YES!!! Now we are cooking! I took 2 pages of notes from this video. I did/utilized a lot of the stuff mentioned here but never really knew the "why" behind it. Looking forward for more.
Hearing “Sauces, soups and stocks” gave me Vietnam flashbacks to my first cooking course where we did that as the first section of the curriculum and I had little knowledge/skill in the way of cooking at that time (I couldn’t even cut tomatoes without crushing them)
Thank you for the videos. I think these are one of the most useful tutorials to make you from a good home cook to somebody who can work in a professional environment. I have two things. when you talk about ratios is by weight or by volume? and could you do in the future a video where you show hands on mise en place with the steps even broke down more. Like the channel and hope for new and helpful content
I think basically just like all chefs - French Knife (or chefs knife) they are 8 - 12 inches long. This is an all purpose knife: a variety of chipping, slicing and mincing chores.
