In a medium, enameled cast-iron casserole, heat the vegetable oil.
, and it has less blade area than a nakiri knife, another style I use often for quick veggie and fruit prep.But this excellent entry from Mac — which makes one of our.
favorite chef’s knives.— is ultra sharp and surprisingly thin, making it a very nimble option for tasks like chopping peppers, cutting the skin off fruit, cubing potatoes, and mincing garlic and herbs.The blade is slightly curved, and while it’s not quite as rounded as a rocking santoku, it’s really agile when mincing garlic and ginger.
The Mac knife’s pakkawood handle is grippy and ergonomic, making it comfortable and easy to maneuver no matter what I’m cutting.. Its 8-ounce weight is no joke.I’m consistently impressed by how light it feels in my hand.
And it would be an understatement to say that this high carbon knife is sharp.
Before writing this, I chopped a row of four carrots and it took minimal pressure to get through them; plus, cutting garlic cloves was like slicing through warm butter.Transfer 1/2 cup melted butter to a small bowl; set aside.
Stir brown sugar into remaining butter in skillet.Scatter rhubarb pieces in a single layer over mixture in skillet.. Place granulated sugar and orange zest in a large bowl.
Using your fingers, rub zest into sugar until mixture is uniform in color, about 2 minutes.Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes.
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