How to Chop an Onion

Ever wonder why your eyes burn when you cut into an onion?  With a strong onion, it can be the most unbearable sensation.
When an onion is whole, it encapsulates certain enzymes.  These enzymes are amino acid sulfoxides from sulfuric acids.  Once the onion is split open with a knife, cells are dividing amino acid sulfoxides from sulfuric acids.  Anne Marie Helmenstine, Ph.D. explains why this affects our eyes. "Enzymes that were kept separate now are free to mix with the sulfuric acids to produce propethiol S-oxide, a volatile sulfur compound that wafts upward towards our eyes.  This gas reacts with the water in your tears to form sulfuric acid.  The sulfuric acid burns, stimulating your[sic] eyes to release more tears to wash the irritant away" ("Why Do Onions Make You Cry?").  This chemistry explains why people cry when they are cutting onions.  Now that we know the why; how do we prevent this from happening when we chop onions?

Helpful hints about chopping onions...

• Refrigerate the onions before you cut into them.  (Some kitchens peel them and put them in the freezer for 30 minutes before they chop onions)
• Use a SHARP knife!  Dull knives release more of the vapors because it is smashing the cells apart as opposed to cleanly cutting them.
• Cut the onion with as few knife cuts as possible. It is not parsley, do not go over the onion back and forth with the knife.  The tricks I demonstrate in my video (below) are very useful.
• My personal secret... I wear my contacts.  I don't know the "why" behind it, but when ever I use my contacts instead of my glasses, I never tear up.  When I wear my glasses, it is almost as if the glasses trap in the onions gasses even more.

How to Separate an Egg

If you have ever read in a recipe that you needed an egg, separated, and not known what that meant or how to do it; here is a post for you.

First you are going to start out with the egg and two separate containers.  Say that the recipe calls for just the egg yolk.  I like to start the separation over a Tupperware so that I can save the egg whites for future use.  An egg white omelet always sounds good… 

Start by holding the egg in one hand and lightly smacking it on the counter.  Now with the other hand, gently push your thumb into the crack just made.  Because of the crack made, it is easy to pull the two halves apart.  Be careful not to empty egg!  While pulling it apart, tilt the egg to one side (picture it on its tip).  In doing this, the egg white will start to fall off the sides into the Tupperware.  Then continue to switch the contents of the egg to each half until the egg is completely separated.  See video below.

If you have any questions, please ask them in the comments section below this video.

Ever wonder why an onion makes you cry? Or how to cut an onion so that you wont cry??

How to Treat a Burn in the Kitchen

Picture this...

You have a dinner party planned for this evening, and you are in the home stretch.  Your hors d'œuvres are out and presented; the table is set.  The only thing remaining is for you to pull the roasted lamb rack.  While you reach for the handles of the roasting pan, you realize the towel in your hand is wet.  "OUCH!" You scream, wondering how you are going to get this pain to go away before your guests arrive. 

Coming from an industrial kitchen, this used to happen to me and my co-workers on a nightly basis.  I used to lather on the burn creams, throw on a band aid and a glove over it; however, this did little for the pain. 
I am rather skilled now at cleaning and wrapping cuts, but not great at treating burns.  I became careful not to burn myself; nevertheless, there were always the exceptions when I would. 

One night when I was at the fish/sautee station, I was burnt pretty badly by the cook next to me.  He threw his ingredients into a pan with hot oil and it splattered on my forearm.  Normally that wouldn't bother me, because I don't use my forearm to cook.  Since my arm was constantly over heat that night, the pain was unbearable.

The other Jr. Sous Chef, told me to put a tomato slice on the burn.  I looked at him like he was crazy.  He explained to me that the acid in the tomato will neutralize the pain.  I thought, "what could it hurt?"  Sure enough, I placed the tomato on the wound and the aching started to slowly go away.

I have worked in several other kitchens since then, and taught that trick to many other cooks.  Not only tomatoes work; my personal favorite is lemon.  Squeeze some lemon juice on your burn or hold a lemon slice on it.  The pain will start to minimize.

