Basic Kitchen Techniques 3
As Chef Angus says "technique is everything", and the third installment of the Culinary Beginnings series illustrates why. The session covers the preparation of some of the most popular ingredients for flavoring or enhancing the presentation of a variety of dishes. Chef Angus illustrates the correct way to chop and wash vegetables, as well as popular ways of roasting them.
Chef Campbell demonstrates how to chop onions, garlic and shallots and why correctly processing these ingredients is so crucial to enhancing the flavor of food. The chopping as well as the washing of parsley is covered. Other cutting techniques are taught, as Chef Angus tournees mushrooms for presentation, purees garlic with a knife, and fillets (or segments) oranges.
In addition, the episode covers roasting vegetables both over a naked flame and in an oven. The reasons for roasting are explained, and viewers are provided with vital instructions for processing the roasted ingredients. Also covered is the more progressive technique of frying vegetables to remove their skin.