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10 Culinary Techniques Every Cook Must Know — Part 2
by Giacomo Bocchio
technique easy Peruvian

10 Culinary Techniques Every Cook Must Know — Part 2

Peruvian chef Giacomo Bocchio teaches ten essential culinary techniques for home cooks and culinary students, covering kitchen organization, knife skills, ingredient prep, and cooking fundamentals.

35m Total
4 Servings
technique basics knife skills chicken butchery rice pasta garlic ginger citrus chiffonade marinade peruvian

Ingredients

No ingredients listed

Steps

  1. 1
    Set up a supervision station: place a container of clean water near your workstation with tasting spoons, a plating spoon, and tongs. Rinse spoons after tasting. Change water when dirty.
  2. 2
    Peel garlic quickly: place unpeeled cloves in a closed jar or between two bowls and shake vigorously. Skins separate in seconds.
  3. 3
    Make garlic paste without a mortar: use the knife spine (lomo) to press and drag garlic flat at the board edge, then run the blade over it. Add salt to break down fibers.
  4. 4
    Extract ginger juice: grate fresh ginger with skin on a microplane, then squeeze the pulp to extract juice. Use to aromatize dressings, soups, and sauces.
  5. 5
    Cook pasta correctly: use 1:10 pasta-to-water ratio. Salt at 15g per liter once boiling. Hold long pasta twisted in opposite hands, release with a twist to fan out.
  6. 6
    Butcher a whole chicken into 8 pieces: remove wing tips, extract wishbone, dislocate legs, rescue oyster meat, separate leg quarters, remove backbone, halve breast, separate wings.
  7. 7
    Extract citrus zest: grate only the colored peel using one pass per spot on a microplane. Never grate the same spot twice to avoid bitter white pith.
  8. 8
    Remove stems from large leafy greens: strip the thick stem completely. Stack leaves, roll into a tight cylinder, and slice across for chiffonade.
  9. 9
    Use a salad spinner to dry washed greens, herbs, or vegetables. Dry ingredients are essential — residual water dilutes flavor.
  10. 10
    Marinate chicken in a zip-lock bag: add brined chicken, thyme, oregano, garlic, citrus zest, olive oil, lemon juice, wine vinegar. Seal, massage, refrigerate 24 hours.
  11. 11
    Cook Peruvian stovetop rice: sauté garlic paste in oil, add equal volume hot water, salt 1 tsp per cup, boil, add rice, lowest flame 18-20 min covered. Fluff with fork.
Cultural Context
This video reflects the Peruvian culinary tradition of practical, technique-driven cooking education, with references to Peruvian staples like arroz con ajo, kion (the Cantonese-influenced name for ginger used in Peru), and naranja agria.
Video thumbnail
Giacomo Bocchio
10 TÉCNICAS CULINARIAS QUE TODO COCINERO DEBE CONOCER #SEGUNDAPARTE | GIACOMO BOCCHIO
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