Can anyone help?
I don't think that's the best way to cut. It's kind of akward for your wrists if you're cutting something like an onion or tomato (I know how to hold a knife properly). The best way to cut is to angle the tip slightly downward (there's no need to keep it on the cutting board) and push the knife forward and downward while arching your wrists slightly upward. That way, your wrists are moving in a very natural manner. Remember, a knife is a slicing tool. Anyway, what's more important is the way you hold your other hand..cyrusabdollahi said:You should keep the tip of the knife on the board, and cut with the back end in a scissor like action.
Apology accepted. A chef needn't be a professional with a restaurant to be a good cook. And a professional chef isn't necessarily the best instructor. You also don't need to have gone to culinary school to be a good chef or teach someone how to cook.cyrusabdollahi said:Alton Brown is more like a Bill Neye the science guy. He fits in the category of not a professional chef, sorry.
If their tip is on the board, then that means they're using the back of the blade (which is correct) for cutting something very short, like green onion. Their tip might be on the board then, but that's the result of what I described above. You don't purposely put and keep your tip on the board. Watch a cook cut an onion. It's not the same.cyrusabdollahi said:All the top chefs on tv cut with the tip on the board, I think they know what they are doing.
When finely chopping or mincing some foods, such as small bunches of herbs or garlic, the handle may be held in one hand while the other hand rests on top of the blade. The tip of the blade is kept in contact with the cutting board. The blade is rocked up and down until the food is chopped to the desired size.
A well-trained chef will use his knife properly.This knife is generally used on a cutting board by rocking it on its gently curving edge, using the tip as a stationary pivot. Its broad blade keeps knuckles from hitting the cutting board.
Use its back to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic.
Good, then they would put Great Chefs on the world back on the discovery channel. Rachel Ray is pathetic. Making soup from a can woop-de-do! I think food network caters to morons. I hardly ever see them making anything great on there. Only once in a blue moon.And Rachel Ray might not be a culinary genious, but the point of her show is to give people ideas on how to combine household ingredients into something different, and to do that quickly. Different shows on the Food Network cater to different types of people. If the network's sole purpose were to train people to be professional chefs, then there would be a lot less people watching it.
She does do some very unwise things just to fit her show in 30-minutes real time. Most of it involves not cooking meat long enough.My point is u will see people like Ray using the knife incorrectly to chop things. Its quite painful to watch.
:rofl: We'd constantly have a knife at each other's throat, though I'd be holding mine correctlyI think Jelfish and Cyrus should have their own cooking show. It would be very entertaining!
Exactly my point! She can't even cook the damn food from a can correctly! What an idiot! Who the hell can't spend 1 freakin hour to cook a meal for themselves. Morons, I tell you that show is for morons!She does do some very unwise things just to fit her show in 30-minutes real time. Most of it involves not cooking meat long enough.