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Hi! I'm executive chef Asa Schoy of Gigi's Folderol. I'm here on behalf of Expert Village,
and today we're going to be talking about spare ribs. So now what I also have here is
an apple. I'm going to take the apple, cut one side of it, and also just make some nice
quarter inch thick slices.
With this I'm also just going to fan them out like that and place this right here on
the salad. Gives a nice eye appeal to the salad. I also have some scallions, which I
love, which is just a green onion. I've cut them nice on the bias. I'm going to place
these just like that for some extra flavor. To demonstrate how I cut those, I'm going
to take the scallion. I'm going to hold my knife on an angle. As I do it, it's going
to do a nice rocking motion to slice these on the angle. Gives a nice look to it. Those
are my scallions. Again, right on the salad. You always want to make sure that you wipe
down your station. Keep everything nice and neat, orderly. You'll be able to do things
a lot easier.