11.14.13

101 in 1001 {III}: 008 take a knife-skills class [completed 11.03.13]

i thought i wanted to learn to cut things efficiently and safely because joe (foe of onions) always complains that i don't dice things finely enough and because i seem to lose the tip of a finger to a laughably-uncomplicated prep job (this year it was chopping parsley; sorry about that, right index) once a year or so. those are solid reasons to learn to cut things efficiently and safely, and brooklyn kitchen's celebrated class addressed them; i've now spent substantial time practicing the previously-scorned not-removing-the-stem-of-the-onion method, and i now know to make a tiger claw with my non-cutting hand before i get to work on, say, a carrot, and that i should be honing my knife before and after every big job (if you look at the blade of your knife straight on and can see reflected light, it needs to be honed). i also know, thanks to the preview of the advanced knife skills class to which we were treated at the end of our class, that i'm unlikely to become one of those rare and mysterious vegetarians who can prepare meat for others, as the spectacle of our teacher taking a chicken apart on a cutting board directly and graphically in front of me was at least sixteen times more disturbing than the small-stage production of titus andronicus i saw at the public two winters ago (in which a small child wandered around puncturing a lumpy plastic bag full of blood each time a character was dispatched); you omnivores terrify me.

what i now realize i actually wanted was to see someone chop an onion really, really fast, as they do on foodie-reality-tv shows like top chef. i am not a very good pupil as a general proposition, and i am especially lousy at following right-handed people in demonstrations: i have the visual-spatial intelligence of a baby carrot and a short attention span, so i get confused and promptly move on to thoughts of, say, how i might make myself octopus smoking slippers* or teach steve to jump through a hoop instead of digging in and figuring out how to make my clumsy old left hand do the thing i'm expected to learn to do. (i'm a bad teacher for similar reasons, and wonder every now and again if all those archery "lessons" i gave as a girl scout camp counselor ever led to fatalities.) i did not see anyone chop an onion really, really fast (our teacher was far too responsible to encourage us to go benihana on our vegetables), and it's unlikely i myself will be chopping an onion really, really fast at any point in the near future, but i'm not sorry i froggered out to north williamsburg in the middle of the new york marathon to learn knife skills: i'll remember the tiger claw, i now have a freezer full of wonkily-cubed stock ingredients, and i also have a class handout i can consult if i ever develop the self-discipline to sit down and puzzle out diagrams for more than a few minutes at a time. sometimes that's enough.


imaginary reading group discussion questions

01 did i make it sound like i do all the cooking when i mentioned joe's prissy onion thing?
02 do you know how to take a chicken apart?
03 were/are you a good pupil?
04 were/are you a good archer?
05 when did you last take a class?
06 if you were to customize a pair of smoking slippers, how would you do it?


*they are in the works and will be boss.