove before storing. 

Preparing: 

* Blended vinaigrettes will stay emulsified longer than whisked or shaken ones 

* When adding flavors to dressing (e.g., garlic, shallots), allow them to soak for ~30 min so flavors can meld 

* Chopped herbs should be added at the very end 

* For an appetizer salad, it can be fun to pair ingredients in the mixture with those coming in the main course. For example, if you have an Asian-style stir fry, you might add a little sesame oil or peanut butter to the dressing. If serving Italian style (e.g., lasagna, pasta), you could put in some fresh or dried oregano.  

* There are many ways to fix unbalanced dressing. 

* Too sweet: try adding some salt or umami flavor (e.g., soy sauce, tahini, capers, miso). 

* Too acidic: add something creamy (e.g., peanut butter, tahini, avocado, extra oil).

* For too salty: add some sugar (e.g., honey, fruit juice, maple syrup or a pinch of brown sugar). 

* Too bland: can benefit from a splash of lemon or some chopped herbs. 

* You can always simply double the batch, and only add the ingredients other than the one with overpowering flavor. 

* Different kinds of vinegar have different levels of acid. Start with less than you think you need because it’s hard to cut that acidic taste once it’s overpowering 

* To stride ahead on salad prep, make a dressing or two each week, store them in a jar, and use throughout the week.  

* To emulsify the dressing gradually whisk the oil into the acid - or put everything in a jar and shake. 

* Emulsifying dressing is vital for maintaining the consistency of flavor in the salad. If you simply stir the dressing, it will separate inside the salad. This will leave you with some oily greens, and others that are too acidic. 

* Mustard is a very effective emulsifier. Add just a little if you don’t want the flavor to dominate, or add a bit more for a more pronounced mustardy flavor. 

Tossing: 

* Ensure that lettuce is bone dry before dressing to ensure it sticks. Nobody likes wet salad resting in a pool of dressing. 

* In a severe time crunch? No need to make a proper dressing. Toss the greens with acid (e.g., lemon juice, vinegar), then add some oil, salt, and pepper. Taste and adjust. 

📓 Flavorings Reference Guide: 

* Spice: dijon mustard, chili flakes, ginger, horseradish

* Sweet: orange juice, honey, maple syrup, agave, sugar

* Sour: any citrus or vinegar, fermented items such as pickled onions

* Salt: anchovies, capers, olives, soy sauce, miso

* Creamy: mayonnaise, yogurt, buttermilk, sour cream, blue cheese, tahini, crème fraîche

* Herbs (soft best): basil, chives, cilantro, dill, lemon balm, mint, parsley, tarragon, marjoram

* Other: citrus zest, shallots, red onion, spices such as cumin or coriander

🎓Further Study: 

* Etymology of Salad [Wiktionary]

* Is Homemade Ranch Better than Bottled? [Bon Appetit]

* Homemade versus Store Bought Salad Dressing

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Today’s lesson is 277 words, a 1 min 6 sec reading time. Subscribe here.

📍 Introduction

Coleslaw isn’t a perennial favorite for nothing. It’s economical, filling, nutritious (hello, fiber), and can be quite healthy (depending on how much mayonnaise & sugar you add). 

The key to making great coleslaw is letting it marinate for at least 8 hrs. Also, slicing the cabbage thin is critical, so keep that knife razor-sharp or try your hand at (safely) using a mandoline.

Two famous recipes worth checking out hail from 2nd Avenue Deli - one of the oldest & most famous kosher delis in the nation. Health Salad is a light appetizer, served at the table before you order. Coleslaw is typically served as a creamy side with sandwiches. 

This recipe was inspired by those two recipes & blends the best of both. It is lighter than a traditional coleslaw but richer than simply marinated. 

🧂Ingredients: 

* 1 head of green or purple cabbage, sliced thin 

* 2 cups finely shredded carrot

* 3 tbsp vinegar (e.g., white, champagne, apple cider) 

* 2 tbsp sugar 

* 3 tbsp mayonnaise (optional, add more to taste) 

* 1 teaspoon salt 

* 1 teaspoon pepper to taste (optional) 

✔️Instructions: 

* Remove the outer leaves of the cabbage - they can be rubbery

* Slice the cabbage in half and cut out the core  

* Slice the cabbage as thinly as possible

* Shred carrot (with grater or food processor)  

* Mix the dressing in a large bowl

* Add cabbage & carrots, toss 

* Let soak/marinate for 8+ hrs

* Store for up to a week in a large jar or covered bowl 

📓 Notes, Tips & Tricks: 

* Flavor preferences are personal. Adjust ingredients to your liking.  

