Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [knife-skills]

98 questions
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How can I hold a chefs knife for efficiency and safety?

How specifically can I hold a chefs knife properly to increase efficiency and safety? What are the advantages and disadvantages to each style? The chefs knife in my kitchen is a workhorse that I use for everything from chopping vegetables to slicing…
dpollitt
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How do I properly mince garlic?

I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of knife should I use and how should I cut it? I'm most interested in the techniques…
dpollitt
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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 the most surface area to let its flavors out, so I…
GdD
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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 lieu of simply "getting better" with the knife…
KatieK
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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 I found that I did not have a technique that…
Preston
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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 separate meat and bone. Normally my only option is just…
SystematicFrank
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What is a tourne knife used for?

For my birthday, I was given a collection of more or less esoteric knives, such as two mezzalunas (one with one handle, and one with two), a sicle knife and a tourne knife. My question is this; what is the latter, the tourne knife, used for?
razumny
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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 commercially. I have a half-baked idea that I could freeze…
Doug
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Claw grip to cut a convex body (Half onions , half tomatoes etc)

I am running into a problem when I try to cut onions/tomatoes using claw grips. I will try describe my problem using a picture. When I begin at one end and start moving to the mid line of the piece it's all fine: However, when I reach the midline,…
Reine Abstraktion
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How to hold a santoku?

I am trying to grasp the very basics of using a (westernized) santoku knife. First things first: how to hold it. This is the balance point: This is my interpretation of "pinch grip"(grossly exaggerated). I imagine the remaining fingers are there…
Vorac
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How and when should I use a bread knife?

I know the answer is "it's for cutting bread" but what I really want to know is when does its uniqueness actually help? What I've noticed is that it's sooooooooo much easier to use the santoku knives to cut breads with a harder crust like french…
gman
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How do I properly mince ginger?

I often need to mince ginger to add to any number of dishes. If I don't want to use a microplane, how do I mince ginger with a knife? What type of knife should I use and how should I cut it? I'm most interested in the techniques associated with…
dpollitt
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Really good quality Cooks Knifes

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 couple of shops and a lot of people are saying that you can't…
vdh_ant
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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 rectangular blade, but I did not know what either of…
Mars
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What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms: Slicing across the grain, perpendicular to the poles, parallel to the equator, along the…
beausmith
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