Kitchen Tips: Pankaj Bhadouria Shares Tips To Hold And Use A Knife 

Struggling with the knife in your fingers? Do you additionally really feel exhausted proper after chopping a single carrot? Well, you might be both not utilizing the precise knife or most likely some mistaken approach. Learning the right way to maintain a knife for chopping won’t solely prevent time however may even defend you from accidents. No, you do not have to Google seek for this, as a result of Masterchef Pankaj Bhadouria is right here along with her professional recommendation. In an Instagram video, the chef has shared three essential issues one should take into accout whereas chopping. “Here are some tips on how to hold and use a knife. Master these basic knife skills and become a pro,” she wrote within the caption. 

Watch the video:

First, the chef showcased how she holds the knife – thumb and index finger on the bolster, whereas the remaining hand is used to make a “firm grip” on the tang. Pankaj Bhadouria additionally talked about that many individuals place all their fingers and thumb on the tang, however this place, as per the chef, might trigger wrist accidents. 

“But before we begin chopping, let’s secure our chopping board place,” Pankaj Bhadouria stated, as she provides an unmissable tip to easily lower greens on a chopping board. 

Does your chopping board lack steadiness? This is one other frequent downside individuals face within the kitchen. Pankaj Bhadouria has an answer for this as properly. Place a humid tissue beneath the chopping board and its place will probably be secured. 

To chop the greens with utmost ease, and forestall your fingers from bearing the brunt, it is advisable to get the claw in place. Hold your vegetable in a claw, and use your knuckles to information the knife. Warning: Don’t raise your knife above your knuckles whereas chopping or it’s possible you’ll damage your fingers. 

The chef additional showcases how she simply chops onions, tomatoes, in addition to potatoes along with her claw approach. 

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