While Fu Yu was handling the squab meat, Yao Shi kept a close eye on his knife-handling posture and the movement of the blade.
Yao Shi's gaze held a trace of complexity amidst his surprise.
There's a saying in the trade: "Thirty percent cooking, seventy percent knife skills."
Undoubtedly, proficient knife skills are a fundamental skill that excellent chefs must possess.
And depending on the cooking method of the ingredients, there will be different cutting techniques.
However, the general requirement is to economize on raw materials and maintain uniform size.
Although the principle is simple, achieving it without several years of practice is difficult to meet the standard.
When cutting squab meat, a push-cut technique must be used first.
This method is suitable for softer materials. Press the material firmly with your left hand, keep the knife vertical to the material, and after cutting into it, immediately push forward to cut through.
