Friday, January 28, 2011

Knives in the Kitchen

I read somewhere that for Indian vegetarian cooking approximately 60% - 70% of the time goes in cutting vegetables. And hence a good knife or rather the right knife can make all the difference in the kitchen.

Over the past few days, I have realized the difference that knife can make in cooking.

In my experience, the following can make a phenomenal difference:
• The shape of the knife
• The sharpness of the knife
• The size of the knife
• The weight of the knife

The impact can be felt across the following dimensions:
• Speed of the cutting process
• Effort required for cutting
• Consistency

What is important to understand is
• The different parts of a knife
• How to hold a knife
• The amount of pressure that should be applied
• Which knife to be used for what vegetable? (For e.g.: There is a knife for cutting lemon, a knife for hard vegetables like carrots, a knife for the medium to soft vegetables, a general purpose knife)

A good link explaining basics of knives: http://en.wikipedia.org/wiki/Kitchen_knife#Nomenclature

No comments:

Post a Comment