Culinary Knife Skills
Summary: Culinary knife skill techniques are one of the first things you need to master to work in a professional kitchen or just take your cooking to the next level. A large part of a commercial kitchen's operation revolves around their daily prep; there is no quality prep without efficient and accurate knife skills. This HD video series will start with the basics, like how to set up your cutting board, hold your knife and basic skills like dicing and julienne. The series then moves into more advanced prep techniques, along with tutorials on how to sharpen your knife, butchery, and basic meat fabrication. "Knife Skills - HD" was formulated as an extension of SCS Episode 1| Basic Knife Skills, an audio lecture coving this subject. It is highly recommended that you listen to this lecture before watching these videos. As this is on ongoing series, if you have any request for new knife skill technique videos, please leave them in the comment section below.
- Visit Website
- RSS
- Artist: StellaCulinary.com
- Copyright: Jacob Burton, 2011
Podcasts:
This video will demonstrate how to French and Debone a chicken leg and thigh, that can later be stuffed and cooked.
Learn how to debone a chicken leg and thigh.
Proper cleaning of a chef's knife is demonstrated.
How to butcher a whole salmon.
How to seed and slice lemon wedges for glass and plate garnish.
How to finely mince a red onion to avoid bleeding of color and flavors.
Learn how to peel, slice and dice a watermelon for use in a fruit salad or mirror display.
Learn how to portion large sides of halibut in individual servings.
Viewer requested video on how to slice and dice celery.
This video will demonstrate a couple different ways to slice, seed and dice a cucumber.
In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term.
Viewer requested video on how to dice and julienne a carrot. You can send your video requests to jacob@stellaculinary.com
Breaking down an Ahi loin for steaks and sashimi.
Learn how to break down a pork rack into bone in pork chops.
Learn how to break down a duck, which is very similar to breaking down a whole chicken.
