Good Eats (1999–2012): Season 11, Episode 13 - American Slicer - full transcript
Join Alton Brown as he explores what it takes to stay sharp in the kitchen.
MANY COOKS HAVE A FAVORITE PAN
OR A SPOON OR A WHISK
THEY REALLY DIG.
BUT NO KITCHEN RELATIONSHIP...
(beeping)
IS MORE MYSTICAL THAN THE ONE
BETWEEN COOK AND KNIFE.
IRONICALLY, NO KITCHEN TOOL
IS MORE MISUNDERSTOOD.
WITH THAT IN MIND,
I HOPE YOU'LL STAY TUNED
TO A HUMBLE PROGRAM
INTENDED TO ELEVATE
YOUR CUTLERY CONSCIOUSNESS,
AND HELP YOU AND YOUR BLADES
TURN OUT SOME REALLY...
Closed Captions provided
by Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
DOWN, KNIFE!
BEFORE WE GET ALL CUT-HAPPY,
LET'S REVIEW
A LITTLE KNIFE ANATOMY.
WE'LL BEGIN WITH THE BLADE.
THE BACK IS CALLED THE SPINE.
THE POINT, ODDLY ENOUGH,
IS THE POINT.
THE FIRST THIRD OF THE EDGE
BACK FROM THE POINT IS THE TIP.
THEN YOU HAVE THE BELLY,
AND FINALLY, THE HEEL.
THE BLADE THEN TURNS UP
TOWARDS THE HANDLE
AT THE RETURN
INTO THE BOLSTER.
THERE MAY OR MAY NOT BE
A FINGER GUARD LOCATED HERE.
NOW IN GOOD EUROPEAN KNIVES,
THE BLADE METAL CONTINUES
TO THE END OF THE KNIFE
IN WHAT IS CALLED A FULL TANG.
MOST ASIAN-STYLE KNIVES
USUALLY HAVE A HIDDEN TANG,
WHICH CAN EITHER BE LONG
AND NARROW OR SHORT AND STUBBY.
NO MATTER THE STYLE, SIZE
OR SHAPE OF THE KNIFE,
THESE PARTS WILL BE PRESENT
IN ONE FORM OR ANOTHER.
UP KNIFE!
(imitating German accent)
VELCOME TO THE KUTZU KITCHEN.
I AM YOUR CHEF. CHEF KLAUS.
UND NOW IT IS TIME
FOR YOU TO VITNESS
POWER OF ZIS
FINE GERMAN CUTLERY, HMM?
SEE, THE KUTZU GLIDES
THROUGH THE CAN.
"DAS BOOT"?
DER HASSENPFEFFER.
THE CONCRETE "EASTERN BLOCK."
THE KUTZU SLICES TOMATO SO THIN
YOU CAN'T EVEN SEE IT...
CAN YOU? NO, OF COURSE NOT.
NOW HOW MUCH YOU GIVE KLAUS
TO PUT ALL ZIS POWER
IN YOUR HAND, HMM?
$100? $200?
I THINK THAT YOU WOULD.
BUT TODAY, KLAUS IS GENEROUS.
ALL 14 OF THESE
FOR ONLY $39.99.
THAT'S RIGHT! ALL OF THESE
KNIVES FOR $39.99.
AND YET, IF YOU WAIT,
THERE'S MORE.
OH, THERE'S ALWAYS MORE,
SILLY. LOOK--
(normal voice) SO WHY WOULD
A PERSON WITH ANY BRAINS AT ALL
SPEND $100 OR MORE ON ONE KNIFE
WHEN YOU CAN CLEARLY
HAVE AN ENTIRE SET
OF VICIOUSLY SHARP KUTZUS
FOR THE PRICE OF A PIZZA DINNER?
I'LL SHOW YOU.
LET'S TAKE A LOOK
AT THAT KUTZU EDGE.
IT IS ESSENTIALLY A HACKSAW.
THE STEEL IS SO LOUSY,
THAT EVEN IF IT COULD TAKE
A REAL EDGE, WHICH IT CAN'T,
IT WOULDN'T BE ABLE
TO KEEP IT FOR LONG.
SO ONCE THESE SERRATIONS
ARE GONE,
THIS TOOL WILL BECOME USELESS,
NOT THAT IT'S WORTH
THAT MUCH TO BEGIN WITH.
YOU'LL NOTICE CHEF WULFGAR
DIDN'T CHOP UP AN ONION
OR JULIENNE A CARROT.
THAT'S BECAUSE BAD DESIGN
GIVES YOU NO HEFT, NO BALANCE
AND NO ANGLE OF ATTACK.
OF COURSE, IF YOU EVER NEED
TO HACK A SHOE IN HALF,
YOU'LL KNOW WHAT TO REACH FOR.
NOW LET'S TAKE
A LOOK AT A REAL KNIFE.
NOTICE THAT THE BLADE TAPERS
FROM THE SPINE TO THE EDGE,
AND THAT THERE'S A TRANSITION
TO ANOTHER ANGLE,
A SECONDARY BEVEL,
AND THE NARROWER THAT ANGLE,
THE BETTER THE CUT.
OF COURSE,
TO GET THIS KIND TO ANGLE
REQUIRES THE RIGHT KIND
OF STEEL,
AND TO UNDERSTAND STEEL,
YOU'VE GOT TO UNDERSTAND...
BAKED GOODS.
A BAKER CAN PRODUCE
A CHEWIER CRUNCHY CRUST,
A FIRM OR SOFT CRUMB,
A DENSE OR LIGHT TEXTURE,
SIMPLY BY VARYING THE AMOUNTS
OF A RELATIVELY SHORT LIST
OF INGREDIENTS--
FLOUR, SUGAR, EGGS, BUTTER,
MILK, BAKING POWDER, SALT.
NOW THE METALLURGIST
HAS A PANTRY, TOO,
AND WE SHOULD REVIEW IT
SO THAT WHEN THE SALESPEOPLE
START THROWING AROUND BIG WORDS,
YOU WILL BE ABLE TO PARRY
THEIR EVERY THRUST.
AT IT'S MOST BASIC,
STEEL IS IRON
AND A LITTLE BIT OF CARBON.
WITHOUT CARBON, IRON IS TOO SOFT
TO BE OF MUCH GOOD.
CHROMIUM HARDENS STEEL,
BUT MORE IMPORTANTLY,
IT ADDS SOME
CORROSION RESISTANCE.
MOLYBDENUM IS A CARBIDE FORMER.
NOW WHEN YOU HEAR THE WORD
CARBIDE, THINK GRAIN, OKAY?
THE MORE EVEN AND FINE
THAT GRAIN IS,
THE BETTER THE KNIFE WILL BE.
NICKLE ADDS TOUGHNESS.
THINK OF TOUGHNESS
AS KIND OF AN ELASTICITY.
ALLOWING THE EDGE
TO SNAP BACK INTO PLACE
IF IT GETS SMACKED AROUND.
HARD METALS,
BRITTLE METALS CAN CRACK,
AND THAT'S NOT A GOOD THING.
TUNGSTEN--THIS IS IMPORTANT.
WEAR RESISTANCE.
VANADIUM REFINES THE GRAIN.
SILICON ADDS STRENGTH.
MANGANESE--
WELL, YOU GET THE PICTURE.
BY MIXING THESE INGREDIENTS,
YOU CAN CREATE THOUSANDS
OF DIFFERENT STEELS OR ALLOYS.
KNIFE MAKERS LIKE TO MATCH
THE ALLOY THEY USE
TO THE CHARACTERISTICS
THEY WANT THEIR KNIVES TO HAVE.
LADIES AND GENTLEMEN,
A KNIFE IS ONLY AS GOOD
AS THE SURFACE
ON WHICH IT RIDES.
SO LET US TURN
OUR ATTENTION MOMENTARILY
TO THE CUTTING BOARD.
NOW THERE ARE TWO MAIN ISSUES
TO BE CONSIDERED HERE.
THE FIRST ONE
IS THE MATERIAL, OKAY?
ALTHOUGH THEY ARE PRETTY,
THE FOLLOWING MATERIALS
ARE EVIL,
AND YOUR BLADES SHOULD NEVER
COME IN CONTACT WITH THEM EVER.
LET US REVIEW...
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
ACTUALLY,
"DARK LORD OF THE SITH" EVIL.
SO WHERE DOES THIS LEAVE US?
WELL, THERE ARE THREE TYPES
OF BOARDS THAT I USE.
I HAVE ONE OF THESE NEWFANGLED
WOOD COMPOSITE BOARDS.
NICE BECAUSE
IT'S A RENEWABLE RESOURCE,
AND THEY CAN
BE MOLDED AND SHAPED
INTO MANY CONFIGURATIONS
OF THIN HOLES, NICE SHAPES.
WE'LL GET ON THIS LATER.
