The title of this post refers to an expression used in Chinese culture that means, according the author of the cookbook below, that one does not know how to cook.
I think most of us who didn't have professional cooks in the house growing up would know very little about knives. Looking back on my childhood, I can't recall any fancy blades in the drawer/knife holder. I can't even recall if said knives were ever truly sharpened. We had a sharpening steel, I think, at one point, but I don't recall ever using it myself. Maybe my Dad had used it? I have since learned that the steel or rod is actually more about maintaining a knife's edge than it is about sharpening a blade. And I have also learned that a sharp knife is truly a magic tool when chopping, dicing and mincing your fruits, veggies and proteins. And, most importantly, dull blades are dangerous.
Back in the 70s, my Dad took a Chinese cooking class, so we had a few tools related to the course like a cleaver and a wok in the kitchen. Dad made stir-fries and other tasty dishes; the cleaver and wok got good use. I don't know to where the cleaver disappeared, but I do still have the wok.
Recently, I was hired at a business that specializes in selling knives, principally from Japan and Western Europe, but also showcases great pantry goods and cookbooks. The job training is sort of on-the-go, if you will. Many clients are professional chefs and hardcore home-cook enthusiasts. I am nervous about suggesting a blade that would not suit them, to be honest. I am into my second week at the shop and it's A LOT to learn. Please, wish me luck!
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| The author of this book, Gary Lee, taught the class my Dad took. |
An interesting descriptive phrase, which reveals much about culture.
ReplyDeleteYes, isn't it?
DeleteGood luck with the job. I love to make stir fries. I wouldn't call them very authentic, but they work for me.
ReplyDeleteYeah, they are tasty. Thanks for the good wishes, Liz.
DeleteCongratulations on the new job! I bet you'll be quite an expert soon enough. I love stir fry.
ReplyDeleteThank you so much!
DeleteI have Chinese ancestry so I love Asian food, especially if it's a bit on the spicy side, congrats on your new job, I'm sure you will love it, have a nice week.
ReplyDeleteTa very much! I hope to get a better handle--har-har, no pun intended--on the array of Japanese knives sooner rather than later. :)
DeleteNever heard that expression, interesting. I think my Mom had one large knife and one small knife. I do remember seeing my Dad sharpening them from time to time. I was always a bit afraid of large knives until I had an incident with a dull small knife.....once I healed, I got some new decent knives. What a difference.
ReplyDeleteSandy's Space
Indeed! The duller the knife, the more potentially dangerous it is. -glad you invested in better knives.
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