Here’s another trick that’s been making the rounds on all the Pinterest-clickbait sites. I hadn’t really had occasion to use it until the other day, when I was making another batch of cranberry sauce, but it works well, with a few caveats.
I add grapes to my cranberry sauce, because they taste good and give it a more assertive texture. The down side is that they have to be cut in half. Standing around cutting individual grapes in half is a pain, but I remembered a trick I’d seen for slicing cherry tomatoes and decided it probably would work just as well with grapes: Lay a handful of whatever small food you’re slicing on a cutting board, put a plastic lid on top of it, and press down gently while you run a knife just under the lip of the lid to slice through all of the grapes/tomatoes/whatever in one fell swoop.
In one of the pictures, you can see the edge of a big bread knife, which I’d thought might work well — most of the clickbait pictures I’d seen showed someone using a serrated blade considerably longer than the width of the lid — but in reality, big knives are unwieldy, and I’m klutzy, so I ended up sawing through the lid and making a mess of the grapes. I swapped the bread knife for a plain old steak knife, which was easier to handle and made a much neater cut without damaging the lid.
If you’re just slicing a handful of tomatoes for a salad, I wouldn’t bother getting out the lid, but if you have a large number of small fruits or vegetables to cut, it’s definitely worth rummaging around in the recycler for a plastic lid to speed up the process.
Emily
Red Fork Hippie 