Session 6 — The Dice (Small, Medium, Large)
← Block 1–2: Knife Skills & Kitchen Setup Overview
Skill: Watch the Kenji video below before you touch a knife — he explains exactly why cut size determines whether potatoes end up crispy or soggy, evenly cooked or all over the place. Then cut your home fry potatoes aiming for uniformity. Notice when you rush and let a cut go uneven; correct it.
The potatoes are not a drill. They are dinner. There is no separate exercise — cutting uniform home fry dice and making dinner are the same task.
Why it matters: Uniform cuts = uniform cooking. This is the single biggest quality gap between home cooks and professionals.
Full Meal: Home Fries + Crispy Braised Chicken Thighs With Cabbage and Bacon
Timing note: Start the chicken first — 30 min active, then 45 min in the oven uncovered. Get it in the oven before you touch the potatoes.
After the chicken goes skin-side down — do not touch it. It will stick at first. That is normal. It releases on its own when it's ready, around 8 minutes. Moving it early tears the skin and loses the sear. If the pan is smoking heavily, lower the heat slightly — but do not move the chicken. Patience here is the entire lesson.
| Component | Recipe |
|---|---|
| Protein + Veg | Chicken thighs braised with shredded cabbage, bacon lardons, cider vinegar, and whole-grain mustard — all in one pan |
| Starch | Home fries (your dice drill is the recipe) |
🎥 Compare Notes: The Food Lab: How to Roast the Best Potatoes of Your Life — He explains why cut size and uniformity determine texture and doneness — the exact lesson from your three-potato drill, applied to the oven.