Chicken fabrication is one of the most essential basic butchery techniques a culinarian needs to learn. The fabrication technique shown yields eight usable parts of the chicken, converting the whole bird to “ready to cook” in a number of ways that are more useful than a whole chicken.
Fish fabrication, along with chicken fabrication, forms the base of fabrication skills for any culinarian. Filleted fish is boneless, and thus safer and more enjoyable for the guest to eat. The skin may be left on or taken off, depending on the cooking technique you plan to use.
Tourné is the defining cut in any culinarian’s arsenal of knife skills. The quintessential “skills” cut, tourné is often used in competitions to showcase a culinarian’s knife skills and abilities. This technique adds a touch of elegance to any vegetable dish, whether steamed, roasted, or sautéed.
Julienne and Brunoise
These are two “back pocket” skills that a culinarian should practice until they are precise every time. Since the brunoise is a cross-section of the julienne, establishing consistency with the julienne usually yields excellent brunoise, which is a great garnish for soups and salads.
Delicate herbs like basil and Italian parsley lend themselves well to being finely shredded with the chiffonade technique. This technique adds an elegant finishing touch to your dish, and is different from simple mincing/chopping techniques, as it showcases the herb’s natural flavor.
Flat fish like flounder need to be approached differently from round fish. As demonstrated in this video, the yield is 4 slender filets ready for sautéing, poaching, deep frying, or baking. A quick dip in iced water is critical for removing any tiny scales or residue from the fileting process.
Fresh biscuits are as rewarding as they are easy. They require simple ingredients and a simple technique—cutting the butter into the flour, then adding the liquid and not overmixing! The end results are tender, flaky biscuits ready for the breakfast table or dinner breadbasket.