Cooking with Chefs
Season Two: Episode Three
Knife Skills
Holding a Knife
It is important to be comfortable with your knife as you work. There are several different ways a knife can be held. The way you hold the knife will be determined in part by the way your knife and your hand fit one another. The grip you choose will also be determined according to the task at hand. Delicate cutting or shaping techniques will call for greater control, involving fingertips more than the fist. Coarser chopping and cutting tasks require a firmer grip and more leverage. The next page will demonstrate the "Claw" hold. Your video demonstrates this skill as well.
Do’s and Don’ts of Knife Holding:
When you stop cutting, place the knife in a flat safe place.
Don't leave knives soaking in water.
Keep knives sharp (dull knives are unsafe and cause fatigue).
Do use a cutting board, this will aid in keeping knives sharp.
Do keep fingers tucked in on the hand that’s holding the food when cutting.
Don't direct your knife strokes towards your body when cutting.
Don't try to catch a falling knife, instead step back and warn others. prepping all the equipment aids in leading to an overall better end product.
Weekly Checklist
Unpack your groceries.
If you aren’t preparing your recipe right way, be sure to store items properly.
Complete the lessons.
Review this week’s cooking video and written lesson to learn and enhance important kitchen skills. We’ve included a Mercer Ruler and “practice potato” for you to use while practicing knife skills.
Get cooking!
Gather your recipe and ingredients. Review the videos for guidance as you prepare each recipe.
Share it!
Share the meals with your friends and family. Be sure to share photos by tagging @sdchefsdecuisine on IG or email us. Share your experiences with your cooking club.
Watch Episode Three
Learn how to properly hold a knife while making a variety of different types of cuts. Then make a fun Spring Roll recipe that will impress your friends and family.
Episode Three
Spring Rolls with Peanut Sauce
Spring Roll Ingredients:
4 sheets rice paper (spring roll wrappers)
Bowl of warm water
1 C rice noodles
1 C thinly sliced cabbage
2 medium carrots, julienned (see video for instructions)
1 cucumber, julienned
2 medium jalapeños, ribs and seeds removed, thinly sliced
¼ cup roughly chopped fresh cilantro
Directions:
Boil rice noodles in a pot of water for 2-3 minutes, strain, and set aside
Gently dip 1 sheet of rice paper into the bowl of warm water and move around until it softens. It may take up to 30 seconds to soften.
Flatten the softened rice paper on a wet plate or cutting board
Assemble the vegetables and rice noodles in the lower part of the rice paper circle (don’t fill too much or else it won’t roll properly)
Fold in the ends of the paper and roll long ways to get a “roll shape.” Watch the video for instructions on how to roll the spring roll. Don't worry if it tears.
Cover with a damp paper towel or cloth until you are ready to eat.
Peanut Sauce Ingredients:
⅓ C unsalted creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp honey
2 Tbsp low sodium soy sauce
2 cloves garlic/ minced
3-4 Tbsp water as needed
Directions:
In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, and garlic. Whisk in 3-4 tablespoons water, as needed to make a super creamy but dip-able sauce.
Other Dipping Sauce Recipes
*Ingredients are not included in your weekly kit.
Avocado Lime Dipping Sauce:
¼ C Greek yogurt
¼ avocado
½ C cilantro
1 lime, zested and juiced
1 jalapeño or serrano pepper
1 tablespoon mint, roughly chopped
¼ teaspoon salt
Black pepper to taste
Directions:
Use a food processor or blender and add all the ingredients. Mix until smooth. Add more salt and pepper if needed. Add some water if you want the sauce to be thinner.
Honey Sesame Dipping Sauce:
2 tablespoons Honey
¼ teaspoon Rice Vinegar
1 tablespoon soy sauce
¼ teaspoon sesame seeds
Directions:
In a small bowl or container, whisk together honey, rice vinegar and soy sauce until smooth.
Add sesame seeds just before serving. Enjoy.
Assignments for Episode Three
Snap some photos!
Time in the kitchen is about de-stressing, having fun, challenging yourself, and nourishing your mind, body, and soul. Our hope is that you find great pride in your efforts after each lesson. We also want you to learn and grow! Take a photo of your recipes and share them with the group. After each episode, you'll be talking with your group about what went well and where you were challenged.
Share your photos!
Upload your pictures to Instagram and tag @sdchefsdecuisine
or email them to cwc@sdchefs.org
Chef's reflections
Chefs take notes! Each experience in the kitchen will provide you with wins and some fails. Writing down what you liked and where you can improve will expand your chef skills and guide you toward your own culinary creations. Start a chef's journal, you'll continue to use it years from now.
Knife Skills Activity
Your task this week is to practice different types of cuts included in the video and on the worksheet in this packet. We've provided a potato and Mercer Ruler for you to use as you practice the following:
Dice
Julienne
Mince
Chop
As you practiced, which cuts were the easiest?
Which cuts were the most challenging?
What did you notice as you practiced them?
Have you changed how you hold your knife as you practice precise cuts?
How did you like the Mercer Ruler?
Share your Weekly “Wow!”
Here’s your chance to tell us about something that struck you in the video. Maybe it was something the chef said or an idea for how you can improve the look, or the texture or the taste of your dish. Write down your response in your handbook and feel free to share with us by emailing cwc@sdchefs.org
Episode 3 Handout & Recipes
We’ve created a printable Handbook for each episode of Cooking With Chefs which includes all the recipes!
You can find this Handbook in your ingredients package or download and print it from here.
Great Job Chef!
This concludes Episode 3 of Cooking with Chefs.