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How To Sharpen Your Knife Skills With Jacques Pepin | Dear Test Kitchen

Feb 23, 2020
you need to put in no maraschino cherry, really the hint of mint or whatever and that's the worst aroma, that's it, I get it okay, I'm okay. You're here okay so next we have a baguette mmm. I think for this we're showing that you don't need to press, you don't need to press too hard with the

knife

, you can use the blade to cut again, you make a downward motion because people will. go there and apply pressure, you don't need to push down, each one of these has to be mirrored with a little loop, right? you go back and forth, you're right, pressure if it's not enough, you come back, it's not enough, it comes back to you After that move, would you ever use this speed?
how to sharpen your knife skills with jacques pepin dear test kitchen
Yeah, well Luke, right, it's faster than this, yeah, with sawing, it's the same idea, although you don't need to press down while cutting, you want to use the blade, yeah, back and forth, yeah, let Let the blade do the work, sorry, but you have to apply a lot of pressure on

your

self here. Do this, but again moving the

knife

in one direction. Look at that, yes, nothing beats bread and butter, yes, one of the basic components of every

kitchen

, I think it's cutting an onion into cubes, but the point is that you know it's not a matter of removing. a peel from the onions sometimes people remove a little bit of that night it's still bronze and not all that, you do it one layer two layers three layers if necessary until it's clean, right, but the point is that first I peel my onion , You know? then stir it up because again you know you have something flat like that that's easier to work with than trying to get something that's wrong.
how to sharpen your knife skills with jacques pepin dear test kitchen

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how to sharpen your knife skills with jacques pepin dear test kitchen...

Normally I would use that kind of knife here when you cut it in half, are you paying attention? not that end of the root here, it doesn't matter. I was taught that that end of the root is what holds the well. Some people leave the roots by hand and have to hold them together here again. Another thing is why you have to bring it closer. you again

your

finger is here again the movement is this we are not actually reducing this transport movement so you have it on slides like this so now you move this way and the software you will cut by the way the least I'm going to cry because the onion really is a compound sulfuric acid, this is what stains your eyes, makes you cry or turn dark, the sharper it is, the less it will be cut, the less it will be crushed, so that is also important now.
how to sharpen your knife skills with jacques pepin dear test kitchen
Cut the onion like that and it will discolor after a while, so if you want to use it looking like caviar, after whatever you put in a strainer, run it under cold water and that said that eliminated that common rhetoric. I said the onion will stay white and fluffy for a couple of days with that final piece in there, yes, so as not to waste it, how would you cut it? No, you know, you continue like this. Yes, now you see that the top is fun. When you get to the end, you cut it. a little bit this way and then you move your finger there, now remember I cut the root, sometimes people leave the root and if you have the root, then you go up to the root for me.
how to sharpen your knife skills with jacques pepin dear test kitchen
I have everything, it's there. a difference when you slice it, it will look different. I think when you go this route, the onion is stronger, yeah, well the onion is in bigger pieces, usually this way, for an onion soup or something like that. You would probably do it this way to have slightly larger garlic than if you did it the other direction, but it is variable. The first thing you want to do is remove them enough to clarify everything, which is what I did here, so then you put it to the side. that and I did it on the side that's good sorry separate the clove and the second thing with your garlic you cut the stem you know I go to school I tell the children not even one of the dinner you have to cut that stab so when you break the garlic, this will loosen the skin and it will only loosen the skin if you have cut it so you have to cut the end off before you peel it or after you peel it you have to. before and I said why do you do it before and after that is all the skin is going to come off if you smell a head of garlic you really don't smell anything bad now you take the garlic like this you cut it and see to sauté it with olive oil or whatever for pasta , whatever is strongest when you crush it, you release two essential oils at that point, look, you have to get to the far right because you have to clean your finger, you can't. do it here here and it's down and forward down and forward so you can release it, you can see it now, it's sticky and stretchy because you release that to Sasha, everything that comes together and all that dirt, this is what it does the tongue at that point. it is stronger stronger and when you buy it this way this is the strongest one or two cloves of garlic is more we make a chicken that can die from the clove of garlic in the chicken with the whole clove of garlic that you suck If you don't You are, although it is garlic, here two cloves of garlic like this are stronger, especially if you don't cook it as an aioli.
You know, you should have garlic mayonnaise and it will be very strong the longer you cook. garlic, I think the less, the less strong the flavor is, oh yeah, if you make a big balcony wherever you put garlic, I did it, it's a lot of fun and I dedicated the bottom part to it if it's rope, so here on that one remember we bought in this way before the real one is already crushed. So I can just swing it and then you clean your knife on the table like this. How many years? Oh, for starters, I was 13 and it took me a year to go to the stove, a year, peeling, plucking chicken, you know all that. kind of job feeling the darkness and all that and then a year later the chef will tell you don't call me you until a year ago he called me jack the same day as me Jack says Jack you turned on the stove tomorrow I'm sorry, got it I don't know what - well, I went to the stove and you should do it a matter of osmosis at that moment when you are 13 14 years old so you learn what the chef tells you to do that you will never see And 2019 now I started in 1949, so it's already 70 years, so that here is garlic, minced garlic, sliced ​​garlic or garlic in different ways, with different densities of flavor, a lot, yes, when I crush it, sometimes I cut it like this next and then, like this, move again , yeah, but again, here, you push too much on your own life, don't push it until hey, I haven't learned how to do that, yeah, no, that's different from what I was showing, just to cut your teeth. yeah, I need to come back from that, go ahead, just move it, don't move it anymore from you, okay, another problem is also that your hand is too much this way, ah, just for this, yeah, yeah, because next time you come , I will do that. just like you, you have your party like that, of course, you can remove everything.
Basically, I would cut the pan and keep that stop-loss attached, so usually when I cook I have a big part of me going into the skin. of the tomato, you know, carrot pieces, garlic pieces also did that and I usually freeze it in a cardboard hopper, a gallon of milk, ah, but I rent it, put that stuff in it because there's EB, I tell you I Whatever you use for the broth, you really do it. It cost you a fortune in plastic wrap and you have stalactites in your freezer, you know, you put all that in that thing and you freeze it and the next time you make broth you cut the cardboard with your and now I have I got the whole block and I wrapped it in a pan.
I'll see that the leg of something or another lasts, we certainly have cilantro and stuff. I love the stem like I freeze it and what here you pick it up in a bowl and then again. use the same technique to do that, do it once or twice, then after you buy and again, like I say, when you buy, you don't do this, it's work, but not as good because you're not doing the cutting process, so yeah you go with your knife first, the front is firm, automatically the one at the back will have that movement of carrying you, you're almost not touching, you're going up and down, well, in the end you'll see when you go down, the back part will go down, it'll give you that movement, but there, don't apply any pressure, leave it very , very light.
Here I have to practice, so we want to show one more technique called chiffonade for people at home. How would you describe it as different than some of the other things we've been showing? away what's cool, that's why as a culture and you tell me because of the world she calls, you know what that material is, that's why she had that kind of crinkled booty of C-4, that's why it's called gauze. You make it with basil because I can't buy if the subtitle in the workshop is parsley, it discolors, bleeds and turns completely dark, so basil will usually be made in cheesecloth, so you remove the license like this, of course, save this.
I freeze it, I have many. in stock - oh yes, yes, ok, so you get a bunch of sheets that you stack and roll them up, put them back down by the movement of the rain to make it wrinkle. Look over the phone, you know the material, so we covered some basics. Now let's get into the more technical cuts here, no, that's still very basic, yeah, you know, often all I see is people take a carrot like that and put it this way and cut it this way. way and cuts off the end. If it's something long like this, you cut the end now, more energy goes here, but it has to be this way so that they can spin on your finger without your finger being higher, yeah, and now it's a streak if you do it. you do this way.
Anyway, the result is the same, except I'll do two carrot cases, where you do a case so you know that even when peeling a potato, use your thumbs and try not to get anything out. I leave it in the potato again very often when you make karuppa taro. because of the wrong things, very often you make a piece like that to make it flat if you cut the potatoes and you get a little bit more traction here if you're a home cook and you don't care exactly how it looks like you can always cut it right down the center, yeah , they depend on what you are going to do with it, if you are in a professional

