Cutting optimization

To make good use of knives in the kitchen to keep in mind this principle of micro-oxidation (of course, is a popular and not strictly scientific explanation, so I do not want the engineers):

"Any contact, friction or movement of a metal blade with another body is solid or liquid surface always generates a micro heat (which of course you do not feel) to alter, in the case of food, the taste, flavor and sometimes consistency "

You could argue that only a very fine nose or palate can feel these changes: if you do not know the rule is so, but if you know it you will see that these changes are felt and how!

I invite you to do two tests, which will convince you (I won several bets with people disbelieving, making them blindly, ie without the tasters of the food was informed):

a - the pancake test

Make two omelettes with the same ingredients and the same amount of ingredients, cook them in two pans at once the same and equal to two fires, then sautéed and cut with a knife and a l 'other with a wooden spatula to spezzatela: simply test to compare two flavors on the palate, and feel very different! Seeing is believing.

b - Try a slice of salami

Sliced ​​salami, a good season, before cutting it by a head with a knife properly as indicated below, and from the 'other end with an electric slicer and then you try to compare: you all say that they are two different sausages, with a taste of the far 'from a' more!

Even here, try it (this test the 'I did even with a group of professional tasters, saying they were two different sausages and nobody noticed it was the same salami!).

Security in use of knives

          The three rules are very simple and easy to learn, however, on which we must not compromise: once you have them memorized, explain to all the other members of the family and all who come to your kitchen and want to give you a hand .
In summary:

          Always use the right knife for what you do, not a knife at random. If you need one with 16 cm blade to blade 24 is not used, because the 'you have to shoot and maybe the' other is well placed in its cradle. In addition to a security issue is also a matter of "class"!

          Whenever you use a knife, also use a cutting board. No cutting can be done with one hand waving the "thing" to be cut and the 'other a knife, although you often see these gruesome balancing act in movies or behind the supermarket (often bloody professionalism). Any "thing" should be cut, it must first be placed on a solid and secure (never on your shoulder or on your chest) and then you can start cutting, because it can not escape the knife of hand for lack of adherence or falling into it on foot or by taking him to an 'other person present in the kitchen or hurt you badly.

          When using a knife, the tip should always be facing the 'outside and never towards your body or to your hands and arms. It may seem like a 'banal statement, but if you think about it, how many times you cut something by pointing the knife straight to the belly or to the hand and arm!