Did you ever watch how the professionals on The Food Network wield their knives with such finesse? I am such a klutz with a knife. We even have very nice, very expensive knives, which I always seem to be cutting myself with:
|Blurry picture of my bandaged thumb - war wound from last Sunday's cooking adventures|
The class was taught by the personable Chef Christine, assisted by her friendly staff. We spend two and a half hours learning the correct chopping techniques for carrots, celery, onion, green peppers and herbs, which her staff gathered during the class and used to put together a delicious chicken noodle soup for our post-class enjoyment. Each student was also provided with a whole chicken (EEK!) and we were taught how to use a boning knife to cut the chicken apart. It is not hard at all, and is a WAY more economical way to purchase chicken. We currently do not own a boning knife, but B wants to run right out and purchase one this weekend!
Knife skills are not something that are perfected in one evening. The only way to get better is to practice, practice, practice. As Cal Ripken, Sr. used to tell my boys when they attended his baseball camp, "Perfect practice makes perfect."
I intend to do that this weekend.
Hopefully no bloody fingers will be involved.