HOW TO CUT LIKE A PRO.
This post is sponsored by ZWILLING. All opinions are my own. Politos, I wanna introduce you to the absolute greatest tool a chef can have in the kitchen, A GOOD KNIFE! And nope, you don't need a whoooole set, one PRIME knife will do, and today my new ZWILLING PRO LE BLANC and I are going to show you some TATI TIPS on how to cut like a pro, so you can cook like one. Ready? Let's begin! ***BEST WAYS TO CHOOSE KNIVES*** There are millions of knife types, sizes, color, shapes, etc., but there're 4 basic building blocks upon which most cooking is built: Chef’s Knife, Paring Knife, Serrated or Bread Knife, and Slicing Knife. Buttttt, 90% of your kitchen cutting work will be handled by this beauty right here, the CHEF KNIFE! You can use it for almost everything, from chopping onions, to mincing herbs or butchering a POLLITO. Once you hold a knife in your hand, you will immediately get a sense of its fit. It should feel comfortable, like an extension of your hand, it should inspire confidence, make you feel good, it's almost like buying clothes: choose the style that feels right to you. Tati Tip: to evaluate sharpness, try slicing through a sheet of paper. ***HOW TO TAKE CARE OF YOUR KNIFE*** Clean your knife with soapy water, don't put it in the dishwasher, use abrasive sponges, or soak it in water, treat it with AMOR! Then dry it completely using an absorbent towel. Finally, MUY IMPORTANTE: use magnetic knife strips, a universal knife block, or an upright wooden block to prevent them from dulling.. Traditional wooden knife blocks will damage your knives after some time. HOW TO CUT ALMOST ANYTHING If you want to cook like a pro you should know that the shape and size of an ingredient can either make or break a dish, so pay attention on this one! Here's how to sharpen your knife techniques to create spectacular-looking, evenly cooked, delicious meals. Should we? Minced: 1/8-inch pieces or smaller. Cut into Chunks: 3/4-inch pieces or larger. Sliced: Food is cut into flat, thin pieces (the thickness of the slices will depend on the recipe) Chiffonade (or shredded): Cut into very thin strips, such as basil leaves. Generally applies to fresh herbs. Julienned: Cut into matchstick-size pieces, usually about 2 inches long and 1/8 inch thick. There you have it, Politos! Now that you have all the theory, just RUN to check-out all the amazing tools that ZWILLING has to help you cook AND CUT like a pro!