Basic Knife Skills – Bruno Albouze

[Music] hi there I am Laura Lewis in the culinary world there are many different types of curves today I am going to show you some basic knife cuts a fair enough these techniques are most often used when uniformity of size and shape is essential let's begin by the most challenging one than cutting a festival into fine bird walls or very fine dies one and a half millimeter cuts so great for garnishing and stuffing the first step here is to square of the item and slice that rectangle the length wise at a thickness of 1/16 inch one point two millimeter leaving you with a rectangular cards then overlap or superimpose the thin slices and apply the same technique you will end up with fine julienne and cut these julienne into equally shape dies next join was the twice bigger cut than the fine one was size measuring approximately 1/8 inch three millimeter julienne or animate or matchsticks also good for many dishes such as spring and summer rolls authorized for turning salads stuffing in this superb tamagoyaki a japanese-style rolled omelet look at that next and third cuts twice bigger in size than the preneur 1/4 inch six millimeter of slices cut into button a's produce small dice or massive one for the fourth cut twice bigger in size than the masted one called medium dice or a mochi same principle trim and cut carrots into 2-inch 5cm portions square off the side to form a rectangle just like we did before slice rectangle lengthwise at a thickness of half inch 1 point 2 centimeter and cut slash into half inch button s and dice out and take a look at what you can do with this little tubes braid re shocks and a bagel so delicious next Pazin cut these can be flat around or triangle let's be fancy for that one I'm going to use a lemon zester grater and then I'm going to build my own old crock wash so awesome next another fancy cut called a roll cut or oblique the two angled cut sides hold your knife at 45-degree angle make the first cut roll the item a half turn keeping the knife at the same angle and make another cut and continue until the end the next cut certainly the easiest one diagonals just hold your knife at a 45 degree angle and slice it evenly and from these slices you can make easy button s now the last one pretty challenging indeed the Thule technique holding the item between the thumb and forefinger use the paring knife to cut seven curved sides creating a flat edit football shaped product sure I'm ready for the Super Bowl not to mention that in order to achieve such curve you will need excellent knife at least to a chef's knife and pair and by the way I used all of my carrot scraps in this healthy carrot ginger puree or whatever you want to do I guess your rabbits in your backyard will certainly enjoy it I hope you had a great time please subscribe like in Facebook and follow me on Twitter Instagram and Pinterest and a portion for [Music]

Channel: Bruno Albouze

Views: 2,799,354

Rating: 4.9041162 out of 5

Keywords: brunoise, culinary skills, knife skills, cooking, baking, how to dice, how to cut vegetables, fine brunoise, Dalstrong knives, small dice, medium dice, salads, stuffing, julienne, batonnet cuts, mandoline, the finest vegetable cuts, tourner a vegetable, super bowl, culinary institute, cooking school

Id: 8VBnaFhOEn8

Length: 4min 43sec (283 seconds)

Published: Thu Jan 26 2017

Reddit Comments

[u/wenwhy]

Idk what I was expecting him to look like, but the voice didn’t match the person.

[u/Superkuksu]

Bruno makes me feel so weird, i like him and can't stand him at the same time! But his cooking is amazing, he is pro

[u/wiggly_b]

“It AlL TaStEs ThE SaMe WhEn YoU cOoK iT”