For cooking, my personal feeling is: good tools + good skills + practice makes perfect, in order to get good works.
Among kitchen tools, knives are the most used ones. Good knives make the operation easy and smooth, making kitchen operations enjoyable. In the western kitchen, there are four most commonly used knives, with these four knives can almost cover the basic cutting in the kitchen.
In the photo above, from right to left: chef knife, bread knife, boning knife, paring knife. Let's talk about the different uses one by one 1. Chef knife, also called French knife, is the most commonly used knife. It is used for ordinary shredding, slicing, chopping, etc. I am used to using a 10-inch chef's knife, which is more appropriate in size and weight. This is my favorite knife.
With this knife, I cut countless onions, carrots, and celery; cut more than N whole salmon into two boneless and skinless fillets; cut through. Common sense of kitchen knives 2. Bread knife (bread knife), as the name suggests, is mostly used to cut bread and cakes. It is long and has serrated blades.
Everyone has this feeling: if you cut a very soft bread cake with an ordinary knife, the soft bread will be crushed before you can cut it, but with a bread knife, you can easily cut the bread into thin slices , without any deformation of the bread. Use this bread knife to cut a large round cake twice, layer three layers and decorate, which is also easy. Bread knives are also suitable for slicing cooked meat, such as roasted roast meat. The cut meat must be very thin and uniform in thickness.
Common sense of kitchen knives 3, Boning knife (boning knife), is used to cut raw meat. Its main use is in our butchery courses. In that class, we had to cut up whole cows, sheep, and pigs to understand how different parts should be cooked and the principles behind them.
This is the knife used for the entire cutting process + very occasional saws to cut through large bones. It can be seen that Paodingjieniu is commonly used in ancient and modern China and abroad. I like the sharp tip of the knife, which can quickly separate the meat and bones; I like the feeling that the thin blade moves between the bones and the ribs, and the T-bone cuts out quickly.
Remember that we use this knife to practice decomposing and cutting a whole chicken. The standard action is to cut a whole chicken into two pieces of backed chicken legs + two boneless chicken breasts + a complete chicken skeleton + two chicken wings. The fastest action is 37 seconds. Hehe~ Common sense of kitchen knives 4. Small knife (paring knife), used for various small details, such as peeling, removing small spots on vegetables, carving and so on. Common sense of kitchen knives When the knives are not in use, they should be washed immediately. I like the cover of the blade, which protects the blade for safety. Common sense of kitchen knives This is my sharpening rod (steel). When sharpening the knife, the blade and the sharpening rod are at a 20-degree angle, and the blade is sharpened from the bottom to the tip.
Common sense of kitchen knives Tips for using knife safety: 1. The blunter the blade, the more dangerous it is. Be sure to keep your blade sharp 2. When walking around with a knife, make sure the tip of the knife is facing down, close to your thigh, and see that there are no other people around, so as not to touch others with the blade. 3. The knife should be placed in an obvious place, and must not be placed in the pool or covered under other things, so as not to be seen by others and accidentally hurt others. 4. When using the cutting board, it must be placed on a flat and stable place. A wet towel is placed between the table and the cutting board to prevent the cutting board from sliding and cutting fingers.
5. Concentrate when using a knife. Hehe~ Don't think this is nonsense, I cut my finger and went to the hospital for stitches because I was too sleepy and in a trance, stupid wow, hee hee. Safe use of knives, correct use will bring a lot of convenience and fun to kitchen work.
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