Get my FAVORITE KNIFE: www.chefsusa.com/chef-mikes-s... How to chop onions fast. Take your cooking to the NEXT LEVEL! Your next step in mastering the JOY of Cooking.
That's how you will learn it in big gastronomics sadly. So yeah, don't do that at home. The simple reason for that is the time/work ratio. You can't be bothered whit it when you have no staff, but a full restaurant and people are waiting.
finally somewhere I can really actually see a video about the technique and not about the dimensions of the cutted beets.... Thank you, it was very helpful!
Main man gets my respect right away, knowing how to get your board safe is the key first step to effectiveness. Claw technique is on point as well, not that anyone has any reason to respect what I say of course. This is a fine primer and should be shared to novices.
But his bell pepper cutting is really bad though. It's way better to cut off the stem. put the bell pepper on the cutting board with the stem side down and cut the walls of the bell pepper from top to bottom. This way you get way less waste.
Director: "Cut! Line please. Script wrangler: " The bell pepper " Chef: "isn't that what I said? Director: "no, you said ' Libbatee Bibbatee' then started rambling on about car insurance. " "Ok, People, set up for take #18,
@@marcodoe4690 correct, way too much waste going on here, would definitely not get away with that in a professional kitchen, especially if the kitchen was his 😅
with a sharp knife, you don't destroy AS MUCH cells which is what makes you cry by sending it's content in your face. It's what I heard/read anyway and with my new knives I can confirm.
How are you holding your knife then? I agree that the pinch grip is the best for new cooks but it's not necessarily the end all be all as most chefs on youtube are claiming. Gordon Ramsay, Jacques Pepin and other french chefs rock chop with a hammer grip (all fingers are gripping the handle) pinching the part of the handle nearest to the blade but not the blade itself (depends on the design of the knife as well, sometimes the knife is designed where you are forced into a pinch grip on the blade). Japanese sushi chefs would always use a finger pointing grip (index finger is laid on the spine of the blade) since it gives the best tip control and it aids in making those long drawing cuts on tuna and sometimes that grip translates to other veggies for the sushi chef as well. Chinese chefs use a chinese cleaver and they would sometimes hold it with a varation on the pinch grip with their index finger fully extended and pointing slightly down and placed on the side of the cleaver while the thumb is pinching the other side. There are also butchers that would break apart whole animals by using an ice pick grip. Now I'm not an expert, this just comes off as observation after all, but I've seen numerous chefs on youtube food prep like machines and they're not all using pinch grips. My takeaway, use a grip that you're most comfortable with. If you found the pinch grip the most comfortable, cool go with that....I'm just saying that other grips aren't wrong.
I’ve learned more on RU-vid than irl! sometimes when I know how to do it, a person says, wow how do you know to do that? I have to think...and then...I realize...RU-vid 🤯
cuz people have their own preference on cutting and handling their food and they dont understand why they shouldnt persuade other people to be like them
Watched this while eating with chopsticks. My mother was one of those people who had never been taught or refused to learn how to use the appropriate knife. She'd use a flubbing paring knife to chop things and wonder why people complained about having such large pieces in the food. She also had the nasty habit of talking on the phone while cooking, preparing. One Saturday while home I walked into the kitchen and saw her on the phone, trying to cook and chop vegetables into the pan, pot. You know, the trinity: onion, celery, carrots plus bell pepper. Since I was bored I grabbed a cutting board, chef's knife and got busy. I did this every weekend until I started driving for a living and then when I was home weekends. I always did more than what she used/needed and put the rest in Zip-lock bags. They then went into the freezer on the door. Needless to say she appreciated not having to do her own chopping. She didn't grow up cooking. My dad started teaching her how to cook after they were married. His mother cooked for a living and taught him and started teaching my siblings and I when we were in elementary school. I also picked up some things from the cooks I knew on active duty and liked to eat in mom & pop restaurants, street venders when assigned overseas. We have three woks in my house and I might get this small one I've been looking at that's designed mainly for one meal.
@@ethanwasme4307, they are not as hard as some people think they are. If you can eat with your fingers you can use chopsticks. I learned in South Korea using the metal ones which are the hardest, I found out, to use. I got to where I could pick up a grain of rice off the side of a bowl with them.
