Questions tagged [knife-skills]
98 questions
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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 resulted, but want to push it further. However, I…
mfg
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Chopping shallots super fine
My favorite recipe for deviled eggs involves finely-chopped shallots and a piping bag. It’s rather labor-intensive to chop the shallots finely enough to avoid clogging the piping tip. My knife skills are up to the challenge, but as I was doing it…
Ernest Friedman-Hill
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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 the knife with the edge towards my hand.
But how…
Bar Akiva
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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?
apaderno
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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 does seem to make chopping or mincing the way…
justkt
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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?
Vinko Vrsalovic
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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 wing from the bird, but doesn't say to do anything…
Michael Hoffman
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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)?
Joshua Partogi
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Cooking one-handed: things to watch out for
I'm temporarily without the use of my left, non-dominant, hand (broken shoulder after a bike crash). Obviously my cooking will be rather limited but I still want to make some home made food. What should I be careful of?
I'm mainly thinking of main…
Chris H
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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 there are some large and small pieces. I assumed…
Sobachatina
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What's the best way for inexperienced cook to finely cut cabbage?
I really like home-made pickled/fermented cabbage (russian style; which is bigger slice size than typical Sauerkraut; I would say 1mm thick). But I'm not a great cutter - I am very slow and find it quite difficult to do good even fine cut of a whole…
DVK
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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 garlic thinly sliced. Unfortunately, what used to…
Jolenealaska
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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?
Joel
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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, and it gets trickier at the end of the slice (or…
smcg
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