Views: 298 Author: Bella Publish Time: 2023-08-31 Origin: Site
You want to chop, mince, julienne, slice, and dice like the best chefs, right? You're going to need to upgrade your knife collection, especially if you've been using the same assortment of knives since you first left home on your own and packed your backpack. Learn how to use each tool in your new chef's knife set and when to use it before you replenish your kitchen.
When you realise there are dozens of various knives to pick from, kitchen equipment shopping may rapidly become daunting. Fortunately, you do not require one of each. You'll be completely content in your home kitchen, keeping up with all the expert cooks, provided you have a carefully chosen knife set. We advise including these implements in your kitchen knife set:
Due to its ability to meet the bulk of your cutting requirements, the chef's knife is frequently referred to as the king of the kitchen. Fruits, vegetables, and meats can be sliced, diced, chopped, carved, and trimmed with it.
A chef's knife has a broad blade with a bottom curve that forms a pointy tip. Experienced cooks can slice with a rocking motion thanks to its curve. The length of a chef's knife is 6 to 12 inches. The most popular chef's knife is an 8-inch model since it has a large working blade and a manageable weight.
The santoku can handle a lot of the knife work that takes place in a kitchen, just like a chef's knife can. The santoku knife has a straight blade, as opposed to curved chef knives, with a dull top that curves down to meet the razor-sharp bottom edge.
Santoku knives are ideal for precision cutting since they often have sharper blades than chef knives. Even novice chefs can cut pieces of fruits, vegetables, cheese, or meats that are improbably thin—almost transparent—using a 7-inch santoku knife.
The majority of tasks can be completed with a santoku or chef knife, but they are not the best or safest for small, precise work. The pairing knife should be your go-to tool for tasks like peeling fruits and vegetables, slicing radishes into flowers and hummingbirds, hulling strawberries, and mincing little items like garlic.
To avoid a kitchen catastrophe (kit-astrophe? ), take caution while slicing through tough vegetables with a paring knife. You're using the wrong knife if you ever find yourself applying pressure to the blade. Let the weight of a santoku or chef's knife do the work for you in these situations.
The toothed blade of a utility knife, also known as a serrated knife, is what sets it apart. It is the only knife that does not have a straight blade, making it ideal for specialised tasks that other knives cannot complete.
Consider your utility knife to be a tiny saw. To cut through hard bread, watermelons, peppers, or tomatoes, as well as to trim cake layers, use a sawing motion to carve steak. While ordinary knives' straight blades would easily slide off of these surfaces, a serrated knife's teeth will bite into them.
A boning knife has a long, slender blade with a curved point. It is ideal for trimming around the organic curves of fish and poultry due to its unique shape. A boning knife makes it simple to manage a turkey's bones and joints or remove the bones from fish. Boning knives can handle slicing through cartilage or joints but are not intended to cut through bones.
Without a decent set of kitchen shears, no chef would dare enter the kitchen. With them, you may quickly chop fresh herbs and spring onions in addition to cutting food, cleaning shrimp, trimming meats, and trimming vegetables. You won't believe how many inventive ways you can utilise kitchen shears, which are a wonderful addition to your knife set.
Additionally, a serious cook cannot afford to have their speed slowed down by rusted out knives. A honing steel can be found in a professional kitchen. This knobbed steel rod with a tapered end is used to transform dull blades into exceptionally sharp ones. Never refer to yourself as a "knife sharpener" and keep your set of chef knives well-honed if you don't want your friends to find out that you are not a professional.
The easiest way to keep your chef's knife set and all of your completely forged stainless steel kitchen utensils in good condition is to hand wash them and dry them as soon as possible. Tools made of stainless steel should never be left in a damp sink. When it's time to clean up, delicately wash them in warm, soapy water while being wary of the blade's sharp edge. In order to prevent rusting, it is crucial to properly dry your equipment after washing it.
You might require a full set of culinary equipment, or you might be able to get by with one or two all-purpose carving tools, depending on your abilities and the kind of meals you choose to cook. With the best chefs and home cooks around, you won't have any trouble slicing, dicing, or mincing, no matter what high-quality knives you have in your kitchen!
