Culinary Knife Skills

Culinary Knife Skills Video IndexCulinary 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.

CKS 008| How To Mince Red Onion

This video will teach you how to finely mince a red onion using professional level knife skill techniques.

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. This video will teach you how to finely mince a red onion without completely pulvarizing it.

CKS 013| How To Clean And Slice A Portobello Mushroom

How to Clean and Cut Portobello Mushrooms - Video Technique

The portobello mushroom is a fully-grown Crimino mushroom which is an un-blanched version of the white button mushroom, commonly found in supermarkets. Although blanching usually refers to par cooking, in the agricultural industry it refers to growing produce in the absences of light, not allowing it to produce any color. This video will teach you how to properly clean and slice a portobello mushroom.

CKS 033| How To Butcher An Ahi Loin For Sashimi And Steaks

How to Break Down an Ahi Loin For Sashimi and Steaks - Culinary Knife Skills, Butchery, Fish - Video

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.

CKS 035| How to Butcher a Beef Tendloin and Fabricate Filets of Beef

How to Break Down a Beef Tenderloin and Fabricate Into Fillets of Beef - Video - Butchery - Culinary Knife Skills

In this video, you'll 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. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.

CKS 043| French and Debone a Chicken Leg & Thigh

How to French a Chicken Leg and Thigh - Video Technique - Butchery - Culinary Knife Skills

This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, please refer to the first video listed in the "Related" section below.

CKS 046| How to Bone and Tie a Beef Short Rib for Braising

This video will teach you how to de-bone and tie a beef short rib for a tighter plate presentation.

In this video, I demonstrate how to de-bone and tie a beef short rib for braising. This is commonly seen in higher end restaurants and is done for presentation purposes only.

When serving a large short rib, it is sometimes difficult to have a tight, clean presentation, especially when a round plate is used. The short rib can often look awkward and unbalanced. Rolling and tying the short rib will allow for a tighter plate presentation.

When using this technique, make sure you still include the bones in the braising liquid.

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