A Grill Pan is a Frying Pan that has elevated ridges with grill lines on them and is used for cooking. Grill Pans are also known as griddle or broiler pans in different parts of the world. The grill lines in the grill pan are spaced around 1 to 2 centimeters from each other. The height is elevated to 0.5 high which helps the juice to drop down from the food. They are a perfect alternative if yo...
A meat cleaver is a rectangular blade that helps to cut any meat in various shapes. Brandished meat cleavers are a great use in the kitchen. Moreover, it is not very hard to use a meat cleaver. If properly used, a meat cleaver can be very useful for you to cut and crush food items. Therefore, if you want to know how to use a meat cleaver properly, then you can read about it below.
Set up cutting board
To use this cutlery, you may not need a butcher block, but a sturdy board should be stably placed in your kitchen counter. Moreover, it is important to ensure that the board does not slide away when using a heavy meat cleaver. To make the board stick to the counter, you can keep a towel or mat under the board.
Plan the action
Depending upon the food item or the ingredient, you may decide how to use the cleaver. More than chopping, it is best to use the knife’s weight, and leverage to carefully dice or split the item. For example, if you are going to slice steak, then use the cleaver of the knife and move it in a rocking motion to slice it perfectly. However, when chopping meat and poultry on the knife, you should be more careful. If you are cutting a long rib or bone, make the end stable with the non-dominant hand. It is also suggested that while using the knife, your hand should be nowhere near it. The other arm should be kept on the back to avoid accidentally placing your hand over the meat.
Using a power grip
When chopping meat, you should wrap your fingers around the handle, and this action is called the handshake position. Many popular butchers suggest that for more power and grip, the thumb finger should be placed on the spine.
Be ready and cut
To chop the meat, you do not need to cut or make a whacking hand gesture powerfully. Instead, more than your hand action, the pressure of the cleaver itself should complete your job. The chopping motion should not start from the arm, but it should be elegantly started from your wrist. To chop the meat, raise your arm slightly, and with your wrist, you should position the knife to apply enough force. The popular butchers suggest that you should hit the food with one-third of the blade. This action enables you to leverage extra power. When cutting the meat on board, you should make a perpendicular cut to avoid splitting the board.
It takes practice to know how much pressure you need to put to cut the meat. Moreover, you may have applied the right force and sliced the meat perfectly, but if there is a bit of meat attached, then go for another slice. If you see that the cleaver has stuck in the middle of cutting a bone, then use your non-dominant hand on the spine of the knife and add pressure.
Using a meat cleaver is an art. With proper practice, you can learn to cut and chop items beautifully. However, the first thing to remember when using a cleaver is the safe handling of the knife.