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Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'll be making Bouef
a la Micelle, which is French for beef on a string. It's mushroom time, slicing mushrooms
is always fun. I've just got three mushrooms here. A lot of people would argue you should
wash the mushrooms. Working under a French chef for a long time, you learn to not wash
mushrooms. There's really nothing on these that's going to hurt you, but if you're weird
about it, feel free to wash them. I'm not going to sit there and say it's a good or
bad thing, but the way I was trained; you don't wash mushrooms. You just take them like
this. Try to find the natural flat spot on the mushroom; this one is right here. Hold
it with your finger, and we're going to take and make some really thin straight cuts; like
this. If you have a mandolin; which is a grating slicer, that work's really well for doing
your thin cut mushrooms. Honestly, as strange as it sounds, I can cut them better; faster,
so let's see that. This one is kind of wobbly, so maybe I shouldn't cut this one so fast.
The problem with cutting them fast is you make a lot of noise, and it's not too good
for your knife, but It's what I'm accustomed to. Something else you can do; when you get
to this last piece, if the shape isn't too much of a concern, you can turn it sideways;
as such, and cut it that way. Shape is a concern for me; because I want the mushrooms to have
that nice stereotypical; this is what a mushroom looks like shape floating around in your soup.
With that; that's our mushrooms. Let's put them back. Let's see if they'll fit back in
the container we just pulled them from. Oh the irony, if they don't. Let's move onto
our garlic, once I cram all the mushrooms back in this. How did the three mushrooms
fit so easily in here before I cut them? So there's that. On to garlic.