Knife Skills

How To Dice An Onion

 

How To Dice An Onion

To dice an onion, start by cutting off the top. However, leave the root end intact. This will hold the onion together while you dice.

Place the onion cut side down, slice in half, cutting from the root end down.

Peel off the skin and place the onion half flat on your cutting board. Make horizontal cuts up the onion, spacing them the same width that you want your finished dice to be. Quick Tip: remember to let your knife do the work for you by pulling the knife as you slice.

Now make vertical cuts, spaced the same width as your horizontal cuts, stopping just before you reach the root. Continue the vertical cuts all the way across the onion.

Finish your dice by cross-cutting the onion the same width as your vertical cuts.

If yield is more important than the precision of your dice, you can also dice the root portion of your onion. Flip your onion end root side up, make downward vertical cuts, and then cross-cut around the root to yield a rough dice.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Cut A Carrot | Video Technique

 

This video will teach you how to cut a carrot using the dice and julienne techniques.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Butcher An Ahi Loin For Sashimi And Steaks



High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

For a fun ahi recipe you can try your hand at making Stella's ahi sashimi, pickled cucumber, cantaloupe caviar and dehydrated sesame oil, our top selling appetizer for Summer 2011.

 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Butcher A Pork Rack | Video



This video will teach you how to butcher a pork rack and fabricate into chops.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Butcher Duck | Step By Step Video

 

Learn how to break down a whole duck from start to finish. This technique is very similar to breaking down a whole chicken, which was demonstrated in CKS 27| Butchering A Whole Chicken.

For a more detailed video on how to fabricate an airline breast (as mentioned in this video), watch CKS 28| Airline Chicken Breast.
 

Further Information
 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

Knife Skill Video Techniques - HD

Culinary knife skills video - HD

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 covering 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.

 



Watch Video Description

CKS 1| Securing Your Cutting Board

Before you can start practicing your knife skills, you must first secure your cutting board. Properly securing your cutting board will keep it from sliding around on your work surface while slicing, dicing and chopping.
CKS 2| Professional Knife Grip Learn how to hold your knife using the professional pinch grip, which will improve your speed, accuracy and efficiency.
CKS 3| Using Your Guide Hand How to use your guide hand for safe and accurate cutting.
CKS 4| Three Major Knife Movements The three major knife movements that you'll be using for the best knife skills possible.
CKS 5| Dice, Julienne, Brunoise & Batonnet The most basic of all knife skill techniques, this video will show you how to dice, julienne, brunoise & batonnet.
CKS 6| Dicing Onions How to properly dice an onion.
CKS 7| Julienne Onion How to properly julienne an onion quickly and efficiently.
CKS 8| Finely Minced Red Onion How to finely mince red onion to avoid bleeding of color and flavor.
CKS 9| Seed & Dice a Tomato Properly seed and dice a tomato.
CKS 10| Minced Parsley How to mince parsley.
CKS 11| Chiffonade How to chiffonade, a technique commonly used to slice herb leafs such as basil into hair-like strands.
CKS 12| Bell Peppers How to seed, dice and julienne bell peppers.
CKS 13| Portobello Mushroom Clean, slice and dice a portobella mushroom.
CKS 14| Lemon Wedges For Garnish How to seed and slice lemon wedges for garnish.
CKS 15| Avocado Pit, sliced and dice an avocado
CKS 16| Ginger How to peel, slice and mince ginger root, a common ingredient in Asian cuisine.
CKS 17| Quickly Peeling Vegetables How to quickly and efficiently peel long vegetables such as carrots & parsnips.
CKS 18| Garlic How to peel and mince garlic.
CKS 19| Slicing Mushrooms How to properly slice mushrooms.
CKS 20| Pineapple How to peel, slice and dice pineapple.
CKS 21| Seeded Melons Peel, seed and slice melons such as cantaloupe and honeydew.
CKS 22| Citrus Supremes Cut citrus segments free of pith and seed; commonly used as a garnish or addition to composed salads.
CSK 23| Cleaning Frisée How to prep and clean frisée, a bitter green that is commonly used in European Cuisine.
CKS 24| Asian Style Dice & Julienne Dice and julienne technique common used in Asian Cuisine.
CKS 25| Sharpening Your Knife Using An Oil Tri-Stone How to sharpen a knife using an oil tri-stone. This method is normally reserved for German manufactured blades.
CKS 26| Sharpening With A Water Stone How to sharpen your knife using a water stone. This method is normally reserved for Japanese manufactured blades.
CKS 27| Butchering A Whole Chicken How to breakdown a whole chicken into eight parts (wing, breast, thigh, leg).
CKS 28| Airline Chicken Breast How to fabricate a chicken airline breast.
CKS 29| Breaking Down a Chicken in Under 60 Seconds This video shows that with using complementary movements and a good flow, you can efficiently do an eight part chicken breakdown, including airline breasts, in 60 seconds.
CKS 30| Chicken Lollipops How to fabricate chicken lollipops.
CKS 31| Breaking Down Duck Learn how to break down a duck, which is very similar to breaking down a whole chicken.    
CKS 32| Butchering A Pork Rack Learn how to break down a pork rack into bone in pork chops.     
CKS 33| Ahi Loin Learn how to butcher an Ahi loin into either steaks or sashimi.
CKS 34| Carrots - Dice & Julienne Viewer requested video on how to dice and julienne a carrot. If you have your own video request, please leave them in comments section or send them to jacob [at] stellaculinary.com
CKS 35| How To Butcher A Beef Tenderloin 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.
CKS 36| How To Cut A Cucumber This video will demonstrate a couple different ways to slice, seed and dice a cucumber.
CKS 37| How To Slice Celery Viewer requested video on how to slice and dice celery.
CKS 38| Portioning Halibut Learn how to break down large sides of halibut into individual fillet portions.
CKS 39| Watermelon: How To Peel, Slice and Dice This video will teach you how to peel, slice and dice a whole watermelon. The finished product can then be use for a salad or fruit tray.
CKS 40| Butchering a Whole Salmon This video will teach you how breakdown, fillet and portion a whole salmon, from start to finish.
CKS 41| Safely Wash a Chef's Knife Quick video on how to safely wash your chef's knife.
CKS 42| Debone Chicken Leg & Thigh Learn how to debone a chicken leg and thigh.
CKS 43| French & Debone Chicken Leg & Thigh This video will demonstrate how to French and Debone a chicken leg and thigh, that can later be stuffed and cooked.

