Learn the fundamental cutting techniques used in Japanese cuisine: katsuramuki, sengiri, and brunoise.
Techniques
Japanese Knife Techniques
Master Japanese knife techniques: katsuramuki, sengiri, brunoise. Professional chef guide.
Why is the skin the key?
The skin is more than texture. It protects delicate flesh, carries flavor and shows whether heat is under control.
Crispness is not an accident. It is control over moisture, temperature and patience.
Szef Kuchni