26 Awesome Basic Culinary Skills

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2. Paring. A paring knife picks up where a chef's knife leaves off. It's ideal for slicing and mincing smaller ingredients and for peeling fruits and vegetables. F&W Test Kitchen Pick: Miyabi.

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1. Peeled Pineapple. Pineapples are the perfect fruit to help you learn how to use a paring knife properly. Pineapples have a rough outer skin layer that must be peeled off before eating it. When cutting the pineapple, make sure to keep it facing upwards with the crown (the green leaves) facing the ceiling.

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Articles about knife skills on Kitchn, a food community for home cooking, from recipes to cooking lessons to product reviews and advice.. which is common practice among professional chefs, will save that board from sliding all over the counter while you dice and chop. It's of utmost importance to keep your board from slipping while cutting.

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Celery. Carrots. Then and only then do we move on to roly-poly round things like onions and peppers. Foods that prove quite tricky for kids (but that they can graduate to eventually, of course) include: Apples. Tomatoes (too soft, really need a "saw blade" technique and the right touch) Watermelon (too huge)

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Set a towel between the cutting board and the counter top to prevent the board from slipping. Use the right knife for the job: a paring knife for peeling and coring, a chef knife for chopping and slicing. Chop carefully. Curl your fingers under on the hand holding the food to avoid cuts.

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For the salad, wash vegetables in cold water and prepare each item as guided to practice your knife skills. Add to a large bowl (bigger than you think if you want to coat your salad with vinaigrette before serving!) and toss to combine. For the vinaigrette, in a small bowl, combine garlic, mustard, honey, and vinegar or citrus (with zest).

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Culinary enthusiasts, you can also practice mise en place and knife cutting skills to make this tasty and nutritious recipe! 2. Spicy Spinach Lentil Soup. Delicious plant-based dishes can come together with ease and enjoyment when you practice mise en place, safe and efficient knife skills, and oil-free sautéing. Spicy Spinach Lentil Soup.

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With a chef's knife, a big cutting board, and enough practice, tackling any of these 18 ingredients will become second nature. And remember, no matter what you're cutting, tuck your fingertips.

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Instructions. Toss the diced eggplant with 2 teaspoons of salt and let it rest in a colander for 30 minutes while you prepare the rest of your vegetables. Heat 4 tablespoons of the olive oil over medium heat in a large, heavy-bottomed pot. Toss the eggplant into the pan and fry, stirring frequently, until golden.

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Placing the ingredient down flat, position your knife parallel to the cutting board, above the surface at about ⅛ of an inch. Then, make your first cut into the produce, stopping just short of.

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Square off the Sides: Square off the sides of the vegetable by use a sharp chef's knife to cut off a small slice from all sides of the vegetable. Cut into Thick Slices: Next, use your knife to cut the vegetable into even slices of desired thickness. (Tip: For a large dice, make the slices ¾-inch thick.

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👉👉Amazing cutting skills ~ It's Culinary Magic to watch Masterchef John Zhang's cutting technique. All of his most impressive and most memorable cooking ex.

26 Awesome Basic Culinary Skills

RIGHT! RIGHT! Pinch the blade with the thumb and forefinger, wrap your hands around the bolster and curl other fingers around the handle. Pick up your knife and hold it like this. Feel how easy it is to decide exactly where to set the blade down on an ingredient. This will give you the most power and control.

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Begin by cutting your vegetable—like a carrot—into 2-inch-long segments to create a uniform length for your julienned pieces. Then, lay your slices flat on the cutting board and hold your knife parallel to the length of the vegetable and slice into ⅛ inch-thin slices. Stack your slices and repeat this process again once more parallel to.

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Move the knife in a rocking, tip-to-heel motion to cleanly slice a food all the way through. Slide the fingers of your claw hand back and move the knife (not the food) after each cut. Experienced chefs use the knuckle of their middle finger as a width guide for slices. 2. Bias Slice.

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Take the class: Brendan McDermott's Complete Knife Skills Class at Craftsy. Included with the free course are a few recipes to use your new-found skills — you can practice that snazzy slicing technique on carrots, celery, and onions for a basic chicken stock, and use McDermott's brilliant coring method on a jalapeño for some pico de gallo.