Don't get me wrong, this is not a cure-all.  The skin will still be tender and sore to the touch, but it does relieve burn pain. I am sure there are other burn remedies out there, but I find this one to be easy, fast and convenient.

If you have other burn treatments, please share on the comment section below...

Watch this short video on how to separate an egg white from its yolk.

7 Layer Dip Superbowl Recipe

Seven layer dip is probably the easiest item to make for a get together with friends.  It requires no cooking.  This is a simple recipe that is cutting and assembling only.  
Here are the ingredients:
canned refried beans
shredded cheddar cheese
avocados, copped
sliced olives
tomatoes, chopped
jalapenos, diced
cilantro, minced

Now that all of the ingredients are ready, here comes the easy part...
Layer these ingredients in the same order listed, in a large flat serving tray or shallow dish.  For example, spread the beans on the bottom, followed by the cheese, avocados, olives, tomatoes, jalapenos, and cilantro.   My mom usually puts more jalapenos on one side and then marks it with a toothpick so that the guests have a choice of how spicy their bite will be. 

This is a great and easy recipe for group gatherings.  Superbowl recipes are always fun to think of and even more fun to eat.  This is one super bowl recipe that wont disappoint your guests. 

Learn how you can use lemons and other acidic foods to treat burns.

Lemons, lemons, lemons....

Do you have extra lemons and no use for them at the time? 

My mom has a lemon tree, and when it blooms, it blooms!  She has so many extra lemons and I am more than happy to take them off her hands.  As a chef, I love lemon in everything! To me it is as natural to squeeze lemons into a dish than it is to add salt.  It gives food that extra edge.  That flavor that you just can't quite put your finger on.
Well, if you find yourself in a bind and have too many lemons on hand, don't stress.  When there are extra lemons in my kitchen and I know they will go bad before I can use them, I juice them.
Invest in an electric juicer, they can be found for under $20 and are well worth the investment.  Cut the lemons in half and juice them till just the skin is left.  Save the shells for later use.

Once all of the lemons are juiced, there are two options in how to save the liquid.  the first option is to store the lemon juice in Tupperware and freeze for future use.  (This would include thawing out the whole Tupperware to use a small portion.) 
Or the second option (and my preferred way) is to pour the lemon juice into ice cube trays and freeze overnight.  Once they are fully frozen, pop them out and store them into plastic baggies.  When ever you need a small portion, pull out however many cubes you will need.  It is fast and convenient!


Now, for the lemon "shells" that you put aside for later.  Cut off the bottoms, or the tips, to create a flat surface at the base.  Once they all have a flat bottom, place them on a cookie sheet and freeze them.  After completely hard, store in a large zip lock bag.  These can come in handy for on the fly ideas.  They make great cups for dessert, appetizers, intermezzo's or anything you create...


