Knife skills course, part 1
Yesterday we had the first leg of the knife skills course at Alambique with Alonso Roche. I really enjoyed it. I will never peel an onion the same way. My chopping might not change so much, because all those nifty little shapes professionals make come at the cost of a huge amount of scraps. And I don´t make stock every day, and I don´t mind irregularity in my soup at all.
But it was a lot of fun to chop carrots into tiny dice for a delicious soupe au pistou, and to watch an expert going through the motions of sole meuniere. A fillet of which I cut myself, a very impressive feat I don´t think I´ll repeat much, since my market is brimming with stalwart guys who are only to happy to do that, but still, very useful to know how in case I´m ever confronted with a whole flat fish.
Today, chicken, and how to sharpen. Fun.