Knife Skill Recipes

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There are a couple of recipes that rely on your skill with a knife and they are EXCELLENT ways to practice handling a chef’s knife. Give these a try!

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Cut Dough

Keyword Culinary 1

Ingredients

  • ¾ cup water
  • 1 tablespoon vegetable oil
  • ½ cup salt
  • 1 tablespoon citric acid powder
  • 1 drops of food coloring
  • 2 cups flour

Instructions

  • Combine water, oil, salt, citric acid powder, and food coloring in a saucepan and heat to 90 ℉.
  • Remove from heat and whisk in 1 cup of flour.
  • Return to heat. Gradually add remaining flour, stirring with spatula until it forms into a very stiff ball.
  • Remove from heat, cool.
  • Knead until smooth
  • Store in freezer bag. Freeze before using for knife skills practice.
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Pico de Gallo

Pico de gallo ('rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa cruda ('raw sauce'), salsa picada ('minced/chopped sauce'), salsa mexicana ('Mexican sauce'), and salsa bandera ('flag sauce'), because the colors of the ingredients are reminiscent of the Mexican flag. Pico de Gallo ia type of salsa commonly used in Mexican cuisine and is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.
Course Condiment
Cuisine Mexican
Keyword Culinary 1

Ingredients

  • 6 plum tomatoes seeded and finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro stems removed, finely chopped
  • 2 jalapeno peppers seeded, ribbed, and brunoise
  • 1 clove garlic minced fine
  • Juice from ½ lime
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Pinch cayenne

Instructions

  • Gently fold all ingredients together, being careful not to crush tomatoes.
  • Allow to refrigerate at least 2 hours and no more than 24 hours.
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Vietnamese Vegetarian Spring Rolls

Keyword Culinary 1

Ingredients

For Spring Rolls

  • 2 ounces rice vermicelli
  • 8 rice wrappers 8.5 inch diameter
  • 1 ⅓ tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce chopped

For Chili Sauce

  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce

For Hoisin Sauce

  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Instructions

Make Spring Rolls

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Make Dipping Sauces

  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.

Serve

  • Serve spring rolls cut in half with both dipping sauces on the side