How To Chop an Onion and 22 Other Vegetables Like a Chef!
But before we start, I want to stress how important it is you always use a properly sharpened knife. When using a sharp knife, you have to always be careful. But using a dull knife, even when you are being careful can be even more dangerous.
When using a dull knife, it is more likely to slip and cause an accident. This is probably the most important point to remember when using a knife. A properly sharpened knife will slice through vegetables or other items smoothly, requiring less downward pressure and effort.
But when using a dull knife, it becomes much harder to cut through items, especially if they are hard such as a carrot, requiring more effort and downward pressure. Using a dull knife is a recipe for disaster. Always sharpen your knives before you use them.
So if your knives are sharpened, and you are ready to go, let’s get chopping!
Video Links To How To Cut 23 Different Vegetables
How To Cut The Most Common Vegetables
Recipe Video
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I made it all the way to the end! no need in my life to learn how to cut fennel! Interesting tomato traditional method – looks like when you want tomato but not so much juice. cauliflower has always been a mystery, I’ve always rested it whole in foil with butter and soy sauce kind of a stem roast, other than that I’ve cut it up and had crumblies all over the place – mess!! same for little trees (broccoli)!