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3
votes
2answers
6k 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 ...
3
votes
1answer
951 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 ...
3
votes
1answer
5k 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 ...
3
votes
1answer
138 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 ...
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 ...
2
votes
3answers
269 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 ...
2
votes
2answers
339 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 ...
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.
2
votes
1answer
961 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
2answers
315 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 ...
2
votes
2answers
203 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 ...
2
votes
0answers
247 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
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 ...
1
vote
3answers
8k 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
437 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
1answer
95 views

How do you finely dice an onion without crying? [duplicate]

This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion core, using the Gordon Ramsay technique and generally ...
1
vote
1answer
91 views

Honing Steel Forward or Backward

I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge away when honing. I tried searching on ...
1
vote
3answers
448 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
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?
0
votes
3answers
801 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 pole-...
0
votes
3answers
200 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 on ...
0
votes
3answers
925 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
2answers
236 views

How well do counter top knife sharpeners sharpen knives?

Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to cut through big onions. I would like to ...
0
votes
1answer
197 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 ...
0
votes
3answers
196 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
185 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 ...