Are you looking to up your cooking skills at home, or just enjoy learning about culinary techniques? Well then you’re at the right place 🔪👩🍳
I have so enjoyed taking you along my culinary school journey, teaching you new skills and techniques. Now I want to hone in on the key skills I learned and teach them to you at home. 😊
To kick things off we’re starting with the foundationals, and knife skills is at the top of the list!!
Here are the key elements I talk about in the video:
Blocking - squaring off all 4 sides of a round vegetable (feel free to save the scraps and repurpose them in other ways!!)
Planks - large rectangular squares stemming from a blocked veg that sets the stage for the size cut you’re aiming for.
Batonnet - a square edge rectangular block that is 1/4 of an inch along each cube side and about 1/4” x 1/4” x 2 1/2”
Med dice - batonnet cut into even cubes, 1/2 inch all sides
Julienne - a thin rectangular strip about 1/8” x 1/8” x 2 1/2”
Brunoise - a small fine dice stemming from a julienne, 1/8” cube
Knife: Damascus steel santoku from @7thdragonknifeworks
I have so enjoyed taking you along my culinary school journey, teaching you new skills and techniques. Now I want to hone in on the key skills I learned and teach them to you at home. 😊
To kick things off we’re starting with the foundationals, and knife skills is at the top of the list!!
Here are the key elements I talk about in the video:
Blocking - squaring off all 4 sides of a round vegetable (feel free to save the scraps and repurpose them in other ways!!)
Planks - large rectangular squares stemming from a blocked veg that sets the stage for the size cut you’re aiming for.
Batonnet - a square edge rectangular block that is 1/4 of an inch along each cube side and about 1/4” x 1/4” x 2 1/2”
Med dice - batonnet cut into even cubes, 1/2 inch all sides
Julienne - a thin rectangular strip about 1/8” x 1/8” x 2 1/2”
Brunoise - a small fine dice stemming from a julienne, 1/8” cube
Knife: Damascus steel santoku from @7thdragonknifeworks