1/4 teaspoon cumin seeds.
favorite chef’s knives.— is ultra sharp and surprisingly thin, making it a very nimble option for tasks like chopping peppers, cutting the skin off fruit, cubing potatoes, and mincing garlic and herbs.
The blade is slightly curved, and while it’s not quite as rounded as a rocking santoku, it’s really agile when mincing garlic and ginger.The Mac knife’s pakkawood handle is grippy and ergonomic, making it comfortable and easy to maneuver no matter what I’m cutting.. Its 8-ounce weight is no joke.I’m consistently impressed by how light it feels in my hand.
And it would be an understatement to say that this high carbon knife is sharp.Before writing this, I chopped a row of four carrots and it took minimal pressure to get through them; plus, cutting garlic cloves was like slicing through warm butter.
This might be the sharpest knife currently in my kitchen.. After using the Mac Superior santoku, I can see why so many people are loyal to this style of knife.
Between its compact size, light build, and aggressively sharp edge, it’s definitely something that could take on many of the duties of other kitchen knives, from chef’s to paring.. Shop More Santoku Knives.Slice the meat with the grain as thin as humanly possible.
Mix the brine ingredients in a large, sturdy, resealable freezer bag.Placing the bag inside a large piece of Tupperware will make this easier.
Add meat strips to the brine.Seal the bag, working out as much air as possible.