This video will demonstrate the classic approach to dicing an 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. This video will teach you how to finely mince a red onion without completely pulvarizing it.
Diced and seeded tomatoes are a great accompaniment to pastas and sautéd vegetable medleys. They can even be used as a garnish. This video will teach you the best technique to quickly seed and dice a tomato.
Garnishing your plate with a little sprinkling of parsley is about as old school as it gets. However, it’s still a good technique to at least know, not to mention the real purpose of this section - illustrating how to properly mince.
The Chiffonade is a knife technique used to cut herb leafs and other leafy greens into very thin hair-like strips. These fine strips are then usually used as a garnish.
This video will teach you how to quickl seed, julienne, and dice a bell pepper.
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.
Cutting lemon wedges for garnish is another knife skill’s technique that is deceptively simple yet often done wrong. There’s nothing worse then getting a lopsided lemon wedge to squeeze into your iced tea or cocktail only to see its seeds shooting into your glass. This video will teach you the proper technique when cutting lemon wedges for garnishes.
This video will teach you how to pit, slice and dice an avocado.
This video will teach you how to properly peel, slice, and mince fresh ginger.