Basic cuts of veg and knife skills - How to Cook

Vegetable cuts: Today we will learn some of the classic french vegetable cuts you will need for future lessons. julienne, mirepoix (mirapoix), brunoise, macedoine, jadiniere

these are generally what you will learn on your first day of culinary school and are used for a huge range of dishes including soups, sauces, garnishes, salads and loads more. You will need a sharp knife to produce these well and so its worth investing in a good quality knife if you are serious about learning to cook well. The victorinox knife i use here is by no means the best knife that money can buy but it is a high quality swiss made knife that is the best you can get for the relatively cheap price. If you are looking for something a little more professional then i would suggest a wustof (i will put a link to one below)
________________________________________________

Support me to make more videos by joining my Patreon -   / chefbasics  
________________________________________________

equipment links -

UK links

Amazon prime free 30 day trial https://amzn.to/3nSemSj
Amazon prime student free 6 month trial https://amzn.to/35YYNlD

Victorinox cooks knife https://amzn.to/3l1X2IW
Victorinox vegetable peeler https://amzn.to/2KCO5Jy
Large chopping board https://amzn.to/3nPMyhy

US links

Victorinox cooks knife https://amzn.to/2IVHdGQ
Victorinox vegetable peeler https://amzn.to/3pWxeBr
Large chopping board https://amzn.to/3m4Xc3m

#chefbasics #learntocook