by Heather on March 17, 2010
Dear Home Ec 101,
I have heard dull knives are more dangerous than sharp knives. I can’t wrap my brain around this idea. Doesn’t a sharp knife do more damage?
Signed,
Perpetua the Perplexed
Heather says:
With knives it’s all about control.
Think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface of the apple one of two things will happen: either the blade of the knife will skid along the surface of the fruit or it will cut into the flesh. A dull knife is more likely to slip rather than cut. Once the knife has slipped it is a matter of luck and reflexes where the business end goes.
When cutting items a sharp knife requires much less pressure to cut into an item. When combines with a reduced tendency to slip, this gives a cook greater control over the blade.
So yes, a sharp knife applied directly to your skin will cause more damage than a dull one; however as cooks rather than cannibals, fingers are not a primary target. Keep your knives sharp, practice safe cutting techniques, and your chances of injury in the kitchen will drop significantly.
Send your domestic queries to helpme@home-ec101.com.
by Heather on March 16, 2010
Dear Home Ec 101,
Is there a particular reason we are supposed to leave the oven door slightly open while broiling? Is this just one of those things my mother taught me that actually has no basis in reality? Hush mom, do I really have to bring up the eating the crust of bread will make my hair curl thing again?
Signed,
Broiling in Brevard
Heather says:
Broiling is a specific method for applying heat to food. When a recipe directs food to be broiled, it is expected for the item to be exposed, relatively closely to a source of dry, intense heat. For many models, the best results are achieved with the door left ajar a couple of inches. In fact, most models have a stop that makes this easy.
It is important to consult your manual, as some gas ovens will not operate with the door ajar.
These gas ranges are typically vented and designed to not shut off during broiling.
On some electric models, if the door is left closed the temperature of the entire oven, not just the surface of the food closest to the heating element will rise. This rise in heat may trigger the heating element to cycle off, reducing the amount of exposure to direct or radiant heat. The food will continue to cook, but it will do so more slowly and by convection or contact with the heated air.
Additionally electric heat doesn’t help a whole lot with the moisture factor, venting the door has the added benefit of allowing steam to escape.
Remember broiling is often used as a quick way to cook foods with the application of high heat. Always keep an eye on foods while broiling as they can quickly go from nearly done to burnt, in the time it takes to just check your email or see what’s happening on Facebook.
Probably not in the time it takes to fan Home Ec 101 on Facebook though. </wink wink nudge nudge>
Send your domestic queries to helpme@home-ec101.com.
