This is the third post in the Kitchen Basics Series. I started by introducing kitchen equipments one would need in the kitchen, then I listed a few ingredients that you need to have to get the cooking in your kitchen started. In this installment of posts, I’ll list a few skills and recipes that you need to learn by heart.

First thing, you need to know your knife. Get a knife. Call it your own. Get acquainted with it. It will be your friend in the kitchen and almost everything you need to prepare will require a knife at least once. You do not want fingers covered in cuts, like mine. At the beginning, when the knife I used wasn’t mine, I would get a cut (or many) on my index finger when I’d get under a little pressure.

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Knife Skills

Slice: the process of cutting something into thin pieces of equal thickness
Julienne: cutting something into matchstick shapes
Dice: cutting something into cubes
Chop: cutting something into small pieces, smaller than dicing
Mince: cutting something into small pieces, smaller than chopping
Interesting links to look at:
How To Cut Carrots: 4 Basic Cuts
How To Chop, Dice, and Mince an Onion Continue reading “13 Kitchen Techniques to Master and SUPER Cherry Plum Galette” →