The 3 essential knives

The blog of cooking-ez.com

You must have heard a chef or cook say: “There’s no good cooking without good ingredients”. This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food processor or other machines – the right tools are vital if you want to cook well.

In other words, your recipes stand a better chance of success, and will be easier and more enjoyable, if you have the right tools to begin with.

And when it comes to tools, the first and foremost, without which you can do nothing, the kitchen’s alpha and omega, is the knife.

It’s what cooks do: we cut, trim, slice, chop, peel, and a whole host of other verbs that describe everything that can be done with a knife. Let’s be clear, without a knife you would be hard pushed to do anything well, apart from a bit of baking. Even then, just for lining a simple tart tin, you would need to trim around the edges.

So you will need a knife, and a good one. No, on second thoughts, you will actually need three. With these, an amateur can do everything (or almost). Here they are in order of importance:

Paring knife

couteau d'office

– Top place goes to this small knife with a blade of a similar length to the handle, about 3.5 to 4 inches (8-10 cm). This is very useful for cutting up small any food that is neither too large nor too hard. It’s the all-purpose knife that we reach for very often. The small blade makes it ideal for fine cutting or fancy details. Typical tasks: dicing a shallot.




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Post Author: CookAzon

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