First, how to chop an onion? This is [ the ] root. That’S absolutely crucial. Leave [ that ] on there you cut that off the onion will start to bleed and you’ll start crying Rapidly.
Slice go forward that weight of the knife do the work Three fingers. One in front two behind and this part of the knuckle is Gon na guide the knife Fingers on top of the onion point, the knife towards the root and [ try ] to get as close [ to ] the root as possible, nice long stroke And then Push the onion back together, push the knife Halfway in to the onion, slightly tilt the knife down one at the top And then gripping the onion like a tennis ball, holding it together in place With the weight of the blade to cut through that onion.
To get to the base [ of ] the root Again turn it round up and down motion And that’s what we left there.
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No waste just the root and look There. You’Ve got a really nice finely chopped onion Basmati rice, the king of all Rice’s light fluffy delicious, and I’m going to show you how to cook it perfectly now start off with 400 grams of Rice rice in spot-on.
Something to do now is just rinse off the dust and start cold water always And is rinse the rice that [ stops ] the rice from becoming clumpy in the pan and allowed it yummy nice light and fluffy. Once it’s cooked rice into the pan, [ now ], to make a plain, fluffy rice, exciting
We’Re going to choose it three cardamom Pods And just get the pods and just [ pierce ] them, so it allows all that flavor to come out, cardamom, Pods and then Star anis. Now these are beautiful, whole Star anis. It makes it really nice and fragrant Salt and pepper lot easier to season the rice.
Now Then, it is once It’s cooked. We start to break up when you season once it’s cooked now. Basically, one part rise to one and a half part water. Six hundred mils always started off in cold water, cold water in onto the gas Lid, on bring it up to the ball as quick as possible and turn it down, and let it simmer for eight to ten minutes and that’s The secret behind cooking great rice. Allow it to steam as it’s cooking, Do not lift that lid up Lid off Mmm. It smells Aromatic, basically, all the waters absorbed.
The rice has doubled in size and is nice and light and fluffy take the star [ in ] [ ease ] out the Cardamom Pods. The all should have risen to the top pods out. Take your fork: [ fluff ] it through basically just sort of starts to open thing back up Once [, you’ve ] fought you through [ becomes ], really nice and light [ and ] fluffy, and there that is perfectly cooked rice. This is basically a fileted side of salmon
It’S been taken off the bone and now skin off Pick up your knife, a really nice broad, flexible, [ affinity, ] knife little Sharpen, lift up the base of the tail and then just nick a little bit at the end.
There twist the knife, almost as if it’s Horizontally, underneath the salmon pull the skin and you slice The salmon underneath and let the knife do. The work now get your skin Flip it back over and check your not leaving too much salmon on top of the skin. Pull it back Nice and slowly get the skin wrap it around. Your fingers Pull the Salmon towards you and then just all the way through Lay that down One Nicely skinned Salmon.
Just like a perfect snake skin Get your knife and just run the [ knife ] down And then with a pair of tweezers. These are fish tweezers, but you can use normal tweezers, look for the head up and Pull and with [ the ] skin being removed from underneath the salmon.
The pin bones come out a lot easier. The pin Bones only go to just basically halfway Along the [ filat ] one nice fill it of salmon beautiful It’s far harder working in the kitchen with a blunt knife than it is with a sharp knife, the secret behind keeping a [ sharp ] knife Sharpen.
It before and every time you use [ it ] first grip. The steel feel really come to about holding still imagine You’re holding a tennis racket or you’re playing squash. [ got ta ], be really comfortable with it now 45 degrees, confident grip, confident grip with a knife. This is the butt of the steel really important to keep your fingers behind there.
You never grip us steel with your fingers over that, Because the knife comes back in you. [ just ] lost a finger, always grip behind Nice long strokes. So we get the whole of the blade over steel Stroke and we start from the bottom to the top.
So [ there ] across there across Throw strokes over the top of the steel and then come back in to meet send back underneath It is so dangerous. Working in the kitchen with a blunt knife, you can cause so much damage Working with a sharp knife is ten times quicker, more efficient. Now, That’s ready to start chopping.
It can be easily undercooked or overcooked. Here’S how to do it properly. First, water [ in ] nice large pan to make sure that passes, got sufficient room to cook evenly nicely seasoned, absolutely crucial Olive [ oil ] in that stops the pasta from sticking together [ reach ] up to the Ball. That’S the rolling boil the secret there.
It stops the pass from sticking together and it gently rolls it around now. This is angel passed a nice thin. Pasta takes 304 minutes so into the pan. There’S a hits, the water it melts, and then you turn it round tongs, as that starts to melt gently Twist, that into the pan, bring it back up to the boil. If your better timing then set a timer Beautiful to test, it lift a little strand And you actually feel it with your fingers.
Still nice and firm mmm I’ll dente, not a bite, not a strong buy, But just really nice and firm inside definitely not crunchy and then into a colander drain. The pasta in A light, seasoned salt and pepper [, a ] Tablespoon of olive oil mix that through That stops it [ from ] sticking together and look there, you go beautiful pasta, Al Dente, Mmm, [, cook, ] perfectly.