Thursday, June 23, 2011
Nick showed us how to hold a knife properly (everyone was doing it wrong), how to use our guide hand (without chopping off your fingers), and how to do the basic circular cut. It's not necessarily hard, but it definitely takes practice. The guide hand part was hard for me. I don't like having my fingers that close to the knife. I realize if you do it correctly the whole intent is that it's safe for your hand and allows you to cut the food properly. However, after I chopped off the tip of my thumb a few years ago cutting jicama, I'm just a bit skiddish around knives.
I learned a ton and came home and started using my knew knife skills right away!
We learned the following:
Julienne- matchstick or french fry cut
Brunoise- cubes out of julienne- little and big
Onion- chopping- which requires cutting the onion in three different directions. This was totally new to me.
Onions- Saute crescents and onion rings
Mince- Parsley and garlic