This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
A stable cutting board
As soon as you have something to cut in the kitchen, the best thing to do is to use a cutting board, it protects your table or work surface, and their material is made to protect the edge of your knife, that is to say that it is soft enough, in short it is the ideal thing.
But simply put on the work surface, they have an annoying tendency to move.
But simply put on the work surface, they have an annoying tendency to move.
10 K 5/5 (15 reviews)
Keywords for this post:TipTrickMaterialBoardCuttingKnifeLast modified on: May 22th 2021
A stable cutting board
This is especially the case if you have a quality one, but it's sometimes the case for slightly cheaper boards, you've noticed that they don't have legs, they're really "boards", in the sense: a rectangular piece without really a top or bottom.
And as a result, when you put it on your work surface, you have an almost immediate soapy effect, it slides or moves as soon as you start cutting on it, which is quickly a pain in the ass.
How to avoid this ?
Very simple, do as the pros do: Fold a cloth in half and slide it under your board, don't let anything stick out. The cloth acts as a kind of shock absorber that prevents the board from slipping, it remains firmly in place throughout your cuts.
In short: To prevent your cutting board from moving during your cuts, slide a cloth folded in half underneath.
And as a result, when you put it on your work surface, you have an almost immediate soapy effect, it slides or moves as soon as you start cutting on it, which is quickly a pain in the ass.
How to avoid this ?
Very simple, do as the pros do: Fold a cloth in half and slide it under your board, don't let anything stick out. The cloth acts as a kind of shock absorber that prevents the board from slipping, it remains firmly in place throughout your cuts.
In short: To prevent your cutting board from moving during your cuts, slide a cloth folded in half underneath.
Lasts posts
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,2555
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,1815
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,2315
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20252,1495
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,966
Other pages you may also like
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...March 15th 201975 K4.3
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...March 24th 202028 K4.6
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...January 30th 202118 K4.7
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...January 1st 201121 K3.9
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .October 15th 201224 K4.4
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.