Use These CuttingTechniques While Cooking at Orion at the Cascades I & II

Certain recipes call for different cutting techniques. Before you head to the kitchen at Orion at the Cascades I & II to prepare your next dish, get familiar with these types of cutting:

  1. Dice. This technique is similar to chopping. It allows you to make uniform pieces that can be tossed into fruit salads or stew. Start with a rectangular shape and cut the ingredient in both directions until you have uniform pieces in the correct size.
  2. Chiffonade. You might see the term chiffonade when a recipe tells you to cut thin-leaf vegetables or herbs. Roll the herbs into a tight tube and then use a sharp knife to roughly chop them. You'll want the pieces to be small enough so you can scatter them throughout the dish. The size is more important than the shape.
  3. Julienne. When you use this cutting style, you'll cut an item into a square before slicing it into rectangular-shaped pieces lengthwise. Repeat this step until all of the pieces resember matchsticks.

Knife Skills: Different Types of Cuts [The Culinary Cook]
Top 10 Knife Skills [How Stuff Works]
Perfect Your Knife Skills With This Chef's Guide to Knives [Lifehacker]

Craving Warm, Gooey Chocolate? Make a Molten Lava Cake in Your Kitchen at Orion at the Cascades I & II

It's easy to see how molten lava cake got its name. It's filled with warm, creamy chocolate, which oozes out slowly as you pierce the cake with your fork, just like volcanic lava. This dessert is not as difficult to make as you may think, and it's not as bad for you as you might be assuming, either. Here are two ways to prepare molten lava cake in your kitchen at Orion at the Cascades I & II:

  1. Molten Lava Cakes [Food Network]
    This is a classic molten lava cake recipe, full of sinful ingredients like butter and chocolate. The result is rich and incredibly satisfying and begs for two forks.
  2. Healthier Molten Lava Cakes for Two [Texanerian]
    Don't let the name of this cake give you the wrong idea. The butter and sugar in this recipe are cut in half when compared to the first recipe, but that doesn't mean it doesn't taste as delicious. Not only that, it's dairy-free.

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