TheNVCS
@TheNVCS9.2K subscribers1.7M views
Napa Valley Cooking School is located in the heart of California's wine country. This 14 month professional program has developed an excellent reputation since it's establishment in 1996. We send externs to some of the best restaurants in the world. Bright careers in the culinary arts start here. This channel was created to provide and highlight educational tutorials for viewers who are interested in picking up professional tips. It's also here to allow alumni re-visit some great Chef B moments.
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Techniques from TheNVCS
All techniquesHow to pair pieces when arranging an 8-cut chicken (bone-visible with bone-hidden)
For balanced servings, match a breast piece with no visible bone with a dark-meat piece that has a visible bone, and vice versa.
How to separate drumstick from thigh using the fat ridge as a joint guide (no bone sawing)
Find the ridge of fat at the leg joint, leave the leg in its natural position, and slide the knife through the joint without cutting bone.
How to cut bone-in chicken breast into two balanced portions by cutting on the same angle as the bone
Don’t cut straight across; instead, angle your cut parallel to the bone so the wing/bone-heavy side and the other side end up similar in weight.
How to French (clean) the end of a bone-in chicken breast for a neater look
Tap/chop off the end of the bone, then push/pull the meat and skin down to expose and clean the bone end; remove any sharp bone bits.
How to split a bone-in chicken breast cleanly by scoring the breastbone with the knife heel first
Flip the breast over, score through the softer breastbone with the heel of the knife, then press through and finish with a controlled saw while keeping skin tight.
How to remove a chicken shoulder blade piece from the breast section
If a small shoulder blade bone remains near the wing, open the area and pull the bone out by hand.
How to separate chicken breast from back by cutting up through the rib gap inside the cavity
Find the gap between rib sets inside the cavity, insert the knife into the gap, and slice upward to free the back from the breast.
How to remove whole wings by stretching the joint and slicing through
Tension the wing to expose the joint, then slice straight through to remove it cleanly.
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