Kitchen Knife Skills - Fillet a Pepper

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Transcripts

Chris Klien: Hello! My name is Chris Klien, I am the Chef de Cuisine of Acadiana Restaurant, Washington DC, doing basic knife skills. Today, we are going to show you how to flay a pepper. First, this is a red Holland pepper or a red bell pepper if you will. A flay is basically cutting it off from the seeds or the stem. First, when you get a pepper you want to make sure it is washed thoroughly. You need a French knife, you need a cutting board and you need hand towel or something to wipe your board clean and a container to put the final product in. Basically what we are doing to do is, we are dong to take this pepper and we are going to take off the flay. You want to make sure that you kind of got a good balance to it. You dont want things to rock, so dont cut yourself. So, here we will cut this off and we will flay the bottom off that will be considered a flay. You put this down there like that now it is steady; we dont have to worry about any rock, anything like that. So, we are going to go ahead down and we are going to flay it right off of the pith, so there is not much piths on there and that is white and they are seeds.

Now, it is even easier to work with, because you have got a steady surface, you have your knife here in your hands and you are going to go head and cut down, flaying off the other flay. Next, you have the seeds here, so basically you dont want the seeds that is where the bitterness comes. So, we do as a work off for the other flay, you take off the pith like this, and you roll down. Once you have rolled down through there, you go ahead and cut off the other flay. The last flay, basically you will get four flays of this pepper. You want to cut down right around the seeds and then remove the seeds. Now, we have this, right here, you want to go and clean the seeds right here, you want to clean the cutting board, come back through here and cut off the rest of the seeds and the pith, which is this white area right here, the pith is off. We go and rinse the rest of them off, get the rest of the seeds off and then we have the flays.

From here, we can cut the flays down little bit more depending on all we want to do if we want to julienne, we want to do a small dice, medium dice whatever we have all the flays ready to work with right here. So, this is how you flay a pepper and now we are going to dice a carrot.

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