Blending Pastry Dough

At times a pastry dough recipe may ask you to process the dough with a food processor until it resembles coarse meal or small peas. Another tip is to use two non-serrated knifes. Place the dough in stainless steel mixing bowls, crisscrossing knifes as you continue “cutting” dough until crumbly. 

Loaves & Fishes recommends using The Culinary Institute of America (CIA) stainless steel mixing bowls, available at, Loaves & Fishes Cookshop, Bridgehampton NY, 631 537-6066.

Cutting an Onion

When cutting an onion, take off the outer layer with a sharp chef knife. Cut the onion in half. The key is to leave the root intact. As you are cutting or mincing you will create more leverage and ease in cutting.

Loaves & Fishes recommends using the Viking 10” chef knife, available at, Loaves & Fishes Cookshop, Bridgehampton NY, 631 537-6066.

Pureeing Soups and Sauces on the Stove

When a recipe calls for pureeing soups or sauces, it may sometimes be challenging to pour hot liquids into a blender or food processor to puree. Instead, use an immersion blender. Take the pot off the stove and puree.

Loaves & Fishes recommends using the Viking Immersion Blender, available at, Loaves & Fishes Cookshop, Bridgehampton NY, 631 537-6066.

Cooking on an Outdoor Grill

Preheat the grill at a moderate heat for at least 15-20 minutes prior to grilling. Clean the grates with a stiff brush, then oil liberally using a silicone basting brush. For meat, place food skin side down and close the cover. Turn the meat only when the meat lifts easily and turn. This process prevents food from sticking to the grill.

Loaves & Fishes recommends using the Viking Grill Collection for grilling outdoors. WMF and Le Creuset make silicone basting brushes, all available at, Loaves & Fishes Cookshop, Bridgehampton NY, 631 537-6066.