Basic Kitchen Techniques 2

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Cleaning vegetables Washing Leeks Celery shaving
Peeling Carrots Cutting Technique Vegetable Mirepoix

The second installment in the Culinary Beginnings series finds us at the cutting board with Chef Angus as we learn the essential art of cutting vegetables. Also discussed is the important process of cleaning and sanitizing your ingredients, beginning with washing, peeling, washing again, before the vegetables can "go to the bench" and be cut.

The emphasis of this episode is on cutting for flavor, cutting for sanitation, and cutting for presentation. For aesthetically-pleasing dishes, Chef Angus demonstrates cutting techniques including julienne, dicing (from fine brunoise, through quartering and halving), paysanne, and tourner, among others.

Chef Angus demonstrates the practical application of the cutting techniques by preparing the freshly-cleaned vegetables for a mirepoix.

Culinary Beginnings

Culinary Beginnings

Basic Kitchen Techniques 2

$ 30.00

Culinary Beginnings

Culinary Beginnings

Complete Series (20 Episodes)

$ 550.00