Kitchen Fails

[Barriehie]

Rule #1: keep your fingers away from the knife

Yep, ns...

 

[karadekoolaid]

I learned knife skills from (a) practice and (b) watching videos.
(a) was far more practical than (b), in that I sliced various parts of my digits off and even managed to cut right through the ball of my thumb with a 12" chef's knife. Learning tip? DON'T do that again.
The classic method for slicing veg, onions, preparing brunoise, etc, is the "bear claw" - ie, you hold what you're cutting with your hand in the form of a claw, and use your knuckles as a guide for the knife, always keeping the point of the knife on the cutting board.
But you knew that already, right?
Can't tell you how many knuckles of mine got involuntary plastic surgery...

 

[PAcanis]

The classic method for slicing veg, onions, preparing brunoise, etc, is the "bear claw" -

I was having a heckuva time fine dicing celery and carrots yesterday after then were julienned. The bear claw just wasn't cutting it trying to keep those fiddly sticks of veggies all together for more than a cut of two.
So I went reallll slowwww.

 

[badjak]

I was having a heckuva time fine dicing celery and carrots yesterday after then were julienned. The bear claw just wasn't cutting it trying to keep those fiddly sticks of veggies all together for more than a cut of two.
So I went reallll slowwww.

That's when I start holding the tip of the knife with my left hand and sort of walk the knife along the veges, as if using a mezzaluna

 

[PAcanis]

That's when I start holding the tip of the knife with my left hand and sort of walk the knife along the veges, as if using a mezzaluna

Thanks. I'll try that rocking motion next time.
Maybe I'll use the little ulu I made.

 

[Barriehie]

That's when I start holding the tip of the knife with my left hand and sort of walk the knife along the veges, as if using a mezzaluna

That's kind of what I do except I just put my left hand on top of the knife to help guide it while I'm chopping.

 

[PAcanis]

Ah... OK.
Now that I've had a cuppa, I understand what you guys are saying.
That's how I chop garlic. Or mince it.

 

[karadekoolaid]

So I went reallll slowwww.

That's the way. There's no competition and no pressure on us home cooks!

 

[badjak]

Ah... OK.
Now that I've had a cuppa, I understand what you guys are saying.
That's how I chop garlic. Or mince it.

Yep, that sounds likely!

 

[PAcanis]

Potatoes are much easier to fine dice.
The starch helps keep them stacked up nicely.

But the important thing was, I didn't have to bandage myself yesterday

 

[SandwichShortOfAPicnic]

It was a new scone recipe. The author (a very reliable gluten free cook) was very specific that you must not overwork and don’t worry about them looking craggy they’ll taste better for it.

So I diligently followed her instructions and the result were impressive..

until I notice the sugar still sat in the cup on the side

Heyho

So biscuits n gravy it is!
I remade the scones with the sugar and they were a hit so alls well that ends well.

 

[Gone Hiking]

Pro tip: When you place bacon under the broiler, don't let your wife distract you with things like, "Honey, can you help me move something heavy in the garage?" This was smoking so bad, I took the whole thing outside.

 

[badjak]

Well yeah, you incinerated that properly!

 

[Gone Hiking]

Well yeah, you incinerated that properly!

Maybe I'll open a business, "Gone Hiking's BBQ and Crematorium".

 

[Morning Glory]

Maybe I'll open a business, "Gone Hiking's BBQ and Crematorium".

I reckon you could scrape the bacon off, blitz it into a dust, mix it with crème fraiche and serve it as 'bacon ash crème'. Its bang on trend.