I HAVE A HIGH-DENSITY
POLYETHYLENE BOARD
FOR RAW MEATS.
THIS CAN GO IN THE DISHWASHER,
WHICH I LIKE A LOT.
MOST OF MY VEGETABLE CUTTING,
AND CUTTING IN GENERAL,
IS DONE ON ROCK MAPLE.
YOU CAN GET THAT EITHER IN
CROSSCUT OR END-CUT LIKE THIS.
TENDS TO BE HEAVY AND EXPENSIVE,
BUT IT'S A FAST, FAST SURFACE.
THAT'S NICE.
I SHOULD ALSO MENTION BAMBOO.
THIS HAS BECOME POPULAR
IN THE LAST FEW YEARS.
IT'S RENEWABLE--IT'S GRASS,
BUT I DON'T LIKE CUTTING ON IT.
I FIND IT TO BE
A VERY SLOW SURFACE.
IT'S FIBROUS--GRASS.
WHAT ARE YOU GONNA DO?
NOW ANOTHER ISSUE IS SIZE.
THIS IS SIMPLE.
TAKE YOUR LARGEST KNIFE
AND LAY IT DIAGONALLY
CORNER TO CORNER.
THERE NEED TO BE
AT LEAST 2 INCHES OF BOARD
STICKING OUT ON EITHER END.
THERE ISN'T? YOUR BOARD
IS TOO SMALL FOR THE KNIFE.
END OF LECTURE!
NOW IN ORDER TO GIVE YOU
AN OPERATOR'S POINT OF VIEW
OF THE VARIOUS KNIFE OPERATIONS
THAT WE'LL BE UNDERTAKING TODAY,
MY TECHNICAL CREW
CONSTRUCTED THIS VEST RIG,
COMPLETE WITH
HIGH-DEFINITION MINICAM
AND--I DON'T KNOW,
WHATEVER THAT THING IS.
NOW THE PLACE WHERE
COOK AND KNIFE BECOME ONE
IS CALLED THE GRIP, AND WHICH
ONE YOU CHOOSE MATTERS.
NOW A LOT OF FOLKS PREFER
WHAT I CALL THE EXCALIBUR GRIP,
WHICH IS WONDERFUL IF
YOU'RE TRYING TO HACK YOUR WAY
THROUGH OPPOSING FORCES
IN BATTLE, BUT NOT SO GOOD
WHEN YOU'RE TRYING
TO MOW THROUGH AN ONION.
THEN WE HAVE WHAT I CALL
THE ACCUSER,
BECAUSE IT'S ALWAYS POINTING
A FINGER AT SOMEONE.
AND ALTHOUGH IT GIVES
YOU A BIT OF TIP CONTROL,
STABILITY'S A JOKE.
ONLY USE THIS IF YOU CAN
EASILY REACH YOUR INSURANCE CARD
WITH THE OTHER HAND,
IF YOU GET MY DRIFT.
MY GRIP OF CHOICE
I CALL THE PINCH.
SIMPLY PINCH THE SPINE
BETWEEN THE THUMB AND FOREFINGER
IN FRONT OF THE BOLSTER.
NOT ONLY DOES THIS GIVE YOU
ACCURACY AND CONTROL,
BUT BY MOVING THE PIVOT POINT
AHEAD OF THE BOLSTER,
YOU INCREASE THE POWER TRANSFER
FROM ARM TO BLADE.
NOW WHEN HANDLING
A PARING KNIFE,
I LIKE TO USE
WHAT'S CALLED THE CHOKE GRIP--
LITERALLY POSITIONING THE KNIFE
SO THAT THE BLADE
IS PARTLY IN MY HAND.
THAT PUTS IT IN A GOOD POSITION
TO USE THE THUMB
TO FEED THE FOOD INTO THE BLADE,
BUT MORE ON THAT LATER.
¶
NO MATTER WHAT SHAPE
YOU HOPE TO WHITTLE
YOUR FOOD DOWN TO,
YOU'RE GONNA HAVE TO USE
ONE OR ALL OF THE PRIMARY CUTS.
THAT MEANS
YOU ARE GOING TO SLICE.
YOU ARE GOING TO CHOP,
AND YOU'RE GONNA HAVE TO PARE.
LET'S START AT THE TOP.
SLICE...
THAT'S IT.
THE FACT THAT SUCH A MOTION
MAY VERY WELL PRODUCE A PIECE
OF FOOD KNOWN AS A SLICE,
IS COMPLETELY BESIDE THE POINT.
MMM, ROAST BEAST.
NOW SINCE WE WANT TO MINIMIZE
BACK-AND-FORTH SAWING,
WE NEED A KNIFE
THAT IS GOOD AND LONG.
BUT WE'D ALSO LIKE
TO MINIMIZE DRAG,
SO A THIN BLADE
WOULD BE VERY DESIRABLE.
IN OTHER WORDS,
WHEN IT COMES TO A SLICER,
YOU CAN NEVER BE TOO LONG
OR TOO THIN.
NOW THE GOAL
IS A SINGLE PULLING CUT
THAT PUTS THE TIP
ON THE BOARD.
DOESN'T MATTER IF YOU'RE CUTTING
ROAST BEEF OR RHUBARB,
THE SLICING MOTION
IS ALWAYS THE SAME.
CHOP--WHAT A TERRIBLE WORD
FOR A PRECISION
CUTTING OPERATION.
YOU KNOW WHY?
BECAUSE IT IMPLIES--
(snapping, cracking sounds)
HEY, WATCH OUT! GET BACK!
WHAT--THAT'S MY--
THAT'S MY CHERRY TREE.
WHO WOULD DO SUCH A THING?
I CANNOT TELL A LIE.
I WAS PASSING BY,
FOUND THIS IN YOUR YARD.
I HAVE NO IDEA
WHERE IT CAME FROM.
I--UM...
BY MY DEFINITION,
CHOP IS-IS-IS A...
BUT YOU KNOW, THE REAL SECRET
HERE IS NOT TO THINK CHOP,
BUT TO THINK CHOO-CHOO.
BY CHOO-CHOO TRAIN, OF COURSE,
I MEAN LOCOMOTIVE.
NEXT TIME IT COMES AROUND,
CHECK OUT THE DRIVE ARM
ON THAT ENGINE.
SEE HOW IT GOES UP AND DOWN
AND FRONT AND BACK
IN AN ORBITAL PATTERN?
THAT IS EXACTLY WHAT YOU WANT
TO SEE OUT OF YOUR KNIFE
DURING THE CHOPPING PROCESS.
(groans)
NOTICE THAT THE HAND
HOLDING THE KNIFE
DRIVES IT RHYTHMICALLY,
BUT THE BLADE ITSELF
IS ACTUALLY BEING GUIDED
BY THE FRONT OF THE FINGERS
ON THE OTHER HAND.
NOW THIS CONFIGURATION,
WITH A WIDE KNIFE
LIKE A CHEF'S KNIFE--
IT'S VERY DIFFICULT
TO ACTUALLY CUT YOURSELF
AS LONG AS THE FOOD
YOU'RE CUTTING ISN'T TOO TALL
AND YOU KEEP
YOUR FINGERTIPS FOLDED BACK.
ALTHOUGH THIS
IS ESPECIALLY USEFUL
FOR BREAKING DOWN
MULTIPLE LONG ITEMS,
LIKE, SAY,
GREEN ONIONS OR CELERY,
CHOPPING IS ALSO HANDY
FOR HERBS.
FOR INSTANCE--BASI
PICK YOURSELF
ABOUT A DOZEN LEAVES,
AND THEN JUST STACK THEM UP
WITH THE LARGEST LEAF
ON THE BOTTOM.
AND ROLL IT UP,
PLACE IT ON THE BOARD,
SEAM SIDE DOWN,
AND THEN JUST GENTLY
MOW THROUGH,
USING THAT SMOOTH
CHOO-CHOO TRAIN MOTION.
THAT'LL PREVENT
BRUISING OF THE LEAVES.
THE FRENCH CALL THIS
A CHIFFONADE, BY THE WAY,
WHICH, I GUESS, SOUNDS BETTER
THAN REALLY SKINNY RIBBONS.
YOU BE THE JUDGE.
PARING IS DEFINED
BY TRIMMING DOWN OR REDUCING
SOMETHING IN SIZE.
NOT VERY HELPFUL.
IN PRACTICAL APPLICATION,
IT IS UNIQUE
FROM THE OTHER CUTTING METHODS
BECAUSE THE CUTTING
HAPPENS UP OFF OF THE BOARD,
AND THE KNIFE
IS ALWAYS FACING THE CUTTER.
BACK IN THE DAYS BEFORE PEELERS,
WHEN SOMEONE NEEDED
TO PEEL A PEACH,
THEY DIDN'T REACH FOR A PEELER,
BUT A PARING KNIFE.
