-To gain an understanding of how to use a knife safely. -To learn how to cook pasta safely
Success Criteria:
-I can dice an onion safely using a chef's knife. -I can cook a traditional Italian dish.
Bolognese
Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef. A small amount of tomato concentrate and tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. The first published recipe for a meat sauce for pasta that is specifically described as being "bolognese" appeared in Pellegrino Artusi's cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi's recipe. While many traditional variations currently exist, in 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù.
Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which mince (beef or pork) has been added; such sauces typically bear little resemblance to ragù alla bolognese. Whereas in Italy ragù is not used with spaghetti, so-called spaghetti bolognese has become a popular dish in many other parts of the world.
BOLOGNESE SAUCE
Ingredients
1 tbl olive oil ½ brown onion, diced 2 cloves garlic, crushed 1/2 carrot, grated 1 stick of celery, diced 200g beef mince 1 tin (400g) diced tomatoes 1 tbl tomato paste 2 tbl tomato sauce 250g dried pasta
Method
Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
Add paste, tomatoes, and sauce. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain and return to pot on low heat.
Combine meat with the pasta and stir through for 2 minutes. Serve in large bowls or on plates with shaved parmesan. Enjoy!
A knife can be your best friend during food preparation, or it can cause serious injury - depending on your skill and what you know about knife safety. There are some basic safety tips and hints about using a knife properly. Firstly, buy the best quality knives that you can afford, that have no gaps at the joint where the blade and handle meet, with a finely ground blade. A good knife should feel heavy and solid. Finally, learn how to use your good knives and care for them!
Knives are made out of several types of material. High carbon stainless steel is the most expensive and will last the longest. These knives will not stain and holds a sharp edge longer than other steel types. Ceramic knives are fairly new. These knives don't need sharpening for years, and should be sharpened by an expert when they do wear down. Only use a ceramic knife on a cutting board - never on another ceramic, plastic or glass surface. They're that sharp!
Knife handles are made of wood or a plastic composite. Both are good choices. The only difference is in cleaning and maintenance.
A knife that is not sharp is dangerous. It can slip off the food you're cutting and easily cut your fingers instead. A steel should be part of your knife collection. This long, round object sharpens knives by straightening out the edge.
Types of knives:
Chef's Knife A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. Choose a knife that feels good and balanced in your hand. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.
Bread Knife Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You must use a sawing motion when using a serrated knife.
Boning Knife This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.
Utility Knives Utility knives are longer than paring knives but smaller than chef's knives, usually around 5-8" long. They are also called sandwich knives because they are just the right side for slicing meats and cheeses.
Paring Knife Paring knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
How to use a knife safely:
Knife safety tips:
1. Use the appropriate knife for the job 2. Keep finger tips tucked under while using the “spider grip” 3. Keep the knife sharp 4. Never run your fingers along the cutting edge 5. Make sure the knife handle is clean and dry so it doesn’t slip 6. Keep knives away from bench edges 7. Pass the knife to another person via the handle 8. Hold knife close to the body if walking around room 9. Do not pit knives in a sink with hot soapy water as you will not see it and could cut your hand. 10. Store knives in top drawer.