Why is there a hole in my knife blade?

Why is there a hole in my knife blade?

The holes prevent a vacuum from forming between the vegetable and the blade which helps to keep the blade free from cuttings and speeds up the work of cutting a lot of large vegetables, especially potatoes. Small indentations in the blade above the edge can do the same job.

Is a cheese knife sharp?

A parmesan cheese knife features a pointed edge made for breaking off chunks of hard and dry cheeses like Parmesan. It also has a sharp edge to cut rinds open. Both styles perform the same function when cutting cheese.

Why do cheese knives have a hook?

The prongs at the end of the knife are used for serving. The holes in the knife prevent cheese from sticking to the blade. used when splitting or “breaking” a parmesan cheese. The stubby blade makes it easier to cut very hard cheese.

Does cutting cheese dull knives?

Cheese will not dull your blades – think about it…. use a chef knife, razor sharp, thin blade for most. Soft rinded cheeses cut better with a hollow knife or a thin blade with very little width (height of the tang). You want to minimize contact of the cheese to the blade.

How do you properly cut cheese?

First, cut the block horizontally—this will make slicing easier, especially when dealing with guests at parties. Then, cut vertically along the rind piece portion. For the second portion, cut slices across the width of the cheese.

How do you cut cheese for a cheese board?

Lay the cheese with it’s largest surface down and slice thinly into small rectangles. These small rectangles are perfect by themselves, on a cracker, or with a piece of fruit. If you have many blocks of cheese on your board, try cutting half of them in a different way to create some visual appeal.

How do you Thinly slice cheddar cheese?

Ways to Cut Thin Slices of Cheese You need to do is place the plane on the thin side of the cheese. Then, drag the plane slow and steadily over the cheese. As you do, you will find the perfect piece of cheese will be right on the tip of the cheese plane. You can easily place it on your sandwich or nachos top.

How do you thinly slice mozzarella?

How to cut mozzarella? Use a sharp knife, preferably a serrated cheese knife or thin bladed knife. Hold the fresh mozzarella ball gently with one hand. Start slicing through and use the entire length of the blade.

Can I use a mandoline to slice cheese?

A mandoline isn’t just for fruits and vegetables. You can use it to slice or grate any firm cheese.

How do you keep cheese from crumbling?

Curved cheese knife is the other option to stop cheese from crumbling. Keep the soft cheese in the cheese board, at the top of the knife you have double prong which you can use to position the cheese at the right place suitable for slicing. It is better to avoid using your fingers to position the cheese.

Why is my block of cheese crumbly?

One of the most common reasons for a dry, crumbly texture in cheese though is over acidification. Excess acidity also causes the curds to shrink, losing more moisture than they otherwise would, creating a drier cheese.

Can I freeze a brick of cheese?

Best cheeses to freeze Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but their texture will often become crumbly and mealy. They will also be harder to slice. Mozzarella and pizza cheese are generally suitable for freezing as well, particularly shredded pizza cheese.

Why is my cheese so crumbly?

Fresh cheese contains lots of water so it’s soft and delicate. As it matures into cheddar, the water evaporates and the cheese becomes firmer. These slowly break down the casein as the cheddar matures. Mature cheddar is crumbly because it’s drier, but also because it doesn’t have as much casein reinforcement.

Can you use too much rennet in cheese?

Too much rennet can result in a) unusually rapid coagulation and too-firm rubbery curd that when cut will tear, b) a curd that will retain too much whey, and c) develop a bitter taste during agingPoor/improper dilution of rennet — using chlorinated water (most city tap water) for dilution before adding to milk will …

Why does my mozzarella look like ricotta?

The key is very slow gentle movement. Just enough to slightly move the curds, and not disturb them. “Stirring” will cause you to end up with a nice tasting ricotta, but not mozzarella. According to playing with fire and water, the key is raw milk – not pasteurized at all.

Why is my homemade mozzarella rubbery?

Squeaky mozzarella—and off textures in general—are almost always a result of overheating milk and/or curd. Take care to heat the milk and curd to the specified temps in your recipe. Do not let cut curd cook for extra time in hot, or heating, whey. Fold a small piece of curd as you add hot water and try to stretch it.

How bad for you is mozzarella cheese?

Mozzarella Mozzarella is lower in sodium and calories than most other cheeses. One ounce (28 grams) of full-fat mozzarella contains ( 1 ): Calories: 85. Protein: 6 grams.

Do you need rennet to make mozzarella?

Can I make fresh mozzarella cheese without rennet? Yes and no. You may be able to improvise and make your own rennet instead of buying rennet to make mozzarella cheese, but you will need some sort of rennet.

Can I use lemon juice instead of citric acid for mozzarella?

Citric acid is also sometimes used in recipes for cheese, such as ricotta or mozzarella. For this purpose, 1/8 cup of lemon juice can be substituted for each 1/2 teaspoon of citric acid.

What is a good substitute for rennet?

Miehei coagulant

What can I use as a substitute for citric acid?

4 Amazing Citric Acid Substitutes

• Lemon Juice. This is found in many households, and is a great substitute for citric acid.
• Tartaric Acid. Tartaric acid comes in as a second choice if you don’t have lemon juice.
• White Distilled Vinegar. Vinegar is mild like citric acid, and gives a similar sour flavor.
• Ascorbic Acid/Vitamin C.