So, let’s do a couple of knife skills. We have a red pepper here now, the best way to get the sort of meat of the pepper off is to just go and make four even slices down. So, in this way what happens is the seeds stay intact and the stems stays intact at as well. And then you have all that good sort of meat of pepper to cut, and we’re going actually Julian it. And by Julian, basically you're making two cuts, we’re going to slice it very thinly one way. Okay, to make it fine dice with this we are going to turn the peppers around and bunch them all together and we’re just going to sort a rack a knife back and fourth.
If you noticed, I have my fingertips, tucked underneath, so that the knife will hit the side of my fingers and go straight down and my fingertip will be safely away from it. We used this, this fine dice of papers as an ingredient for you know something like meatloaf or in Latin food, something known as Sofrito, where it's onions, garlic and peppers, and you sauté it and it a start of lots of really dishes. Or it’s really good to a garnish plate with some red peppers, it brings you that lots of colors.
Now, I’m going to show you one more useful thing you can do with the knife and we’re talking about garlic, which is you know the ingredient that I used I lot of. And what you want to do is you want to take the clove out of the skin all right. And you just want to sort of roughly chop the garlic and this a way to crash the garlic and mince the garlic so you can use it for you know for sausage and you can use it in vinaigrettes. In this way you won’t be biting into it a big hunk of garlic. So, basically this one will roughly cut it first and then we’re going to take some salt, kosher salt and just put the salt over it and that’s going to act as an abrasive, just chop it a little bit more and now this is where the crushing comes in.
Take the side of your knife and the salt against the garlic, we have to crash the garlic into a paste. You can use a garlic press, but the garlic press is not going to get this fine as if you mash it yourself. And also, when you crash the garlic this and you put it in the pan, the garlic will actually liquefying in the pan. There you go, crushed garlic.
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