* For some added glam, combine both purple & green cabbage. You can save the two remaining halves for the next week. 

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Today’s lesson is 393 words, a 1 min 34 sec reading time. Subscribe here.

📍 Introduction: 

What is crudité? It’s an assortment of beautifully cut vegetables & a dip or sauce to pair them with. A few reasons why crudité is fab: 

* One beautiful platter can replace the need to make multiple appetizers 

* Healthy (so many raw veggies!) 

* Stores easily (can keep components in jars or Tupperware for up to a week) 

* Crowd pleaser - kids, vegetarians, health nuts all love it 

* An ideal way to practice your knife skills 💪🔪

* Great for hosting - can prepare ahead

* Ideal for a pre-dinner snack - filling, nutritious, healthy 

* Pretty! Nothing like a big platter of different colored veggies 

* Easy to save leftovers for later & spruce up with a few additions 

* Can be dressed up or down (e.g., as simple as cut carrots & celery, or as decadent as adding fried zucchini, nuts, cheese, crackers, olives, TBD!)

* “Is a blank canvas for creativity - or leftovers” - use up whatever you have - jams, cheese, meats, olives 

* Leftover crudites (which often include items like carrots, celery and peppers) can easily be diced up and incorporated into a soup

✅ Instructions: 

* Wash & prep lots of veggies 

* Add a creamy dip or dressing 

* Add something salty (optional) 

* Add something sweet (optional) 

✨ Variations/Inspiration 

* Crunchy veggies: carrots, cucumber, snap peas, celery, radish

* Soft vegetables: tomatoes, olives, green beans, squash, zucchini, asparagus, endive, bell peppers  

* Creamy dip: hummus, white bean, baba ganoush, pico de gallo, guacamole, mango salsa, spinach artichoke, ranch, cheese spread 

* Dressings: vinaigrette, green goddess, balsamic

* Cooked vegetables: cauliflower, broccoli

* Salty: cheese (e.g., feta, cheddar, brie), olives

* Sweet: fruit (e.g., apples & grapes), dried fruit (e.g., apricots, sun-dried tomatoes), baguette

* Other: nuts, diced or sliced salumi

📝 Notes, Tips & Tricks: 

* Pronounced “crew-dee-tay” in French

* While a “proper” crudité tray only contains raw vegetables, it’s okay to steam or blanch the tough ones for some variety.

* Since this is a simple dish, presentation is important. Consider contrasting colors and textures as you arrange.

* For cooked veggies, you want to make sure they aren’t soggy. We recommend steaming them or blanching (see the lesson on blanching & shocking in “How to Boil Water”)

* Store leftover crudité in the fridge - either submerged in water or wrapped in a damp paper towel/napkin inside a plastic bag 

🎓 Further Study: 

* 16 Drop-Dead Gorgeous Crudités Platters

* Platters and Boards: Beautiful, Casual Spreads for Every Occasion

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Today’s lesson is 895 words, a 3 min 34 sec reading time. Subscribe here.

📍 Introduction

One of the great inventions for home chefs in the past few decades has been the bag of prewashed lettuce. It’s convenient, well packaged, easy to grab and go - and doesn’t need washing. 

With that said, there are some downsides to using bagged lettuce as the base of your salad. For one, the greens are typically stale by the time they arrive in your fridge. They were picked, processed, and usually placed on the shelves quite a while ago. This makes the leaves wilt & lose flavor. Unfortunately, no amount of dressing can rescue wilted, flavorless greens. Furthermore, since salads are served raw, you can’t use heat to develop the flavor. This means the taste and texture of the ingredients matter more.  

With lettuce, you want to introduce sweet, spicy, or bitter flavors. You also want a little crunch for textural variety. To get this, you typically need to invest a tiny bit of work into your greens. While it is more complicated than ripping open a bag of lettuce, it pays off. Once you get used to the rhythm of prepping greens, you will likely rarely go back. 

