Basic Kitchen Techniques 1
The particular episode deals with two subjects: the use and care of your knives, from sharpening to sanitation. Along with the care of one's knives, cutting techniques are demonstrated, from concasse to brunoise. Chef Angus also explains the vital reasons behind keeping a sharp knife.
The second subject is to define the oft-misunderstood term "blanching". Chef Angus demonstrates the blanching of a variety of foods, and the numerous reasons for the process; from the removal of skins, to setting the color of a dish, even to removing acidic flavors. Another topic covered is blanching for the purpose of creating a bouquet garni, an aromatic bundle of herbs and spices for flavoring dishes.