Free Credit Card Knife
The operator of the slicing machine should be the only one allowed to operate the toggle switch that starts the knife rotating. He should check before every use to be sure that the knife guard and end weight are in place. Small end cuts should never be fed to the knife by hand. Before cleaning the machine, he must always turn off the motor and disconnect the plug. When removing the knife guard, he must be especially careful to keep his hands clear of the knife blade. He must use extreme caution and pay strict attention whenever he handles the knife.
Position knife blade in food processor bowl add cherries and apple. Pulse 4 times or until finely chopped spoon into a bowl. Add sugar, almond extract, and nutmeg stir well, and let stand 15 minutes. Press through a sieve, reserving 1 4 cup plus 2 tablespoons juice. Set aside.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out each dough into a circle about 12 inches in diameter and 1 8-inch thick. Fold one of the dough into fourths and carefully remove the dough from the surface. Unfold the dough into a 9-inch by 2-inch deep dish pie pan. Pour the berry filling into the pastry shell. Place the remaining circle of dough over the filling. Lightly press the pastry into the berry mixture. Using a small knife trim off any excess and crimp the edges. Place on a parchment lined baking sheet. Place in the oven and bake for about 45 minutes or until the crust is golden. Remove and cool for 20 minutes before slicing. Serve each slice with a scoop of ice cream.
To check for doneness, stick a small knife or skewer into one of the slits. The flesh should be almost entirely opaque, with just a slight translucence. Slide 2 table knives beneath the fish to carefully remove it from the grill and serve. To simplify the entire handling process, use a grill basket, available in kitchen stores. To fillet a fish Remove the scales. Then, use a long, sharp knife to make a diagonal cut right behind the gill flaps of the fish, angling downward toward the head. When you feel the knife hit bone, immediately make a 45-degree turn toward the tail. Cut to the tail, parallel to the center fin, in a single movement, making sure that you can feel the knife blade running along the center bone. When you reach the tail, cut through the skin to remove the fillet. Turn the fish over and repeat on the other side.
Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool set 1 2 cup of the almonds aside. In a food processor pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3 4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's eyes (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a...
Knives of many sizes and types (fig. 3), each designed for a certain Job, are used in the dining facility. The use of the knife also determines the type of bevel. The bevel is the angled portion of the blade sharpened to make the cutting edge a narrow bevel will stand more hard wear than a wide bevel. The boning knife has a short, narrow, stiff blade designed to cut through joints and close around bones to separate the meat from the bone the steak knife has a long, wide blade designed to cut steaks and roasts. The slicing knife or carving knife has a long, thin blade designed to carve cooked meat the bread knife has a serrated blade to slice baked goods. The paring knife is a small knife used to peel fruits and vegetables, and the cook's knife is a large knife used to slice, chop, or cut vegetables.
The knife should be used only for the job for which it is intended. The user should wash the knife immediately after use with a hot, detergent solution, rinse it with clear water, and dry it carefully. A knife with a wooden handle should not be soaked the handle will expand when wet and then shrink as it dries, loosening the blade and leaving cracks that can hold food particles and germs. After the knife is cleaned, it should be replaced in the hanging steel rack authorized for use in the dining facility or in a drawer with a slotted wood strip for knife blades. d. SAFETY PRECAUTIONS. Food service personnel should always use the right knife for the job and use it properly. They should always cut away from the body and never palm vegetables or fruits when cutting through them. Knives should never be left in a sink of dishwater this ruins the handles and is dangerous to personnel. A knife should not be left on a worktable where it may accidentally be covered up...
Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and the remaining cream.
Remove and drain. Place the potatoes back in the saucepan, over medium heat. Continue to cook for 1 minute, stirring constantly. Add the butter and cream. Using a hand masher, mash until the potatoes are slightly smooth. Season with salt and pepper. Add the garlic and corn. Mix well. Set aside, keeping warm. Season the tuna with salt. In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak. Turn the tuna over and spread another tablespoon of mustard. Pack the peppercorns into the tuna on the second side. In a large skillet, over medium heat, add the oil. When the oil is hot, add the tuna and sear for 2 to 3 minutes on each side, for medium rare. Place a mound of the potatoes in the center of each plate. Place the tuna on top of the potatoes. Garnish with parsley.
Willi a small knife, liglnly scrape the turnip's skin, so that only the ihin outer layer is scraped off (the skin of the white turnip is very firm it is best for pickling). Wash the turnip and dry well with paper towels, ( ait the Itu nip into ' -utt h t uhcs you should have about 3 tips. Place the turnips, salt, and Nilgai tit a t quart lass jat Cover the jai and
Using a small knife, make a slit in each chestnut andspread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon ina large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving...
Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl Stir Well & Set Aside. Combine Chicken Broth & Ginger root in A Large Saucepan Bring To A Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)
After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1 4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. n a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.
Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on off motions to mix well.
Hold the mushroom, cap up, in the fingers of your left hand. Its blade pointing away from you, hold a very sharp, small knife rigidly in your right hand. Rest the thumb of your right hand on the mushroom cap to act as a guide. Then rotate the cap toward you against the blade of the knife starting at the crown, thus removing a very shallow strip, or flute, down one half of the cap. Note that the knife remains stationary the mushroom cuts itself as it rotates against the blade. It is your left hand, controlling the mushroom's movement, which determines the depth and direction of the cut. Continue in the same manner all around the cap.
