Video Transcript

Now that we have the eggs, water, chicken base, basil, and pepper mixed in with our seasoned croutons, it's time to dice our vegetables. So, wash your produce. Even though we're going to peel the carrot, it's always a good idea to wash it. Just be in the habit of washing all the produce that you use, and the chances of having complications will be lessened. So, make sure I have an edge on my knife, steeling your knife. This is the steel. We're steeling it. People think that when you do that, you're sharpening the knife. You're actually not sharpening it. What you're doing is aligning the molecules. You're straightening the edge. So to sharpen the knife, you need a sharpener or a sharpening stone to align your edge. About a 90-degree angle, very light. That just straightens it out so you get a better cut. So let's see how that worked out. Now with onion, the stem end, okay? I always cut lengthwise, leaving the stem on. The reason for that, when you're dicing the onion, it holds everything together. It holds all the layers in place. If you cut the stem-end off, when you get to the end of the onion when you're dicing, it tends to fall apart. So you get a better yield this way. We'll take off the outer layer. Now what we want to do, we want to work with small dice. So, we cut it that way. Once in, watch your fingers, and then slice down. You can see we have nice, small dice here. And I think all we'll need is the half. So I'll set this aside for later.