What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicin
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces,
I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone. When I go to Chinese restaurants, they oft
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thin
My household really likes things like turkey and ham sandwiches for lunch. One thing I've searched around for is a 'manual' meat slicer. I'm thinking of somet
I wanted to cut up a whole, fresh pineapple, but wasn't sure exactly where to start without butchering it up badly - I wanted to cut it up into nice pieces!! A
I've found that the julienne cut is an important subject when talking about knife skills, but in my recipes (from books, internet etc.) I've never found a sugge
I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing. Does a device that can aut
I recently made some decorated cupcakes that required oreo halves. I tried several methods: serrated knife - lots of crumbs, both halves would shatter plain kn
What is mirepoix and what purpose does it serve? Is it a type of cut such as julienne or Macedonia, or is it a type of cuisine?
I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as we
Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this
I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too
I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own a
I slow-cooked spare ribs on my grill yesterday: I'm not sure if that picture does it justice, but they were very tasty. The problem I had was cutting and se
A friend of mine butterfly cuts (in half lengthwise without separating) his hebrew national hot dogs before grilling them. I don't notice a difference in flavo
Here's an example of a very typical knife design: Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife ax
I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or
Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base. If you want