📝 Notes, Tips & Tricks: 

Selection: 

* If you have access to a farmer’s market, the greens there will be freshest and most in season (picked right at peak vs. earlier to account for shipping time) 

* The most common type of lettuce is “basic” or “all-purpose.” They are mild in flavor and a bit crisp (e.g., romaine, iceberg, baby arugula) 

* Softer lettuces: baby spinach, bibb, little gem, spring mix & delicate herbs (e.g., basil, mint, cilantro) 

* Crispier lettuces: cabbage, chard, kale, spinach 

* Peppery: arugula, endive, frisée, radicchio

* When selecting, look for tightly formed heads, unblemished, crisp leaves, lack of brown or yellow spots or bruising

* If the head is droopy, skip

* A few brown spots aren’t going to make or break the salad - you can always cut them out 

Washing & Drying: 

* Lettuce grows close to the soil so often has sand, dirt, & grit between the leaves. The goal of washing is to remove that debris so you don’t eat it. Biting down & feeling sand between your teeth is quite unpleasant. 

* Wash your greens as soon as you get home so they can revive & rehydrate while soaking in the cold water. Alternatively, just do this when you have a few extra minutes in the kitchen. 

* If you don’t have time to clean them right away, revive the greens before washing (e.g., soak them in some cold water).

* To wash, fill a large bowl with cold water and submerge the leaves, swishing them around. Let the dirt settle to the bottom, gently lift the greens, and dump the water. Repeat until no sand is coming out.

* Try not to direct concentrated spray from the water nozzle onto the leaves as it can bruise them.

* For a more thorough wash, chop or tear the leaves before washing.

* To dry quickly, use a salad spinner & work in batches to avoid crushing/bruising the leaves. 

* If you don’t have a spinner, gently blot the leaves with a clean kitchen towel or lay them flat to dry. You can also use the pillow-case method.

* Wash & dry lettuce in advance of cooking for relaxed salad prep (1-2 hrs allows time to dry)

Storage: 

* Store washed leaves in a damp towel (a paper towel works too) and place them inside a plastic bag (a clean produce bag from the grocery store works well). We love reusable silicone bags like these. 

* Plastic bags trap moisture & gasses that speed up the decay process. Ensure salad can breathe (e.g, don’t seal shut). 

* Store greens with a slightly damp towel, and ideally inside the “crisper drawer.” Salad greens wilt at room temperature, so keep them in the fridge where it’s cool and moist. The moisture helps keep the greens crisp & fluffy. 

* Washed & dried lettuce can stay in the fridge for ~ 3 -7 days, making it ideal for prepping ahead. You can trim away oxidized ends or conceal them with a creamier dressing. 

* Store greens and lettuces separately from toppings and dressings to ensure nothing gets soggy.

* Don’t slice crunchy vegetables (e.g., radish, fennel, carrots) in advance as they will lose moisture and go limp. If you must, store (or revive) them in some cold water. 

* Regularly check greens for yellowing, slimy bits, or mold. Cut out those areas and use the produce right away. 

Rescuing Wilted Greens: 

* Many greens wilt quickly. But this does not mean they are past their prime! Sometimes they are just a bit dried out & can be resuscitated in a few quick minutes. 

* For items with a stem or root (e.g., broccoli, kale), simply slice off the end and prop them up in a bowl or jar of water for about an hour. 

* For items without a root intact (e.g., celery, carrots), cut the items up and submerge in a bowl or dish of water. They can be stored this way for a few days to maintain crispness. 

* For fast lettuce revival, add ice to the water. If after an hour it isn’t reviving it might be time to toss it.

* Bagged lettuce: cannot be resuscitated. If it smells funky or is yellow/brown, toss it. 

🎓 Further Study:

* Local Food Near You (Farmer’s Market Directory)

* Salad in Sealed Bags Isn’t So Simple, It Seems (NYTimes)

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Today’s lesson is 560 words, a 2 min 14 sec reading time. Subscribe here.

