2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Professional chefs handle the knife with enviable ease. Working with a knife provides a very wide field for expression - from simple everyday activities such as cutting a piece of food, through professional work that resembles balance, and to the complex carving techniques that create art from food.
Training to achieve such mastery takes years, requires the right tools, dexterity and desire and, above all, solid experience. But you have to start somewhere. The beginning is difficult, but the effort is worth it.
Here are some initial simple guidelines for starting this basic culinary skill.
1. To work with a knife, it must be gripped firmly. The correct position is when the thumb and forefinger hold the blade of the knife on either side of it, and the other fingers grip the handle;
2. The food to be cut is held with the other hand. The fingertips must be folded and the distance to the blade must be safe. To avoid cutting, the upper edge of the kitchen utensil should rest on your knuckles. The blade itself must work at an angle, which excludes so far with your fingers.
Most often in the kitchen cut onions, potatoes or other dense and round vegetables into cubes. Here, too, some must be observed rules. Cut off the top of the onion, radish or potato top.
1. Cut the product in the vertical direction in two halves;
2. One half is placed lying down and incisions are made on top, again in a vertical direction towards the end;
3. Cut horizontally to the end of pieces of the desired thickness.
Filleting fish products is another common treatment that becomes routine over time. Her steps are also strictly defined.
1. Fish scales are cleaned with a special device for cleaning fish from head to tail;
2. The fish is gutted and cleaned of intestines and caviar. To clean, the knife is inserted from the back, where there is a hole, and cut in the direction of the head;
3. Cut behind the head, the knife makes a turn and reaches the bone. Then continue to the propeller;
4. The fillets and bones of the fish are separated.
Cutting with a knife it is always done on a hard surface - a table top or a special cutting board.
Cutting should be done away from the body.
The knife is passed with the handle forward, it is not caught if it falls and it is not run with it.
If all the requirements are met, cutting becomes an easy and safe activity, without which cooking is impossible.
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