GOT IT? GOOD.
HERE'S AN EXAMPLE.
NOW REALIZE THAT PUTTING
ONE OF YOUR DIGITS
RIGHT UP AGAINST A BLADE
IS NOT A NATURAL INSTINCT.
BUT THIS SEEMINGLY
DANGEROUS DANCE
IS AN INTEGRAL PART OF PARING.
THE CRUCIAL DETAIL HERE
IS THAT THE KNIFE AND THE THUMB
ARE CONNECTED TO THE SAME HAND,
SO SLICING YOUR OWN THUMB
BECOMES A LOT LESS LIKELY.
IF YOU KEEP YOUR KNIFE SHARP,
MINIMUM FORCE WILL BE REQUIRED.
REMEMBER, WHEN YOU START
FORCING KNIVES AROUND,
BAD THINGS HAPPEN.
HERE'S THE TRUTH--
90% OF YOUR HOME CUTTING JOBS
ARE GOING TO BE
HYBRID CUTTING JOBS,
CALLING FOR SLICING, CHOPPING
AND PARING.
WANT EXAMPLES? YOU GOT IT.
ALL RIGHT, STEP 1--
PARE OFF THE ENDS,
BEING CAREFUL TO NOT CUT
ALL THE WAY
THROUGH THE BASE ROOT
WHERE ALL OF THE LEAVES
OF THE ONIONS COME TOGETHER.
THERE. JUST MAKE A VERY THIN
INCISION UP THE SIDE,
AND PEEL OFF THAT OUTER SKIN.
AND I LIKE TO DO THIS
BY PINCHING THE SKIN
BETWEEN THE BLADE AND MY THUMB.
YOU CAN'T ALWAYS GET IT TO WORK.
SOMETIMES YOU HAVE
TO JUST GET MEDIEVAL WITH IT.
NOW YOU'RE GONNA SPLIT THE ONION
LONGITUDINALLY,
MAKING SURE THAT YOU KEEP
AN EQUAL PIECE OF THAT ROOT
ON EITHER SIDE OF THE INCISION.
OKAY, NOW HERE'S THE COOL PART.
I LIKE TO KIND OF SLICE THIS
IN A FAN PATTERN.
POSITION THE KNIFE
SO THAT YOU CAN CUT
THROUGH EVERYTHING
BUT THE ROOT AGAIN.
THERE. ONCE YOU GET ALL THE WAY
AROUND TO THIS POINT,
YOU CAN SIMPLY SLICE THROUGH
OR CHOP THROUGH
IN INDIVIDUAL PIECES.
CHOP OR SLICE--YOUR CHOICE HERE.
WHATEVER YOU DO,
DON'T CUT STRAIGHT DOWN.
KNIVES WORK BEST WHEN THEY'RE
WORKING TWO DIRECTIONS AT ONCE.
ALWAYS REMEMBER THAT.
USE YOUR FINGERS
TO GUIDE THE KNIFE.
THERE.
(Alton)
WANT TO PRACTICE YOUR MOVES?
...AND DOWNLOAD
THESE TASTY RECIPES.
...AND DOWNLOAD
THESE TASTY RECIPES.
WELL, NOW THAT WE HAVE LOOKED
AT THE NEW METHOD
OF ONION HARVESTING,
WHERE ORBITAL CUTS ARE MADE,
FOLLOWED
BY THE STANDARD CHOPPING MOVE,
WE SHOULD ALSO LOOK
AT THE OLD-SCHOOL METHOD,
WHERE MULTIPLE CUTS CREATE
A GRID IN THE ONION ITSELF.
OKAY, THIS METHOD
IS THE TRADITIONAL ONE.
IT'S PRACTICES IN MANY
OF THE WORLD'S BEST RESTAURANTS.
I THINK IT'S A LITTLE UNGAINLY.
FIRST A SERIES
OF HORIZONTAL CUTS--
OF COURSE, AGAIN,
NOT PENETRATING THAT ROOT--
AND THEN VERTICAL CUTS,
CREATING A GRID PATTERN.
ALL WE HAVE TO DO NOW
IS CHOP THROUGH AT AN ANGLE,
PERPENDICULAR
TO THE SECOND CUT--
KINDA SLOPPY BUT EFFECTIVE.
NOW MINCING A CLOVE OF GARLIC
IS EXACTLY LIKE DISASSEMBLING
AN ONION,
ONLY ON A SMALLER SCALE.
NOW IF I CAN JUST ADJUST
THE CAMERA HERE--THERE.
AND AWAY WE GO.
SINCE IT'S NOT COMPOSED
OF CONCENTRIC LAYERS,
WE DON'T HAVE TO USE
THE FAN PATTERN.
BUT AS WITH THE ONION,
YOU WANT TO MAKE SURE
THAT YOU KEEP
SOME OF THAT ROOT INTACT.
SO WE'LL CUT IN HALF,
A FEW VERTICALS...
A COUPLE OF HORIZONTAL SLICES...
AND MINCE.
ACTUALLY, THIS IS CHOPPING,
BUT WE'RE USING A CHOP
TO CREATE A MINCE.
NEED A LITTLE MORE
KNIFE PRACTICE?
...AND TRY OUT
SOME OF THESE
KNIFE-CENTRIC APPLICATIONS.
LET US NOW CONSIDER
A VERY DIFFERENT BOTANICAL
CRITTER, THE BELL PEPPER.
WE'LL BEGIN BY SLICING OFF
BOTH ENDS.
DON'T WANT TO WASTE THAT,
OF COURSE.
SAVE IT FOR THE STOCKPOT
OR STIR-FRY.
WE'RE GONNA SCOOP OUT
THE MIDDLE,
LEAVING THE HOLLOW SHELL,
WHICH WE SLICE IN HALF.
I DON'T CARE
FOR THE WAXY MEMBRANE
ON THE INSIDE OF THIS FLESH.
SO I LIKE TO COME BACK
AND CAREFULLY STRIP IT OUT.
I USE A BACK-AND-FORTH
SAWING MOTION,
ONE OF THE FEW TIMES
THAT YOU USE THAT IN CUTTING.
NOW FLIP THAT OVER
SO THAT THE SKIN IS UP--
IT'LL MAKE IT EASIER--
AND SLICE INTO NARROW RIBBONS.
AND NOTICE THAT THE TIP
OF THE KNIFE--
ALWAYS ON THE BOARD.
AT THIS POINT,
YOU HAVE A JULIENNE,
WHICH BY ITSELF
IS A VERY USEFUL CUT.
BUT IF YOU TURN THE STACK
90 DEGREES,
YOU CAN CHOP
INTO THE SMALL DICE WE DESIRE.
ONCE YOU'VE GOT
THE BELL PEPPER LICKED,
IT'S EASY TO MOVE ON TO OTHER
CHILIES LIKE THIS JALAPEÑO.
JUST TAKE OFF ONE END
IN THIS CASE
AND SPLIT IT
RIGHT DOWN THE MIDDLE.
I LIKE A PARING KNIFE FOR THIS.
THERE. BY THE WAY, CAPSAICIN--
THE FIERY COMPOUND IN CHILIES--
WILL STICK TO YOUR FINGERS
FOR HOURS,
TURNING YOUR HANDS
INTO CHEMICAL WEAPONS.
YOU CAN PREVENT THIS BY WEARING
VINYL OR LATEX GLOVES.
OR YOU CAN OCCASIONALLY DIP
YOUR FINGERS
IN A 5-TO-1 SOLUTION
OF WATER AND BLEACH
WHILE YOU'RE WORKING.
THE BLEACH WILL TURN
THE CAPSAICIN
INTO A WATER-SOLUBLE SALT
THAT WILL THEN RINSE AWAY.
PRETTY COOL, HUH?
SO SLICE THROUGH,
JUST AS WITH THE BELL PEPPER,
TO CREATE THAT THIN JULIENNE,
THEN TURN THE WORK 90 DEGREES.
AND IN THIS CASE,
I'M GONNA SLICE INTO THAT
SMALL BRUNOISE SHAPE,
BECAUSE CHOPPING IS KINDA TOUGH
WITH A PARING KNIFE.
AH, SLICIN' AND DICIN'
TOMATOES--
THAT'S KID STUFF!
IF YOU'RE GONNA COOK
WITH THE BIG BOYS,
YOU'RE GONNA HAVE TO LEARN HOW
TO CONCASSé--
THAT IS, TO PEEL,
SEED AND CHOP YOUR TOMATOES.
BUT THERE IS
A NICE LITTLE TRICK FOR THIS.
OKAY, JUST GET YOURSELF
A TOMATO, LIKE THIS,
AND GRAB
YOUR STANDARD PARING KNIFE
WITH THE CHOKE GRIP,
LIKE THIS.