There are several reasons to spend time learning & practicing knife skills: 

* Safer - proper technique protects your fingers and hands

* Faster - knowing efficient ways to cut can reduce prep time by up to 80%

* Investment in the future - you’ll be cutting, slicing & chopping vegetables for the rest of your life - now is a great time to invest in a skill that will pay off for many years 

* Makes cooking more comfortable & fun  

* Show off to your friends - speedy slicing & chopping is 🔥

How to hold a knife:

* Like you are shaking hands with it 

* Easy and comfortable 

* Thumb touching inside of the blade, just inside the handle 

* Don’t rest your finger on top of the knife. It will reduce your ability to handle it 

* Should not have to grip too hard or press too hard (*Note: if you are putting muscle into slicing then your knife is too dull)

How to use the knife: 

* One hand is holding the knife 

* The other hand is guiding the food 

* Keep fingers curled inwards - this keeps them safe from the blade of the knife 

* As you get comfortable with the knife, you can lean on that hand (with curled fingers) to let your knuckles guide the slices 

8 knife cuts worth knowing:

Link to YouTube

* Trim: reduce excess material (e.g., ends on cucumber, stems, cores, fat) 

* Rough chop: produces ~1 in inch chunks; good for stir-fries, kabobs, etc. Also common with big leafy herbs & lettuces for salads. 

* Slice: vertical flat pieces. Different items need different types of blades to work through the material (e.g., serrated knife for tomatoes or bread, paring knife for small items, chef’s knife for almost everything else). 

* Dice - helps food cook faster and ensures that ingredients are evenly distributed throughout a dish. Cut horizontally and vertically in a grid. With onion, you can also add some parallel slices for an even finer dice. Commonly diced items include potatoes, tomatoes, onions, bell peppers, and carrots.

* Mince - very fine chop. Typically used for garlic & shallots.  

* Julienne - a more advanced & fine cut. These vegetables look like matchsticks. Used for potatoes for french fries, cabbage for coleslaw, ingredients for a wrap or roll

* Brunoise (advanced) - fine dice - essentially a Julienne cut, cubed. Often used for soups to make mirepoix (e.g., finely cubed carrots, onions & celery).  

* Chiffonade (advanced) - most commonly for herbs. By stacking the leaves, rolling them up, and slicing evenly, you will have perfectly beautiful ribbons of herbs. Great for lovely eye-catching garnishes. 

📝 Notes, Tips & Tricks: 

* Remember to secure your cutting board on a slightly damp towel 

* Group & stack items as often as possible. Slicing five strips at the same time yields a 500% increase in efficiency! 😲

* You can use the same basic knife grip with all knives - only one thing to practice here. 

* Trim off round edges whenever possible. An item lying flat is easier, safer & faster to handle 

* The most dangerous items to slice are those with rounded edges or ones you hold in your hand (e.g., melon, bagels, avocado) 

🎓Further Study:

* 🎥 Basic Techniques for Professional Culinary Arts Knife Cuts

* 🎥 Julie & Julia - Julia Child practicing her onion chopping technique  

* Basic Knife Skills Guide [NYTimes - behind paywall]

* How To Chop Every Vegetable [Epicurious, Amy Chaplin]

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Today’s lesson is 300 words, a 1 min 12 sec reading time. This post is the instructional complement to Knife Sharpening Basics. Subscribe here.

Basic Knife Sharpening YouTube Link

📍 Introduction:

Practicing sharpening and testing the blade is the best way to learn. Once you master this skill, you’ll be flying through veggie prep!

✅ Instructions 

Sharpening the Blade: 

Option 1 - Basic Sharpening (see video above for demo)

* Secure sharpener (like this one) on a folded kitchen towel 

* Slide knife from back to front slowly. Exert even pressure

* Start with ten strokes on coarse, ten on fine 

* Test the blade (see instructions below) 

* Repeat until you pass the test 

Option 2 - Whetstone Sharpening  (video coming soon)

* Soak stone for 10 min

* Secure on a folded kitchen towel 

* Use 22.5° angle (half of 45°, which is half of 90°) with knife facing blade away

* Slowly pull the knife towards you with even pressure 

* Five strokes on coarse, five on fine. (Flip every 5-10 strokes to keep blade “true”)

* Test, repeat as necessary. 