How To Secure Your Cutting Board | Video Knife Skills


How To Secure Your Cutting Board

Before you start to cut anything, you need to make sure you have a secure work surface. A cutting board that isn’t secured can easily move around, making it extremely dangerous and almost impossible to cut quickly and accurately.

To secure your station, simply wet a kitchen towel or side towel and wring out any excess water. Lay the towel on top of your counter top and place your cutting board squarely on top of the towel. This will keep your cutting board secure while doing your prep.

How to secure your cutting board

How To Peel And Slice A Melon | Video Technique

 

How To Peel And Slice A Seeded Melon

To peel and slice a seeded melon such as honeydew or cantaloupe, start by topping and tailing, then stand on end, and cut away the rind following the natural contour of the melon with your knife blade.

Once the melon is peeled, slice in half and scoop out seeds with a large soup spoon.

To finish, quarter the seeded melon, lay flat and remove the corners by slicing in at a 45° angle as shown top right in the pictures below. Once the corners of the melon are removed, it should lay nice and flat, allowing you to slice into quart inch pieces using good guide hand technique.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Peel And Mince Ginger | Video Plus Photos

 

How To Peel, Prep & Mince Ginger

To properly prep ginger, start by taking a “hand” (showed below, top left) and separate it into “fingers” (top right). Cut off any protruding “nubs” with your knife and then peel with the edge of a soup spoon using a downward scraping motion. Using the edge of a spoon is not only quicker, but it will result in a better yield since all that’s being removed is the ginger’s paper thin skin.

Next, cut the peeled ginger “finger” into round chunks about a quarter to a half inch thick. If using a Chinese Clever, you can effectively smash the ginger rounds with a quick “slapping” motion. If using a traditional chef’s knife, simply place the side of the knife blade on top of the ginger rounds and apply downward pressure using the palm of your hand, being conscious to keep your fingers elevated away from the blade.

Using a traditional mincing motion, mince ginger to desired size.

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

How To Mince Red Onion | Video

 

How To Finely Mince Red Onion

Many people, including cooks that work in a professional kitchen, do not know the true technique for mincing a red onion. A lot of people first dice their onion, and then run their knife over the dice in a mincing motion until the onions are a minced, pulverized paste.

The problem is, as you continually mince the onion, the flavor escapes and the onion’s color begins to bleed. If you were to then incorporate that dice into dish with light colors, such as a scallop ceviche, the red color of the onions would bleed into the beautiful white scallop flesh and ruin the look of your dish.

To start, follow the instructions for juilienning an onion. Cut the strips as thin as possible. 

how to mince onion step one

Stack your strips of finely julienned onion on top of one another. Using your guide hand technique, cross-cut the juilenned red onions as finely as possible. When done correctly, this will yield a finely diced red onion full of flavor and vibrant with color.

how to mince onion step two

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our