I'm curious if it is customary to trim the ends off snow peas or should I just leave them on and eat them. I always clean them but it is time consuming. The p
I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows
I tried a silicone cutting board, and I noticed two problems so far. First, it had a strong smell, it only disappeared after two weeks of use. Second, I notic
What type of knife is good for slicing a whole ribeye into individual steak slices? I've looked at some instructional videos on youtube and a butcher used a cu
I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunk
I already know basic cutting skills. But I am confused about the order of things and thus while I have an OK technique, my board and the surroundings are in ana
Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially oft
Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes
The wikipedia article states that "The meat was cut in thin slices and dried, ...". Well so, but how would the people who chased a heard of grazers down a clif
I'm trying to make layers with my ice-cream cake but I need it to be even and straight on the top and the sides, since there will be a significant cake dome. Ho
Whenever I try to cook some dinner and I get the chicken out of the freeze, I have to think twice if I really want to undergo the messy process of chopping it u
You probably know these kind of gadgets that help you cut vegetables quickly: https://www.amazon.com/gp/product/B01C7069MI/ref=s9_topr_hd_bw_bjuyUN_g79_i1?pf
I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm
I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as
I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop
I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of
How specifically can I hold a chefs knife properly to increase efficiency and safety? What are the advantages and disadvantages to each style? The chefs knife
I often need to mince ginger to add to any number of dishes. If I don't want to use a microplane, how do I mince ginger with a knife? What type of knife should
I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm
I'm not familiar with the term "julienne" in cutting and knife skills. What is the purpose of it? How do I safely execute the cut? Related question on applicat