Cutting Basil & Cilantro for

Video Transcript

"Alright, we cooked these chickens on setting number eight but after we flipped them over, the oil is going to start to disappear, so you want to turn it right down to about three and just let them slowly cook. Let's come back to our rice and see how we're doing. Almost all the liquid is evaporated, so now we can start working on our seasonings. I'm going to cut the basil first and that's because I'm going to be a little bit more exact, with the basil, then I will be, with the cilantro. I'm going to turn it at a bias, cut it on a bias, cut right here at an angle. I'm going to try and get some fairly even strips, so that each mouthful will have an equal amount of basil, instead of a giant burst of basil, in one mouthful, and then no basil, in another. Then, once we've cut out basil, then we can really rough chop, our cilantro, using the grate, down the middle of the knife. We'll just cut and after we've done that, a couple of times, we use this hand to steady and we use, the back of the knife, which is the sharpest part of the knife and we'll just keep running over it, until all the cilantro, is cut."