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Are YOU utilizing your kitchen cuts in the wrong way The particular assignments they are intended for uncovered Daily Mail

“A good quality set of knives is what many professional chefs say is the most important equipment to have in your kitchen.
But if you’ve been using some of your knives interchangeably, then stop at once as each blade is designed for different and very specific tasks.
A new picture guide by reveals exactly how you should be using each of your knives – from cutting thick-ski
ed fruits with a bread knife, to dicing onions with a Japanese santoku.
If you only buy one knife, get a large chef’s knife as it’s multi-purpose – and keep it sharp, professional chefs advise
Your paring knife, which has a small blade, is ideal for peeling, deveining and removing seeds – but don’t use it to chop anything”

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