Knife and Prep Techniques · Başlangıç
Slicing Techniques
Learn to slice round vegetables safely, cut on the bias, slice meat against the grain, and cut a chiffonade of herbs.
What Will You Learn in This Lesson?
- Flatten a round vegetable before slicing it safely
- Know when to use a bias slice
- Slice meat against the grain to make it more tender
- Cut a leafy herb into ribbons using a chiffonade
- Slice soft ingredients with a single drawing motion instead of sawing
Required Equipment
Required
- A long, thin-bladed slicing or chef's knife
- A large cutting board
- A well-honed knife
Optional
- A serrated bread knife for soft foods
- A honing steel
Alternative
- No slicing knife: use a well-honed chef's knife with a single smooth drawing motion instead
Safety
- Hone the knife the moment it feels dull; a dull blade skids across the food and veers off in an unpredictable direction, which makes it more dangerous than a sharp one.
- Don't let your guiding hand's fingertips rest flat on top of the food while slicing thin; always keep them curled back in a claw grip.
- When separating the slices, draw the knife away from the food and away from your body, not toward it.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
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Vegetable and Fruit Prep Techniques
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Safe Knife Use
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Chopping Techniques
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Slicing Techniques
Yazılı ders
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Cube and Strip Cutting Methods
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