Basic cuts of veg and knife skills - How to Cook

Summary

In this video, the host provides an insightful introduction to culinary school basics, focusing on essential knife skills and vegetable cuts. From julienne and brunoise to more advanced cuts like paysanne and mirepoix, the tutorial covers a wide range of techniques. The chef emphasizes cleanliness, organization, and efficiency in the kitchen while demonstrating practical tips for cutting vegetables such as carrots, peppers, leeks, garlic, and onions. The video also showcases how to properly use tools, such as a paring knife, and the importance of saving offcuts for future use. A must-watch for anyone looking to improve their cooking skills.

Takeaways

• 😀 Start by organizing your workspace and using a waste bowl to keep your kitchen tidy and efficient.
• 😀 The claw grip technique is essential for safe knife handling: keep your fingers bent and your thumb at the back of the knife.
• 😀 The julienne cut produces thin, matchstick-like slices, and can be used for a variety of vegetables like carrots and peppers.
• 😀 Brunoise involves cutting julienne strips into small, uniform dice, perfect for garnishing or adding texture to dishes.
• 😀 Jardinère refers to evenly cut vegetable sticks, commonly used for serving raw vegetable platters (crudités).
• 😀 Macedoine is a large dice cut, useful for hearty dishes like soups and stews, where a larger vegetable piece is desired.
• 😀 Paysanne is a cut where vegetables are sliced into thin, flat shapes, such as half-moons or triangles, for presentation purposes.
• 😀 When prepping peppers, cut along the natural seams to avoid the seeds and waste, ensuring a cleaner prep.
• 😀 Use a paring knife for more detailed cutting work, especially when working with smaller vegetables like peppers or garlic.
• 😀 Garlic can be finely diced by first smashing the cloves and then using the knife to puree it into a paste for flavoring dishes.
• 😀 Efficient onion prep involves cutting through the root, leaving it intact to help keep the onion together while dicing.
• 😀 The mirepoix method involves roughly chopping vegetables for soups or broths, without focusing on perfect cuts.

Q & A

What is the importance of working clean and tidy in the kitchen?

Working clean and tidy helps maintain an organized workspace, reduces clutter, and ensures safety while cooking. Using a waste bowl to catch peelings and keeping your workspace organized makes the process more efficient.

Why is the claw grip important when cutting vegetables?

The claw grip ensures that your fingers are safely tucked away from the knife’s path, preventing accidental cuts. It provides more control and stability over the knife, allowing for safer and more precise cuts.

How do you achieve a consistent julienne cut?

To achieve a consistent julienne cut, start by squaring off the vegetable to form a block, then slice the vegetable into thin, uniform sheets. After that, cut the sheets into long, thin matchsticks, ensuring each slice is of equal thickness.

What is the difference between a julienne and a brunoise cut?

A julienne cut creates long, thin matchsticks, while a brunoise cut involves turning the julienne cut 90 degrees and then dicing it into very small, uniform cubes. Brunoise is typically used for garnishing or creating a fine texture in dishes.

What is the purpose of the Jardinère cut, and how is it performed?

The Jardinère cut creates even, consistent vegetable sticks, perfect for serving as crudités or for adding texture to dishes. To achieve this, square off the vegetable, then cut it into uniform sticks.

What is the Macedon cut, and when would it be useful?

The Macedon cut refers to a large dice, often used in soups or stews. It's achieved by cutting the vegetable into a block, then dicing it into uniform large pieces. It's particularly useful when a dish requires large, hearty vegetable chunks.

Why is it not essential to follow exact measurements for cuts like Macedon?

While precise measurements can help in professional settings, consistency is key. As long as the cuts are uniform and even, the exact size is less important, especially for home cooks or when preparing large batches for soups or stocks.

How can you efficiently prepare a pepper for cutting without wasting time on seeds?

To prepare a pepper without seeds, cut along its natural seams, then remove the pith and seeds cleanly. This method ensures the pepper is ready for cutting into desired shapes without wasting time tapping seeds out of each section.

What is the best way to dice a pepper?

To dice a pepper, first remove the top and bottom, then cut the pepper into strips using the julienne technique. Turn the strips 90 degrees and cut them into uniform squares for a perfect dice.

How do you efficiently peel and prepare garlic for use in cooking?

To peel garlic efficiently, use the flat side of your knife to press down on the clove, which will easily loosen the skin. Then, for finer use, chop or smash the garlic, and for a smoother texture, continue to press it with the side of the knife until it becomes a paste.

What is the proper technique for preparing an onion for dicing?

Start by cutting off the top and tail of the onion, leaving the root intact to help hold the layers together. Then, make cuts along the natural lines of the onion, and dice it by making vertical cuts, followed by horizontal cuts, all while keeping the root intact.

What is mirepoix, and why is it useful in cooking?

Mirepoix is a rough cut of vegetables, typically onions, carrots, and celery, used as a base for soups, stocks, and sauces. The pieces are generally large because they are often blended later, making them ideal for flavoring dishes during long cooking processes.