Creativity in the kitchen isn’t just a mind game. Equipment is important, too.
And knives might just be the most crucial tools in the kitchen, especially when working with meat. This week, the Sunday Supper tastemakers have used their knives for sure when they developed recipes fit for The Beef Checkoff ’s 30-Day Protein Challenge.
There is a reason that chefs treat their knives like gold. They roll them in protective cases designed to keep them sharp and pristine.
Truth is, though, you don’t need a ton of knives, just a few good ones. And by good, I mean sharp. Dull knives are actually more dangerous than sharp ones because the user wrestles with them too much which can lead to accidents.
So sharp knives, yes, but what size knives? I believe that four knives can do just about everything you need done. Here they are:
8-inch to 10-inch chef’s knife. This is often called a cook’s knife and should get the most use. It’s good for cutting vegetables as well as disjointing chickens and cutting large pieces of beef. The chef’s knife is an all-around utility knife.
4-inch paring knife. Paring knives come in various sizes but this one will do for most small jobs. I use mine to peel fruits and vegetables when my peeler won’t do the trick. Good for detail jobs.
Serrated bread knife. Yes, it’s a specialty knife but it comes in handy when slicing tender quick breads or splitting cake layers. It could double as a tomato knife but if your chef’s knife is sharp enough, you won’t need one.
Boning knife. This slender, flexible knife is your best friend when cutting chicken off the bone or filleting fish. I use mine as a carver, too.
Start your day deliciously:
- Avocado Crostini with Beef and Eggs by Whole Food | Real Families
- Beef and Cheddar Quiche by Cindy’s Recipes and Writings
- Beef Migas by Shockingly Delicious
- Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
- Mexican Shredded Beef Breakfast Burritos by Magnolia Days
- Philly Cheesesteak Breakfast Wrap by Family Foodie
Power up at lunch:
- Beef Gyros by Peanut Butter and Peppers
- Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
- Shaking Beef Cobb Salad by Nosh My Way
- Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
- Taco Pasta Salad by Alida’s Kitchen
- Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor’s Adventures
- Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla
Make a fantastically satisfying Sunday Supper:
- Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
- Beef Tenderloin with Ratatouille by Recipes Food and Cooking
- Beef Teriyaki Kabobs by That Skinny Chick Can Bake
- Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
- Pan Seared Steak with Garlic Butter by Life Tastes Good
- Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
- Spinach Stuffed Steak Pinwheels by The Dinner-Mom
Get your knife supply ready:
- Four Essential Knives by the Sunday Supper Movement
Visit the experts at The Beef Checkoff at their website, follow them on Twitter, become a fan on Facebook, and see what inspires them on Pinterest. You can also follow our Sunday Supper Beef Pinterest board for more inspiration on cooking with beef.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of individual bloggers.
Janet K. Keeler
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