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Holding the handle of a chef’s knife with one hand, rest the fingers of your other hand on the top of the blade near the tip. Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until pieces of food are the desired size. Mincing results in pieces no larger than 1/8 in., and chopping produces 1/4-in. to 1/2-in. pieces.
Bring water, butter and salt to a boil in a saucepan. Add the flour all at once; stir briskly…
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Remove any loose or yellowed outer leaves; trim stem end. Rinse sprouts. When cooking brussels…
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