One key part of becoming an adult and being able to cook yourself a solid meal. When you finally fly the nest and come into your own home, you need to look at how you can cook yourself food every day and learn some skills to help you become an expert in the kitchen.
Once of the first kitchen skills, you will need to learn is how it use a knife properly. A knife is one of the most integral kitchen utensils and is used to prepare meat, vegetables, fruit and lots of other food. Take a look at websites like the homepage of Cut it Fine and you will soon see that using a knife isn’t so bad at all. Here are some of the essential knife skills you need to learn when you enter the kitchen for the first time.
How to grip a knife
This might seem like common sense, but actually, it is incredibly important that you learn how to grip a knife in the correct way. The trick is to place your finger and thumb around the back of the knife and make sure that you wrap your fingers tightly enough around the knife so that it doesn’t slip out as you are using it. Make sure you have a solid grip on the knife at all times because it is incredibly dangerous if you don’t.
How to cut
When you are using a knife the one thing you must bear in mind is that you don’t simply smash the knife down in the food object, you need to be gentle and precise to avoid injury. Cutting food properly is actually more like a rocking motion which is controlled by your wrist as you move from leg to right on the food. Be gentle and slow, and eventually, you will be able to cut food quicker.
Dicing is the most common type of cut which can be used for any type of meat and vegetable. If you are making a stir fry for example this will be the cut you use in your chicken. When it comes to dicing certain foods like onion, it can be a little more confusing. Start by cutting the top and bottom off the onion and then cut it in half. Peel off the first few layers until you reach a shiny layer, now that you are here, you can begin to dice. Take one of the halves and start to chop through the onion until 1 inch towards the end. Continue all the way down until you have parallel cuts all the way through. Now, rotate the onion 90 degrees and dice!
Once you have mastered the art of dicing your food and slicing it, you can move onto other styles such as chiffonade and julienne. Chiffonade is seen commonly with herbs and involves rolling the leaves up and then cut them incredibly small. When you tackle julienne, you need to cut the vegetable into 2 inch sticks. It will take you some time and precision, but you will be left with lots of small uniform sticks to use in stir fries and salads.