The holidays are the perfect time to enjoy a plump, succulent roast – why not try goose this year! How, you may wonder, could you fit such a giant bird into your oven?
Simply by skillfully jointing it first. We'll guide you through the three basic steps.
Nothing cuts so gently as a fresh liver. The feeling of a long cut
gliding precisely through their soft flesh is the starting signal for a grandiose moment of pleasure.
Here we want to savour it to the full with a magnificent beef live
Even though butchering and cutting up a side of beef is certainly not an easy task, it allows you to prepare a variety of tasty dishes. With our step-by-step video instructions you will learn how to do it.
Everybody should have a salmon cut up into whole pieces sometime. Because it has a much better taste than the pre-portioned pieces known from the deep-freeze department. We'll take you step by step through what to do.
In our theme special we get to the bottom of the importance of sharp knives and welcome a prominent guest in the form of Viola Wüsthof. As the highlight of the first Cutting Academy season, the managing owner of WÜSTHOF gives us an insight into her tips and tricks for ultra-sharp blades - and explains clearly how you can keep your WÜSTHOF knives sharp effortlessly at home with sharpening steel, sharpening stone or sharpening machine! Because only a sharp blade is a safe blade.
The world stands still because of the Corona Lockdown. Restaurants have closed, singles, couples and families stay at home and provide their own food. That's why we offer you the opportunity to use your time actively - at the WÜSTHOF Cutting Academy you learn how to handle high-quality chef's knives skilfully and, on the side, you have a fresh dish on the table.
And it's that simple: On Facebook or Youtube livestream, chef René and WÜSTHOF food fan Jens Harald prepare selected recipes from KptnCook. The special thing about it is that you can participate interactively. In the chat you can ask all the questions you are interested in about cutting - expert answers guaranteed!
Take part in this interactive live show in which you will learn new cutting techniques every day - whether cradle cut, Julien or Paysenne cut, from claw and tunnel handles to the various ways of holding the knife, you will learn many useful tips and tricks in the workshops - and will become better every day in the precise and safe handling of chef's knives, vegetable knives or santoku.
And stay curious - maybe a special chef's knife challenge awaits you in which you can prove what you can do with the knife.
- 13 informative cutting workshops in live format on Facebook and Youtube
- approx. 30 minutes of interactive cooking infotainment
- You can ask questions during the show using the comment field - if René doesn't answer them directly, they will be answered later in the chat