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Knife Skills 101 - Foodie Flicks

Posted Aug 21st 2009 11:00AM by Monika Bartyzel
Filed under: Foodie Flicks

It's easy to get lost in the plethora of kitchen tools available for the home gourmand, but as "Everyday Exotic" Chef Roger Mooking reminds us, "Your hands are your most powerful tools in the kitchen."

Yep. Not that lemon squeezer, not that electric chopper and not even that beautiful cast-iron pan. Rather than spend an arm and a leg on every latest gadget, spend some time on your knife skills -- and keep every one of those precious digits intact.

In this video, Mooking does a super-quick primer on important knife basics: Make sure your knife is sharp (using the tried-and-true fingernail test -- it works!) and then use your knuckles, with fingertips safely curled under, as a flat "guide" for the blade. With these two rules and a little practice, we'll all be handling steel like a pro -- and won't ever have to dive for the Band-Aids again.

[Via YouTube]

The Right Way to Use a Knife

Posted May 18th 2009 1:00PM by Jennifer Iserloh
Filed under: How To, The Skinny Chef

Using a knife like a professional chef is like playing the violin. It takes time and practice, but the first step is getting the hand-positioning right. The best way to learn to wield a knife like a pro and cut your prep time in half is just by rolling up your sleeves and doing it.

So what does it take to get really skilled -- fast enough to join the ranks of top chefs like Tom Colicchio and Gordon Ramsey? I got a grip on my own knife skills somewhere around the 4,000-hour mark, the equivalent to chopping 3,000 pounds of carrots. Working in restaurant kitchens, I saw some serious stuff from chefs who wowed me with their fluidity, speed and perfect accuracy. However, you don't have to be a pro to improve your knife skills and avoid injury. Start today with these two easy tips that anyone can master.

Get Jennifer's safe, swift chopping secrets after the jump.

Continue reading The Right Way to Use a Knife

How to get to the heart of a pumpkin

Posted Oct 10th 2007 4:39PM by Marisa McClellan
Filed under: Vegetables, On the Blogs, How To

a large knife cutting into a fresh pumpkin

Maybe you were inspired by my post last month, asking for fresh pumpkin recipes. Or maybe one showed up in your CSA box and has been sitting on your counter for the last week, gazing at you serenely as you try to figure out what to do with it. However you came to be in possession of a cooking pumpkin, now that you have one, you've got to determine how to deal with it.

Apartment Therapy Kitchen has a post up today on the best way to crack open a cooking pumpkin, so that you can extract the seeds (delicious toasted with a little butter and salt) and roast/steam/bake the flesh for delicious eating. Their pictures take you through the process of cutting open the pumpkin and are really helpful if you're feeling a little daunted by your pumpkin's tough exterior.

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1	Slashfood Editor	46	0
2	Sarah LeTrent	38	0
3	Alexa Weibel	35	2
4	Hanna Raskin	23	0
5	Monika Bartyzel	19	0
6	Sara Bonisteel	15	0
7	Jennifer Lawinski	12	0
8	Emily Farris	11	0
9	Michael Thomas Hastings	9	0
10	Jennifer Iserloh	9	0
11	Lisa Schweitzer	8	0
12	Kat Kinsman	8	2
13	Joshua M. Bernstein	5	2
14	Mike Pomranz	5	0
15	Erin Meister	4	0
16	Max Shrem	4	0
17	Jose Ralat Maldonado	4	1
18	LeNell Smothers	4	0
19	John Devore	4	0
20	Brent Ridge	2	0

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Knife Skills 101 - Foodie Flicks

The Right Way to Use a Knife

How to get to the heart of a pumpkin

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