NOW REMOVE THE WOODY STEM END--
THE BELLY BUTTON OF THE TOMATO.
NOTICE THAT BOTH HANDS
ARE MOVING,
SO THE TOMATO
ROTATES INTO THE BLADE.
NOW FLIP IT OVER,
CHOKE YOUR THUMB UP THE BLADE
SO THAT YOU CAN MAKE
A VERY SHALLOW INCISION.
MAKE A LITTLE X
ACROSS THE BOTTOM OF THE FRUIT.
THERE. NOW TWO TO THREE
OF THESE AT A TIME
INTO BOILING WATER
FOR 15 SECONDS.
WHY? BECAUSE WE WANT
TO LOOSEN THE PECTINS
THAT ARE BASICALLY HOLDING
THAT SKIN ONTO THE FRUIT.
THE SKIN IS GONNA DRAW UP
A LITTLE BIT,
AND THAT'S
WHY WE CREATED THE Xs--
TO PROVIDE A LITTLE SPACE
FOR THAT.
OF COURSE, WE DON'T ACTUALLY
WANT TO COOK THE TOMATOES,
SO AFTER THE 15 SECONDS,
WE REMOVE AND SHOCK
WITH AN ICE BATH. OKAY?
NOW YOU WILL NOTICE
ALMOST IMMEDIATELY
THAT THE SKIN AROUND THE Xs--
ARE GOING TO--
IT'S GONNA LOOSEN UP.
AND THAT'S GONNA MAKE
THE NEXT STEP
A HECK OF A LOT EASIER.
AFTER ABOUT A MINUTE,
YOU CAN EASILY GRAB
THAT PEEL THERE AT THE X
BETWEEN YOUR PARING KNIFE
AND YOUR THUMB
AND PEEL IT RIGHT OFF.
TRY THAT
WITHOUT THE BOILING PART
AND IT'LL BE A DIFFERENT STORY.
NOW STEP TWO OF THE CONCASSé
IS THE SEEDING.
SLICE THE TOMATO IN HALF
ALONG THE EQUATOR,
SO YOU CAN EASILY SQUEEZE OUT
THE SEEDS, JUICE AND PULP,
WE'RE GONNA SAVE THAT JUICE
FOR LATER, BY THE WAY.
NOW THE SLICING IS ALMOST LIKE
ANY OTHER PIECE OF VEGETATION.
ACTUALLY,
I'M GONNA CHOP THROUGH,
TURN IT 90 DEGREES
AND CHOP INTO A LARGE DICE.
YOU COULD CHOP OR SLICE,
BUT SINCE THE FOOD'S KINDA HIGH,
I'D RATHER DO A CHOP HERE--
AND 90 DEGREES AND MOW THROUGH.
THERE. NOW AS FAR AS MOVING
THIS AROUND,
SOME CHEFS LIKE TO ACTUALLY
SCOOP UP WITH THE KNIFE,
BUT I HAD A NASTY CUT
FROM THAT ONE TIME,
SO I USE MORE OF A SCRAPER.
WANT TO POLISH YOUR
KNIFE SKILLS A LITTLE MORE?
...DOWNLOAD THESE RECIPES
AND GET CUTTIN'.
...DOWNLOAD THESE RECIPES
AND GET CUTTIN'.
YOU KNOW, THE BEST PART ABOUT
PRACTICING YOUR KNIFE SKILLS
IS THAT YOU GET TO EAT
THE RESULTS.
I MEAN, LET'S JUST SAY
FOR A MOMENT THAT YOU COMBINED
1 1/2 POUNDS OF VINE-RIPENED
TOMATOES CONCASSé
WITH 1 CUP OF PEELED, SEEDED
AND CHOPPED CUCUMBER,
1/2 CUP EACH CHOPPED RED ONION
AND DICED RED BELL PEPPER,
ONE JALAPEÑO,
SEEDED AND MINCED,
ONE CLOVE OF GARLIC, MINCED,
AND 1 CUP OF TOMATO JUICE,
MOST OF WHICH YOU
SHOULD HAVE BEEN ABLE TO GET
OUT OF YOUR CONCASSé.
NOW IF YOU WERE TO STIR THIS UP
AND SERVE IT,
PEOPLE WOULD SAY,
"GRACIOUS, BUT THAT'S
A FINE SALSA YOU HAVE THERE."
BUT WHAT IF YOU WENT FURTHER?
WHAT IF YOU ADDED 1/4 CUP
OF EXTRA VIRGIN OLIVE OIL,
THE JUICE OF ONE LIME,
2 TEASPOONS EACH
OF BALSAMIC VINEGAR
AND WORCESTERSHIRE SAUCE.
A TEASPOON OF KOSHER SALT--
VERY NICE--
1/2 TEASPOON OF CUMIN,
ROASTED AND GROUND FINE,
AND 1/4 TEASPOON
OF BLACK PEPPER.
LET'S SAY THAT YOU
STIRRED THAT UP NICELY.
AND SAY YOU MOVED
ABOUT A CUP AND A HALF OF THAT
OVER TO YOUR
FRIENDLY NEIGHBORHOOD BLENDER
FOR LIQUEFYING.
WHY THANK YOU, THING.
LET'S SAY YOU ADDED THAT
BACK INTO THE BOWL,
GAVE IT A GOOD STIR,
MAYBE REFRIGERATED IT
FOR A FEW HOURS,
TOPPED IT
WITH A NICE BASIL CHIFFONADE,
WHICH WE JUST HAPPEN TO HAVE,
AND SERVED IT ALONGSIDE A NICE,
CRUNCHY PIECE OF BRUSCHETTA.
WELL, GOSH DARN IT,
YOU KNOW WHAT YOU WOULD HAVE?
THE ANDALUSIAN CLASSIC
GAZPACHO,
WHICH ODDLY ENOUGH,
WAS ORIGINALLY DEFINED
AS BEING SIMPLY A SOUP
OF BREAD
AND OIL AND SOME GARLIC.
BECAUSE BACK THEN, OF COURSE,
THERE WERE NO TOMATOES
IN AND OUT OF SPAIN.
BUT THERE ARE NOW,
AND I'M GLAD.
ALL RIGHT, KIDS,
JUST ONE MORE LECTURE
TO GO HERE,
AND IT IS ABOUT EDGE MANAGEMENT.
YOU KNOW, THERE IS
NOTHING MORE IMPORTANT
THAN THE MAINTENANCE
OF THIS DEVICE--
THE PROPER WASHING AND STORAGE.
STEP ONE--NEVER, EVER, EVER
PUT FINE CUTLERY
IN THE DISHWASHER
IT'S TOO HARSH OF AN ENVIRONMENT
INSIDE THERE
FOR EITHER THE STEEL
OR FOR THE HANDLES.
AND IT'S DANGEROUS
TO HAVE SHARP STUFF
FLOPPIN' AROUND IN THERE.
SO YOU'LL ALWAYS WANT
TO HAND-WASH YOUR KNIVES.
NOW I ALWAYS START
WITH A NICE SINK
OF WARM SOAPY WATER.
I'VE GOT A CUTTING BOARD
SET UP HERE
TO USE AS A PLATFORM
AND A NICE SOFT BRUSH.
SO JUST LAY THIS
UP AGAINST THE CUTTING BOARD,
AND WASH.
THIS WAY THE BLADE
IS NOT FACING ANYTHING,
NOT CUTTING ANYTHING UP--
SAME ON THIS SIDE.
I DON'T USUALLY WASH THE HANDLES
UNLESS THEY'RE REALLY DIRTY.
AH, WE'LL SCRUB 'EM.
THERE YOU GO.
THEN DIRECTLY
INTO THE RINSE PHASE.
NEVER, EVER, EVER LET A KNIFE
GO DOWN INTO THE SINK.
SOMEBODY COULD
STICK THEIR HAND IN THERE
AND CUT THEIR FINGERS OFF.
I DON'T EVEN LIKE TO PUT A KNIFE
ONTO A DRAINING RACK LIKE THIS--
TOO DANGEROUS.
GO AHEAD AND DRY IT
WHILE IT'S IN YOUR POSSESSION.
OKAY, IF A KNIFE
ISN'T IN YOUR HAND,
IT SHOULD BE
IN ITS STORAGE UNIT,
BE THAT A BLOCK, A DRAWER SLOT
OR MY PERSONAL FAVORITE,
A MAGNETIC STRIP,
WHICH ALLOWS YOU TO PUT
WHAT YOU WANT WHERE YOU WANT
AND IDENTIFY IT QUICKLY.
JUST MAKE SURE
THAT WHEN YOU PULL AWAY,
YOU TWIST SO THAT THE SPINE
LEAVES THE MAGNET LAST.
