From The Inquistive Kitchen...Chefs' Cookware Blog
Questions that bubble up when we're cooking
Postings for: Utensils
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How to use a Cook's Knife
(28th May 2007 21:24)
There are many ways to hold a chef's or cook's knife but this is how the professionals are taught to do it:
1. Grip the knife around its bolster.
2. The bolster should be both your knife's balance point and a finger guard.
3. Only your last 3... (More...)
What is the difference between stainless steel utensils and silicone utensils?
(18th December 2006 12:51)
There are certainly many differences between stainless steel utensils and silicone, however, neither is clearly superior to the other. It is mostly down to the individual needs of the chef. The main selling points of silicone utensils are that they are... (More...)
Smoking Samuri Sushi!
(5th October 2006 11:57)
Last time I blogged about sushi, I mentioned some of the knives a sushi chef has to learn to use during their seven year apprenticeship. It seems like for every ingredient there is a different knife, it would take me seven years to just learn all the... (More...)
Silicone & Chips
(26th September 2006 15:05)
Silicone used to just go with computer chips but now it goes with oven chips too!
Silicone is everywhere in our kitchen right now, we have silicone moulds for ice creams and ice lollys, silicone ice trays, silicone basting brushes and, yes, even a silicone spatula I use to serve up chips.
But what happened? All these things used to... (More...)
Sushi Knives Explained
(9th September 2006 11:25)
Next time you are out having sushi, don?t just marvel at the prize morsels on the sushi train carousel, if you can check out what the sushi chef is doing. In Japan, a sushi chef (ita-mae-san , meaning 'he who is in front of the board') has to go through... (More...)
