Ok, first of all I am talking about cooking technique in general and not exclusively cutting technique.
Also, I am not provoking the pro chefs out there, but mostly the amateurs among us (though both are welcomed). Stefan started a thread about a cookbook recipe challenge which I have diligently kept up, but part of me would like to downgrade the weekly demand to a monthly one. Sorry.
Today I just received Pepin's Complete Techniques cookbook and was wondering if anyone was interested in learning technique -- month by month. One technique per month.
I'm suggesting anything: sauces, hydrocolloids, meringue, cheese, butter, tournee of whatever...anything. Something basic. If you are interested, reply...if not, I will continue drinking my bottle of wine and do it on my own.
Anyhow...one of the best days of my cooking life was the day I learned to make my own butter from cream. It was the best butter ever...until I tried beurre Bordier that is...but that is another story.
If 12 people are interested, then we can all pick a technique. More are welcome. Show of hands.