Sometime I like to watch a cooking show called Good Eats. Alton Brown explains more than just how to put a recipe together but talks about history, chemistry and technique. One episode was specifically about knives. For me a huge chunk of cooking time is prep. Slice this, chop that, trim something else but most of the prep involves a knife or two. I've always known the difference between a chef knife and a bread knife but there's more to it than that and quite frankly it's a wonder pieces of my fingers didn't end up in the gumbo.
A sharp knife cuts more efficiently and requires less pressure and therefore more control.
Technique: note how he uses the knuckles as a guide and keep the finger tips out of the way.
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