What can you do with a cleaver in the kitchen?

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We cannot emphasize it enough: the right knives make your life better. And although you can go a long way with a sharp chef’s knife, a good bread knife and a paring knife, there is another type of knife that we actually recommend just as warmly: the cleaver. But what can you do with it all?

A cleaver is a knife in the shape of an axe, such as a butcher’s knife. It looks impressive and – for some people – maybe a little bit scary, but it does have its uses.

You can do all this with a cleaver

Heavy pieces of meat

The main reason to use a cleaver is to tackle pieces of meat. Think: heavy, large pieces with bones and cartilage. Try that with an ordinary chef’s knife… Not only does it not go so smoothly, it also affects the quality of your precious chef’s knife.

Also useful: use it when chopping the chicken for Hainanese chicken & rice .

Heavy pieces of vegetables

Chop up a giant pumpkin? Cutting celeriac? Chop kohlrabi? Save your chef’s knife and use a cleaver: the heaviness of the knife is simply much more suitable for this kind of job.

Cutting pineapple

And what applies to heavy vegetables, also applies to heavier pieces of fruit. Believe us that it is best to cut pineapple with your cleaver, and that also applies to (water)melon or pomegranate.

Remove garlic from the skin

Remove a few cloves of garlic from their skins? Put them under your cleaver, give them a good whack with your fist and… voilà!

Mincing and transporting

Of course you can also just use a cleaver to chop ingredients finely. Think: fresh herbs, ginger, garlic, onion… An extra handy side effect? You can use the knife afterwards to easily transport your chopped ingredients to your pan, a bit like a dough scraper actually.

> Hint! A high-quality cleaver is for sale online for € 99.98. 


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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