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Cool. Thanks for the post. FWIW, I do onions the way your French chef does it.
Savage.
The French word is "peel".
Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.
It seems that Manton and I will have to meet and have an Iron Chef StyleForvm.
Sounds like fun. Thanks for the informative post.
Manton, you need a full time job.
How about some pics?
I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.
Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend?
Yes, you can cut the tranches (planks) this way, but then you have to cut the sticks by hand. Cutting the planks is the hardest part, so this would be a real relief. Chef said he would teach us the madoline way, but first he wanted us to learn the hard way.Can I julienne by using mandoline?
Does the knife kit come with a Slap Chop? Perfect for peeling onions.
BTW, I went to the Sur La Table on Crosby after class and bought some blade guards. I am taking my Shuns to the next class (and thereafter), damnit, and that's that. I don't care if I get called names. They are better and more comfortable. I am half convinced that I would not have cut myself had I been using one of my own knives.