Lesson 8 - Knife Skills Pt. 5

I know we're spending a lot of time talking about knife skills, but it's crucial that you become comfortable with your knife - it is the primary barrier between fresh and processed food. Confidence with your knife translates to confidence in you kitchen.
It's really important when breaking down food to make sure each pieces is close to the same size. This not only means the pieces will all cook at the same rate (instead of small pieces burning while large pieces are still raw), it also makes a huge difference when it comes to "mouth feel." This holds true not just for veggies, but also for meat, and is particularly important when it comes to roasting veggies. But we'll get into that next time.

RECAP:

1) Veggies (and meat products like chicken tenders, pork loin, etc.) should be broken down to identical size portions if possible. This ensures that every piece is cooked evenly.

2) Use your knife to create a flat surface for your veggie.

3) Don't be afraid to cut veggies in half or discard small pieces that will burn before the rest is cooked.