WELL, WE'VE PACKED
A LOT OF KNIFEDOM
INTO THE LAST HALF HOUR,
WHICH IS WHY
THE ENDING OF THE SHOW
IS GONNA BE JUST A LITTLE BIT--
MANY COOKS HAVE A FAVORITE PAN
OR A SPOON OR A WHISK
THEY REALLY DIG.
BUT NO KITCHEN RELATIONSHIP...
(beeping)
IS MORE MYSTICAL THAN THE ONE
BETWEEN COOK AND KNIFE.
IRONICALLY, NO KITCHEN TOOL
IS MORE MISUNDERSTOOD.
WITH THAT IN MIND,
I HOPE YOU'LL STAY TUNED
TO A HUMBLE PROGRAM
INTENDED TO ELEVATE
YOUR CUTLERY CONSCIOUSNESS,
AND HELP YOU AND YOUR BLADES
TURN OUT SOME REALLY...
Closed Captions provided
by Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
DOWN, KNIFE!
BEFORE WE GET ALL CUT-HAPPY,
LET'S REVIEW
A LITTLE KNIFE ANATOMY.
WE'LL BEGIN WITH THE BLADE.
THE BACK IS CALLED THE SPINE.
THE POINT, ODDLY ENOUGH,
IS THE POINT.
THE FIRST THIRD OF THE EDGE
BACK FROM THE POINT IS THE TIP.
THEN YOU HAVE THE BELLY,
AND FINALLY, THE HEEL.
THE BLADE THEN TURNS UP
TOWARDS THE HANDLE
AT THE RETURN
INTO THE BOLSTER.
THERE MAY OR MAY NOT BE
A FINGER GUARD LOCATED HERE.
NOW IN GOOD EUROPEAN KNIVES,
THE BLADE METAL CONTINUES
TO THE END OF THE KNIFE
IN WHAT IS CALLED A FULL TANG.
MOST ASIAN-STYLE KNIVES
USUALLY HAVE A HIDDEN TANG,
WHICH CAN EITHER BE LONG
AND NARROW OR SHORT AND STUBBY.
NO MATTER THE STYLE, SIZE
OR SHAPE OF THE KNIFE,
THESE PARTS WILL BE PRESENT
IN ONE FORM OR ANOTHER.
UP KNIFE!
(imitating German accent)
VELCOME TO THE KUTZU KITCHEN.
I AM YOUR CHEF. CHEF KLAUS.
UND NOW IT IS TIME
FOR YOU TO VITNESS
POWER OF ZIS
FINE GERMAN CUTLERY, HMM?
SEE, THE KUTZU GLIDES
THROUGH THE CAN.
"DAS BOOT"?
DER HASSENPFEFFER.
THE CONCRETE "EASTERN BLOCK."
THE KUTZU SLICES TOMATO SO THIN
YOU CAN'T EVEN SEE IT...
CAN YOU? NO, OF COURSE NOT.
NOW HOW MUCH YOU GIVE KLAUS
TO PUT ALL ZIS POWER
IN YOUR HAND, HMM?
$100? $200?
I THINK THAT YOU WOULD.
BUT TODAY, KLAUS IS GENEROUS.
ALL 14 OF THESE
FOR ONLY $39.99.
THAT'S RIGHT! ALL OF THESE
KNIVES FOR $39.99.
AND YET, IF YOU WAIT,
THERE'S MORE.
OH, THERE'S ALWAYS MORE,
SILLY. LOOK--
(normal voice) SO WHY WOULD
A PERSON WITH ANY BRAINS AT ALL
SPEND $100 OR MORE ON ONE KNIFE
WHEN YOU CAN CLEARLY
HAVE AN ENTIRE SET
OF VICIOUSLY SHARP KUTZUS
FOR THE PRICE OF A PIZZA DINNER?
I'LL SHOW YOU.
LET'S TAKE A LOOK
AT THAT KUTZU EDGE.
IT IS ESSENTIALLY A HACKSAW.
THE STEEL IS SO LOUSY,
THAT EVEN IF IT COULD TAKE
A REAL EDGE, WHICH IT CAN'T,
IT WOULDN'T BE ABLE
TO KEEP IT FOR LONG.
SO ONCE THESE SERRATIONS
ARE GONE,
THIS TOOL WILL BECOME USELESS,
NOT THAT IT'S WORTH
THAT MUCH TO BEGIN WITH.
YOU'LL NOTICE CHEF WULFGAR
DIDN'T CHOP UP AN ONION
OR JULIENNE A CARROT.
THAT'S BECAUSE BAD DESIGN
GIVES YOU NO HEFT, NO BALANCE
AND NO ANGLE OF ATTACK.
OF COURSE, IF YOU EVER NEED
TO HACK A SHOE IN HALF,
YOU'LL KNOW WHAT TO REACH FOR.
NOW LET'S TAKE
A LOOK AT A REAL KNIFE.
NOTICE THAT THE BLADE TAPERS
FROM THE SPINE TO THE EDGE,
AND THAT THERE'S A TRANSITION
TO ANOTHER ANGLE,
A SECONDARY BEVEL,
AND THE NARROWER THAT ANGLE,
THE BETTER THE CUT.
OF COURSE,
TO GET THIS KIND TO ANGLE
REQUIRES THE RIGHT KIND
OF STEEL,
AND TO UNDERSTAND STEEL,
YOU'VE GOT TO UNDERSTAND...
BAKED GOODS.
A BAKER CAN PRODUCE
A CHEWIER CRUNCHY CRUST,
A FIRM OR SOFT CRUMB,
A DENSE OR LIGHT TEXTURE,
SIMPLY BY VARYING THE AMOUNTS
OF A RELATIVELY SHORT LIST
OF INGREDIENTS--
FLOUR, SUGAR, EGGS, BUTTER,
MILK, BAKING POWDER, SALT.
NOW THE METALLURGIST
HAS A PANTRY, TOO,
AND WE SHOULD REVIEW IT
SO THAT WHEN THE SALESPEOPLE
START THROWING AROUND BIG WORDS,
YOU WILL BE ABLE TO PARRY
THEIR EVERY THRUST.
AT IT'S MOST BASIC,
STEEL IS IRON
AND A LITTLE BIT OF CARBON.
WITHOUT CARBON, IRON IS TOO SOFT
TO BE OF MUCH GOOD.
CHROMIUM HARDENS STEEL,
BUT MORE IMPORTANTLY,
IT ADDS SOME
CORROSION RESISTANCE.
MOLYBDENUM IS A CARBIDE FORMER.
NOW WHEN YOU HEAR THE WORD
CARBIDE, THINK GRAIN, OKAY?
THE MORE EVEN AND FINE
THAT GRAIN IS,
THE BETTER THE KNIFE WILL BE.
NICKLE ADDS TOUGHNESS.
THINK OF TOUGHNESS
AS KIND OF AN ELASTICITY.
ALLOWING THE EDGE
TO SNAP BACK INTO PLACE
IF IT GETS SMACKED AROUND.
HARD METALS,
BRITTLE METALS CAN CRACK,
AND THAT'S NOT A GOOD THING.
TUNGSTEN--THIS IS IMPORTANT.
WEAR RESISTANCE.
VANADIUM REFINES THE GRAIN.
SILICON ADDS STRENGTH.
MANGANESE--
WELL, YOU GET THE PICTURE.
BY MIXING THESE INGREDIENTS,
YOU CAN CREATE THOUSANDS
OF DIFFERENT STEELS OR ALLOYS.
KNIFE MAKERS LIKE TO MATCH
THE ALLOY THEY USE
TO THE CHARACTERISTICS
THEY WANT THEIR KNIVES TO HAVE.
LADIES AND GENTLEMEN,
A KNIFE IS ONLY AS GOOD
AS THE SURFACE
ON WHICH IT RIDES.
SO LET US TURN
OUR ATTENTION MOMENTARILY
TO THE CUTTING BOARD.
NOW THERE ARE TWO MAIN ISSUES
TO BE CONSIDERED HERE.
THE FIRST ONE
IS THE MATERIAL, OKAY?
ALTHOUGH THEY ARE PRETTY,
THE FOLLOWING MATERIALS
ARE EVIL,
AND YOUR BLADES SHOULD NEVER
COME IN CONTACT WITH THEM EVER.
LET US REVIEW...
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
(audience) EVIL!
ACTUALLY,
"DARK LORD OF THE SITH" EVIL.
SO WHERE DOES THIS LEAVE US?
WELL, THERE ARE THREE TYPES
OF BOARDS THAT I USE.
I HAVE ONE OF THESE NEWFANGLED
WOOD COMPOSITE BOARDS.
NICE BECAUSE
IT'S A RENEWABLE RESOURCE,
AND THEY CAN
BE MOLDED AND SHAPED
INTO MANY CONFIGURATIONS
OF THIN HOLES, NICE SHAPES.
WE'LL GET ON THIS LATER.
I HAVE A HIGH-DENSITY
POLYETHYLENE BOARD
FOR RAW MEATS.
