Ads
related to: best knife for butchering meat cooking chart for colorado altitude sickness
Search results
Results From The WOW.Com Content Network
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between 20 cm (8 in) and 35 cm (14 in) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [1] These knives are available with or without a granton fluted blade.
From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans. [1]
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
The grind for a meat cleaver, at approximately 25°, is much blunter than for other kitchen knives. [ 2 ] The tough metal and thick blade of a cleaver also make it a suitable tool for crushing with the side of the blade, whereas some hard, thin slicing knives could crack under such repeated stress.
A stainless-steel boning knife. A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it ...
Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times. Cooking For Engineers – Examination of Parts of a Chef's Knife and what to look for when buying a kitchen knife. Zabert, Arnold (1986). Kochen Die Neue Große Schule (The Art Of Cooking). Zabert Sandmann Gmbh . ISBN 0-89586-376-6.
Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. [1]
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts ...