The article explores the authentic Brazilian dining experience known as rodízio, where grilled meats are served at the table. Chef Antonio Iocchi from Fogo de Chão explains how the right knives are essential for both butchering and slicing meat. He recommends using a chef's knife and provides guidelines for selecting the appropriate knife size for home cooks. While replicating the full rodízio experience may be difficult, using the right kitchen tools can help improve the quality and enjoyment of home-cooked steaks.
The chefs at Fogo de Chão use different knives for tasks, recommending a classic chef's knife for meat prep and butchering without bone.
Chef Antonio Iocchi highlights that a good knife should be 10 to 12 inches long, with a slightly rounded edge for safety and ease.
For the slice of grilled meats, a variety of knives are utilized by chefs, ensuring precision and safety during the dining experience.
Replicating the rodizio experience at home may be challenging, but selecting the right tools, especially knives, can enhance home cooking.
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