Learning how to dice onions, hold a knife, and other cooking skills makes cooking so much fun. As an affiliate with Rouxbe Online Cooking School, I can now bring you terrific videos for cooking techniques that will not only help in preparing great venison meals, but improve your overall cooking skills. I love this schoolâ€”I’ve been taking on-line courses here for a year, and am very excited to be sharing these technique videos!
Sawing your meat and vegetables is not actually the best way to chop, dice, and slice. The rolling method gives you control over the knife and, thus, much more precision with how to cut the meat. This video demonstrates the technique. Once you get the hang of it, you’ll be amazed at how much easier using your knife is.
I am a fan of my fingers, and therefore am not interested in losing one of them while cooking. When I took my knife skills class, I was shocked to discover just how much danger I’d been putting my fingers in all these years! Learning how to properly hold a knife has given me much control over how I chop, dice, and slice. I also find that by holding my knife properly, I can chop tons of veggies very quickly. It’s wonderful! Here is the first of 5 videos that discuss knife technique.
A sharp knife is a cook’s best friend. Keeping your knife sharp makes everything you do easier, from chopping onions to slicing a roast. I used to be one of those cooks who sharpened my knife about once a year. No wonder everything was so difficult! Then I took a knife skills class and learned the importance and value of keeping my knives sharp. That has made the single biggest difference in my cooking skills. This video demonstrates how to hone your knife, something you should do every time you use it.
This year, Rick and I got our own 10×20 plot in the local community garden. We’ve been prepping the beds and getting ready for fresh greens, roots, peppers, and anything else Rick thinks he can grow. I’m particularly excited about the herb garden we’ll be planting soon. I use a lot of dried herbs out of necessity…most of the year, I just can’t get fresh herbs. It’s going to be great to pop by the garden and pick whatever is ready that day.
If you’re using fresh herbs, this video tutorial will help you with the proper technique for removing the leaves so that you get the most out of your herbs.
Garlic is a frequent ingredient that shows up in my dishes. I love it! Mincing the garlic releases the flavor, making it all that much better. I typically use a garlic press, but if you don’t have one, you can still mince you’re garlic for maximum impact. This video from Rouxbe shows you how.
One of my favorite scenes in the movie “Julie and Julia” is when Julia goes home after being embarrassed in class and spends the afternoon chopping about 100 onions. I thought it was great idea, having spent a few hours in a cooking class chopping onions. Learning how to properly dice an onion was a revelation to me. I wish I had taken my basic kitchen skills class years ago when I started cooking. The process is easy and once you learn it, you don’t have to dread chopping onions any more. This video shows you how to do it.
Remember to practice. You can always use the extra onions to make stock!
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