3/25/2015 0 Comments The Sharp StuffKnowing how to work with knives is critical to success in the kitchen. Equipping yourself with the proper knives is key. I have listed my top 4 go-to knives in my knife roll
1.Classic Chef's Knife A classic chef's knife is the most important knife in your collection. An 8- to 10-inch chef's knife may be slightly longer than most people are comfortable with at first. However, the longer edge makes the knife more versatile and efficient. "The more blade you have, the more knife you have to do the work for you," he explains A chef's knife is the go-to tool for most of daily kitchen tasks 2.Paring Knife A paring knife picks up where a chef's knife leaves off. It's best for slicing and mincing items that are too small for an 8- to 10-inch blade, such as garlic, shallots, or strawberries. "Because the average paring knife blade is about 3 1/2 inches long, it's a great tool for any foods that require an attention to detail. 3.Serrated Knife Serrated knives may be most commonly associated with slicing bread, which is why they are also called bread knives. the toothed blade can take on almost any job not suited to the straight blade of a chef's knife. A serrated knife, with an average blade length of 6 inches, is especially useful for foods with waxy surfaces, such as tomatoes, pineapples, watermelons, citrus, and peppers. The jagged edge can grip and penetrate those slippery exteriors, while the flat blade of a chef's knife would slip and slide across the surface 4.Boning Knife As implied by then name, a boning knife is the best blade for cutting up or boning fish, meat, or poultry of any size, whether a tiny fish or a 150lb side of pork. Most knives are designed to cut straight lines. "But when it comes to anything with a ribcage and joints, there is no such thing as a straight line in the body, so you need a blade that can move and flex." A boning knife gives you that leeway. Of course these are my suggestions and when teaching proper knife handling techniques to students or new employees there must be a level of comfort with any given knife. If you don’t feel comfortable go slow, let you hand learn the movement of the blade and always make sure your fingers are out of the way !! #EatCP
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