sharp knives are safer than dull knives

Knife Skills

               Surprised smileToday, we have our first non-written test!! Surprised smile

 

Our class is very nervous about this one.  It includes some basic cooking techniques like blanching broccoli, cooking beans for a cold salad and making long grain brown rice perfectly.  I think I have the brown rice down pretty well (recipe HERE) but the others are kind of iffy.

 

The other part of the test is practicing our knife skills.  We are given a list of cuts to practice and we don’t know what vegetables we will be getting until the test.  I have practiced a little bit but I haven’t paid too much attention to the exact measurements.  Its harder then you think!  At least I got the segmenting of a citrus fruit down (tutorial HERE).

 

With the little time we have left, I am made sure I practiced as much as I can though I don’t think its been enough!  Before I went to work, I had to make sure I sharpened my knives for real! 

 

Did you know that using a steel (long rod) is not actually sharpening your knives?  I didn’t at first. The steel is used to bring the edge back up on a dull blade.  To really sharpen your knives you need to use a whetstone. 

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I’ll admit, I was intimidated, and I’m pretty sure I didn’t do it exactly right, but I did sharpen my home and school knives and they do feel much better.

 

A sharp knife is safer than a dull one!

 

I went to town on a huge bunch of organic carrots and its clear that I need more practice getting the sizes exactly right, but progress and practice are the key.

 

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                                 Julienne

                                 Roll Cut

                                 Bias Cut

                                 Brunoise

                                Small Dice

                                 Batonnet

 

I used all these carrots for a cream soup recipe that I will be sharing very soon! 

 

I also had a bit of Tuesday Morning Chef going on in my house and made 2 meals for the week that used a lot of peppers and onions for practicing. 

 

Today’s Eats . . .

 

Breakfast

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Overnight oats in a jar with banana, chia seeds, almond butter and a few butterscotch chips & caffeinated coffee.

Lunch

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Spinach & Feta chicken sausage with lightly sautéed onions and peppers on a whole wheat roll

Dinner

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Mexican Scramble – black beans, perfect brown rice, peppers, onions, grass-fed beef, cilantro and 1/2 an avocado on top. I have the “recipe” for this if anyone wants me to post it.  Let me know in the comments!

 

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Ok, not much time left before school!  I either got this or I don’t.  The worst that could happen is that I get a 0% which most likely wont get me kicked out of the program . . . I need confidence here!  Wish us some Irish Luck!!