Welcome to the first episode of Kitchen Skills with Chef Leander: Knives Out!–Vegetable Basics. Learn to cut all kinds of vegetables for various dishes. There is also a quick session on how to professionally sharpen your knife in less than a minute.
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Knives Out! Everyday Knife Skills
Knives Out!--Vegetable Basics is a How-To tutorial that will build your kitchen confidence by giving you excellent, safe cutting skills. The ingredients listed are in the same order as they appear in the video.
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Equipment
Ingredients
- 1 bunch celery
- 1 bunch green onion (also known as "scallion")
- 1 large bell pepper
- 1 baby bok choy
- 1 bunch spinach (large leaf if possible)
- 9 mushrooms
- 2 carrots (large)
- 1 potato (large)
- 1 bunch cilantro (or flat leaf parsley)
- 1 onion
- 10 cloves garlic (peeled)
- 1 tsp salt
Instructions
- Knife Sharpening
- Celery (thick slicing)
- Green Onion (medium slice using knuckles as a guide)
- Green Onion tops (thin diagonal slicing)
- Bell Pepper (sticks, dice)
- Bok Choy (slice)
- Spinach (chiffonade)
- Mushrooms (rough chop)
- Carrots (fine dice)
- Carrots (rustic chunks)
- Potato (Medium Dice)
- Cilantro (Leafy Herbs, Confetti)
- Onion (No-Tears Dice)
- Garlic (fine dice, mince and paste)
Notes
CHEF LEANDER’S SECRETS:
A “STINKY CUTTING BOARD” is a good choice. Garlic and onion can permeate your cutting surface, allowing those flavors to contaminate other ingredients. Consider having one cutting board dedicated to garlic and onions.
GETTING THE MOST FROM GARLIC: Garlic has wonderful health properties, under certain circumstances. To get the most from your garlic, cut your garlic first. Let it oxidize while you are preparing other ingredients. By the time you put it in your pan to cook it, it will have oxidized and the heat will not counteract the healthy effects.
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