MAKING OF HIMAL KIMCHI
The art of culinary knife cutting
: mastering basic techniques like slicing, dicing, and mincing through consistent practice, proper hand and knife holds, and a focus on safety. Mastering these skills is crucial for creating uniform cuts that ensure even cooking, professional presentation, and increased kitchen efficiency. Key safety measures include using the “claw grip” to protect fingers and always keeping knives sharp.
Foundational techniques
- Slicing: Use a rocking, tip-to-heel motion to cleanly cut through an ingredient. Your non-dominant hand should form a “claw” with your knuckles guiding the blade.
- Dicing: Create uniform cubes by first creating a batonnet (a thick stick) and then cutting that into a dice of your desired size (e.g., small, medium, or large).
- Mincing: Finely chop ingredients like herbs or garlic by holding the knife’s tip down with one hand and rocking the heel up and down over the food with the other.
- Chiffonade: This is a technique for creating thin ribbons from leafy greens or herbs by stacking and rolling them, then slicing them thinly.
Safety and proper form
- Claw grip: Hold the food with your non-dominant hand in a “claw” position, with your fingertips tucked behind your knuckles. This allows your knuckles to act as a guide for the blade.
- Knuckle guide: Ensure your knife glides against your knuckles without ever lifting over the top of them to avoid injury.
- Sharp knives: A sharp knife is a safer knife. Learn proper knife maintenance to keep your blades in good condition.
- Posture: Maintain proper posture with a stable stance while cutting.
How to practice and improve
- Start slow: Focus on the technique and precision before trying to increase speed.
- Practice consistently: Practice with different vegetables to build confidence and skill.
- Focus on consistency: Work on achieving uniform size and shape in your cuts.
- Learn the cuts: Familiarize yourself with the names and purposes of different cuts, such as the batonnet, brunoise, and julienne.
- Use a stable surface: Use a good cutting board that doesn’t move.