What do you think is the most challenging thing in cooking?

[fmw]

For me the main challenge is getting everything to finish at the same time.

 

[obillo]

Mise en place. I generally am short on time and I'm throwing things together haphazardly.

The "mise" is something I finally forced myself to do every time, but otherwise I'm thinking "What? There's just ONE most challenging thing?"
What I've noticed a lot among family and friends is poor knife skills: crap knives, low-quality, usually too small, always dull, never steeled, tossed in the dishwasher. The pinch grip is unknown to them. Instead, some use the prissy index-finger-on-the-spine grip, others the full-fist serial killer grip.

 

[Linda0818]

The "mise" is something I finally forced myself to do every time, but otherwise I'm thinking "What? There's just ONE most challenging thing?"
What I've noticed a lot among family and friends is poor knife skills: crap knives, low-quality, usually too small, always dull, never steeled, tossed in the dishwasher. The pinch grip is unknown to them. Instead, some use the prissy index-finger-on-the-spine grip, others the full-fist serial killer grip.

Wasn't aware that laying your finger on the spine of the knife was "prissy". Huh. Learn something new every day. I guess I'm prissy, then, and would get Anne Burrell's red mark of death.

I personally don't give a how people hold their knives. As long as the food tastes good.

 

[dragnlaw]

I've had to re-enforce my 'mise en place' because when ever I have a miserable meal it is almost always because I missed an ingredient, didn't do the correct order and timing because of it. Can't believe it can actually change a recipe that much but it can! Believe me!

 

[obillo]

You're right--how you hold the knife doesn't affect taste. But a poor grip makes the work harder and less accurate, and that usually affects the cook's morale.

 

[Linda0818]

You're right--how you hold the knife doesn't affect taste. But a poor grip makes the work harder and less accurate, and that usually affects the cook's morale.

That's pretty deep. I don't think of knife cuts in those terms. I've never had a problem and don't feel I have a poor grip and am able to cut through all of my vegetables with no problems.

 

[Andy M.]

Professional chefs have, over time, figured out the most comfortable grip for long periods of knife use. So perhaps the pinch grip is less tiring than the index finger on the spine grip.

I suspect the type of grip you use with your knife could make a difference if you were cutting and chopping as part of a full-time job. Most of us are not in that situation.

If you don't care about using a certain "preferred" grip, go of it. Ultimately, being comfortable with your tools is the most important factor.

 

[Linda0818]

Professional chefs have, over time, figured out the most comfortable grip for long periods of knife use. So perhaps the pinch grip is less tiring than the index finger on the spine grip.

I suspect the type of grip you use with your knife could make a difference if you were cutting and chopping as part of a full-time job. Most of us are not in that situation.

If you don't care about using a certain "preferred" grip, go of it. Ultimately, being comfortable with your tools is the most important factor.

I'm very comfortable with it, thanks

That and I'm not a professional chef. Wish I could cut like one, though. I've tried to teach myself how to do the 'chunk chunk chunk' cut with the whole rocking the knife thing, but I've never mastered it. I just can't do it. I've even watched tutorials on how to 'properly' cut vegetables, but it just doesn't feel right to me. Maybe it's my DNA

However, I'm still able to cut my veggies quickly and precisely, so it works for me.

 

[Andy M.]

I'm very comfortable with it, thanks . . . However, I'm still able to cut my veggies quickly and precisely, so it works for me.

After all, this is what counts.