If you remember, we covered the general aspect about kitchen knives basics in one of our previous articles.
In this article, we delve into greater detail the chef’s knife and the boning knife – both very important knives. These knives will be used throughout the process of cutting any raw meat, and even fish – take a look 2 of the following videos below.
How to grip a Chef’s knife
A chef’s knife is also called the cook’s knife, it is the most versatile cutting tool found in a commercial kitchen. Used to cut, slice, chop and mince a variety of different products.
How to select a boning knife
A boning knife is used to separate meat from bone with a blade specifically designed to pierce flesh and closely follow the bone.
Having settled the basics of the usage of these two knives, let’s begin our journey.
How to cut a whole chicken into parts
How to debone the whole chicken
How to cut a chicken supreme
How to french / airline a chicken breast
Even though this technique is demonstrated using a chicken, you can fabricate an airline breast with any number of birds including ducks, turkeys & squabs to name a few. Leaving the first joint attached to the breast is not only visually appealing, but the attached bone will also keep the protein moist during the cooking. To know more about airline chicken/.
How to Debone a Chicken Breast
How to Butterfly Cut a Chicken Breast
To butterfly a whole chicken means to remove the chicken’s backbone so you can open the chicken like a book, or a butterfly, and lay it flat. This easy technique, requiring only a set of poultry shears and about a minute of time, gives you a chicken that cooks faster and more evenly than a whole chicken.
How to Debone a Chicken Leg and Thigh
How To Butcher Chicken Lollipops
Cooking is a learning adventure. It is fun, and you get to improve in your kitchen techniques. So please take some time off to learn up these useful techniques and in no time, you will be less reliant on others to do this job for you.