Don't let the fancy names or the impressive chopping speed of master chefs intimidate you when it comes to learning basic knife skills. With a little practice, cutting techniques are rather simple and easy to perfect. Knowing how to properly cut fresh herbs, vegetables, and fruit will make recipes and preparation easier, while taking your dishes to the next level in terms of aesthetics and texture. For mastering everything from mincing garlic to cutting a chiffonade, turn to these six step-by-step tutorials.
A picture says a thousand words, and in 2012, we discovered that the best way to show prepping and cooking skills is through step-by-step instructionals. Whether you've always wanted to learn how to peel fava beans, cut through a tough squash, braid challah bread, or break down a turkey, keep clicking to learn 17 new skills in the kitchen.
Ever since we met Stefan Richter on Top Chef New York, we haven't been able to get enough of the fabulous Finnish chef! The owner of Stefan's at LA Farm specializes in cooking with fresh fish, so we went into his kitchen to learn the technique for properly filleting fish. Watch it now to see how it's done!
Hate chopping up a storm in the kitchen? Don't let the act of cutting an onion frustrate you to tears. There is, in fact, an efficient way to cut small, evenly sized pieces every single time. Watch this video to learn the right way to chop an onion — then grab a sharp knife and your favorite onion variety to try out our foolproof method yourself!
One of my favorite foods in the world appears completely inedible at first glance. But in a few simple steps, you can really get to the heart of the matter — and the artichoke.Using medium to large artichokes, cut one inch off the stem. With your knife, score an "x" into the bottom of each artichoke. Alternatively, you can cut the stems off entirely, peel the outer layers away with a knife, and steam the stems separately, as they are completely edible and delicious. Keep reading.
Cutting cylindrical vegetables may seem pretty straightforward, but there are actually a couple of ways to go about it. Much like the mince or the brunoise, cutting a vegetable properly ensures great texture and flavor in your dishes.
The first cut is known as a rondelle, which is simply circular coins. Hold the knife perpendicular to the vegetable and slice evenly.
For a more elegant cut, angle the knife slightly and cut diagonal pieces from the cylindrical vegetable.
Which of these cylindrical vegetable cuts do you prefer? With what recipes do you use this cut?
A large dice is a relatively straightforward knife cut. Measuring at about 3/4-inch on each side, this cut may not seem as complicated as a julienne or a chiffonade, but with the right technique, you can really speed up your prepping process.
This cut's ideal for large vegetables, like tubers. A peeled potato is an easy example.
Cut the potato into 3/4-inch planks.
Keep reading to find out how to finish this simple cut.
Mincing garlic is one of those very important kitchen skills that takes some practice to master. The good news is that once you've got the technique down, it's like second nature and it makes throwing together recipes much quicker and more enjoyable. Less precise than a brunoise, a mince is simply a very fine chop, and it can be done to several vegetables. Its purpose is to give flavor to the dish without adding significant texture. I've chosen to demonstrate using garlic, as many recipes call for minced garlic to start.
Start with a whole clove of garlic on a cutting board.Using the side of a chef's knife, smash the garlic and the peel should easily come off. Cut off the tip and discard. Keep reading for more!