Testing the Blade:

Option 1 - Tomato Method 

* Gently slice through the tomato top with a rocking back to front motion

* If tomato slices easily with minimal pressure, you did it! 🥳

Option 2 - Paper Method 

* Hold a piece of paper or folded sheet of newspaper in the air 

* Quickly drop the knife across the paper 

* If the paper slices in half, you did it! 🥂

Honing the blade 

* Secure honing rod/steel on a folded kitchen towel 

* Place knife at ~22.5° angel  

* Slide back and forth from the top down 

📝 Notes, Tips & Tricks

* Remember that honing is for maintenance between sharpenings: if you are regularly honing your knife (e.g., every 2-4 uses) you only need to sharpen a couple of times a year

* Be careful!   

🎓 Further Study

* Knife Sharpening Basics [Life School]

* How to Sharpen a Knife (and Hone It) the Right Way [Epicurious]

* 🎥 How Do Honing Rods Work? [YouTube]

* More Advice and Theory on Sharpening Angles for Knives

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Today’s lesson is 618 words, a 2 min 28 sec reading time. Subscribe here.

📍 Introduction: 

Knives, when properly sharpened, let you fly through your work with the greatest of ease. You can slice, dice, and chop with the flick of a wrist — no leaning, pushing, or whacking required. 

Conversely, dull knives are difficult & dangerous. They are more prone to slip & slice a finger or palm. They are also slow and tiring to use.  

How do you know if your knife is dull?

* You feel like you’re muscling your way through chopping vegetables 

* Tomatoes smush when sliced, and juices are running

* The edge slips when slicing an onion  

* Slicing and chopping feels slow and hard  

When you notice that your knife is dull, it’s time to sharpen! 

There are a few different ways to sharpen a knife. You can use a knife sharpening service - often available at a hardware store or local knife shop. 

You can also use a knife sharpener at home. A simple handheld sharpener typically costs ~$10. Higher-end electronic sharpeners cost more, but don’t necessarily provide better results. They are more aggressive on shaving away the blade so aren’t recommended if you are hoping to extend your knife’s shelf life.  In this lesson, we will cover the two most common types of home sharpening: pull-through & whetstone. 

In the first method (with a basic sharpener), you pull your knife through two pieces of tungsten carbide. This wears away the metal on both sides, creating a new sharp edge. 

In the second method, whetstone sharpening, you slowly grind and shave off bits of the knife by dragging the edge across a stone. Most chefs prefer to use this method as it yields a sharper blade and doesn’t remove as much steel. 

Note - a honing steel does *not* sharpen your knife. Instead, it “hones” the edge, pushing & re-aligning the molecules after they bend out of shape with use. Hone regularly between sharpening for best results. Some chefs will even hone their knife every time they cook.

Once you have sharpened & honed, you should test your knife to ensure it’s sharp. The most common ways to do this are:

1) The Paper Method: cut through a piece of paper held up in the air

2) The Tomato Method: gently slice through the tomato top with little to no force 

📝 Notes, Tips & Tricks: 

* Knife sharpening can take a while - it’s great for a weekend project! 

* Vacation is a great time to drop off your knives at the professional sharpener - just leave one at home for the night you return 

* Know yourself. If you are excited at the idea of sharpening, go big and get a whetstone! If you typically don’t enjoy that kind of thing, invest in an electric sharpener. 

👩‍🍳 Chef’s Note: 

“I'd say that knife sharpening frequency depends on how much wear your knife is getting. A good rule of thumb is if you struggle to cleanly dice an onion, it's time to sharpen. Even though it can be a pain, having a sharp knife will always help you to work more quickly and safely. Investing in an end grain cutting board and using your steel frequently will increase time between sharpenings.” - April Word (5 years at Chez Panisse & Head of Culinary at Thumbtack)

🛒 Recommended Gear

* Basic & Electronic Sharpeners: Article by Wirecutter

* Whetstones - Article by Spruce Eats

🎓 Further Study: 

* In Defense of Pull-Through Knife Sharpeners

* 🎥 How to Sharpen Dull Knives [YouTube, Tasty/Buzzfeed]

* 🎥  Beginner’s Guide to Real Knife Sharpening [Joshua Weisman, YouTube]

* 🎥  How to Hone & Stone with Bob Kramer [The Kitchn] 

* How to Sharpen Kitchen Knives [Cook’s Illustrated]

* This Tool Does Not Actually Sharpen. Here’s What a Steel Really Does [The Kitchn]

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👉 Next lesson: #37 - Practice: Sharpen & Test Your Knife (Monday, July 20)

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📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 720 words, a 2 min 52 sec reading time. Subscribe here.

