News – Tagged "knife skills" – A Cut Above Cutlery

News — knife skills

Tang- it's not just for Astronauts anymore...

Tang- it's not just for Astronauts anymore...

OK, I'm dating myself a little here, but when I was growing up, Tang was a sugary, orange drink mix powder that was supposed to be a staple item included on all the the Apollo missions.  Mom bought for me because I had a major fixation that one day, I'd be an Astronaut... of course, I always liked doubling up the amount of powder in my drink to make it more sugary and extra tasty, but that's a whole other story.  Apparently, it's still available for sale on Amazon today.  Use caution when drinking or providing it to your kids...


Chef Knife Skills, Part 8 - Julienne & Bâtonnet

Chef Knife Skills, Part 8 - Julienne & Bâtonnet

Today, we'll wrap up our series on Knife Skills.
I hope you've enjoyed the tips, and that they've helped make cooking a little easier and more fun for you!  Let's dive in!
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Julienne and bâtonnet are long, rectangular cuts. Related cuts are the standard pommes frites and pommes pont neuf cuts (fancy names for French fries) and the allumette (or matchstick) cut. The difference between these cuts is the final size.
  • Julienne cuts are 1/8 inch in thickness and 1-2 inches long.
  • Bâtonnet cuts are...


    Chef Knife Skills Part 7 - Turn, Turn Turn!

    The next entry from our free eBook on Knife Skills is all about the art of turning... read on!
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    Turning vegetables (tourner in French) requires a series of cuts that simultaneously trim and shape the vegetable. The shape may be similar to a barrel or a football. This is one of the most demanding, time-consuming, and exacting cuts.
    • Peel the vegetable if desired or necessary. If the trimmings can be used with the peel still intact, or if there is no appropriate use for the trimmings, you do not need to peel...


      Chef Knife Skills Part 6 -Diagonal and Bias Cuts

      Chef Knife Skills Part 6 -Diagonal and Bias Cuts

      Today we move on to Diagonal and Bias cuts, taken from our free Knife Skills eBook ... Happy Monday!
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      This cut is often used to prepare vegetables for stir-fry and other Asian-style dishes because it exposes a greater surface area and shortens cooking time.
      • Place the peeled or trimmed vegetable on the work surface.
      • Hold the blade so that it is cutting through the food on an angle; the wider the angle, the more elongated the cut surface will be.

      Chef Knife Skills Part 5 - Dicing

      Chef Knife Skills Part 5 - Dicing

      Finishing up the week with another installment from our Knife Skills eBook - Dicing! Hmmm, maybe it's time to hit the casino this weekend... Enjoy!
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      Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice - fine (brunoise), small, medium, and large dice.
      • The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.
      • Trim and peel the vegetables as needed.
      • ...