Check out this Seven Layer Dip Superbowl Recipe

Dietitian vs Nutritionist

What is a dietitian?  What is a dietitian's salary? What is a dietitian vs nutritionist? These are just a few of the questions I am frequently asked when people hear that I am studying to be a Registered Dietitian.  I usually tell them that a Registered Dietitian requires more schooling than a nutritionist.  In this post, I will answer all of these questions, and more...
A Nutritionist is a term that is used lightly.  The word is not legally protected, so many people who advise on nutritional matters, call themselves "nutritionists," even though they have no qualifications.  One course in nutrition may be all it takes to call themselves a nutritionist.
Dietitians are obligated to meet certain professional requirements.  They are considered to be experts in food and nutrition.  A Nutritionists is NOT a Dietitian as dietitians are  registered to a national board, and accredited and nutritionists are not.
Dietitians play a role in planning meals and food guidelines for groups of people or individual people.  They prevent and treat illness by promoting healthy eating habits.  They modify diet plans and participate in research to educate people on specific eating habits.  As an example, a dietitian might teach a patient how to use less salt if they have a problem with high blood pressure.  Or a dietitian can help create a diet of reduced sugar and fat for an overweight client.
Four specialties of dietitians are clinical dietitians, community dietitians, management dietitians or consultants.
Clinical Dietitians provide their services to hospital patients, nursing facilities, and other types of institutions.  They survey the needs of patients, develop and implement nutritional programs and evaluate and report the results of said patients.  Dietitians also consult with doctors and other health care individuals to collaborate on nutritional and medical needs.  In addition, some clinical dietitians specialize in weight management or patients in care of renal (kidney), diabetic, or who are critically ill.  Clinical dietitians can also be in charge of the food care services' in the health care buildings where they work.
Community dietitians counsel individual people or groups of people on practicing healthy nutritional ways to prevent disease and promote health.  This type of dietitian works in places like public health clinics, home health agencies and health maintenance organizations.  Community Dietitians evaluate the needs of individuals and their families.  They counsel in home agencies to provide grocery shopping and food preparation to the elderly, children and individuals with special needs.
Management Dietitians work on a more large-scale planning program.  They work in, but are not limited to health care facilities.  Other facilities that management dietitians work in are company cafeterias, prisons, and schools.  Their job duties include hiring, training and directing other dietitians and food service workers.  They also budget for and buy the food, equipment and supplies for the facility's menu.  In addition, the management dietitian also enforces sanitary and safety regulations and prepare the appropriate records and reports for such sanitary stats.
Consultant Dietitians usually work under contract with health care facilities or within their own private practice.  These dietitians preform nutrition screenings for their clients and give advice on diet-related issues.  Some issues they might counsel on are weight loss and reducing ones cholesterol.  Some consultant dietitians work for wellness programs, sports teams, grocery stores and other nutrition related businesses.  They may also confer with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting and planning.
The dietitian salary can range from $44,000 to $62,000.  The average annual rate that is paid to Registered Dietitians in the United States is around $52,000.   This is the average salary for dietitians, and a dietitian supervisor's average salary in around $54,000 annually.

Check out these books for some easy to understand facts about nutrition...

Ever wonder how to make a lemon last forever? Or how to use every part of a lemon in a creative way? 

Recipe for Rice Krispie Treats

When I was a little girl, my grandparents used to babysit me.  Since I always have been in love with food, it wasn't very hard for them to entertain me. 
My grandma would always be ready for my visits with four simple ingredients.  Rice krispie cereal, mini marshmallows, peanut butter and stick butter.  the marshmallow would be way too hot for me to go near during the mixing process, so my job was always to measure out all of the ingredients.  Rice krispies treats always made me smile and they still do to this day.
When my grandma, grandpa and I would make these treats, we each had a job.  I would measure, my grandpa would stir (mostly because my grandma said he was stronger), and my grandma would mush them into the square Tupperware and cut them when ready.  I have made rice krispies treats with my grandma a couple times since my grandpa has passed, and I have assumed the position of the mixer.  It feels good to have those memories!  I loved scraping the bowl after, when all of the sticky goodness made of marshmallows and peanut butter were caked.  The process of making these rice krispies treats has become more fun than even eating them.  Although I still love to do that too!

Here is my recipe for rice krispie treats...

• 4 cups of mini marshmallows (fill the measuring cup to the top, don't stop at 4!)
• 1/2 stick of salted butter
• 1/2 cup creamy peanut butter
• 4 cups rice krispie cereal

Put the marshmallows and butter into a bowl that is twice as big as the marshmallows.  The marshmallows will expand when cooking and it could get very messy!
microwave for about 3 minutes, but sand by the microwave and watch.  As soon as the marshmallows rise up and almost touch the top of the microwave, open the door to stop cooking.  Pull the bowl out and start mixing (slowly as it is extremely hot and could splash and stick to you).  Add the peanut butter and allow the heat to soften it.  Start to slowly pour in the rice krispies while you mix.  If the mixture seams to be getting too dry, stop adding the cereal.  I like mine to come out gooey and sticky.  Yumm!
While the rice krispy mix is still warm, pour it into a tupawear.  (I use a 9x9)  Then put a little butter on your hands and mash the mixture down until it is evenly compressed. 
That's it! Such a simple recipe that only takes a few minutes. 
When I was a little girl, my grandma used to cut them into little squares, but now that I am an adult, I love to pull it apart...
Now they sell the already made rice kripsie treats for snacks.  I tried them once, but there is no comparison to homemade!  Plus the peanut butter is just the right ingredient to make it the ultimate comfort snack.