THIS CAN GO IN THE DISHWASHER,
WHICH I LIKE A LOT.
MOST OF MY VEGETABLE CUTTING,
AND CUTTING IN GENERAL,
IS DONE ON ROCK MAPLE.
YOU CAN GET THAT EITHER IN
CROSSCUT OR END-CUT LIKE THIS.
TENDS TO BE HEAVY AND EXPENSIVE,
BUT IT'S A FAST, FAST SURFACE.
THAT'S NICE.
I SHOULD ALSO MENTION BAMBOO.
THIS HAS BECOME POPULAR
IN THE LAST FEW YEARS.
IT'S RENEWABLE--IT'S GRASS,
BUT I DON'T LIKE CUTTING ON IT.
I FIND IT TO BE
A VERY SLOW SURFACE.
IT'S FIBROUS--GRASS.
WHAT ARE YOU GONNA DO?
NOW ANOTHER ISSUE IS SIZE.
THIS IS SIMPLE.
TAKE YOUR LARGEST KNIFE
AND LAY IT DIAGONALLY
CORNER TO CORNER.
THERE NEED TO BE
AT LEAST 2 INCHES OF BOARD
STICKING OUT ON EITHER END.
THERE ISN'T? YOUR BOARD
IS TOO SMALL FOR THE KNIFE.
END OF LECTURE!
NOW IN ORDER TO GIVE YOU
AN OPERATOR'S POINT OF VIEW
OF THE VARIOUS KNIFE OPERATIONS
THAT WE'LL BE UNDERTAKING TODAY,
MY TECHNICAL CREW
CONSTRUCTED THIS VEST RIG,
COMPLETE WITH
HIGH-DEFINITION MINICAM
AND--I DON'T KNOW,
WHATEVER THAT THING IS.
NOW THE PLACE WHERE
COOK AND KNIFE BECOME ONE
IS CALLED THE GRIP, AND WHICH
ONE YOU CHOOSE MATTERS.
NOW A LOT OF FOLKS PREFER
WHAT I CALL THE EXCALIBUR GRIP,
WHICH IS WONDERFUL IF
YOU'RE TRYING TO HACK YOUR WAY
THROUGH OPPOSING FORCES
IN BATTLE, BUT NOT SO GOOD
WHEN YOU'RE TRYING
TO MOW THROUGH AN ONION.
THEN WE HAVE WHAT I CALL
THE ACCUSER,
BECAUSE IT'S ALWAYS POINTING
A FINGER AT SOMEONE.
AND ALTHOUGH IT GIVES
YOU A BIT OF TIP CONTROL,
STABILITY'S A JOKE.
ONLY USE THIS IF YOU CAN
EASILY REACH YOUR INSURANCE CARD
WITH THE OTHER HAND,
IF YOU GET MY DRIFT.
MY GRIP OF CHOICE
I CALL THE PINCH.
SIMPLY PINCH THE SPINE
BETWEEN THE THUMB AND FOREFINGER
IN FRONT OF THE BOLSTER.
NOT ONLY DOES THIS GIVE YOU
ACCURACY AND CONTROL,
BUT BY MOVING THE PIVOT POINT
AHEAD OF THE BOLSTER,
YOU INCREASE THE POWER TRANSFER
FROM ARM TO BLADE.
NOW WHEN HANDLING
A PARING KNIFE,
I LIKE TO USE
WHAT'S CALLED THE CHOKE GRIP--
LITERALLY POSITIONING THE KNIFE
SO THAT THE BLADE
IS PARTLY IN MY HAND.
THAT PUTS IT IN A GOOD POSITION
TO USE THE THUMB
TO FEED THE FOOD INTO THE BLADE,
BUT MORE ON THAT LATER.
¶
NO MATTER WHAT SHAPE
YOU HOPE TO WHITTLE
YOUR FOOD DOWN TO,
YOU'RE GONNA HAVE TO USE
ONE OR ALL OF THE PRIMARY CUTS.
THAT MEANS
YOU ARE GOING TO SLICE.
YOU ARE GOING TO CHOP,
AND YOU'RE GONNA HAVE TO PARE.
LET'S START AT THE TOP.
SLICE...
THAT'S IT.
THE FACT THAT SUCH A MOTION
MAY VERY WELL PRODUCE A PIECE
OF FOOD KNOWN AS A SLICE,
IS COMPLETELY BESIDE THE POINT.
MMM, ROAST BEAST.
NOW SINCE WE WANT TO MINIMIZE
BACK-AND-FORTH SAWING,
WE NEED A KNIFE
THAT IS GOOD AND LONG.
BUT WE'D ALSO LIKE
TO MINIMIZE DRAG,
SO A THIN BLADE
WOULD BE VERY DESIRABLE.
IN OTHER WORDS,
WHEN IT COMES TO A SLICER,
YOU CAN NEVER BE TOO LONG
OR TOO THIN.
NOW THE GOAL
IS A SINGLE PULLING CUT
THAT PUTS THE TIP
ON THE BOARD.
DOESN'T MATTER IF YOU'RE CUTTING
ROAST BEEF OR RHUBARB,
THE SLICING MOTION
IS ALWAYS THE SAME.
CHOP--WHAT A TERRIBLE WORD
FOR A PRECISION
CUTTING OPERATION.
YOU KNOW WHY?
BECAUSE IT IMPLIES--
(snapping, cracking sounds)
HEY, WATCH OUT! GET BACK!
WHAT--THAT'S MY--
THAT'S MY CHERRY TREE.
WHO WOULD DO SUCH A THING?
I CANNOT TELL A LIE.
I WAS PASSING BY,
FOUND THIS IN YOUR YARD.
I HAVE NO IDEA
WHERE IT CAME FROM.
I--UM...
BY MY DEFINITION,
CHOP IS-IS-IS A...
BUT YOU KNOW, THE REAL SECRET
HERE IS NOT TO THINK CHOP,
BUT TO THINK CHOO-CHOO.
BY CHOO-CHOO TRAIN, OF COURSE,
I MEAN LOCOMOTIVE.
NEXT TIME IT COMES AROUND,
CHECK OUT THE DRIVE ARM
ON THAT ENGINE.
SEE HOW IT GOES UP AND DOWN
AND FRONT AND BACK
IN AN ORBITAL PATTERN?
THAT IS EXACTLY WHAT YOU WANT
TO SEE OUT OF YOUR KNIFE
DURING THE CHOPPING PROCESS.
(groans)
NOTICE THAT THE HAND
HOLDING THE KNIFE
DRIVES IT RHYTHMICALLY,
BUT THE BLADE ITSELF
IS ACTUALLY BEING GUIDED
BY THE FRONT OF THE FINGERS
ON THE OTHER HAND.
NOW THIS CONFIGURATION,
WITH A WIDE KNIFE
LIKE A CHEF'S KNIFE--
IT'S VERY DIFFICULT
TO ACTUALLY CUT YOURSELF
AS LONG AS THE FOOD
YOU'RE CUTTING ISN'T TOO TALL
AND YOU KEEP
YOUR FINGERTIPS FOLDED BACK.
ALTHOUGH THIS
IS ESPECIALLY USEFUL
FOR BREAKING DOWN
MULTIPLE LONG ITEMS,
LIKE, SAY,
GREEN ONIONS OR CELERY,
CHOPPING IS ALSO HANDY
FOR HERBS.
FOR INSTANCE--BASI
PICK YOURSELF
ABOUT A DOZEN LEAVES,
AND THEN JUST STACK THEM UP
WITH THE LARGEST LEAF
ON THE BOTTOM.
AND ROLL IT UP,
PLACE IT ON THE BOARD,
SEAM SIDE DOWN,
AND THEN JUST GENTLY
MOW THROUGH,
USING THAT SMOOTH
CHOO-CHOO TRAIN MOTION.
THAT'LL PREVENT
BRUISING OF THE LEAVES.
THE FRENCH CALL THIS
A CHIFFONADE, BY THE WAY,
WHICH, I GUESS, SOUNDS BETTER
THAN REALLY SKINNY RIBBONS.
YOU BE THE JUDGE.
PARING IS DEFINED
BY TRIMMING DOWN OR REDUCING
SOMETHING IN SIZE.
NOT VERY HELPFUL.
IN PRACTICAL APPLICATION,
IT IS UNIQUE
FROM THE OTHER CUTTING METHODS
BECAUSE THE CUTTING
HAPPENS UP OFF OF THE BOARD,
AND THE KNIFE
IS ALWAYS FACING THE CUTTER.
BACK IN THE DAYS BEFORE PEELERS,
WHEN SOMEONE NEEDED
TO PEEL A PEACH,
THEY DIDN'T REACH FOR A PEELER,
BUT A PARING KNIFE.
GOT IT? GOOD.
