From the award winning director and producer of "My Dirty Skillet," Helen Rennie and Janet Bucceri, comes this new documentary on slicing onions.
Let me address the issues not addressed in this video:
Where do you get a good chef's knife and how do you keep it sharp?
Here is my favorite knife. Yes, it's under $30. A good knife doesn't have to be expensive.
Here is how to keep it sharp.
Can you go over the claw grip?
Ah, the claw grip -- most home cooks have heard of it, yet very few home cooks do it correctly. Since you need to know how to do it no matter what you slice or dice (carrot, celery, onion, red pepper, bok choy, etc), I thought it deserves it's own little video. I'll work on it as soon as I can.
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