marcusburic.com In this video, Marcus Buric of Culinary Creations in Wilmington, NC shows you the different types of cuts you can use in your home kitchen.
A. No ever said anything about him being American, so how the fuck would you even know? and hes talking becasue, its a fucking tutorial its what you do in a tutorial dumbass
Knife only needs to be as sharp as you need it to be......You're not trying to shave your face with it.... In a restaurant environment....Often times a razor sharp knife is just as dangerous as a dull one..... I like to keep my razor sharp knives for garnishes only.. The rest just need to be as sharp to get the job done safely.... My cooks are useless when they cut themselves with a knife that is Jedi's light saber.....
9:02 "Take your carrot, flip it over 100 degrees..." "flip it over 100 degrees" "100 degrees" *"100 degrees"* *"100! DEGREES!"* *"100!!!!! DEGREES!!!!"* *"A HUNDRED!!!!!! DEGREES!!!!!"*
This video spends waaaay too much time staring at the chef's face. Why would someone click on this video to look at a chef as he stares down at a cutting board? Now we don't get to see how he bunches together the parsley and basil. Whoever produced this video didn't think this through.
With the onion cut I've always cut onions that way when I've diced them but I leave the root on not only to prevent slicing horizontally all the way through but to give me something as I get closer to the end of the onion to hold onto, no waste and still perfect cuts.
Awesome tips...very basic and step by step technique. Thanks Chef! ...Ps...have you been skiing or fishing? got the sun glasses mark of joy :-) good on you!
Awesome Vid, I am currently in Culinary School and we haven't gotten into the cuts but I'm trying to learn them before hand so Im not completely clueless. I know how to small dice, julienne, the fancy names get me a little confused. LOL Thanks!
rip that knife though. If you want to sharpen it less use the back of the knife (spine? idk) to move stuff from the cutting board rather than the sharp end of the blade. using the blade dulls it lmao.
This is very helpful. Im starting my new Culinary Arts Pgr. at the high school level and need all the help i can get. My students will watch videos like this along with my demonstrations as well as practice to increase their knife skills and safety.
Adamast Blades just aren't meant for that kind of stress. It fatigues the steel. The more you fatigue it; the more you have to remove for sharpening; and the more frequent you have to hone.
These things dont come from France. Just in the "western" world we've decided to use french terms for cooking items that existed long before "french" cooking.
Actually, a lot of the food that were cut into battonets and juliennes were from the new world (like the potato) and so the "West" had not been exposed to them 'long before' mr Parmentier and others (potato declared edible in 1772). Chiffonade is a cut that refers to larger herbs and leafy vegetables grown in... you guessed it France.
