The Versed Chef Difference

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Using your Chef's Knife: Introduction to Classic Cuts

May 08, 2015

It's pretty likely you've heard the word julienne before, as in the salad, or maybe something you picked up in a movie. But what does it mean? If you’re just getting started in the culinary world, you’ve got a lot to discover, and learning to use your knife a little more skillfully is the perfect place to begin. In this blog, we’re going to touch on some basic knife cuts. Knowing these cuts are important for two reasons: consistency and aesthetic. The more skilled you become with a knife, the more you’ll be able to succeed in these two areas, and believe us, people will notice. Consistency: when it comes to knife cuts, consistency means making sure you’re cutting the...

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How-to Guide: Roast Beef Tenderloin

May 07, 2015

You probably already use your chef’s knife for most jobs in the kitchen, but did you know that they were originally designed to deal with large cuts of beef? There’s a reason why the blades are bigger than paring knives and heavier than fillet knives. Today we’re going to talk about how to best deal with those large cuts of beef, and we’re going to look at a delicious, Versed Chef-approved recipe for beef tenderloin. Selecting your tools is the first step. While we recommend a chef’s knife, it’s not a must, and it depends on whether your cut of meat has bones in it. For boneless cuts, some chefs prefer a longer, thinner blade, because they find it makes...

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