Kitchenalia is the definitive guide to how everything works in the kitchen. Through 2,000 illustrations, award-winning illustrator Alan Snow provides readers with clear explanations and instructions on all cooking equipment, tools, and techniques, from ovens, blenders and coffee machines to specialist chef's equipment.
Kitchenalia is designed to quickly answer organization of the kitchen and the usage of its equipment, and will become your go-to resource for kitchen questions!
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|Product dimensions:||7.90(w) x 9.30(h) x 1.00(d)|
About the Author
Alan Snow is an award-winning book illustrator and designer, who has worked on more than 160 books. He has developed his own culinary lab and runs workshops for professional chefs and cooks.
Read an Excerpt
Professional chefs will spend many hours using knives and many have had specific training to use them. Some chefs practice on vegetables. The home cook can develop reasonable knife skills with practice, but there are some basic approaches that should be adhered to.
the chef’s knife
Don’t hold the knife with your finger running along spine of the knife, or grip it like a hammer. Both of these holds will make it more difficult to control the blade.
For slicing, hold the knife in a relaxed pinch grip. The blade should be sharp so that drawing it through the food will be enough to do the cutting, with no “sawing.”
For chopping, hold the knife with your thumb next to the back of the blade and bring the knife up and down in a rocking motion. When finely chopping things, add pressure with the other hand on the back of the blade.
Allow the meat to “rest” after taking it out from the oven, then place it on a board (or on a shallow platter, so you can cut low into the meat without catching the edge of the platter). Use a fork to hold the meat still as you draw the knife through the meat in a smooth continuous motion, against the grain. Going against the grain produces a more tender mouthful.