Sometimes when we watch a chef at work, it leaves us with our eyes wide and mouths open. They–our Chef Todd Pozinsky, for sure– have such neat tricks up their sleeves.
When you have to do these chores in HUGE amounts, you get pretty creative. As volunteers, we learn so much just learning from them.
Check out what Todd showed us yesterday when he brought eight boxes of string beans for us to trim.
Eight boxes, each filled with several bags of beans? No sweat…
Here’s Fayette B- Schanamann demonstrating what she just learned. Tighten the bag so that the beans with the stems is right at the edge of the bag, and they are all packed in tightly.
Hold firm, and slice neatly across–through the plastic bag. In less than a minute you have perfectly strung string beans! Look through bag and pick out stems you have missed.
Here’s Nancy Chappelle doing it with confidence.
These two trimmed this much beans in maybe 10-15 minutes? Kitchen winners!
I figured I can also do this with any perfectly packaged vegetables–asparagus, spring onions, Chinese chives. Using the same idea, we can keep them in their tied bunches, and slice away.
Thank you, Todd!
