Utility knife Like a chef ’s knife, your utility knife is always there with you in the trenches. Midway in size between a chef ’s knife and a paring knife, it can get a lot of jobs done. Ideal for: larger and firmer vegetables broccoli or carrots, larger fruits like melons, sandwich meats.
Adapted with permission from Schmidt Brothers Cutlery.
Slicer or carver You don’t need a hunk of a blade to cut through a hunk of meat. For a roast, a rack or a bird, use a slicer or carving knife— the cutlery of carnivores. Long, with a blade that’s either serrated or straight, a carver is the knife you need for tearing through a turkey and slicing meat as thin as you need. Ideal for: turkey, roast beef, ham, and anything else meaty and yummy.
Santoku The santoku is the Japanese version of a chef ’s knife. It’s typically straighter and lighter than a Western-style chef ’s knife, but just as versatile. Ideal for: vegetables, fish, boneless chicken and thin-boned meats.
Petite chef’s knife A petite chef ’s knife has the same shape and heft as a traditional chef ’s knife, but with a smaller blade—about 6 in (15 cm)—so it’s better suited for smaller jobs. Ideal for: cutting raw meat, any meat with bones, fruits and vegetables.
Tomato knife Put too much pressure on a tomato and you’ll get tomato sauce! A tomato knife has fine serrations that can pierce the skin and cut through the fruit without crushing it or creating soft spots. Ideal for: tomatoes and other soft fruits and vegetables.
Boning knife Dealing with bones is no fun, but the right knife makes removing them a lot easier. Boning knives are tough, but thin and flexible enough to get into small spaces. Stiffer boning knives work well for beef and pork, whereas a more flexible blade is better for boning fish and poultry. Ideal for: removing bones from meat, poultry, and fish.
COOKING METHODS & TIPS
Always select the correct cooking method, as your choice will determine the texture, appearance and flavor of the foods you prepare. Understanding the basic cooking methods will help ensure your success in the kitchen.
Braising A slow, moist-heat cooking method in which foods are cooked in liquid in a tightly covered pot or dish for a long period of time. Braising is a good way to prepare a tough cut of meat or bone-in chicken.
Broiling A high-heat cooking method that sears the surface of the food. Usually done in the oven using the broiler setting. Always stay near your oven when broiling, and keep the door slightly ajar.
Grilling Cooking food over charcoal, wood or gas flames. Food can be grilled indoors on a grill pan or outdoors on a full grill.
Frying Cooking food in a skillet or pan over direct heat, usually in hot oil.
Roasting A dry heat cooking method in which heat is not transferred through a liquid medium as when braising or stewing. Roasting develops complex flavors and aromas.
Stewing A slow moist-heat cooking method using a pot with a lid. Ingredients are simmered until they are soft and the flavors have mingled thoroughly.
Stir-frying A quick dry-heat cooking method using a lightly oiled pan. Stir-frying uses high heat while continuously tossing ingredients.
Sautéing A high-heat method using fat such as butter or oil. I use the combination of butter and oil to achieve a crust on meat or poultry. No liquid is used with this method.
MEAT COOKING TEMPERATURES
I often refer to these guidelines when cooking meats. Remember to always let the meat rest for a few minutes before slicing or serving; the meat will continue to cook as it sits.
| BEEF, LAMB OR PORK ROASTS, STEAKS AND CHOPS | |
| Rare | 120–125°F (50–52°C) |
| Medium-rare | 130–135°F (55–57°C) |
| Medium | 140–145°F (60–63°C) |
| Medium-well | 150–155°F (65°–70°C) |
| Well done | 160°F (72°C) and above |
| Ground Meat | 160–165°F (72–75°C) |
| Poultry and Turkey | 165°F (75°C) |
| Pork Ribs, Shoulders & Beef Brisket | 160°F (72°C) and above |
| Sausage (raw) | 160°F (72°C) |
| Ham (raw) | 160°F (72°C) |
| Ham (pre-cooked) | 140°F (60°C) |
| Fish (steaks, fillet or whole) | 140°F (60°C) |
| Tuna, Marlin & Swordfish | 125°F (52°C) |
| QUANTITY EQUIVALENTS | |
| 3 teaspoons | 1 tablespoon |
| 2 tablespoons | ⅛ cup |
| 5 tablespoons plus 1 teaspoon | ⅓ cup |
| 8 tablespoons | ½ cup |
| 12 tablespoons | ¾ cup |
| 16 tablespoons | 1 cup |
| 1 ounce | 2 tablespoons of fat or liquid |
| 4 ounces | ½ cup |
| 8 ounces | 1 cup |
| 16 ounces | 2 cups, or one pint |
| 2 cups liquid | 1 pound |
| 2 pints | 1 quart |
| 1 quart | 4 cups |
| A pinch of salt = the amount of salt that you can fit between your finger and thumb |
| A speck = less than ⅛ teaspoon |
| METRIC CONVERSIONS | |
| Volume (for fluid measurements only; dry ingredients are measured by weight): | |
| 1 teaspoon | 5 grams |
| 1 tablespoon | 15 grams |
| ⅛ cup (1 ounce) | 30 ml |
| ¼ cup (2 ounces) | 65 ml |
| ⅓ cup (2.6 ounces) | 80 ml |
| ½ cup (4 ounces) | 125 ml |
| ¾ cup (6 ounces) | 185 ml |
| 1 cup (8 ounces) | 250 ml |
| 2 cups (1 pint) | 500 ml |
| 4 cups (1 quart) | 1 liter |
| 8 cups (1 gallon) | 3.7 liters |
| Weight: | |
| 1 ounce | 50 grams |
| 4 ounces (¼ pound) | 100 grams |
| 8 ounces (½ pound) | 250 grams |
| 16 ounces (1 pound) | 500 grams |
MINCING ONIONS
Cut a peeled onion through the middle, top to bottom.
Cut the half into vertical slices.
Holding the slices together, carefully cut the onion into horizontal slices.
Cut the onion into vertical slices again, this time at 90 degrees to the original vertical slices.
The mincing in progress.
Cut the roughly chopped pieces into as fine a mince as desired.
MINCING GARLIC
Carefully place a clove under the flat side of a kitchen knife blade.
Press down on the flat of the blade with the palm of your hand