Ever wondered what a Registered Dietitian is? Or how it differs from a Nutritionist?

Recipe for Apple Crisp

This is a dish that can be made "on the fly," a kitchen term used when a food item needs to be rushed.  If you have a dinner party and have no clue what to make for dessert... here you go!  All you need is four ingredients and about 45 minutes total.  It can even be baking while you are wining and dinning your guests.
Here are the four ingredients for a recipe for Apple Crisp.

• 1 can of apple pie filling
• 1 box of white or yellow cake mix
• 1 cup chopped walnuts
• 3/4 stick butter

In a 9x9 baking dish, spread out the pie filling.  Keep in mind that any pie filling can be used as a substitute. ( I have even tried the cherry pie filling and it is incredible as well.)  

Sprinkle half of the box of cake mix on top of the filling, evenly.  Then add the nuts atop of the cake mix.  Less or more than a cup can be used, it is all personal preference.  

Slice the butter in about quarter inch or less slivers.

Then place the butter slices on the 

dish as evenly as possible.

Bake at 350 degrees for about 30 - 40 minutes.  When it is golden brown and bubbling through, it is ready.  Be sure to let it sit for a couple of minutes before serving as it will continue to cook straight out of the oven.

Once it has cooled, it is ready to scoop and eat.  Try it with some vanilla bean ice cream and let me know what you think.  Enjoy!

Check out my childhood Recipe for Rice Krispies Treats.

A Passion For Food

I have always had a passion for food; I grew up loving to eat it which turned into me loving to cook it.  I became the Executive Chef for a hotel in Laguna Beach by the time I turned 26.  People in the industry know this is not an easy achievement.
Before I reached this goal of mine, I had a chef who liked to challenge me.  The Aries in me loved this!  Unfortunately I didn't love the way he went about it.  It was always, "you can't do that," or "that is not a realistic goal Kelly!"  Well, for all of you Aries out there, tell us we CAN'T do something, and we WILL prove you wrong!  I had heard someone talking about going to school to be a dietitian and wanted to know more about what that entailed.  I asked my chef what was involved to the process of becoming a dietitian; he looked at me and said, "you don't want to do that!  You will never do that, it is too much schooling!"  I tabled it for the time being, but it grew more and more in the back of my mind.
After I became an Executive Chef, I was happy with my accomplishment, but I wondered if that was it.  I knew that I would never have learned all that I could learn in the culinary arts, but I also knew that I would not be learning anything further where I was, because there was no one above me to teach and mentor me.
As I mentioned before, I love a good challenge.  So I took this opportunity to really push my goals again.  I had already accomplished some pretty large goals in my life thus far, so why not add another to the list to tackle.
I decided to go back to school to become a Registered Dietitian.  This is going to be a longer process for me, because of two reasons.  One, I only took a few community college general educational classes out of high school, because I knew I wanted to be a chef and go to culinary school.  For this reason, I have to pretty much start from scratch at a community college.  The second reason is because I also work full time during the day to pay my mortgage payment.  For this reason, night classes aren't as easy to come by.  They fill up quicker and are not as easy to take two at a time because they overlap.  I have been taking all four terms per year, trying to get as much done as my schedule possibly allows.
I am only in general ed right now, but I am super excited for my new start.  My new journey down a different avenue of food should be a very exciting one!  I can't wait to share all of my ups and downs along the way. In-between all of those posts, I will be sharing recipes I have created, tried, liked, dis-liked... and sharing all of my experiences with everyone who is just as passionate about food as me.

In my next post, I will tell you about an easy recipe for apple crisp.