Steamed carrots with cumin and walnut oil is an easy-to-make side dish with a twist.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Your first exercise is to buy four or five beautifully-ripe tomatoes. Start by slicing them using the up and down slicing technique (knife not always in contact with board). Then slice each slice two more times using the rolling technique (knife doesn’t leave the board), to obtain 1/2" -inch diced tomato. Think about stabilizing the ingredient, anchoring your knife and keeping your hand safe before each cut. Transfer the diced tomato to a bowl, drizzle with olive oil and season with salt and freshly ground pepper. Top with some chopped, fresh basil for a fresh and healthy salad.
Make the Caramelized Onions (recipe below). Concentrate on the slicing. Serve with a pan-fried or grilled piece of steak or chicken.
Make a Greek Salad (recipe below). Print off the recipe and don’t watch the video. Slice all of the ingredients simply by thinking about how to stabilize and anchor each ingredient.
If you want to practice some finer cuts, follow the videos to learn how to create the following cuts: dicing and mincing onions, brunoise, julienne and chiffonade. Remember, they are just fancy names for slicing.
Practice your brunoise-cutting skills by making the Mixed Vegetable Bulgur (recipe below).
Steamed butternut squash is tossed with toasted cumin seeds, shallots and a honey-champagne vinaigrette.
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Northwest Culinary Academy of Vancouver