Zoe Cuisine

Slice Like a Pro

Even after spending 14 weeks in culinary school, I still cannot consistently cut fruits and vegetables in paper thin strips or slices as well as I would like. When making something like an apple tarte or potato gratin, it best to have all the slices be exactly the same thickness to ensure even cooking time and to have a professional presentation. This is very hard to do by hand unless you are a skilled chef that spends many hours a day slicing and dicing. Hopefully one day I will have knife skills like an Iron Chef, but until then I have been cheating with this amazing gadget from OXO. This handheld mandoline has a single very sharp blade that allows you to cut just about any fruit or vegetable in three different thicknesses. The slices come out perfectly even and you are done prepping in half the time it would take if you did it by hand. I have been loving using this slicer for cucumber salads, shaved fennel and red onion. There is a safety cover that you place over the item you are slicing so you won't cut your finger - this is very important to use! At $19.99 this is one of the best gadget buys that I have had in a while. I picked mine up at Bed, Bath and Beyond but they are also available online. I highly recommend it!

Tortilla Press

I am so excited about the newest addition to my collection of cooking paraphernalia - a cast iron tortilla press! I used one of these for the first time in class a few weeks ago, and it practically changed my life. Who knew that making homemade tortillas was SO easy? Well it is. The ingredients couldn't be any simpler - masa (powdered cornmeal) and water. You just mix the two together, adding a little water at a time until the dough holds together, then roll into little balls and put in the press. Presto! The tortilla press is essential for getting the right amount of pressure to make the tortillas flat enough. Once they are made, heat them in a cast iron skillet (preferably) or a dry frying pan over medium high heat until they start to form brown spots, just a few minutes per side. The finished tortillas should be kept in a bowl covered with a towel until you are ready to use them. You will never want to eat another store bought corn tortilla again. It actually makes me wonder why any Mexican restaurant wouldn't take the time to make them from scratch. 

These presses are not something you are going to find at your local Crate and Barrel, but I was able to find one on ebay for only $10 plus shipping. It looks just like the one the chef who taught me used (and comes straight from Laredo, TX so you know it has to be authentic!). I can't wait to have my first homemade soft taco party for my friends!