Chef Leah Cohen is a “Top Chef” alum and chef at the Southeast Asian Pig & Khao restaurant on NYC’s Lower East Side. She learned many of her skills while training in kitchens abroad. While cutting up a lime for the Nuoc Cham Dipping Sauce that I wrote about last week, Chef Cohen shared a special way of cutting limes that she had learned while training in Thailand. It allows you to get more juice from a lime without having to use an actual juicer. Instead of cutting the lime down the middle, you cut it into sections. I also appreciate that this easy technique also allows you to use practically every part of the lime. See for yourself:
What dishes do you enjoy using lime juice in?