HERE'S AN EXAMPLE.
NOW REALIZE THAT PUTTING
ONE OF YOUR DIGITS
RIGHT UP AGAINST A BLADE
IS NOT A NATURAL INSTINCT.
BUT THIS SEEMINGLY
DANGEROUS DANCE
IS AN INTEGRAL PART OF PARING.
THE CRUCIAL DETAIL HERE
IS THAT THE KNIFE AND THE THUMB
ARE CONNECTED TO THE SAME HAND,
SO SLICING YOUR OWN THUMB
BECOMES A LOT LESS LIKELY.
IF YOU KEEP YOUR KNIFE SHARP,
MINIMUM FORCE WILL BE REQUIRED.
REMEMBER, WHEN YOU START
FORCING KNIVES AROUND,
BAD THINGS HAPPEN.
HERE'S THE TRUTH--
90% OF YOUR HOME CUTTING JOBS
ARE GOING TO BE
HYBRID CUTTING JOBS,
CALLING FOR SLICING, CHOPPING
AND PARING.
WANT EXAMPLES? YOU GOT IT.
ALL RIGHT, STEP 1--
PARE OFF THE ENDS,
BEING CAREFUL TO NOT CUT
ALL THE WAY
THROUGH THE BASE ROOT
WHERE ALL OF THE LEAVES
OF THE ONIONS COME TOGETHER.
THERE. JUST MAKE A VERY THIN
INCISION UP THE SIDE,
AND PEEL OFF THAT OUTER SKIN.
AND I LIKE TO DO THIS
BY PINCHING THE SKIN
BETWEEN THE BLADE AND MY THUMB.
YOU CAN'T ALWAYS GET IT TO WORK.
SOMETIMES YOU HAVE
TO JUST GET MEDIEVAL WITH IT.
NOW YOU'RE GONNA SPLIT THE ONION
LONGITUDINALLY,
MAKING SURE THAT YOU KEEP
AN EQUAL PIECE OF THAT ROOT
ON EITHER SIDE OF THE INCISION.
OKAY, NOW HERE'S THE COOL PART.
I LIKE TO KIND OF SLICE THIS
IN A FAN PATTERN.
POSITION THE KNIFE
SO THAT YOU CAN CUT
THROUGH EVERYTHING
BUT THE ROOT AGAIN.
THERE. ONCE YOU GET ALL THE WAY
AROUND TO THIS POINT,
YOU CAN SIMPLY SLICE THROUGH
OR CHOP THROUGH
IN INDIVIDUAL PIECES.
CHOP OR SLICE--YOUR CHOICE HERE.
WHATEVER YOU DO,
DON'T CUT STRAIGHT DOWN.
KNIVES WORK BEST WHEN THEY'RE
WORKING TWO DIRECTIONS AT ONCE.
ALWAYS REMEMBER THAT.
USE YOUR FINGERS
TO GUIDE THE KNIFE.
THERE.
(Alton)
WANT TO PRACTICE YOUR MOVES?
...AND DOWNLOAD
THESE TASTY RECIPES.
...AND DOWNLOAD
THESE TASTY RECIPES.
WELL, NOW THAT WE HAVE LOOKED
AT THE NEW METHOD
OF ONION HARVESTING,
WHERE ORBITAL CUTS ARE MADE,
FOLLOWED
BY THE STANDARD CHOPPING MOVE,
WE SHOULD ALSO LOOK
AT THE OLD-SCHOOL METHOD,
WHERE MULTIPLE CUTS CREATE
A GRID IN THE ONION ITSELF.
OKAY, THIS METHOD
IS THE TRADITIONAL ONE.
IT'S PRACTICES IN MANY
OF THE WORLD'S BEST RESTAURANTS.
I THINK IT'S A LITTLE UNGAINLY.
FIRST A SERIES
OF HORIZONTAL CUTS--
OF COURSE, AGAIN,
NOT PENETRATING THAT ROOT--
AND THEN VERTICAL CUTS,
CREATING A GRID PATTERN.
ALL WE HAVE TO DO NOW
IS CHOP THROUGH AT AN ANGLE,
PERPENDICULAR
TO THE SECOND CUT--
KINDA SLOPPY BUT EFFECTIVE.
NOW MINCING A CLOVE OF GARLIC
IS EXACTLY LIKE DISASSEMBLING
AN ONION,
ONLY ON A SMALLER SCALE.
NOW IF I CAN JUST ADJUST
THE CAMERA HERE--THERE.
AND AWAY WE GO.
SINCE IT'S NOT COMPOSED
OF CONCENTRIC LAYERS,
WE DON'T HAVE TO USE
THE FAN PATTERN.
BUT AS WITH THE ONION,
YOU WANT TO MAKE SURE
THAT YOU KEEP
SOME OF THAT ROOT INTACT.
SO WE'LL CUT IN HALF,
A FEW VERTICALS...
A COUPLE OF HORIZONTAL SLICES...
AND MINCE.
ACTUALLY, THIS IS CHOPPING,
BUT WE'RE USING A CHOP
TO CREATE A MINCE.
NEED A LITTLE MORE
KNIFE PRACTICE?
...AND TRY OUT
SOME OF THESE
KNIFE-CENTRIC APPLICATIONS.
LET US NOW CONSIDER
A VERY DIFFERENT BOTANICAL
CRITTER, THE BELL PEPPER.
WE'LL BEGIN BY SLICING OFF
BOTH ENDS.
DON'T WANT TO WASTE THAT,
OF COURSE.
SAVE IT FOR THE STOCKPOT
OR STIR-FRY.
WE'RE GONNA SCOOP OUT
THE MIDDLE,
LEAVING THE HOLLOW SHELL,
WHICH WE SLICE IN HALF.
I DON'T CARE
FOR THE WAXY MEMBRANE
ON THE INSIDE OF THIS FLESH.
SO I LIKE TO COME BACK
AND CAREFULLY STRIP IT OUT.
I USE A BACK-AND-FORTH
SAWING MOTION,
ONE OF THE FEW TIMES
THAT YOU USE THAT IN CUTTING.
NOW FLIP THAT OVER
SO THAT THE SKIN IS UP--
IT'LL MAKE IT EASIER--
AND SLICE INTO NARROW RIBBONS.
AND NOTICE THAT THE TIP
OF THE KNIFE--
ALWAYS ON THE BOARD.
AT THIS POINT,
YOU HAVE A JULIENNE,
WHICH BY ITSELF
IS A VERY USEFUL CUT.
BUT IF YOU TURN THE STACK
90 DEGREES,
YOU CAN CHOP
INTO THE SMALL DICE WE DESIRE.
ONCE YOU'VE GOT
THE BELL PEPPER LICKED,
IT'S EASY TO MOVE ON TO OTHER
CHILIES LIKE THIS JALAPEÑO.
JUST TAKE OFF ONE END
IN THIS CASE
AND SPLIT IT
RIGHT DOWN THE MIDDLE.
I LIKE A PARING KNIFE FOR THIS.
THERE. BY THE WAY, CAPSAICIN--
THE FIERY COMPOUND IN CHILIES--
WILL STICK TO YOUR FINGERS
FOR HOURS,
TURNING YOUR HANDS
INTO CHEMICAL WEAPONS.
YOU CAN PREVENT THIS BY WEARING
VINYL OR LATEX GLOVES.
OR YOU CAN OCCASIONALLY DIP
YOUR FINGERS
IN A 5-TO-1 SOLUTION
OF WATER AND BLEACH
WHILE YOU'RE WORKING.
THE BLEACH WILL TURN
THE CAPSAICIN
INTO A WATER-SOLUBLE SALT
THAT WILL THEN RINSE AWAY.
PRETTY COOL, HUH?
SO SLICE THROUGH,
JUST AS WITH THE BELL PEPPER,
TO CREATE THAT THIN JULIENNE,
THEN TURN THE WORK 90 DEGREES.
AND IN THIS CASE,
I'M GONNA SLICE INTO THAT
SMALL BRUNOISE SHAPE,
BECAUSE CHOPPING IS KINDA TOUGH
WITH A PARING KNIFE.
AH, SLICIN' AND DICIN'
TOMATOES--
THAT'S KID STUFF!
IF YOU'RE GONNA COOK
WITH THE BIG BOYS,
YOU'RE GONNA HAVE TO LEARN HOW
TO CONCASSé--
THAT IS, TO PEEL,
SEED AND CHOP YOUR TOMATOES.
BUT THERE IS
A NICE LITTLE TRICK FOR THIS.
OKAY, JUST GET YOURSELF
A TOMATO, LIKE THIS,
AND GRAB
YOUR STANDARD PARING KNIFE
WITH THE CHOKE GRIP,
LIKE THIS.
NOW REMOVE THE WOODY STEM END--
THE BELLY BUTTON OF THE TOMATO.
