Cooking Knife Types

cooking knife types
    cooking knife
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Apple turnovers in the making
Apple turnovers in the making
I served these with creme anglaise on the side...yum! I served these with creme anglaise on the side...yum! Apple Turnovers For the Crust: 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening, chilled 3 tablespoons ice water, or as needed For the filling: 2 tablespoons butter 4 Granny Smith apples, peeled cored and thinly sliced 1 cup sugar 1 teaspoon cinnamon 2 tablespoons rum 1 tablespoon cornstarch 1 tablespoon lemon juice 1 egg yolk 1 tablespoon milk For the dough: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over-mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days. When ready to use, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough into a large circle about 1/8-inch thick. Use a cookie cutter or small knife to cut 6 (6-inch) rounds into the dough. Place the pie dough rounds on a parchment lined baking sheet and place in the refrigerator to cool. For the filling: In a large saute pan set over a medium-high heat, add the butter and melt. Place the apples in the saute pan and cook for 1 minute. Add the sugar, cinnamon, and rum to the pan and cook for 2 minutes more. While the apples are cooking, make a slurry out of the cornstarch and lemon juice and add it to the apples. Continue to cook for 1 minute and remove from the heat. Place the apples on a parchment lined sheet pan to cool. When the apples are sufficiently cool enough to handle, remove the pie dough rounds from the refrigerator. Divide the apples evenly between the rounds. Be sure to place the apples on only half of the round to allow space to fold the other half over the first. Once you fold the dough over, pinch the edges together and then crimp the edges with the tines of a fork. Make a slit in the top of the turnover to act as a vent for the steam. Whisk the egg yolk and milk together and brush the turnovers with the egg wash. Place the turnovers in the refrigerator to cool. Preheat the oven to 400 degrees F. When the oven is hot, put the turnovers in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and serve either hot, or when cooled. OK...if you really want to make them can deep fry them!!! Source: Mr. Lou's Apple Turnovers, Recipe from Emeril Lagasse Best Baking Apples Almost any apple will do when you're making turnovers or pie. But the following are particularly good choices. Granny Smith: Tart, juicy, and aromatic, Grannies are one of the most flavorful apples for baking. Cortland: These apples are tarter when fresh but grow sweeter with age. They offer a nice flavor when baked. Golden Delicious: They hold their shape well but can be a bit bland. Lemon juice perks them right up. Braeburn: Sweet, juicy, and fragrant, this variety tastes great alone or mixed with another type of apple.
Kai Shun Knife Classic 8 inch Chef Knife
Kai Shun Knife Classic 8 inch Chef Knife
The amazing attention to balance and handle design combined with the lightweight blade makes this Shun Chef's knife an ideal choice for versatile slicing, chopping, dicing, and more. Damascus Construction. The wavy pattern on our blades is called a Damascus look; what gives it that pattern are 16 layers of SUS410 High Carbon Stainless Steel pounded to 3/1000th of an inch and then "clad" on each side of the VG10 core. This combination of materials gives the blade strength, stain resistance, and incredible cutting performance. The Cutting Edge Shun's cutting edge is ground to an angle of 16 degrees making them extremely sharp; compare this to the best German knives which are only ground to only 22 degrees. The exotic Japanese steels used in the cutting core of our knives allow them to hold these razor sharp edges without the need for excessive re-sharpening. VG10 "Super Steel" VG10 is a new type of stainless steel that has a higher density. This allows the steel to be tempered to a Rockwell hardness of 61, and still have the flexibility and strength to take and keep a perfect edge. VG10's natural tendency is to remain straight and true, so when it is used, the edge of the blade naturally straightens out and stays sharper longer. Kasumi Method This is the traditional Japanese style of knife making where you take an extremely hard carbon steel used for the edge, then clad on each side a protective layer of stainless steel like our Shun Classic line. This is actually the process of how samurai swords are made. * Features damascus steel dual-side ground blades with a unique pattern and incredibly sharp edge. * Damascus steel is forged in 32 layers that cover a VG-10 core, creating the ultimate kitchen knife. * The striking handle offers ergonomic comfort in many cutting chores. * Classic 20cm traditional chefs knife shape * The perfect all purpose kitchen knife for professional chefs and enthusiastic home cooks. * Made in Japan

cooking knife types
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