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So, u wanna learn to prep and cook. Well, here's some things you should know about.
This is probably THE most important thing to know about when working in our kitchen. You MUST wash your hands:
The paddle is a crucial member in our kitchen operations. It's an oar-like implement we use to stir big pots of food. A must-have! See Pictures of the paddle at work
Otherwise know as a food processor. Many hippie-sorts argue that using a food processor gives the food "bad vibes". However, in a crunch for time, this member can really come in handy. We especially like using it to blend up Garlic, Ginger, and Chilis core ingredients in many G-Spot dishes. Note that a trained chopper can sometimes be just as fast or even faster than a food processor (when you get good at it), so don't use the electric volunteer as an excuse to avoid knives. Hands are much more versatile too.
Learning how to chop food is crucial. A common technique is to hold whatever your chopping with your finger together and nails flat down on onto the food so your digits are tucked in. Finger tips are easily chopped! When you're holding a knife, extend your index finger along the top of the blade to give you maximum control. You can now rest the blade side on your knuckles and use them to guide the blade down onto the food. The goal is to get your fingers to slowly inch down the food and have your blade chopping up and down while resting on knuckles. Confusing? Just ask someone.
Good for chopping peppers into strips and peeling. Grab the knife so that the blade edge faces towards your thumb. The basic technique involves pressing the blade toward your thumb and eventually touching it. This may seem dangerous, but knives cut through skin when they are drawn along skin, but not pressed against skin.
Timing the cooking is very important, both with respect to the order each ingredient goes in the pot/oven and also to what dishes get started first.
