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Knife Techniques for the Home Cook Class

October 15th, 2012 | 1 Comment | Posted in Classes

with Rick Lewis from Quincy Street Bistro


Class Content:

  • Walk through different knife shapes and their uses
  • Proper knife grip
  • Chopping  herbs, chiffonade, chop, mince
  • How to  julienne
  • All the cuts batonnet, brunoise, medium dice, large dice
  • Chopping  onions like a pro
  • Also a short cooking demo with the ingredients
  • Sharpening  with a steel and stone Dan Bertarelli

Bring your knives to have them sharpened during the class (supplemental cost).

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One Response to “Knife Techniques for the Home Cook Class”

  1. Namari Says:

    That’s really thinnikg out of the box. Thanks!

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