Heat 1 tablespoon oil in a sautJ pan, add finely-diced vegetables and cook 1 minute until tender. Add garlic and 6 ounces of crawfish tails cook, tossing, 3 minutes. Remove from heat and stir in bread crumbs adjust seasonings to taste with Creole spice. Using a small knife, cut a 1 1 2- to 2-inch pocket in side of each fillet. Move your knife around inside fillet to make room for stuffing. Divide stuffing and fill up each fillet season outside of steak with Creole spice. Heat remaining oil in a sautJ pan, add stuffed steaks and sear well on all sides until browned. Transfer to a baking dish and roast 8 to 10 minutes for medium-rare steaks. To sautJ pan add shallots and cook in pan drippings, tossing for 1 minute. Add stock, scraping up browned bits to incorporate them in sauce, bring to a boil, lower heat and slowly reduce liquid by half. To finish, stir in remaining 2 ounces crawfish tails, butter and green onions and simmer until heated through. Serve...
With your fingers or a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add the chopped egg whites and the sauce, and toss together gently but thoroughly. Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.
Position knife blade in food processor bowl add first 4 ingredients, and pulse 2 times or until blended. Add margarine and lemon rind process until mixture resembles coarse meal. Add lemon juice and egg process until dough leaves sides of bowl and forms a ball. Gently press mixture into a ball wrap in heavy-duty plastic wrap, and chill 1 hour.
Trim the base of each Brussels sprout with a small knife and pierce a cross in it for quick cooking. Remove any wilted or yellowish leaves. Discard any sprouts which are soft-headed, yellowish, or worm-eaten. Wash the trimmed vegetables quickly in a large basin of cold water and drain. Modern growing methods seem to have eliminated burrowing insects, so it is nowadays rarely necessary, as it used to be, to soak the vegetables for 10 to 15 minutes in salted water.
2 Cover the pan with a lid and cook the potatoes over the lowest heat for 40 to 45 minutes, a little more or less according to the size of the potatoes. During the cooking time, shake the pan often without removing the lid and turn the potatoes once or twice to ensure their browning all over. Test the potatoes with a kitchen needle or the tip of a small knife to be sure they are done. Serve hot.
Steamed pudding Puddings based on sweetened suet pastry or a cake sponge mixture with additions and flavourings, cooked in a pudding basin, in a cloth or in a special hinged closed container using either steam or boiling water. Usually served with a sweet sauce which may be cooked as an integral part of the pudding. steamed pudding mixture United Kingdom Made from self-raising flour, shredded beef suet or softened butter, caster sugar and beaten egg (6 3 2 2), the flour, fat and sugar combined with a little salt, then brought together with the beaten egg and sufficient milk to produce a soft dropping consistency steamed rice See absorption method steamer A double or triple saucepan with a top lid in which the compartments above the bottom pan are perforated so that steam generated at the bottom can circulate around the food items in the upper compartments steamer clam Soft-shell clam steam table A stainless steel table or counter with openings to take food containers heated by steam...
Start by taking a good sheath knife or a substantial folding knife and a small whetstone. Your folding knife blade must lock in the open position so it can't snap shut on bare knuckles. A belt ax or small hand saw will be handy. There are a number of saws on the market for the hunter. Some fold into the handle some come in leather sheaths. Pick one of good quality. Elk bones dull a poor-quality saw in a hurry. A small block and tackle hoist can be a real timesaver. Some of these weigh as little as 2 lb. and can hoist an elk. Pack some cheesecloth sacks to put the quarters in. You can buy them at sporting goods stores or make them. Take salt too not iodized salt but pickling salt because even if you don't want the hide, you can give it to someone who can use it or sell it to a buyer. As a little girl, I was walking down a little canyon near my home and came upon a large bear lying on the ground. I could see no wound. He appeared to be asleep. The strangest thing, though, was that he...
Position knife blade in food processor bowl, and add one-third each tomatoes, scallions and peppers. Pulse 2 to 3 times until coarsely chopped. Repeat procedure two more times with remaining tomatoes, scallions and peppers. Combine tomato mixture, vinegar and remaining ingredients in a large Dutch oven or kettle bring mixture to a boil over medium heat. Reduce heat to low simmer, uncovered, 30 minutes.
In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak. Turn the steaks over and spread another tablespoon of mustard. Pack the peppercorns into the steak on the second side. In a large skillet, over medium heat, add the oil. When the oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove the steaks from the pan. Using a mandoline, fitted with a waffle blade, cut the potatoes thinly, in a criss-cross motion, to form a waffle like chip. Fry until golden brown, about 4 to 5 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with salt. Set aside. Add the shallots and garlic to the pan. Saute for 15 seconds. Carefully add the brandy and flame. Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to...
Sharpening Pruning Tools Frank says In general, always keep them sharp and clean. Sharpen pruners or shears as needed the same way you sharpen a pocket knife Use an oiled whetstone. Place the blade on the edge of the stone with the cutting edge facing away from you. Tilt the dull side of the blade toward you, making sure that the cutting edge stays in contact with the sharpening stone. Then draw the blade toward you. Repeat until nicks and cuts disappear and the blade again is sharp to the touch. If your whetstone is fairly large, you may have to disassemble a pair of hand pruners. If you must, do what all smart mechanics
Knife Throwing Techniques of the Ninja
Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span