| |
 |
 |
|
|
|
|
|
|
| |
SHOW
OFF
|
|
 |
|
| |
Thankfully,
you don't need to don a chef's hat to showcase the distinct features
of each knife in the iCook™ Knifeware set with these "wow"
demonstrations:
|
|
| |
|
| |
|
|
|
| |
Tomato
Roses
The
Paring Knife stars in this dazzling demo.
|
|
| |
1. |
Select bright red, healthy
tomatoes and wash them.
|
|
| |
2. |
Using the iCook™ Paring
Knife, start at the bottom
or round end of the
tomato, making a ¼ to
½-inch continuous,
unbroken strip, cutting in
a spiral motion and
making the cuts jagged
and wavy as your knife
goes around the tomato
until you reach the
stem end.
|
|
| |
3. |
Coil
or roll the tomato peel, skin side out (using the first cut from the
rounded end as the centre of the rose), around a thin object such
as a pencil or chopstick until it resembles a rose flower.
|
|
| |
4. |
Lightly open out the
petals to create the effect
of a rose.
|
|
| |
5. |
Turn it over (upside down)
and place it off to the
side on each dinner plate.
It makes an impressive
garnish with your
main entrée.
|
|
|
|
|
| |
|
|
|
| |
Red Pepper Roll Up
The
king of the chopping block, the Chef's Knife, does
just about everything, and this demo shows how it handles a job that
starts big and finishes small.
|
|
| |
1. |
Start with one clean red
pepper.
|
|
| |
2. |
Use the Chef's Knife to
cut the top and bottom off
of the pepper.
|
|
| |
3. |
From here, you'll fillet the
red pepper by rolling it as
you hold the knife around
the inside of the pepper
to remove the pits and
seeds in one pass.
|
|
| |
4. |
Lay the pepper flat on the
cutting surface, and rock
the Chef's Knife back and
forth gradually over the
pepper, cutting ¼-inch
pieces. You now have
the perfect pepper for
a stir-fry!
|
|
| |
5. |
To continue showing the
Chef's Knife's flexibility,
rotate the pepper strips
and cut them into even
smaller squares. You now
have the perfect pepper
for inclusion in a sauce or
other topping.
|
|
|
|
|
|
|
|
|
| |
The
Paring Knife
Paring
is a continuous motion used to make small, precise cuts. With your index
fi nger resting on the blade and your thumb gripping the handle for balance,
lay the blade on the food, angled diagonally away from you. Cut in just
the thickness of the peel, and draw the knife toward you as you rotate the
food in the opposite direction.
|
|
The
Chef's Knife
For
chopping, dicing, mincing and slicing.
|
|
 |
| |
| |
| |
|
|
|
|
|
Time Defiance™ 3D 
