How we use in cooking and knife that cut them….!!

How to fix basic cooking mistakes!! Knives and cuts!! All those involved in cooking, regardless of their experience, often make mistakes cooking. Let us identify some of them and see how we can avoid the. Knives and cuts!! The proper use of knives!!….

Do not loose hold the knife!!
Why is it wrong:

Most, They tend to hold the knife grasping the handle with your thumb and three fingers and my outstretched index in the back of the blade. Well this method is not only the most effective, nor safest (It is very easy to cut yourself so).How to fix:

The correct and safest way to hold a knife is quite simple: Keep the blade of the knife with the thumb and forefinger near the point that joins the handle. Subsequently, Wrap remaining three fingers around the handle. So better check the knife. You will feel strange at first, but when you get used to understand the difference.

Do not use the wrong knife!!
Why is it wrong:

Will spoil your food!! If you have ever tried to slice a baguette with chef's knife and result in leveling, then you understand what ennooume.Epipleon, when you choose the right knife for every job, you have better control over the blade.

This allows you to shred more neatly and efficiently, and helps you keep your fingers intact.

Choose chef's knife (long with the long, wide blade), for more cuts, such as slicing, diced, and melting.

It gives you better leverage, which is especially useful in cutting hard materials (such as onions, pumpkins, etc.) and cutting various materials into small pieces (as garlic and fresh herbs).

A small, thin and sharp knife is best for tasks like peeling and removing pits, the seeds, stems and eye potatoes.

Select a serrated knife (with sharp teeth) for bread and bagels, for delicate pastries, as you meringues and cream (the blade will not smash their fluffy body) and vegetables and fruits with smooth skins such as tomatoes and plums.

Cut the knife moving forward- back and without excessive force.

Do not use small cutting board!!
Why is it wrong:

You will not have room to maneuver with knife, which increases the risk kopeite.Tha also create a mess and lose time to xanamazepsete materials fall out of the board.

How to fix:

Think small knife, small cutting board!! bolo, large cutting board!! You can use a small cutting board for a quick work, like to cut a lemon into slices with a knife.But since most preparation work in the kitchen requires a chef's knife, you should have a cutting board that is at least 30 with 40 centimeters.

It should be large enough to fit the materials at each stage of the process.

For example, if you cut leeks, you want space for their executives to start with and for the pile of pieces that will be formed.

before you start, Place a damp paper towel or dish towel under the cutting board to prevent it from slipping on the counter..

Do not put good knives in the dishwasher!!
Why is it wrong:

Convenience comes at a price!! The high pressure of the water in the dishwasher causes the blades of the knives to hit the other kitchen utensils in the silverware basket., so that they become dull and destroyed over time. Unfortunately, and dishwashers that have a specially designed shelf for knives, the result is not much better.

The blades can even ring on the sides of the shelf.

Furthermore, intense heat of the drying cycle can cause deformation of the knife handles, which will eventually loosen the rivets.

Wash the knives by hand!! Hold them by the handle, with the blade facing you and clean the blade with a sponge. Dry the knives immediately to avoid the risk of discoloration from water droplets left on the blades.

It's a job in just a few seconds, but that will add years to the life of your knives.

Do not cut the meat as soon as it is cooked!!
Why is it wrong:

When the meat is hot, muscle fibers contract and disperse juice!! If you cut the meat while it is still hot, the juices will be poured on the cutting base and will not remain in the cooked meat.How to fix:

Let the meat “rest” after cooking, so that the muscles relax and the juice redistributes (cover the meat with foil so that it does not lose too much heat).For large roasts and for whole chickens, at least wait 15 minutes before cutting them (a turkey needs about 30).

Smaller pieces, like the steak, they need 5 until 10 minutes.

For ribs and cuts, a minimum of time is enough for them to rest. As much as you can transfer them from the oven to the table.

And remember: When chopping steaks and roasts, be sure to cut them against the lines of the fibers. This will break up the rope fibers, giving you a more tender piece of meat.