Knife Skills: In the kitchen

Knife Skills: In the kitchen

Marcus Wareing, Shaun Hill, Charlie Trotter, Lynn Hall

Language: English

Pages: 226

ISBN: 0756633915

Format: PDF / Kindle (mobi) / ePub

Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique-chopping, slicing, dicing, carving, filleting-for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit. As more and more men are taking up cooking as a hobby-and they are particularly intent on perfecting their knife skills-and knife skills classes become more and more popular at cooking schools, this is the perfect time for a book geared for the layman (and laywoman) cook at home.

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here) at 90° to the work surface on a cloth, to keep it from slipping. Take the knife firmly in the other hand and place the heel of the blade at the top of the steel. 2 Aim to finish the first pass with the tip of the blade at the bottom of the steel, to ensure that all of the cutting edge on one side has been drawn across the steel. Pull the tip smoothly off the base of the steel. 4 1 3 46 KNIFE SKILLS: THE BASICS Draw the blade steadily down the steel, pulling the knife toward you so that

l i c i n g ra w f i s h The fish can be cut into any shape in order to give the presentation you want. Here, a yellowtail tuna (hamachi) fillet is trimmed into a block, so that thin, square slices can be cut, but purists simply cut along the shape of the fish. With a long-bladed knife, such as a Japanese hancho hocho or a freshly honed utility knife, cut the fish into very thin slices—about 1⁄ 8in (3mm) thick. d i c i n g ra w f i s h Trim the tuna to make a neat block, using a Japanese tako hiki

flesh just to the backbone. Free the fillet on one side from the bones by cutting horizontally to the outer edge of the fish. Do not remove the fillet. Turn the fish around and repeat to free the other fillet. Slide the blade of the knife under the backbone, down the length of the fish, to loosen the bone from the flesh (see left). 1 Use kitchen scissors to snip the backbone at the head and tail ends of the fish, as well as in the center, to cut it into pieces. 2 Carefully lift the pieces of backbone

doughnuts puff up in hot oil. RAW DOUGH 187 working & finishing doughs After you have taken the trouble to make some dough, you should be sure to finish it. Cutting fermenting doughs allows the dough to expand; cutting finished doughs creates a decorative effect. Using the appropriate knife helps to ensure that you achieve the best result. s l a s h i n g d o u g h To get the look and taste of breads such as baguettes, try cutting the surface of your dough with a razor-type blade, such as a

chef does easily with a knife, but that we find difficult—reach instead for a pair of kitchen scissors or shears. The mandolin and mezzaluna, too, will enable you to perform like a professional chefin the kitchen. n oli nd ma blade changer slicing blade chipping teeth fluted blade for julienne mandolin carriage All mandolins of this type have a separate carriage. This clamps oval and round items, like potatoes, firmly on to the cutting blade and slides up and down the face of the mandolin,

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