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5 KNIFE CUTTING TECHNIQUES EVERY HOME COOK SHOULD KNOW In this post, we'll explore five essential knife cutting techniques that every home cook should know, inspired by the Japanese tradition of knife-making and cutting. Section 1: The Slice The slice is one of the most basic and commonly used knife cutting techniques. It involves cutting a food item into thin, even slices. To perform a slice, start by holding the handle of the knife firmly with your dominant hand and placing the blade against the food item. Use a gentle, sawing motion to cut through the food, making sure to keep the blade perpendicular to the cutting board. When performing a slice, it's important to use a sharp knife. A dull knife can slip and cause injury, and can also make it difficult to achieve a clean, even cut. Section 2: The Chop The chop is a technique that involves cutting food items into smaller pieces. It's typically used for ingredients that need to be broken down into smaller, more manageable pieces, like herbs, nuts, or vegetables. To perform a chop, start by holding the handle of the knife with your dominant hand and placing the blade against the food item. Use a downward motion to chop through the food, making sure to keep the blade perpendicular to the cutting board. Section 3: The Julienne The julienne is a technique that involves cutting food items into thin, matchstick-like pieces. It's typically used for vegetables, like carrots or bell peppers, and is a great way to add texture and visual interest to a dish. To perform a julienne, start by holding the handle of the knife with your dominant hand and placing the blade against the food item. Use a gentle, sawing motion to cut through the food, making thin, even strips. Section 4: The Mince The mince is a technique that involves cutting food items into very small pieces. It's typically used for ingredients like garlic or ginger, and is a great way to distribute flavor evenly throughout a dish. To perform a mince, start by holding the handle of the knife with your dominant hand and placing the blade against the food item. Use a gentle, sawing motion to cut through the food, making small, even pieces. Section 5: The Bias Cut The bias cut is a technique that involves cutting food items on a diagonal angle. It's typically used for ingredients like carrots or cucumbers and is a great way to add visual interest to a dish. To perform a bias cut, start by holding the handle of the knife with your dominant hand and placing the blade against the food item. Use a gentle, sawing motion to cut through the food at a diagonal angle. Conclusion By learning the five essential techniques outlined in this post, inspired by the Japanese tradition of knife-making and cutting, home cooks can improve their skills and create delicious meals with ease. Remember to always use a sharp knife and to maintain a consistent cutting motion, and you'll be on your way to becoming a kitchen pro in no time! https://lnkd.in/e7G5i2Fk

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What are some aspects of wine that you find challenging? What are the most intriguing? What makes you pick a bottle off the shelf or a wine list? Give this article on wine and pairings written by my friend and colleague Keaton Crow, co-founder of Bound.wine that explores pairings and choosing wines that you may be less familiar with. There’s one line that really speaks to me (on selection of wines) “…more distinctive styles made by intrepid producers not seeking points validation take the cake.” Wine scores follow trends and fill magazine pages, often with pay-to-play requirements. They can be useful! But trust your palate, be curious and ask the sommelier to tell you more about what’s in the glass. Or, ask me! I’m happy to talk wine and make some excellent reccomendations in the sub $30 category. Expensive doesn’t equal quality.

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