I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clea
I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface,
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsen
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier
I'd love to get something approximating the nicely uniform chopped peanuts you get when you order a sundae at McDonald's. I have tried manually chopping the
I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards.
I have a recipe for a fennel mandarin salad. it says to chop the fennel bulb. I haven't cooked or even ate fennel before. I have the fennel. Do i chop the green
Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My onl
I just found out they make fancy devices for pressing garlic. However, I'm unsure of when I should use this. When do chefs press garlic and when do they chop it
How should turkey chops be cooked so they are tasty? Is a cast iron pan needed or benefitial?
A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it wit
I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to e
There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms:
Recently I made 2 separate batches of salsa from the same ingredients: 1x Red Capsicum 1x Brown Onion 3x Green chilis Half a head of garlic Salt Sugar Lime Jui
Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell
Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The
I am trying to make a salad but I can't find a knife at my work. Is there a way I can cut the tomato without a knife?
I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you pe
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to