kitchen

and you need perfect dice, yes, but it is less if, for example, you pump soufflé. you mon, the whole slice yes, there are cuts, then there is black for French fries, for example, realistic this way three times C one two three and then cure the potato each two three so that all the potatoes let's add our chef coming to the kitchen we are like this this word was used for mashed potato soup that is, nothing was thrown away so there you make the potato this way let's say then that was the bomb for the potato line on this side well, the plumber we met the classic potato mastic in a French restaurant that will be more or less this way and this one here would be the pumping of the Puna potato, so the garnish, you know, pumping potato with matches in the field in a kitchen if anyone I asked you to do it. a really good brunoise, can we show the people at home how you would take on that task?
Well, it's the same as the potato and yeah, but usually I'll give you this way a plane ride, yeah, that would be pretty thin and again stack them up and that would be a carrot julienne. You can now make some very fine boils with this concession if you wish. Usually that would be another side dish. Your dice are very small here, so we saw a lot of different techniques today. I learned some new things. I have some things. I'm practicing. Yes, for home cooks. I think it's important to start slow. You don't want to push yourself to go as fast as possible right away.
You must internalize them. First, the techniques and then gradually they go a little bit faster as you learn, yes you can put the knife on the table with your finger without anything and yes, the feeling of emptiness, the work of cutting, basically, yes, keep an open mind, you already learned something, whether you cook with you. you know, chat, you've done the window to do, but you say something, so this video will be posted on the Food fifty-two website, but it will also be posted on the Chocolate Pen Foundation website. We will bring your son-in-law. To explain a little bit about the basis, I did very well, if you come to these wines, I know, yeah, well this was great, you guys did a great job today.
Greetings, but you know, I think you might have some ways to continue these. cuts still, but nothing more than not saying that, very bad, well, I made twice as much as you, yes, that's to be expected, yes, so it's really exciting, so a couple of years ago we started the Japan Foundation and our mission is to serve soup kitchens that We provide free cooking and life

skills

training to adults who face high barriers to employment, so we take people who have been incarcerated or veterans who have been homeless and abused of substances and we teach them culinary

skills

so they can get a job.
It really is really enriching and very satisfying, plus, we serve, eat them, you need them, yes, and we serve the industry that we love. There are six hundred and fifty thousand openings and food service right now, so these are jobs that are available for people who want to do the job, so it's really exciting, that's great and the videos that we filmed today as well as many others Videos from Jacques' several decades on television are available in our video library. They are educational techniques. It's pretty impressive. Greetings. Yes, if you enjoy videos like this, be sure to like and subscribe for more.

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