Session 1 — The Pinch Grip
← Block 1–2: Knife Skills & Kitchen Setup Overview
Skill: Switch to the blade pinch grip tonight and don't revert. Your thumb and forefinger rest directly on the blade just in front of the bolster — it's intimidating, but it gives you far better control. Hold it this way for the entire meal.
Full Meal: Pasta with Butter and Parmesan
The prep is simple — garlic and parsley — which lets you focus entirely on your grip without managing a complicated recipe. This is intentional.
Sauce note: This recipe builds a creamy emulsified sauce from pasta water and Parmesan. Two things kill it: too much heat when adding the cheese (the fat breaks and goes grainy) and pasta water that's too thin. Fix both: reserve at least 1 cup of starchy pasta water before draining, take the pan fully off the heat before adding cheese, and add the water gradually while tossing. If it seizes or goes grainy, a small splash of warm pasta water and a vigorous toss usually brings it back. The goal is glossy and coating, not clumpy or oily.
| Component | Recipe |
|---|---|
| Main | Parmesan-crusted pasta |
| Veg | Wilted baby spinach, sautéed in the pasta pan with olive oil, garlic, and lemon |
🎥 Compare Notes: POV Cacio e Pepe — Nearly the same dish. Watch how he builds the sauce with pasta water and keeps the heat low. Compare his approach to ours and see what you'd borrow.