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Hi this is Rich Buccola here in New York City and on behalf of Expert Village I am going
to show you how to make Veal Marsala. Alright you see I have this chopped real nice and
fine. If have big chunks you still have some big pieces you still got to chop. So what
I am doing just back and forth working the knife pushing all the shallots in like so.
I tell I am crying a little bit from the shallots I usually don't cry from onions. Don't want
see me though I am just tell somebody if that happens I was watching a soap opera and it
was so sad that I starting to cry. But look all kidding aside look how nice and chopped
that is how small you want that to be and if it is not just keep working your knife
and your blade. Don't forget to push off the sides of the shallot that stick to your knife
pushing everything in and working the back of the knife with the point on the front of
the cutting board. Get them chopped real fine. Come back we are going work with that onion
ah that onion I mean that garlic.