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Table of Contents: How to Use a Knife

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Table of Contents: How to Use a Knife Table of Contents: How to Use a Knife How to Chiffonade Basil How to Chop an Onion How to Peel Vegetables How to Steam Vegetables How to Hard Boil Eggs How to Cook a Chicken Breast How to Sauté How to Prepare Meat How to Caramelize an Onion How to Pit an Avocado How to Peel and Chop Garlic Created & Published By Simply Playful Fare, LLC www.simplyplayfulfare.com Copyright © 2015 – Simply Playful Fare, LLC, All rights reserved. How to Use a Knife If you’ve ever seen Zoolander, you understand feeling embarrassed for someone. Derek Zoolander is a male model with no common sense and barely an IQ to speak of. In fact, most of his friends are low on the IQ scale too. The plot of the movie is virtually non-existent. Derek’s quest is to save the Prime Minister of Malaysia, yet he constantly screws simple things up along the way. He’s a hero in the end, but not before a few small catastrophes that, if not for his love interest, Matilda, would have resulted in Mugatu’s plan (the villain) succeeding. If Derek would have stopped and learned a few things first, these problems would not have arisen. Proper knife skills are simple and easy to achieve, especially since you’re not Derek Zoolander. www.simplyplayfulfare.com Page 1 Having good knife skills in the kitchen is not just for show, it's also for safety. If you don't know how to handle a knife properly, you're more apt to cut yourself and cause some serious harm. It's important to use sharp knives. Using a knife with a sharp blade will cut through food easier, reducing the force you use. This reduces the chance you’ll end up with the blade in your hand. The majority of knife injuries happen to people who use dull blades. How to Hold a Knife There are two ways to properly hold a knife. Position One Place your thumb along the left side of the blade, and wrap the rest of your fingers around the handle. This looks like you are pinching the knife between your thumb and index finger. Position Two Place your thumb on the left side of the handle (right if you are left-handed), and wrap your fingers around the left side of the handle. In both cases, do not put your index finger on top of the blade. Contact on the Board We only recommend the "tip-fulcrum method" when positioning the knife on the board. The tip of the blade never leaves the cutting board. The back of the knife does the cutting, slicing, and dicing. The second method is called the wrist-fulcrum method, wherein the back of the knife never leaves the cutting board. Again, not recommended. Guiding Hand Using your free hand as a guide will increase your efficiency with a knife. There are two types of guiding hand grip techniques, both called a "claw grip." www.simplyplayfulfare.com Page 2 Claw Grip Technique One This technique is more advanced, so if you don't feel comfortable, use the second technique. Curl your fingers and place the tips of your thumb and pinky-finger on the cutting board. Place your other three fingers on the food. Keep your fingers tucked away by touching your middle knuckles to the back of the knife. Use your guiding hand to keep your fingers out of the way and to push the food toward the knife while you pivot the blade. Claw Grip Technique Two Curl your fingers all the way in and use the knuckles closest to your fingertips to hold the food in place. Basic Cuts The following cuts are basic cuts that you will use in everyday cooking. Slice Slicing is the motion of dragging your knife through food to cut a thin (or thick) chunk off. This technique is usually used to put a large piece of food onto something, like a tomato slice on a hamburger bun. To slice, make a cut across and completely through the vegetables by dragging your knife through the vegetable from front to back. Julienne This cut is good for stir fry, salads, French fries, etc., as food is cut into long strips. Carrots and peppers are perfect julienned for a veggie platter. Slice food lengthwise. Turn the slices width wise across the cutting board and then slice again into 1/4 to 1 inch thick slices, depending on how big you want the pieces. Chop A chop is used to cut food into uniform pieces to ensure equal cooking time in a pan or oven. This can also be used to cut pieces of food for salads. The chop is the most versatile of the cuts and can be used for just about anything. www.simplyplayfulfare.com Page 3 To chop, keep your knife straight and push down into the food with your dominant hand while holding the food steady with your other hand. Dice This technique is good for cutting food in uniform pieces to ensure equal cooking time in a pan or an oven. This can also be used to cut pieces of food for salads. To dice, use the chop method, then turn 90 degrees and chop again. Mince Mincing is a very fine chop, close to grating. The repetition of chopping is what creates such small pieces of food. This technique is used when you want to taste a particular food in every bite, such as garlic or onions. While keeping the tip of the knife stationary on the front of the board, use your dominant hand to move the knife in a swinging motion left and then right over the cutting board. Repeat until you’ve reached the size you were aiming for. Recipes to Practice Your New Skills Grilled Sweet Potatoes Asian Butternut Squash Soup Chicken Spring Rolls with Rice Paper Thanksgiving Stuffed Mushrooms How to Chiffonade If the chiffonade technique were a person, it would be Lady Mary Crawley of Downton Abbey. Mary is proper, dainty, and "fancy-pants." The definition of fancy-pants is someone who goes out of their way to be fancy or proper, mostly to show off for other people. A quick chiffonade of basil or mint for a garnish definitely adds some fancy-pants to your dish, especially if used for a garnish, but it's more than that. It's a great way to distribute a great herb flavor in a dish without completely obliterating the herbs in a good mince. www.simplyplayfulfare.com Page 4 Wash the Produce - Step 1 Wash your herbs first. This will reduce any dirt or pesticides left over from the farm and/or the grocery store. Wash the leaves in a gentle stream of cold water to prevent damage. Produce washed in hot water can actually cook. Remove the Leaves from the Stems - Step 2 Remove the leaves from the stems before you begin to cut them. Pinch the leaf between your fingers, just at the base where the stem connects to the leaf, and tear the leaf away with your other hand. This should be a quick motion. Don’t worry if a bit of the leaf tears away with the stem or if a bit of the stem remains connected to the leaf. Stack the Leaves - Step 3 Stack about 10 leaves on top of each other. The size and uniformity of the leaves don’t matter as much as stacking them as close together as possible. Be sure to put the largest leaf on the bottom. Roll the Leaves - Step 4 Once the leaves have been stacked, begin on one side and start tightly rolling the leaves lengthwise from one end to the other. This roll should resemble a small cigar. Keep hold of the roll as you grab your knife. Cut the Leaves - Step 5 With your fingers still holding the roll of leaves, take your knife and make a 1/8 – ¼ inch cut across the top of the roll. Keep hold of the roll for each cut, and continue cutting 1/8 – ¼ inch cuts until you reach the end of the roll. Gather the ribbons together and add to a dish or use as a garnish. Uses A Chiffonade of leaves has many uses, especially garnishes. Caprese salad and bruschetta chicken, of course, lend well to a chiffonade of basil. www.simplyplayfulfare.com Page 5 Throw a bit of the basil chiffonade into a marinara sauce right as it’s finishing. Get your British royalty on, and chiffonade away with these recipes! Recipes to Practice Your New Skills Easy Bruschetta Basil Lemonade Champagne Frozen Fruit Popsicles How to Dice an Onion This is a quick and easy way to dice an onion, but it utilizes cutting toward you, which is usually not something you want to do. It's a bit like training a dragon. It takes confidence and skill, but it also takes practice. The people of Berk have long feared dragons. In fact, they have a special school dedicated to teaching the youth of the island how to kill them. Dragons were a nuisance to their way of life. It wasn't until Hiccup, the Chief's son, stumbled upon an injured dragon and decided to train him to show his people that dragons are not the monsters they originally thought they were. As the title of the movie suggests, they find a way to train their dragons, and life as they know it will never be the same. Just like the people of Berk, who learned they were way better off training dragons instead of killing them, you will never go back to cutting an onion another way again.
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