From Mandolines to Microplanes: How to Slice Anything
I've begun to see winter squash in the markets, and I'm thinking about how much fun I'll have with them in the colder months. But cutting and peeling tough-skinned, winter squash is something I never look forward to.
All the more reason I was looking forward to reading Knife Skills in the Ktichen (Dorling Kindersely Limited, 2008), a step-by-step guide to cutting vegetables, fruit, meat, poultry, game, fish, and shellfish. Its detailed photographs showcase the techniques of professional chefs. And not just any chefs. Charlie Trotter, Marcus Wareing, Shaun Hill, and Lyn Hall are award-winning restaurant chefs in the U.S and Great Britain.
In addition to learning how a professional cuts, cleans, and peels butternut squash, I picked up a few additional tips for later use. I didn't know that the best way to cut an eggplant was with a serrated knife. Chocolate too. And the next time I carve a roast beef, I'm going to use it to cram the night before.
I've always wanted to take a knife class, but just haven't gotten around to it. This book is the next best thing. Now all I need is a good butternut squash recipe.
--Tracy Schneider
photo paper on September 22, 2009 at 10:28 PM
Hey Tracy so great of you and your valuable guidance.I am so impressed and found this to valuable post for me.As i get some guidance for how to use different knifes for different cut work in kitchen.The book is also a nice one.Thanks for posting it.Appreciate it lol
Chris on September 23, 2009 at 05:17 PM
http://www.nibbledish.com/people/kimdec/recipes/roasted-butternut-squash-risotto
for the butternut squash. Perfect application for your new skills.
stepper on September 24, 2009 at 05:05 AM
You don't have to slice squash. Just put it whole in a slow cooker and cook on low for 6 hours or high for less. Take it out when it's nice and soft, slice in half with a fork, scoop out the seeds, treat with butter and brown sugar, and eat. Easy and delicious!
BJM on September 24, 2009 at 11:54 AM
I make Tyler Florence's butternut squash chips often, they are soooo good.
http://www.foodnetwork.com/recipes/tyler-florence/crispy-parmesan-butternut-squash-chips-recipe/index.html
Prepare. Eat. Smile.
Kim Sacha on September 25, 2009 at 12:54 PM
Stepper - no liquid? In the crock pot?
holidays in Greece on October 10, 2009 at 02:28 AM
Hi..
The book is also a nice one.Thanks for posting it.I appreciate and i also like other articles of this site.