/ck/ - Food & Cooking

>>17863977
skin up, once the skin is perforated you just slide down without cutting your board compared to the other way around

>>17863977
Do what you like. Anybody who says there is only one correct way is a fucking idiot.

the knife catches the flesh better than the skin. i do skin down generally. unless it's cooked

skin up if your knife is sharp

>>17863985
t. never worked prep

I usually just cram them whole.

>>17863977
Skin down

>>17864483
Fucking right I haven’t.

skin them or use a serrated knife

>>17864483
coke on the fly nigga

sharp knife: skin up, less likely to accordion
dull knife: skin down, knife bites better and doesn't slide around

>>17863977
skin down because my knives aren't sharp

The texture of the skin dulls the knife.

>>17864011
This. Skin down for me, too.

>>17863977
If already cut into long strips and looking to dice, then sideways

>>17866111
I had a knife shatter on me while trying to cut through the skin first

I'm way more accurate in getting uniform slices with the skin down

even if my knive is super fucking sharp, skin down, less of a hassle and i find it much easier to keep my cuts exact

>>17863977
Skin down, easier to cut through the flesh then the skin
>Dull knives :(

>>17864483
>being proud of working prep

>>17863977
skin up so it sits better and doesnt wobble while you cut it.

Skin up more stable, needs a sharper knife or a draw cut
Skin down easier to cut, needs a stronger grip

If you have a nice and sharp knife, skin up so you slice through it nice and easy. If your knife is shittier and you have to press/rock to break the skin, do it skin down

>>17863977
just use a breadknife and it won't matter, I've been too lazy to sharpen my other knives so this naughty boy has been my work horse lately

>>17866415
Sounds like you got memed into a ceramic knife.

Skin down. Nothing to do with knife sharpness, you can roll the chili along its natural curve to keep it optimally positioned to make even slices.

>>17863977
Down because too lazy to sharpen knives all the time.

>>17867904
I only started working a kitchen last year and am still very annoyed with how there are no actual sharp knives to be found. 90% of the all knifework is done with what you posted.

>>17863977
Skin down to remove veins. Skin up to julienne.

>>17868523
It takes like 5 minutes to sharpen a knife

>>17867112
>being proud of having no cooking experience yet giving your opinion on cooking techniques

>>17864011
>>17866386
your knives are dull

>>17868549
You think the kitchen that uses breadknives for everything has a stone, retard?

>>17868549
and it takes 30 seconds to chop a bell pepper skin-down with a dull knife

>>17868523
are you not allowed to bring your own knife? or you don't trust your coworkers?

>>17868736
Yes, I am allowed
No, I don't

>>17868753
maybe you could get some kind of knife holster made so the knife stays at your side

>>17864011
>>17866386
>>17868575
Yeah, for me it's skin up when sharp knife and skin down when dull knife

>>17868841
>knife holster
scabbard

>>17868841
>some kind of knife holster
If only there was a word for that?
You absolute fucking retard.

>>17868879
>>17868887
I knowe it as wel as ye, or yow myghte it cal a shethe, as that shethe of stone from the whiche kynge Arthur drewe his suerd,

>>17868579
Buy your own useless faggot

>>17863977
The ultimate authority on all things food (Rachael Ray) says skin down or it will dull your knife.

>>17869244
there's probably some truth to this, because with skin up the knife tends to propel a little too hard into the board after it broaches the skin. If it's VERY sharp this isn't an issue, but not many knives can stay that sharp reliably

Skin down it's easier

Skin up because you can press it flat and cut faster.

okay, how do i roast a pepper long enough the skin peels but not so long the flesh drys out and sticks to the pepper? i find this is an issue when i roast a batch of peppers that have cut up into sections. do i need to roast the peppers whole for the skin to come off evenly?

>>17870334
Blanch them and the put them in ice cold water. Just like tomatoes.

Food processor with slicing blade, because fuck mindless manual labor.

>>17869072
I have my own. I just don't bring it to work because why the fuck would I?

>>17870736
>I have a better tool at home but why the fuck would I bring it
what is this mindset

>>17868554
You make like 9 dollars an hour shut the fuck up.

>>17870772
You're a special guy if you haven't figured that out yet.

>>17870999
it sounds like you hate your employer and refuse on principle to make any contribution out of pocket toward improving your work. maybe you regard it as their duty to equip you with a knife they paid for and an unfair imposition for them to expect you to bring your own

it seems a bit silly to me, most labourers are expected to bring their own pair of boots, knives are personal and nobody trusts anyone else with theirs. carrying your own knife around is something people have done for thousands of years

a cheap whetstone of 1000 grit gets you far.

>>17868879
Nigga it's called a pouch