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0
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3answers
90 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
0
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3answers
111 views

What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french term for the various ways to describe how to slice an onion. I'm looking for two terms, when you wish to have the onion sliced: with the grain, in the direction of ...
2
votes
1answer
73 views

Why did my salsa go bitter?

Recently I made 2 separate batches of salsa from the same ingredients: 1x Red Capsicum 1x Brown Onion 3x Green chilis Half a head of garlic Salt Sugar Lime Juice The first batch was great. I dirced ...
7
votes
3answers
2k views

Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?

I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards. Is there a way to cook the kidneys ...
54
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7answers
2k 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?
2
votes
2answers
102 views

Correct knife to use for portioning raw salmon?

I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it ...
4
votes
4answers
132 views

How do I cut an acorn squash?

A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it with a small knife like carving a pumpkin ...
2
votes
1answer
337 views

What is a good way to cook Turkey Chops?

How should turkey chops be cooked so they are tasty? Is a cast iron pan needed or benefitial?
9
votes
2answers
649 views

When should I press garlic and when should I chop it?

I just found out they make fancy devices for pressing garlic. However, I'm unsure of when I should use this. When do chefs press garlic and when do they chop it? Is there a rule of thumb that needs to ...
3
votes
1answer
318 views

Easy way to trim raw chicken thighs

Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My only problem is finding a good way to ...
18
votes
3answers
8k 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 ...
20
votes
7answers
1k 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 ...
1
vote
1answer
22 views

Fennel mandarin salad

I have a recipe for a fennel mandarin salad. it says to chop the fennel bulb. I haven't cooked or even ate fennel before. I have the fennel. Do i chop the green portion or the white bulb portion? for ...
5
votes
3answers
7k 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
307 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
169 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
1k 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
1k 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 ...
7
votes
2answers
6k 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
948 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
173 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
445 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
votes
3answers
13k 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
2k 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
565 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
votes
2answers
3k 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
votes
5answers
1k 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
2k 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
3k 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
832 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
464 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
1k 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
3k 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
3k 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
305 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 ...
5
votes
2answers
425 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
136 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
2k 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 ...
5
votes
2answers
2k 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
346 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
5k 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 ...