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2
votes
1answer
52 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.
2
votes
1answer
280 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?
2
votes
0answers
243 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 ...
1
vote
2answers
123 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
189 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 ...
1
vote
2answers
310 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 ...
1
vote
2answers
755 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?
0
votes
3answers
112 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 ...
0
votes
3answers
163 views

How heavy should 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
159 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 ...
0
votes
3answers
127 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
votes
0answers
48 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 ...