Category: Methods and techniques
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Cutting is a two-handed job
Use both of your hands to perfect your skill and speed on your cutting technique.
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Using the right knife for the job
Get the right knife for the job, make sure it’s sharp, and hold it properly!
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Not Delia’s knife skills course
Having presented my course on food hygiene some time ago, I thought it was about time we had another – on knife skills this time as they’re fundamental to good cooking. You can read the introduction here: Knife Skills I’ll be publishing the course step-by-step over the coming days and weeks.
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How to remove the skin from a fillet of salmon
The same technique works for skinning other types of fish fillets too. The trick is to use a knife with a flexible blade. I like my Cutco Fisherman’s Solution knife, but at its current retail price of £47 it’s a bit like taking a sledgehammer to crack a nut unless you do plan to go…
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How To Pin Bone a Fillet of Salmon
Want to save your guests from having to “fish” bones out of their mouths during their meal? Then pin bone your salmon first – here’s how to do it.