Basic Kitchen Techniques 4
In this edition, Chef Angus broadens his explanations of essential tools and techniques in the kitchen.
Focusing on the technique, Chef Campbell explains the multiple uses of the Mandoline – a surprisingly-versatile tool that looks like a flat piece of metal with several embedded cutting blades. Demonstrating the Mandoline with a potato, Chef Angus produces Pommes Chip slices, Pommes Batonnet ("French Fry" cut), Pommes Allumette, Rondeau and Pommes Paille. Also shown is Pommes Gaufrette.
Another tool shown is a more modern version of the Mandoline called the "Chinese Mandoline" that produces strings from vegetables that are excellent for salads and garnishes.
Chef Angus then concentrates on Channeling and Zesting knives. Typically used for citrus fruits, he explains, they not only can these tools create excellent products to flavor foods with, but they can also dress up produce for garnishing dishes. Next on the program, the deceptively-difficult to use Parisienne Scoop is demonstrated. Chef Angus also demonstrates the creation of a chiffonade with fresh basil.
Returning to the standard tool of every culinarian, Chef Angus demonstrates several types of oblique cuts, as well as slicing using a standard kitchen knife.
Concluding the episode, the uses of parchment or "Cartouche" paper are covered. Chef Angus demonstrates using the paper for covering dishes for a variety of cooking styles, like poaching and also covers how to make a piping bag for adding decorative touches to food.