📍 Introduction

Preparing salad ingredients requires some upfront labor. They must be purchased close to the prep date to ensure freshness and then afterward stored, washed, dried, trimmed, chopped, and eventually tossed. It’s a lot of work, and one of the main reasons restaurant salads can be quite pricey. 

The good news? You don’t need much gear to carry out all these tasks. Additionally, a few investment items can significantly increase the enjoyment and efficiency of various salad prep tasks. 

Here are our recommendations. 

⚙️ Essential Gear: 

* Very sharp Chef’s knife (~8 inches) - a workhorse for chopping, slicing, and mincing. Your most important tool by far. A good chef’s knife will last a lifetime and tackle ~80% of your vegetable prepping needs. You’re better off having one solid, sharp chef’s knife than an entire block of dull, cheap knives of different sizes. (See below for some product suggestions.)

* Paring Knife - typically used for smaller items or intricate work (e.g., coring, peeling) 

* Salad spinner - helpful for drying leaves so that dressing can stick. It’s best to have one that can fill with water. This allows you to submerge the leaves & swish to remove the grit. 

* XL chopping board - wood is best as it is gentler on knives. These can be expensive, but like chef’s knives, they can last a lifetime if treated properly. If you aren’t ready to invest in wood, plastic is fine. Try to avoid mats as they slip. 

* Kitchen/Paper Towels - for storing lettuce  

* Large bowl - preferably wide & shallow, which is ideal for tossing a salad quickly and evenly. Wide dishes are also beautiful for serving. 

* Large spoons - wood is best, followed by plastic or melamine (metal can bruise or crush the lettuce) 

👍Recommended Gear

* Knife Sharpener: If you don’t regularly take your chef’s knife to a professional sharpener, you should have a knife sharpener on hand. Use it about once a month. A knife is only as good as the edge of its blade, and the edge of the blade is only as sharp as you keep it. Knives dull within a few uses, so it’s critical to sharpen regularly. We recommend sharpening every few weeks if you can, and honing between sharpenings. 

* Honing rod: this is what keeps the blade of your knife in alignment. Steel is softer than you would think, and knife edges dull & lose their alignment with each use. A honing rod fixes this quickly. Note that this does not sharpen the blade. 

* Serrated knife (e.g., bread knife or a smaller one like these) - suitable for slicing tomatoes (and bread)

* Veggie peeler: for peeling root vegetables (e.g., carrots, cucumbers) & some fruits (e.g., apples). Also useful for shaving parmesan or making carrot ribbons. 

📝 Notes, Tips & Tricks: 

* You only need three knives to handle almost all ingredients: paring (small), serrated (bread) & chef’s (large). 

* Of these three knives, the only one worth investing in is the chef’s knife. This will need to be sturdy, sharp, and balanced to work through dozens of tough veggies quickly and safely. 

* If you have a butcher block of old, poor-quality knives, consider trading most of them in for one great chef’s knife. Fewer, better, knives will be most useful. 

* A bigger cutting board is helpful when processing several vegetables. You use the board as a workspace and place the vegetables around the area. 

* Wood is gentlest on knives & the preferred board type for most experienced chefs. They are also beautiful, quieter, and naturally anti-bacterial. With that said, they are not dishwasher-safe. Furthermore, they require a little extra TLC (e.g., occasional oiling so they don’t crack or absorb odors and stains).  

* Place cutting boards on a lightly damp kitchen towel to reduce slipping & provide extra sturdiness 

* You can never have too many kitchen towels. They work well as potholders, trivets, hand & dish driers, counter wipers, lettuce wrappers, and more.  

🎓 Further Study: 

* The Best Chef’s Knife for Most Cooks

* The 13 Best Kitchen Knives You Can Buy in 2020

* The Best Knife Sharpener for Retaining That Factory Edge—and Bringing Damaged Blades Back From the Dead

* How to Clean and Care for a Wooden Cutting Board So You Can Use It Forever

* The Best Salad Spinner [Wirecutter]

* The Best Kitchen Towels [Wirecutter]

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📚 Liked this lesson? Check out more in the Table of Contents

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Today’s lesson is 388 words, a 1 min 33 sec reading time. Subscribe here.

