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6
votes
5answers
2k views

How do you clear food that sticks to the cutting knife?

I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood it is a powerful lesson to never clear ...
1
vote
2answers
1k views

How should I improve my chopping flow?

I already know basic cutting skills. But I am confused about the order of things and thus while I have an OK technique, my board and the surroundings are in anarchy. Do you chop from left to right or ...
2
votes
1answer
88 views

Steel honing rod vs ceramic honing rod

I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it). I think for now I'll let a pro ...
5
votes
1answer
104 views

How do I trim fat down to an even layer?

Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I ...
3
votes
2answers
178 views

Knife for cutting steak slices from whole ribeye?

What type of knife is good for slicing a whole ribeye into individual steak slices? I've looked at some instructional videos on youtube and a butcher used a curved blade, someone else used a long ...
3
votes
1answer
115 views

What's the term for cutting part way through a vegetable or fruit to increase surface area?

The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give ...
0
votes
3answers
177 views

Will chopping hard destroy my new knives?

I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his two hands to hold the knife by ...
-6
votes
1answer
167 views

The mark of a true chef [closed]

We all know the mark of a true chef is how much you enjoy your own cooking, so how do you detect the true master chefs you come across in everyday life? I myself weight 143 kilos, and i'm a very good ...
5
votes
1answer
317 views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
0
votes
1answer
179 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
1
vote
3answers
379 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
3
votes
2answers
249 views

Without knife skills, how can I quickly and accurately dice vegetables?

As an occasional cook, I know the value of correctly diced vegetables when the recipe calls for it. But I don't have the knife skills to work through a soup's worth of vegetables in under an hour. In ...
1
vote
2answers
6k views

How to cleanly slice hard-boiled eggs?

After some furious brainstorming in The Frying Pan, I recently prepared some hors d'oeuvres for a group of friends. These snacks were meant to include a thinly sliced boiled egg element. Unfortunately ...
0
votes
3answers
746 views

How heavy should a Chinese chef's knife be?

What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones Chicken or fish with bones Chinese ...
0
votes
3answers
630 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
2answers
2k 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 ...
3
votes
2answers
437 views

Help with thinly slicing garlic

I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use, but for fancier stuff I really like ...
2
votes
1answer
63 views

When to carve a goose - hot or cold

I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
3
votes
1answer
873 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 ...
2
votes
1answer
816 views

How to decide between a French or a German pattern chef's knife?

I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
6
votes
3answers
8k views

What is the advantage to using a knife beveled on one side only?

In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand ...
3
votes
3answers
5k views

What is a tourne knife used for?

For my birthday, I was given a collection of more or less esoteric knives, such as two mezzalunas (one with one handle, and one with two), a sicle knife and a tourne knife. My question is this; what ...
2
votes
2answers
263 views

What are the advantages of a long knife?

A while back, I had a conversation with a purveyor of knives. I asked her to recommend two knives; a general purpose knife and something to use to carve a turkey, steak etc. Both her recommendations ...
6
votes
3answers
887 views

Can bad honing technique spoil a knife?

I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done and washed dried the knife, I decided to ...
12
votes
5answers
3k 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 ...
5
votes
6answers
4k views

What knife and cutting technique should I use for cubing bacon?

I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, ...
1
vote
2answers
420 views

How do I learn to cut/chop ingredients? [duplicate]

Possible Duplicate: What are some good resources for learning Knife Skills? I'm about to join some cooking classes but I'm totally green at this sort of thing. So I can preserve some of my ...
4
votes
8answers
3k views

What is the most effective method to mince candied ginger?

I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a ...
5
votes
1answer
361 views

Why do instructions for carving a chicken disregard the back?

Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and ...
2
votes
3answers
262 views

Preparing Salsa Verde fast and fresh

I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this ...
10
votes
1answer
1k 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 ...
3
votes
1answer
4k views

How to slice smoked salmon really thinly?

I have recently decided to try to home smoke fresh salmon (FYI using a half-size school locker). Once I have the product, though, I am not sure how to slice it thinly, as it is commonly sold ...
5
votes
3answers
4k 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 ...
5
votes
5answers
610 views

How can I dice vegetables on a small cutting board?

I have a fairly small cutting board - about 8.5" x 12.5" (22cm x 32cm), and I am finding it difficult to dice vegetables, especially the onions, without stuff going all over the place. Is it my ...
0
votes
3answers
194 views

Getting better in the kitchen [duplicate]

Possible Duplicate: Resources for a beginner learning to cook So, I really want to improve my talent in the kitchen. I think I should start with the basics though. I've always concentrated ...
7
votes
1answer
2k views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
6
votes
2answers
2k views

chef's knife for cutting chicken, or butcher's

Hey guys, I've had a set of Global knives for a few months now and love them. I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife ...
1
vote
2answers
1k views

Best way to chop an onion? [duplicate]

Possible Duplicate: A definitive method of dicing an onion Do I first cut it in half or do I make crosswise incisions before chopping it? And what is the best knife to use?
9
votes
2answers
3k views

How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?

When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, ...
8
votes
2answers
334 views

How do you prepare fresh fennel for cooking?

How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.
7
votes
5answers
23k views

What is the best approach to cut carrot into thin strips?

So I went to Subway™ and saw that their carrots are cut into thin strips. I can never do this with any knives. So what is the best way to cut carrots into thin strips (like french fries)?
5
votes
6answers
6k views

Chopping fresh cranberries

Are there any good ways to chop fresh cranberries? It tends to end up a bit tedious for me, not catching too many at a time with the knife, and chasing after the ones that roll away. (And I don't have ...
6
votes
4answers
3k views

How can I take apart almonds?

I buy and freeze whole almonds when they go on sale. I use them whole, chop them coarsely for things like bread and chop fine or food process them for things like pastries. When I chop them by hand ...
8
votes
2answers
2k views

What is the safest, most effective way to cleave through thick bone?

While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb. Fortunately ...
8
votes
3answers
42k views

What is a good way to cut potatoes into wedges?

I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker ...
15
votes
1answer
667 views

A definitive method of dicing an onion

It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful. Could someone explain how I should ...
12
votes
6answers
10k views

how to peel a pomegranate efficiently?

Two well known facts about pomegranates: they are yummy they are a pain to peel by hand do you know of any efficient ways to peel pomegranates? by efficient i mean two things: quick minimum ...
2
votes
0answers
246 views

Really good quality Cooks Knifes [duplicate]

Possible Duplicate: What should I look for in a good, multi-purpose chef's knife? Hi guys Just wondering what people consider to be the best Cooks knifes you can get? I've been to a ...
7
votes
3answers
10k views

What is the difference between “mince” and “dice”?

Some recipes use the term to dice, and other recipes use the term to mince. What is the difference between to dice, and to mince used in culinary?
5
votes
3answers
782 views

Fruit peeling techniques

I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel fruits? Are there different tools to ...