LifeByA1000Cuts
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- Joined
- May 21, 2016
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Besan Ka Cheela, the delicious sink for all your fine dicing practice
Onion tart or boeuf bourguignon :knife:
My mother was Japanese, thus a lot of Japanese cooking going on. Like chili, homemade can be much, much better than at a restaurant. In fact, if I want it made the "right way", aka Moms, I make it myself. Never had it in a restaurant that compared. It involves a lot of cutting of vegetables and other ingredients such as tofu, as well as cutting the right thickness of the meat you'll be using. I'll learn a lot about a knife in the process, such as how well it slices the meat into just the right thickness and how well it does on slicing things such as green onions just the way Mom would have liked.
How was the cleave on the horizontal cuts?Bringing this thing back up.
Never understood this. But I really wanted to test my new cleaver. I made French onion soup. Blasted thru the onions with precision and zero tears. Decided to deconstruct the traditional dish and do the bread and cheese as a sandwich for dipping.
Man! I am a cleaver fan! Rethinking my kitchen knife “pecking order”
How was the cleave on the horizontal cuts?
Edit: Realised I just necroed this post- sorry.
I think the wide blade gives me a visual reference as to how I’m going into the onion.
I set the knife down. Reaching for something I brushed against the edge. I git the cleanest cut. Almost like a paper cut. Cutting peppers stung!
Besan Ka Cheela, the delicious sink for all your fine dicing practice
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