NOTICE THAT BOTH HANDS
ARE MOVING,
SO THE TOMATO
ROTATES INTO THE BLADE.
NOW FLIP IT OVER,
CHOKE YOUR THUMB UP THE BLADE
SO THAT YOU CAN MAKE
A VERY SHALLOW INCISION.
MAKE A LITTLE X
ACROSS THE BOTTOM OF THE FRUIT.
THERE. NOW TWO TO THREE
OF THESE AT A TIME
INTO BOILING WATER
FOR 15 SECONDS.
WHY? BECAUSE WE WANT
TO LOOSEN THE PECTINS
THAT ARE BASICALLY HOLDING
THAT SKIN ONTO THE FRUIT.
THE SKIN IS GONNA DRAW UP
A LITTLE BIT,
AND THAT'S
WHY WE CREATED THE Xs--
TO PROVIDE A LITTLE SPACE
FOR THAT.
OF COURSE, WE DON'T ACTUALLY
WANT TO COOK THE TOMATOES,
SO AFTER THE 15 SECONDS,
WE REMOVE AND SHOCK
WITH AN ICE BATH. OKAY?
NOW YOU WILL NOTICE
ALMOST IMMEDIATELY
THAT THE SKIN AROUND THE Xs--
ARE GOING TO--
IT'S GONNA LOOSEN UP.
AND THAT'S GONNA MAKE
THE NEXT STEP
A HECK OF A LOT EASIER.
AFTER ABOUT A MINUTE,
YOU CAN EASILY GRAB
THAT PEEL THERE AT THE X
BETWEEN YOUR PARING KNIFE
AND YOUR THUMB
AND PEEL IT RIGHT OFF.
TRY THAT
WITHOUT THE BOILING PART
AND IT'LL BE A DIFFERENT STORY.
NOW STEP TWO OF THE CONCASSé
IS THE SEEDING.
SLICE THE TOMATO IN HALF
ALONG THE EQUATOR,
SO YOU CAN EASILY SQUEEZE OUT
THE SEEDS, JUICE AND PULP,
WE'RE GONNA SAVE THAT JUICE
FOR LATER, BY THE WAY.
NOW THE SLICING IS ALMOST LIKE
ANY OTHER PIECE OF VEGETATION.
ACTUALLY,
I'M GONNA CHOP THROUGH,
TURN IT 90 DEGREES
AND CHOP INTO A LARGE DICE.
YOU COULD CHOP OR SLICE,
BUT SINCE THE FOOD'S KINDA HIGH,
I'D RATHER DO A CHOP HERE--
AND 90 DEGREES AND MOW THROUGH.
THERE. NOW AS FAR AS MOVING
THIS AROUND,
SOME CHEFS LIKE TO ACTUALLY
SCOOP UP WITH THE KNIFE,
BUT I HAD A NASTY CUT
FROM THAT ONE TIME,
SO I USE MORE OF A SCRAPER.
WANT TO POLISH YOUR
KNIFE SKILLS A LITTLE MORE?
...DOWNLOAD THESE RECIPES
AND GET CUTTIN'.
...DOWNLOAD THESE RECIPES
AND GET CUTTIN'.
YOU KNOW, THE BEST PART ABOUT
PRACTICING YOUR KNIFE SKILLS
IS THAT YOU GET TO EAT
THE RESULTS.
I MEAN, LET'S JUST SAY
FOR A MOMENT THAT YOU COMBINED
1 1/2 POUNDS OF VINE-RIPENED
TOMATOES CONCASSé
WITH 1 CUP OF PEELED, SEEDED
AND CHOPPED CUCUMBER,
1/2 CUP EACH CHOPPED RED ONION
AND DICED RED BELL PEPPER,
ONE JALAPEÑO,
SEEDED AND MINCED,
ONE CLOVE OF GARLIC, MINCED,
AND 1 CUP OF TOMATO JUICE,
MOST OF WHICH YOU
SHOULD HAVE BEEN ABLE TO GET
OUT OF YOUR CONCASSé.
NOW IF YOU WERE TO STIR THIS UP
AND SERVE IT,
PEOPLE WOULD SAY,
"GRACIOUS, BUT THAT'S
A FINE SALSA YOU HAVE THERE."
BUT WHAT IF YOU WENT FURTHER?
WHAT IF YOU ADDED 1/4 CUP
OF EXTRA VIRGIN OLIVE OIL,
THE JUICE OF ONE LIME,
2 TEASPOONS EACH
OF BALSAMIC VINEGAR
AND WORCESTERSHIRE SAUCE.
A TEASPOON OF KOSHER SALT--
VERY NICE--
1/2 TEASPOON OF CUMIN,
ROASTED AND GROUND FINE,
AND 1/4 TEASPOON
OF BLACK PEPPER.
LET'S SAY THAT YOU
STIRRED THAT UP NICELY.
AND SAY YOU MOVED
ABOUT A CUP AND A HALF OF THAT
OVER TO YOUR
FRIENDLY NEIGHBORHOOD BLENDER
FOR LIQUEFYING.
WHY THANK YOU, THING.
LET'S SAY YOU ADDED THAT
BACK INTO THE BOWL,
GAVE IT A GOOD STIR,
MAYBE REFRIGERATED IT
FOR A FEW HOURS,
TOPPED IT
WITH A NICE BASIL CHIFFONADE,
WHICH WE JUST HAPPEN TO HAVE,
AND SERVED IT ALONGSIDE A NICE,
CRUNCHY PIECE OF BRUSCHETTA.
WELL, GOSH DARN IT,
YOU KNOW WHAT YOU WOULD HAVE?
THE ANDALUSIAN CLASSIC
GAZPACHO,
WHICH ODDLY ENOUGH,
WAS ORIGINALLY DEFINED
AS BEING SIMPLY A SOUP
OF BREAD
AND OIL AND SOME GARLIC.
BECAUSE BACK THEN, OF COURSE,
THERE WERE NO TOMATOES
IN AND OUT OF SPAIN.
BUT THERE ARE NOW,
AND I'M GLAD.
ALL RIGHT, KIDS,
JUST ONE MORE LECTURE
TO GO HERE,
AND IT IS ABOUT EDGE MANAGEMENT.
YOU KNOW, THERE IS
NOTHING MORE IMPORTANT
THAN THE MAINTENANCE
OF THIS DEVICE--
THE PROPER WASHING AND STORAGE.
STEP ONE--NEVER, EVER, EVER
PUT FINE CUTLERY
IN THE DISHWASHER
IT'S TOO HARSH OF AN ENVIRONMENT
INSIDE THERE
FOR EITHER THE STEEL
OR FOR THE HANDLES.
AND IT'S DANGEROUS
TO HAVE SHARP STUFF
FLOPPIN' AROUND IN THERE.
SO YOU'LL ALWAYS WANT
TO HAND-WASH YOUR KNIVES.
NOW I ALWAYS START
WITH A NICE SINK
OF WARM SOAPY WATER.
I'VE GOT A CUTTING BOARD
SET UP HERE
TO USE AS A PLATFORM
AND A NICE SOFT BRUSH.
SO JUST LAY THIS
UP AGAINST THE CUTTING BOARD,
AND WASH.
THIS WAY THE BLADE
IS NOT FACING ANYTHING,
NOT CUTTING ANYTHING UP--
SAME ON THIS SIDE.
I DON'T USUALLY WASH THE HANDLES
UNLESS THEY'RE REALLY DIRTY.
AH, WE'LL SCRUB 'EM.
THERE YOU GO.
THEN DIRECTLY
INTO THE RINSE PHASE.
NEVER, EVER, EVER LET A KNIFE
GO DOWN INTO THE SINK.
SOMEBODY COULD
STICK THEIR HAND IN THERE
AND CUT THEIR FINGERS OFF.
I DON'T EVEN LIKE TO PUT A KNIFE
ONTO A DRAINING RACK LIKE THIS--
TOO DANGEROUS.
GO AHEAD AND DRY IT
WHILE IT'S IN YOUR POSSESSION.
OKAY, IF A KNIFE
ISN'T IN YOUR HAND,
IT SHOULD BE
IN ITS STORAGE UNIT,
BE THAT A BLOCK, A DRAWER SLOT
OR MY PERSONAL FAVORITE,
A MAGNETIC STRIP,
WHICH ALLOWS YOU TO PUT
WHAT YOU WANT WHERE YOU WANT
AND IDENTIFY IT QUICKLY.
JUST MAKE SURE
THAT WHEN YOU PULL AWAY,
YOU TWIST SO THAT THE SPINE
LEAVES THE MAGNET LAST.
WELL, WE'VE PACKED
A LOT OF KNIFEDOM
INTO THE LAST HALF HOUR,
WHICH IS WHY
THE ENDING OF THE SHOW
IS GONNA BE JUST A LITTLE BIT--