Cooking School, Session 2: Knife Skills

I learned so much at yesterday’s class at Classic Cooking Academy.

I learned that I have been trying to sharpen my knife using a steel THE COMPLETELY WRONG WAY. I learned about knife metals.

I learned how to properly slice and dice onions. Our practice session in the kitchen reminded me of this scene from the Julie Julia movie:

I learned the proper ay to make chicken stock and veal stock, including the proper ratios of bones, onions, carrots, celery, and spices. Since veal stock is so time-consuming to make, he also taught us what to look for when buying demi-glace.