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Cooking is both an art and a science, but these top chefs manage to elevate it to law with these top 10 rules of cooking. Here are the best knives for everyday cooking . Show comments
Meridian Elite 10-inch Traditional Chef’s Knife. Although this technically isn’t a bonafide carving knife, this 10-inch chef's knife can easily slice through large cuts of meat and take care ...
Chef's knife: This is ideal for chopping, dicing, slicing, and most heavy knife work. “This is the most versatile knife and a true kitchen essential,” Guzman says.
Chef's knife: Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks. Cherry pitter: Olive stoner: Used for the removal of pits (stones) from cherries or olives. Chinois: Chinoise: Straining substances such as custards, soups and sauces, or to dust food with powder A conical sieve Clay pot
Chef's knife. In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef and mutton. Today it is the primary general utility knife for most Western cooks.
Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
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