About this course
The backbone of any great cook is the ability to properly use a chef’s knife. Prep is the most time-consuming part of any recipe, so becoming proficient in this area will make cooking faster, easier and more enjoyable. In this course, you will first learn the basics of knife selection, care, honing and sharpening. You will then learn and practice how to mince, slice and dice various vegetables and herbs.
WAIT! Don't purchase one of those 15-piece knife sets. There is really only ONE knife that you need -- a CHEF's KNIFE!! That along with a paring knife and serrated knife will allow you to do anything you need! Check out this video for more details!
You know you need a chef's knife, but which one? How much should you spend? What should I look for? This video will answer all those questions and more!!
Properly storing and caring for your knives will extend their life and keep them in tip-top shape. This video shows you how.
Next to your chef's knife, the most important tool you have is your cutting board! Many people use too small of a board which hinders their ability to properly and efficiently cut. This video will show you what to look for in a cutting board.
Keeping your knife sharp is crucial. Although we think we must constantly "sharpen" our knives, we really need to focus on "honing" or cleaning the edge using a honing steel on a regular basis. Yes, knives need periodic sharpening, but for most home cooks this should be done only 1-2 times per year. This video will give you all the details!
P. S. If you do need your knife sharpened, we can help! We offer professional sharpening services. Contact us for details.
Knife skills begin with knowing how to properly hold a knife. In this video, you will learn the proper way to hold and use your chef knife. You will also learn proper cutting motion and what 3 habits you need to break and why.
Chopping an onion is the first skill I teach in my knife skills class. Once you can master this, the rest will come easier, and SO MANY dishes START with chopped onions (or shallots!). Time to get chopping!!!
The first step to slicing an onion is determining which direction to cut. Cutting an onion into "rings" will result in a stringy, chewy result where cutting in slices from top to tip gives a crisper, better result. Get all the details and learn the technique in this video lesson.
Chopped or minced garlic is an ingredient is so many recipes. Many people automatically reach for the garlic press, but your Chef knife and cutting board will give you a better result. This video will show you step by step how to chop and mince fresh garlic. Enjoy!
Although chopped or minced garlic is used most of the time, there are applications where we want a smoother product like garlic bread, salad dressings or guacamole. By adding coarse salt and working the garlic with the side of a chef knife, we can create garlic paste which is smoother and milder than minced.
After onions and garlic, the carrot is the next vegetable we learn to cut. Not only is it widely used, but it also demonstrates several principles and techniques for basic cutting.
With its long shape, celery poses a unique challenge. It is nearly impossible to "cut forward", so we must use the "cutting to the side" technique. It is also helpful to keep the top leaves on the stalk to hold everything together. Learn how in this video lesson.
This lessons illustrated the "roll" method of cutting a bell pepper. It may seem a little awkward at first, but with some practice, you will see it is very efficient and produces less waste!
In this lesson, you will learn to cut an apple with the "advantage chef" role in mind. Not only will you get more uniform cuts, but you will keep waste at a minimum.
|Fresh herbs can brighten any dish and should be used liberally! Using a sharp knife and proper technique makes a HUGE difference in flavor. This video demonstrates how to chop herbs with small leaves and long stalks such as parsley, cilantro, and dill.|
Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil or mint, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.