Jacques & Claudine Pépin: Techniques to Create a Great Meal
Here, Jacques Pépin and his daughter Claudine share some of their extensive knowledge, including essential knife techniques.
Read the transcript of this video
[MUSIC] [APPLAUSE] Good morning everybody. So, now what I wanna
do. We are going to do a whole class on
technique. The technique we wanted to start showing you [UNKNOWN]
and certainly, the position of the knife is very important.
And the knife always goes down and forward. You always
have to have that motion. You put your finger this
way and you glue your knife to it and you
cut, you have to look at it, if that hand
Push the knife, it goes with that hand release. You
know I can go anywhere, I don't have to look
at it as long as I'm glued to that knife.
We do a cucumber, try to do that cucumber a
long one like that, because you cut it in half.
And it doesn't slide on you. So again, the motion,
you put your finger, and you go down and forward,
down and forward. Point is that the process of cutting
is always this way, not really crushing it down. And
here for example, if that hand here doesn't move, nothing
is happening. If that hand stop moving very, very slowly
and that very, very thin slice, then move a little
faster regardless of our, I think, you know I'm going
to have course that on slice. This way, to this
way, to this way, to that and [UNKNOWN] the whole
thing. [APPLAUSE] On behalf of my father and I, happy
cooking. Happy cooking. [APPLAUSE] [BLANK_AUDIO]