Is it just me or this guy has been wasting a lot of usable parts of vegetables ? Like come on, i love tomato's juicy centre, It brings so much flavour to the food.
Exactly he said it is the tasteless part😒 i surely am going to use many of those tips while cutting but like seriously wasting most of the vegetables is not to be learnt
I am happiest at the kitchen but cutting onions or anything else has always been challenging to me. I see the chefs and how they cut onions in a microscopic size and I so wish I could learn how to do that! Well I finally learned how it's done. Now let's see if it works for me! Thank you for a very down to earth explanation. Time to practice!
Thank You Avina! This video had 120 views last Feburary. When COVID hit - it went to 10 MILLION views (and GROWING every day). Guess people want to learn more about cooking. We will CONTINUE doing what we LOVE to do. It seem to be WORKING!
Using a glass cutting board destroys a finely honed blade. If it slides off or crushes the skin of a pepper or tomato, it's functionally useless. I loathe dull knives almost as much as cooks who say they can caramelize shallots in 10 minutes. As a W2 wage slave, at the prices of ripe tomatoes and bell peppers, I'd never throw that much of it away.
I hope he knows how to sharpen his knives because he does not know how to treat them. You never use the cutting edge of a knife to clear your cutting surface, you turn it over and use the spine for that.
@@clareclark859 I think it's safe to say he doesn't. That knife he's using is dull as anything - look how it squashes its way through the spring onions
This guide is for beginners. When you’re advanced enough, you can use and cut around all the parts you want. This video is for people who’ve never held a knife. So can y’all shut up
True.. IF My mom would see me that I had throw that much of capsicum She would be like 😱😱😱😱😱😱😱😱😱😱😱😱😱 1 kg cost 20 Rs😂 And you are throwing it like anything 😂
@@1202jrock ceramic are actually the worst in long term use because it is almost impossible to resharpem them after they got dull and ceramic is so hard that it loses its flexibility and therefore it will break in so called micro chips on the edge (picture it like microscopic pieces broken out of the edge which will rip everything apart) So best for the normal usage is a stainless steel knife with a hardness of about 58+-1 Hrc (thats the hardness and it says a little bit about the wear resistance) those are normally about 70-120$/€ For the advanced hobby cook a harder blade out of quality steel is recommended and it's not bad if you use a not stainless steel for the blade (those carbon steels are mostly a bit more robust but not as hard as stainless knives) The steels you should look out for are e.g RWL34, AEB-L, 1.2519, O2 and many more mostly used by custom knive makers But those cost about 200+ $/€ And if you want to be really fancy you can buy a Damascus knive which is a nice optical appearance but not in every case because mostly it is done for design and fancy looks Just ask me if there are any questions left ;) Source: I'm a knifemaker and machinist from Germany (3co_knives on Instagram)
@@starynx I can't even follow anything taught in online class. so l just escape to youtube and IG. Can u guys fully understand whatever is taught in online classes?
A good chef won't waste any part because he respects the products before anything else. This was only an example for cutting i guess and the crew probably eat them
@@WilliamKing-hf8lc Im using toiro dp10 guyto with some cheap synthetic naniwa whetstone (about 25 usd). I can sharp it to the point i shave my forearm hair (1000/3000 stone and leather strap), but Im planing switch to King KSD 1000/6000 or maybe some system sharpener like apex. I can rember first attempt on whetsone was a total disaster I almost cried :D Many peopel do not understanand that sharp knife and technique it is not all ingridents for success. You actualy need some streangth (for example to chop celeriac super fast You really need to be strong :P )
@@pd5156 I just want to add... this guy is a PRO! really, i kid you not. He is a pro at blunting knives very quickly. The way he handled that knife... I had shivers down my spine.
yea it amazes me too, he uses green one and complains that some parts are bitter, lol What a nonsense with the tomatoes too. But i gotta try the ginger peeling trick.
i cant believe how bad my cutting skills were until i watched this video. i was using the whole veg, fruit and root when cooking, but from now on i will aim to throw away at least 50% like a professional cook. Thank you for showing me the correct way to operate a knife.