“There was an Old Person of Fife,

Who was greatly disgusted with life;

They sang him a ballad, and fed him on salad,

Which cured that Old Person of Fife.”

- Edward Lear, English artist & writer (1812-1888)

A tasty salad is a glorious thing - and fortunately, with a little practice & know-how, they are well within reach for a beginner home chef.  Unfortunately, many salads served in homes today underwhelm their diners. They often consist of a few handfuls of limp bagged lettuce, a drizzle of months-old bottled dressing, and some toppings that may or may not balance the other ingredients. The result? A dull, bland pile of dressed greenery.  

It doesn’t have to be this way! Say hello to The Balanced Salad. 👋⚖️🥗

What is a balanced salad? It has a mixture of complementary flavors (e.g., salty, tart, bitter & sweet) and textures (e.g., crisp, soft, crunchy, creamy). When these flavors and textures meld, the salad reaches new heights. This elevated salad is no longer a “should have” at the beginning of a meal. Rather, it’s a star unto itself - a delightful, healthy, exciting component of a fulfilling meal. 

To make a balanced salad, you need three skill sets:

* Selection & care of lettuce and greens - to pick, store & prep your veggies

* Knife skills - to chop & handle multiple types of vegetables for efficient salad prep

* Balancing flavors and textures - to ensure your salad is tasty & satisfying 

Add a dash of creativity to these foundations, a sprinkle of resourcefulness, and a willingness to try new things, and you will be creating satisfying salads in no time. Many people enjoy salads multiple times throughout the week, so we believe it’s worth investing in this skill. 

After this course, you will feel empowered to peer into your cupboards & fridge and whip up a tasty salad without needing to consult a recipe. Because salads often have many ingredients (6-8 is ideal), using a recipe can be frustrating. It’s rare to have everything in a recipe on hand at any given point. Rather than flip through endless recipes trying to figure out what is possible, simply learn the fundamentals & then improvise. You’ll be making your own “signature salad” in no time!

🎓 Further Study:

* List of Salads [Wikipedia]

* How to Make Salad [NYTimes]

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Today’s lesson is 341 words, a 1 min 21 sec reading time. Subscribe here.

📍Introduction

Rummaging through cupboards looking for all the items you need to prepare a dish is time-consuming and frustrating. Use these tips to get your kitchen into working order for faster and more efficient cooking. 

📝 Notes, Tips, Tricks: 

* The kitchen is your warehouse. Disorganization quickly leads to chaos. You should be able to find items within ~15 seconds of needing them. 

* Grouping tools & ingredients is efficient cooking’s secret sauce. Digging for items is a time-suck. Create “stations” or “zones” by task (e.g., tea/coffee, baking), type (e.g., spices in the rack, fruit in a bowl), or storage need (e.g., delicate produce in fridge crisper). 

* Size matters. Keep heavy items down low & don’t stack things in a way that makes them hard to lift out. Keep small items in baskets or see-through bins. Reuse boxes where possible. Set up drawer organizers for small items. 

* Declutter ~2x/year. Remove duplicates, damaged items, & anything you don’t use once per month. Store rarely used items elsewhere to free up space (e.g., instant pot in a closet). 

* Keep long utensils in a crock near the stove for easy access. Other commonly used items should be within easy reach. 

* Don’t store oil or spices near the stove. Heat degrades them. 

* The less you have in the cabinets, the less you will have on the counters. The less you have on your counters, the cleaner your kitchen will be.

* Once a year, “kon mari” your kitchen. This means take everything out at once, donate items you don’t love, & organize anew. If you are struggling to decide, put an item in “kitchen purgatory.” Place it in a box outside the kitchen. If you don’t use it in two months, donate or recycle it. 

* Canned & packaged goods eventually expire. If you don’t think you’ll use something soon-ish, consider donating it to your local food bank. 

* Keep a notebook in the kitchen to jot down “To Do’s” & shopping lists—this reduces your mental load.

🎓 Further Studies: 

* 20 Amazing Pantries

* Find your Local Goodwill

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com