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19:50
YouTube
Chef Basics with Baz
Basic cuts of veg and knife skills - How to Cook
Vegetable cuts: Today we will learn some of the classic french vegetable cuts you will need for future lessons. julienne, mirepoix (mirapoix), brunoise, macedoine, jadiniere these are generally what you will learn on your first day of culinary school and are used for a huge range of dishes including soups, sauces, garnishes, salads and loads ...
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