Weighing (cooking)
When weighing is called a preparation process in food production. It is not to be confused with the process of measuring to determine a mass using a scale .
When weighing, food is divided by finely chopping it up using a combination of cutting and wedge action. Typical is the use of cradle knives in the crushing of fresh herbs and partly from vegetables such as onions and garlic cloves . When weighing, one point of the knife always stays in contact with the cutting board, which is achieved by pressing down the front knife area with the "free hand" and the moving point of the knife through the cradle-shaped back and forth movement of the knife (by using the "working hand" accordingly) Kontakts cuts and crushes the herbs or vegetables. In kitchen practice, weighing is usually done with a chef's knife with a curved cutting blade, which is used as a chopping knife.
The fine chopping of herbs and vegetables is often also referred to as chopping , but in most cases it is a chopping process by the rock-shaped action of a chopping knife or a chef's knife used as a chopping knife , and not about striking with a cleaver or similar. The transitions are partly fluid.
literature
- Joachim Heinrich Campe : Dictionary of the German language: U to Z, Volume 5. Schulbuchhandlung, Braunschweig 1811, p. 713 ( limited preview in the Google book search ; excerpt: “Weighing [...] With a curved tool, which you can move from one to the other moving down the other side, cutting. […] This is how the cooks weigh herbs, meat, etc. ”).