Make Salad Making Easier With Kitchen Scissors
Salads, in my opinion, should only be cooked on a fork. After the salad is ready – preferably in a large bowl – you need to be able to nail down and toss herbs and various fillings into your mouth without using a knife. In fact, I hardly ever use a knife during the salad making process – I prefer scissors.
Regardless of what salad, kitchen scissors or scissors can make the job of cooking easier. Want a big stack of novel? Simply fold the bunch of (washed) leaves and cut the stack into small pieces right above the bowl. Do you prefer cabbage for some reason? Fold the leaves in half and cut the tough stem going down the center, then cut the stemless leaves into ribbons.
In addition to the base, scissors can be useful in finishing the filling. If your salad needs some fresh basil, roll a few leaves together – they should look like a small green cigarette – and then make the simplest chiffonade, or use them to cut a bunch of thyme leaves from their stems rather than pick them off with your fingers. For croutons, use scissors to cut the stale bread into cubes. You can also use scissors to cook the slippery bacon for the lard, only after that be sure to wash it thoroughly.
I also find the scissors to be especially useful when working with take-out salads, which tend to have leaves that are too large for some reason. I just pop the scissor blades into the container and cut at random, making the sliced salad in place . It’s not the prettiest pile of foods, but it’s easy to eat, and what good are vegetables if you don’t eat them?