Sharp and Pointy
Taking a queue from the Amateur Gourmet and inspired by my admiration for Tom Collichio, I have been working on improving my knife technique at home. Using books, articles, and even YouTube videos, I've started taking a recipe and focusing on the "right way" to chop, dice, slice, pare and prep the ingredients.
In this case, I went with the cross-hatched cut for my mango (you can see a version of the written instructions here). It was quick, easy and produced lovely little cubes of mango for a fruit salad. They were delicious with my supremed oranges and juicy pineapple chunks.
It may seem like useless foodie fussing, but it is really satisfying to learn the correct way to dissemble your food. Not only are the results more professional, they're faster. Though I'm always careful, I think the majority of these techniques (especially done with a sharp knife), are actually safer. Hacking away with the wrong knife or the wrong method is a sure way to draw blood.
Next stage is trying to get my onion dicing down cold.








