The cutting tag has no wiki summary.
5
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3answers
2k views
Optimal shape to cut apples for apple pie
I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own apple pie to satisfy my deep affinity ...
3
votes
2answers
141 views
How can I uniformly chop peanuts?
I'd love to get something approximating the nicely uniform chopped peanuts you get when you order a sundae at McDonald's.
I have tried manually chopping the nuts, and they come out all sorts of ...
3
votes
3answers
124 views
Cutting marbled pork without it falling apart
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier. Anyway, the pork turns out real nice, ...
12
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5answers
374 views
How to prevent sliced vegetables/roots from sticking to the blade
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad.
When making thin slices, with the problem worsening as the portions are cut smaller, the ...
4
votes
1answer
280 views
Gyuto knife - What it can & can't cut? What cutting techniques?
I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clear to me.
But how about raw potatoes ...
6
votes
2answers
387 views
How to cut beef tenderloin into Filet Mignon
I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant.
...
4
votes
8answers
745 views
a manual meat slicer
My household really likes things like turkey and ham sandwiches for lunch.
One thing I've searched around for is a 'manual' meat slicer. I'm thinking of something like a miter box like one might ...
2
votes
1answer
105 views
To chop or to blend?
Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base.
If you want to get the maximum flavour would it not ...
4
votes
2answers
359 views
How do restaurants chop up garlic?
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal.
How do restaurants chop up the garlic for this purpose? Are they ...
6
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3answers
3k views
How do I cut out the vein/tendon from a chicken breast tendorloin?
I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when ...
3
votes
3answers
652 views
Is there anything gained by butterfly cutting a hot dog for grilling?
A friend of mine butterfly cuts (in half lengthwise without separating) his hebrew national hot dogs before grilling them.
I don't notice a difference in flavor and didn't perceive a decrease in ...
0
votes
3answers
279 views
Is having an extending blade near the knife handle a serious risk when cutting food?
Here's an example of a very typical knife design:
Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife axis and it's pretty thin and its side ...
10
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2answers
1k views
Does chopping vegetables remove vitamins?
I hear some chefs saying on TV: "Don't cut your vegetables in the salad too small, because the smaller you cut them the more vitamins are lost."
Is that true?
and if it was really true, what is a ...
11
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5answers
804 views
Knife chopping through bone or coconut
Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently?
I've done that on occasion and it did not seem to ...
1
vote
2answers
527 views
How do I cut and serve my ribs?
I slow-cooked spare ribs on my grill yesterday:
I'm not sure if that picture does it justice, but they were very tasty.
The problem I had was cutting and serving them to my family. Is there a ...
5
votes
1answer
1k views
Making Subway-like salads at home w/ zero work
I often buy salads at Subway because I'm lazy. However, I'm also
cheap, and Subway's markup on salads is quite high.
I want to buy items at a supermarket and simply mix them together to
make a ...
10
votes
1answer
554 views
Is it true about a dull knife being more likely to cut you?
I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife. When ...
2
votes
1answer
198 views
How to cook cubed fish for a fish taco (tortilla)
Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon ...
6
votes
3answers
670 views
How to cut an egg without the yolk sticking to the knife?
I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as well.
Does anybody know a way to cut the ...
6
votes
3answers
2k views
What does the term mirepoix mean? [closed]
What is mirepoix and what purpose does it serve? Is it a type of cut such as julienne or Macedonia, or is it a type of cuisine?
5
votes
3answers
1k views
How do I cut an oreo?
I recently made some decorated cupcakes that required oreo halves. I tried several methods:
serrated knife - lots of crumbs, both halves would shatter
plain knife (slowly) - lots of crumbs, both ...
2
votes
2answers
240 views
Should I buy a mechanical chopper?
A popular example of this device is the heavily-advertised Slap Chop tool.
Is there any advantage to buying one of these? Do they tend to be as effective as advertised, and if so, what features ...
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votes
7answers
987 views
What are some good resources for learning Knife Skills?
What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?
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6answers
797 views
Cutting boards: What are some general tips on purchasing and using a cutting board?
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.
What are the pros and cons of the ...
5
votes
2answers
284 views
Automatic dicer
I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing.
Does a device that can automatically dice various produce ...
3
votes
3answers
129 views
Julienne applications
I've found that the julienne cut is an important subject when talking about knife skills, but in my recipes (from books, internet etc.) I've never found a suggestion to make a julienne cut.
Which are ...
7
votes
5answers
1k views
How do you cut/process a whole pineapple?
I wanted to cut up a whole, fresh pineapple, but wasn't sure exactly where to start without butchering it up badly - I wanted to cut it up into nice pieces!! Are there any techniques that would work ...
4
votes
2answers
905 views
Reasons for Discarding the Core of the Onion When Chopping?
A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've never seen it done. From observation, it ...
13
votes
3answers
319 views
Am I using my knives for the correct jobs?
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct ...
2
votes
2answers
3k views
How to cut a cooked chicken, including the bones, with a cleaver?
I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone.
When I go to Chinese restaurants, they often serve chicken neatly cut with a ...
16
votes
3answers
4k views
Cutting Sushi Rolls
I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point ...
