How I use the blunt side of a knife: 4 options

Large knife sets can come in handy in a professional kitchen. And to please your household with delicious dishes, it is enough to have just one high-quality tool. Few people know that you can use not only the sharp side of a knife, but also the dull one. Personally, she helped me out in cooking more than once. I hasten to share my secrets.

Fish cleaning

The dull side of the knife perfectly removes fish scales and film inside the fish. It has the right angle (90 degrees), is very durable and does not injure the fish skin. Even large and dense scales fly off in an instant.

To clean fish, follow the instructions:

1. Take the fish by the tail. If it's slippery, sprinkle some salt on your hands or use a napkin to hold it in place.
2. Using short but sharp movements, remove the scales from the tail to the head.
3. Insert the tip of the knife into the anus of the fish and make a cut towards the head.
4. Using the blunt side of a knife, scrape out the insides.
5. Scrape off the dark film.

Everything is very fast and simple. To avoid messing up the kitchen, I always clean my fish outside. I lay it down with newspaper and literally in a couple of minutes I bring the cleaned carcass into the house.

Cooking fried eggs

To make the perfect fried egg, it is very important not to damage the yolk. When breaking the shell with the sharp side of a knife, the blade very often cuts the delicate shell. The yolk spreads - and that’s it, goodbye fried eggs. It’s especially offensive if there are already 2-3 successfully broken eggs in the frying pan.

It is wrong to break an egg with the sharp side of a knife or on the edge of a frying pan. Only the blunt side should be used.

How to make the perfect fried egg:

1. Wash the egg if it is dirty.
2. Place over a plate.
3. Using the blunt side of a knife, lightly hit the center of the egg.
4. Open the shell with your fingers and pour the contents into a plate.
5. Break as many eggs as needed.
6. Slowly pour the egg mixture from the plate into the heated frying pan.

You don't need to beat the egg too hard or harshly. A small crack is enough to open the shell.

Instead of a hammer

Almost any meat can be made soft and tender if it is beaten properly. The hammer hammer helps break up tough fibers, ligaments, and tendons. But not every housewife has one. And sometimes you want chops on vacation, where you won’t find a chop hammer during the day. In this case, you can get by with the blunt side of the knife:

1. Wet the cutting board with water to prevent the meat from sticking.
2. Place pieces about 1 cm thick on a board and cover with cling film.
3. Take the heaviest knife with a wide blade (chef knife).
4. Beat the meat on both sides with the blunt side of a knife.
5. Salt, pepper, add spices and leave to marinate for a couple of hours.
6. Roll the chops alternately in flour, egg mixture, and breadcrumbs.
7. Fry in a heated frying pan on both sides until golden brown.

Of course, you will have to knock harder and longer with the butt of a knife than with a hammer. But the result is no worse. The meat becomes soft!

Cracking a coconut

To open a coconut, you don't need a hammer or other tool - just a knife with a wide, blunt side.

I tell you the secret of cracking a coconut with gentle female hands:

1. We find dark spots on the coconut.
2. We arrange them so that they look like eyes and a mouth.
3. We insert the tip of the knife into the “mouth” (the softest place) and scoop out the pulp.
4. Pour the water into a glass.
5. Now split the coconut in half. We hold a coconut in one hand and take a knife in the second. Using the blunt side, tap the center of the nut and slowly rotate it. It is advisable to get into the same place and knock along the same line - the “equator” of the coconut.
6. After about a minute, the tapping sound will become dull.
7. Knock a little more until a crack appears.
8. Separate the coconut halves with your hands.
9. Cut out the pulp with a knife.

I can open a coconut in minutes this way.

You can also chop walnuts with the blunt side of the knife. But first you need to freeze them. The frozen shell becomes brittle and cracks with literally one blow from a butt.

The dull side of a knife is good for breaking things. Eggs, nuts, coconuts, tough fibers in meat - she can handle all of this with a bang. It is indispensable for cleaning fish scales and removing entrails. And even as a child, my grandmother used a butt to remove the mucous membrane from the intestines - the homemade sausage turned out simply excellent. How do you use the dull side of the knife?