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Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Chef's knife: Originally used to slice large cuts of beef, it is now the general utility knife for ...
Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size. Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
Jerky Orange-marinated beef jerky Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried ...
The heftier blade works well for splitting, stripping and cutting meat. Other similar meat-cutting knives include the carving knife and the cleaver. The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat. The ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
From left to right: dessert fork, relish fork, salad fork, dinner fork, cold cuts fork, serving fork, carving fork. In cutlery or kitchenware, a fork (from Latin: furca 'pitchfork') is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
These are long knives used to cut meat, often in the form of a draw cut. The general sizes range from 24 cm (9 in) to 30 cm (12 in). Hankotsu — (lit: "rebelious"). This is a boning butchering knife used for cattle to cut hanging meat from the bone with a pointed tip and a short height which allows the user to turn to cut along bone ...