Food Studies: Serious Knife Skills

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Food Studies: Serious Knife Skills Food Studies: Serious Knife Skills
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Food Studies: Serious Knife Skills

by Christine Byrne

March 15, 2011

More seriously, though, it feels good to know that I’m slowly mastering the very basics of classic cooking. Trends change, but taillage stays the same… or something like that. And while, really, plenty of people can roast a tray of potatoes or reduce a sauce, knife skills take serious practice.

Taillage is a set of rules we learn to follow, and I guess when it comes down to it, I like a good set of rules. A pile of uncooked julienne sitting on my cutting board is the most concrete measure of improvement. It's great to get feedback on the clarity of my consommé, the texture of my lemon tart, and the balance of seasoning in my skate Grenobloise. But taillage is either right, or it's not, and there's nothing subjective about it. Cooking is a creative and constantly evolving field, but the basics are pretty nonnegotiable, and that is the most valuable thing I have learned at FCI thus far.

To be continued... Christine is a student blogger for the Food Studies feature on GOOD's Food hub. If you enjoyed this, you should check out the rest of the Food Studies blogger gang here.

All photos by the author, except for the taillage diagram, which was taken by Emily Fleischaker.

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