If you’ve ever struggled with basic knife skills then this video is definitely for you. Brunoise, small dice, medium dice, large dice, Julienne, batonnet, rough chop, fine mince or chiffonade whatever the case may be, it takes practice but still with it because you can do it!
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I haven't been able to find information anywhere which talks about what you should see when positioning your knife to cut anything. I am right handed so I use the knife in my right hand but I'm left eye domiant so I can only see the left side of the blade since I hold the ingrediant with my left hand. I can't close my left eye to use my right eye to see the other side of the blade because field of depth only works when you have both your eyes open. Trying to use a knife in my left makes me see double and ofc I'm not used to using a knife in my left hand.
tldr; I cannot see what I'm cutting and would like some advice.
When I say the metal ruler thing I cackled if we saw anyone with one of those i culinary school they'd be laughed out of the building
What do you do with all those edges? Do you make stock or toss or make non-fancy food… lol I get the art of cooking but also feels pretty wasteful
hey, ken you tel me please what is the name of the rvs sjabloon with the cut sizes ???
Thank you Chef Parisi. I have always had good quality knives during my adult life. Hopefully in my senior years I can learn to confidently use them! Great instructional video.
This tutorial was perfect for me, I’ll be watching it again.
f u you said I was short
You’ve provided so much value in such a short time, thank you.
Hey why can't you chiffonade spinach leaves?
I'm use to doing a Juliane on Scallion tips and we did it a lot different. We took the vegetable and went basically diagonally up the leaf, guess i shouldn't do the same method for carrots?
I've been chopping my own cuts at home because of a lack of kitchen tools! I don't even have a peeler but my paring knife works fine 🙂