It’s that time again! Today we’re talking about proper knife skills! Which in my opinion is one of the most important skills to improve as a beginner cook. If you’re anything like me then you’re deathly afraid of cuts, so using sharp knives can be quite a terrifying thought. However that’s actually the OPPOSITE of what is true!
Of all the tools in a kitchen, a good knife is arguably the most important. Whether you are an amateur home cook or a professional chef, a sharp and well-maintained knife is essential for efficient and safe food preparation. However, having a good knife is only part of the equation; you also need to have proper knife skills in order to make the most of your kitchen tool.
Proper knife skills not only make cooking more efficient but also safer. When using a dull or improperly sharpened knife, you are more likely to slip and accidentally cut yourself. In contrast, a sharp knife that is used with proper technique can help you make quick and precise cuts with minimal effort. Below are some tips for developing proper knife skills:
Use the correct grip. When holding a knife, grip the handle firmly with your dominant hand and place your index finger on the spine of the blade for balance. Place your other hand on the food you are cutting, curling your fingers inward to protect them.
Master the chopping motion. When chopping vegetables, it's important to keep the blade tip in contact with the cutting board while lifting and lowering the back end of the blade with a rocking motion. This allows you to make clean cuts while maintaining control of the blade.
Use the right cutting board. Always use a cutting board that is made of a material that won't dull your knife, such as wood or plastic. Avoid using glass or ceramic cutting boards, as they can damage your knife's edge.
Keep your knife sharp. A sharp knife is not only more efficient, but also safer. Dull knives require more force to cut through food, which can lead to slips and accidents. Use a honing steel to maintain the edge of your knife between sharpening, and sharpen your knife regularly with a sharpening stone or electric sharpener.
Practice safe cutting techniques. Always cut away from your body, and never leave your fingers in the path of the blade. Keep your cutting area clean and organized to avoid accidents.
Now that you know some of the basics of proper knife skills, let's put them into practice with a simple recipe:
Sweet Chili Pork & Cabbage Stir-Fry
This recipe is sure to get your taste buds going as well as you chef juices. A super simple recipe with loads of flavor. This recipe will make 2 servings and you can easily substitute the pork for beef or any proteins of choice. As a busy modern day individual I get most of my meal prep and ingredients from Hello Fresh (not sponsored) as I find it difficult to find the time for grocery shopping. However all the ingredients here are extremely easy to find! Let’s get started!
Ingredients:
1 cup Jasmine Rice
2 Scallions (Green Onions)
1oz Sweet Thai Chili Sauce (MaePloy or other)
12ml Ponzu Sauce
4TBSP Sweet Soy Glaze
5tsp Rice Wine Vinegar
10oz Ground Pork (or Beef)
1tsp Garlic Powder
4oz Red Cabbage Mix
Some crispy fried onions (optional)
Directions:
Wash and dry the green onions, peel the first layer, it is usually quite fibrous and slimy. Separate the white from the green (top from the bottom) and thinly slice. Toss the rooty edges.
Cook Rice. In a small pot, combine the rice, 3/4 cup of water and a big pinch of salt. Bring to a boil, cover, and reduce the heat to a low simmer. Continue simmering until the rice is tender ~16 minutes.
*DO NOT OPEN ONCE COVERED - the steam is vital to the rice cooking, letting out the steam will prolong cooking time*
*always do a taste test of the rice after the time is up, it may need a couple extra minutes if not tender*Make Sauce. Get a small bowl, mix the chili sauce, ponzu, half the vinegar, the soy glaze, and 1/4 tsp suger.
Cook Pork. In a large pan, turn the burner to medium-high heat. Add in the green onions and cook for about 1 minute.
Add in the pork and with a spatula or similar tool, flatten into an even layer. Season with salt, pepper, and garlic powder.
Cook for 3-4 minutes until browned on the bottom, then break up the meat into small pieces while continuing to cook until the pork is all the way cooked through, about 1-2 more minutes.
Finish and Plate. Stir the sauce into the pan with the pork, cook over medium-low until thickened, about 1 minute. Stir the cabbage mix into the pan and cook for an additional 2 minutes while mixing all together, season with salt and pepper.
Add 1 TBSP butter to the rice and fluff it up with a fork.
Serve and enjoy!
