Well...not really. It just sounded like a good title. Frankie and I went to one of the classes offered by Sur La Table. This first class was on knife handling. Other than changing my grip on the knife, I have most of the technique down. I tend to put my index finger out over the tang of the knife as I cut. The instructor said that a pincher grip would be easier on my hand and arm.
It was fun to see how the chef handles basil leaves when making chiffonade. She rolls them up from left to right (or right to left....it doesn't matter which direction) and then cuts narrow little slices crosswise to make thin ribbons. We used them in the bruschetta that the class ate at the end of the session.
The assistants brought us appetizer plates with three or four oven baked "French fries" and a dollop of aioli. Wowwwwwwwww, was that good, and what a simple appetizer to have ready when you plan to entertain. Cutting both potatoes and garlic were covered in the class. We practiced on potatoes, carrots, celery, garlic and basil last night. We had the start of a pretty good Minestrone, but almost everything was thrown out. Too bad they don't save everything for a composting facility!
I have to admit that I am unable to work at that "Whack-whack-whack-whack-whack" speed that SOME people (rolling my eyes at Frankie) seem to enjoy. I value my fingers too much to mess around with a knife. Besides, it's harder to control the size of the dice when you're a speed demon, unless you have a lot of practice.
I bought some new cutting boards while I was there, and an inexpensive spring form pan. We both forgot the scrapers we wanted to get, so I may make another stop there tomorrow.
I can't wait for the class on grilling in early August. I'm going to be sure to have my camera ready to go so that I can show you pictures of my oh-so studious sisters! *G*
It's a LOT of fun to take classes with my sisters. I'm so glad that Frankie got us organized!
