Basic Cooking Techniques II: Vegetables and Knife Skills February 1, 2008

Learn the following techniques: Caring for your Knives, how to sharpen and hone your blades like a pro, how to mince, dice and chop like a pro (using your work to make roll cut glazed carrots and classic potage bonne femme - French vegetable soup), how to use a mandoline (you'll make thin ribbons of vegetables for creamy Dijon fennel slaw), how to use a boning knife to cut up and bone a chicken then learn the basic stir frying method with a recipe for Smoky Red Pepper Chicken Stir Fry, plus a brief tutorial on making chicken stock.

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