The knife-skills tag has no wiki summary.
12
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5answers
378 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
5answers
364 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
194 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 ...
3
votes
4answers
180 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
133 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
187 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
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
1k 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
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 ...
4
votes
5answers
380 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
131 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
480 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
918 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
554 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
933 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, ...
7
votes
2answers
264 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
7k 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
1k 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 ...
3
votes
4answers
900 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
398 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
14k 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 ...
14
votes
1answer
446 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 ...
11
votes
4answers
8k 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
235 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
3k 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
501 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 ...
8
votes
3answers
636 views
Is there an easy way to trim the ends off green beans quickly?
A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk ...
4
votes
2answers
909 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 ...
5
votes
4answers
534 views
How do you develop the knife skills to properly use a Chinese cleaver?
So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but ...
15
votes
1answer
866 views
How do I cut a blooming onion?
A blooming onion is a deep fried onion which opens up during frying to resemble a flower.
Obviously, I start with a giant onion. How do I cut 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 ...
6
votes
3answers
113 views
How to carve poultry?
What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
3
votes
6answers
997 views
How do I hold my knife to prevent blisters when chopping?
I have a Wusthof Trident Classic 8" Cook's knife that I use for chopping. I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my ...
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 ...
8
votes
6answers
660 views
Is there a way to keep chilled cookie dough from flattening while cutting it?
Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval.
Is there a way to slice the dough to ...
12
votes
4answers
718 views
How to dice tomatoes?
I like to make pico de gallo which calls for alot of diced tomato. This is always the most time consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally got ...
16
votes
5answers
357 views
How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm ...
15
votes
4answers
587 views
How can I remove the peel and pit of an avocado without the whole thing turning into mush?
Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove ...
13
votes
4answers
1k views
How can I safely improve my cutting technique
I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, ...
6
votes
3answers
196 views
154
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43answers
16k views
How can I chop onions without crying?
Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time.
Does anyone know any tips or tricks to help minimise the tears when ...
19
votes
4answers
677 views
How does the way that I cut my garlic affect the taste of my food?
I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...
6
votes
5answers
728 views
Onion soup: How to chop the onion and what kind of cheese to put in it?
What is your preferred type of cut for the onion in onion soup?
And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?
21
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6answers
1k views
19
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10answers
7k views
Is there any difference between chopped and crushed garlic in cooking?
Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?
16
votes
2answers
7k views
Is it generally better to cut chicken breast with or against the grain?
I realise it may depend on what you're doing, but as a genral rule, which is preferred and why?
47
votes
7answers
991 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?
