rss
suggest

Wednesday, February 23, 2005

 

How to Cut…

`Iím always flabbergasted when I observe a cooking teacher with poor knife skills. Unfortunately, itís all too common. I even occasionally observe a professional cook, even in France, with poor knife skills, although this is a less common occurrence. In my opinion, good knife skills are an essential component of being a good cook. And good knife skills are not particularly difficult for the average person to learn.

Good knife skills are a combination of knowledge and practiceóthe knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. But being thoroughly indoctrinated with knowledge will mean little if not accompanied by lots of practice. Like any other skill, speed and competence come with practice.’




Leave a Reply