How To Crack Every Nut, How To Use Every Japanese Knife

-How To Crack

Every Nut

-How To U
se Every


Japanese Knife



Jittima Sathianbut Pimchanok Chauyin
6121605936 6121606134

How to Crack Every Nut

Ann ZiaTa
(Chef, institute of culinary education )

Cracking tools

Nutcracker Traditional nutcracker Garlic press

Paring knife Hammer Kitchen shears Cleaver

Large Nuts

English Walnut

How to open
1 Using nutcracker to squeeze it.
2 Using paring knife in and just twist and it”ll pop right open
3 Using the nut to crack each other

Black walnut

How to open:
using hammer to crack it.

Brazil nut

How to open:
Line brazil nut in nutcracker with the flatter side.
Just break the shell not go through the entire nut.

American chestnut

How to open:
Using paring knife make a little X on top and roast them for 35
minutes. Taking the shell and papery skin off. You can also boil the
chestnut to get skin off.

Hard shell pecan

How to open:
start by snipping off the ends with strong kitchen shears and then using
pliers to crack around the shell, moving it in a circle and break it in half.

Paper shell pecan

How to open:
Use hand to crack them to open by pressing along the seam that runs
lengthwise.
Use the side of knife to crack and pop it out from there.

Almond

How to open:

M Using a nutcracker to add it to the smaller portion of the Nutcracker
E and it's all around.

You can even put it in your door between the hinge and the door and

D then slam the door shut and that will crack a nut as well.

I Macadamia
U
M How to open:

It has one of the tougher shells so, use a hammer and separate the
meat out.

N

U Dwarf chestnut
T

How to open:

Score them in a nice X shape, put them all on roasting pan and bake them
for 20 minutes. Peel away the shell. It’s taste like buttered popcorn,
marshmallow, sweet potato, all together.

How to open: Hazelnut
Using a garlic press, and try to keep that shape intact.
Roast it for about 12 minutes in 350 oven to get the skin off.
Let it cool and covered in a towel to rub the skins off.

How to open: Acorn
Acorn are very tough shell so use a hammer to crack it
and boil acorn for 30 minutes.

How to open: Peanut
Using your hand to squeeze it.

S Kola nut

M How to open:
You can use your hand to smash it or use knife and rub

A papery skin off.

L Soft shell almond
L


How to open:

N Use your hand to peel off. You can kind of twist it gently.



U

T Pili nut

How to open:
Use a knife or a meat cleaver score it around its waist. Then
smack and crack it half. You can take that off by gently
rubbing it with your fingers.

Gingko nut California pistachio Turkish Pistachio

How to open: How to open: How to open:



Use your hand to crack them
open or use the pad of your
You can boil it to get the shell Use your hand to crack them fingers to break them open.
off for 30 minutes until slide open or use the pad of your
right out and squeeze them out fingers to break them open.
by hand or use knife .

Pine nut

How to open:
Kitchen shears have a spot that say herb stripper and it has these two little
holdes that’s for use to slide thyme or rosemary through it. Slide pine nuts
into that round part there to open up pine nut.

Young Coco nuts

How to open:
To crack this one open use a towel just to help stabilize everything.
Use the heel of cleaver to cut around the top, rotate it.
Use paring knife going in little bit deeper cut until get that center square out.
Pour off coconut water. Break it open and scoop out the flesh.
Cut it into quarters. Cut the skin away.

How to open: Mature coconut

Start by stabilizing coconut be a little
damp, and then identifying these three
eyes at the top, and find one that's the
softest of the three. Then, use cleaver to
break that one open and get that out.

Then, pour off the water and use hammer
tap it around its equator, separate out
the white meat. Use knife cut it into
smaller pieces.

How To Use Every
Japanese Knife

The basic knife roll
tools for
knife care sharpening
stones

1.You would never give your knife Tips that you should know
to anybody to sharpen.Do it before using japanese knife
yourself.
2.Make sure you soak the stone in
water.We only sharpen japanese
knives with wet stone.
3.Soak the stone for at least half an
hour before using
4.Using a little bit of oil will protect
the knife from oxidizing and
rusting.

T GYOTOU

H
How to use:

E It's the all-purposes knife : using it with onions to cut the
butt and peel the onions.The knife has a nice bolster,that's


help you peel the skin of the onions.It's lighter and thinner,so

B it's easier to slice the onions in paper thin and a dice.
A
S

I SANTOKU

C How to use:
s It can cut fish,meat and vegetables.It's one of all-purposes

knives.Use it with potatoes and carrots.Use it with

Rangiri(rolling just one knife cut down,roll and keep going.

T KIRITSUKE

H How to use:
E The ultimate example is japanese knife making craftsmanship.It

come from"Samurai sword making".We are going to slice tomato


and it just cuts through like nothing and it really falls off the

B beveled side of the knife.It's multi-purposes. Ex : some
vegetable cutting and perhaps a piece of fish or meat.

A
S

I BUNKA

C How to use:
s Using it for cut some japanese eggplant and mushroom.It's

so delicate,thin and light.The BUNKA has got this slanted

tip.It's not too long,so it's maneuverable.

V PETTY

E How to use:
It's really great for cutting smaller vegetables,herbs or small

G fruits.You can use the heel peel some of the skins off and use
the heel between the skin of the garlic.PETTY is small,light and

E handy.If you want to do thinly sliced shallots,this is the perfect
T knife.
A

B PARING

L How to use:
E The smallest of the knives that you'll find.It's has a

beautifully handcrafted.Use it most for cleaning small

S thing.For example,clean off the tails and clean off the
tops.Use it with mushroom and scrape a fine layer of the

mushroom.

V NAKIRI
E

G How to use:
It's a square vegetable cleaver.It's great for cutting open

E squash potatoes because NAKIRI is hand-hammered
dimples.It's great for cutting down harder skin vegetables.

T

A

B USUBA

L How to use:
E It's a single edged vegetable knife and it use with high

level japanese decorative knife work.It's got the blade

S all the way to the heel,so you can controlling the knife
and turning through the cucumber ( it become cucumber
in the sushi rolls ).

DEBA

S How to use:
DEBA used for fish and meat butchery.It has a lot of weight,so

E you can crack through some of the fish bones,fillets off and
slide right down the backbone of the fish.

A
F

O YANAKI

O How to use:
D YANAKI use for slicing sashimi,smoked salmons or any

smoked.Using this knife and the length of the blade to do

very long cuts.We use YANAKI to help skin the fish and

utilize these long.

S KAKIMUKI
E
A How to use:
F It's the japanese oyster knife.It's very sleek and simple
O functionality.It's got a wood handle and it fits perfectly in the
O hand.We use the heel flat part the oyster and use it to help
D scrape and detach the bottom muscle of the oyster from the
shell.
MEAT

SUJIHIKI

How to use:
This is a japanese meat slicer.It's edge even an edge is super
important when you're slicing cooked meat because you
don't want to tear the delicious steak.You can use it also for
fish like using a SUJIHIKI to cut scallions because you can
get paper thin slices of scallions.

MEAT HONESUKI

How to use:
It got a triangle and very little flex.HONESUKI is the great
choice when you break down a chicken.The weight of this
knife handle helps you have more leverage pushing down.The
angle of this blade and the weight of the handle really
allows you to kind of push this direction.

HANKOTSU

How to use:
This knife makes for taking meat that's on the bone
whether animal or primal cuts.So if you hanging meats,you
are really kind of carving the parts of the animal.We use it
with a whole bone in pork shoulder.HANKOTSU is very
thicker and heavier.This knife is designed to be breaking
down whole pigs and hanging meats.