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.
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.
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!
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.
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.
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 😅
I’ve learned more on UA-cam 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...UA-cam 🤯
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
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
@@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?
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 😂
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!
@@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)
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
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.
@@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.
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
UA-cam : You wanna learn basic knife skills?
10M people : "Yes"
I mean 11M
@@sriparvathy5992 u mean u mean11
@@sriparvathy5992 I mean u mean u mean 11m
@@tobiascrisostomo2672 lol🤪
@@tobiascrisostomo2672 🤣🤣🤣🤣
“Remove the top”
*Chops half of the vegetable*
my thoughts exactly, so much waste
true, I just cut a vegetable in half first and then remove the top by carving (?) it out.
@@roool9816 yeah i also do that. its easy and you're not wasting anything
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.
@@oo0OAO0oo make sense
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.
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!
5:17 that green bell pepper move was about the smoothest thing ive seen this week
Fr fr, that throw and catch was smooth as hell
Sorry dude your hair is much more smoother
Alexander Dean Garcia 😂
he didn't even glance at the prop guy behind the cam wtf
I came here looking for that comment
Fun fact :
You didn't search for this.
Yes😁
Yeah
@@twilight3304 cool
I actually did lol
I didn’t searched for this
That thing with the lemon was really clever, I learned something new today!
This video was not only very fun watching, but also very informative. Let me now go brag about my new learned knife-cutting skills in the kitchen.
This guy: “This is the head!”
*beats the crap out of it*
Bullies in a nutshell
I will try this in school
Of course .....he is!!!
So?
No head?
@kuuulpe Oh, you definitely can _eat_ it
When he said “Don’t use that part.” It sounded like he was talking to the editor. 7:13
When he said "don't use that part", I felt that.
ua-cam.com/video/2-KoAVQXCio/v-deo.html
😂😂😂😂
XDDD
@@achalakumari8346 no
6:27
Sharpest spoon I've seen
Sharpest spoon l"ve seen
Sharpest spoon I"'ve seen
@@u11234 sharpest spoon I””ve seen
Sharpest spoon I'''''ve seen
@@u11234 hi
20 years old rn and watching this video. Because I care about my friends and wanna feed them always good food❤️
Me: do nothing
UA-cam at 3 Am: how to hold a knife
Me: N O I C E
Haha
wow same time haha
s litrary 2:49 am lmafoo
It’s exactly 3AM where I’m at
Same thing with me now the same time 😂😂😂😂lol
Signs that you're adulting, you're interested in these kind of videos
@StrawberryCow That's an appropriate response
@StrawberryCow Lmao...I'm 15.
this was like a tumblr convo lmao
@StrawberryCow how do we know you aren't a dwarf who's faking his age?
I‘m 17 and my dad can’t cook so time to become a chef lmao
The title: Basic knife skills
The thumbnail: Expert knife skills
😂😂😂😂
Thank you for this tutorial! I can now circumcise myself safely!
I've been holding a knife wrong for over three decades
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.
Send pic
@@rooky3526 sheesh that was alot of detail
@@ajii16 it was very informational though. Never knew about this
@@rooky3526 Damnnn
Nobody's gonna talk about that he didn't even cried while cutting onions?
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.
Try chewing gum while cutting onions, you won't tear up
He left the butt on, it helps. I also rinse in cold water too
If you dont cut the white base at the root you wont cry. Gordon Ramsey also explained it in his chopping video
😅
It’s also good to have a sharp knife to begin with. A dull knife slips and takes more pressure to cut stuff
This vid popped up, watched it, and now i know why i alwys struggle cutting veggies. 😂 thanks for this.
5:17 That was beyond perfect.
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 There's an even better way to do that.
@@marcodoe4690 WTF
@@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 😅
There's something about this guy's delivery that makes this all the more charming and kinda funny.
it's probably the moustache ^^
@@charlychimes4463 its everything dude
Yes Little bit like a Bob Ross in Kitchen
Don't forget your claw grip though
And after 8 years we all gather here...
Pretty cool, you never know enough you can't still learn more.
This guy is cool and his advice is top notch!
I didnt search for this , But i still watch it
And it recommended after 8 years
He also loved the comment omg he still checks the comments!
yes boys once again the youtube recommended algorithm brings us together
You're kinda sus
@@marioauditore2859 he was with me in electrical
@@Blessedeternally hmm, idk, i think he is marinating you
You faked weapons
@@utu_be he was in admin with me
I wish I knew this earlier! Thank you!
That Capsicum 🫑 Catch was so smooth
UA-cam: Let's recommend this to that kid who always cuts her hand and doesn't even know how to hold a knife
Its not that hard... just ask an older sibling to do it XD
ua-cam.com/video/M05-HTCh9EI/v-deo.html
@@puregreenz3942 OH.......that's.....hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Yea just practice and you will get better XD..
@@puregreenz3942 my sister would probably stab me if I asked her to do anything
Practice and pay attention
I've learned more from this guy, in this video, than from all the international celeb cooks.
There's a lot of stuff they don't show you on television. I feel like on Masterchef it's like a chef class but they cut out all the educational stuff
Me too
😀
I’ve learned more on UA-cam 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...UA-cam 🤯
He is an international celeb cook!
Thanks. I have learned something new from this video, today.
These recommendations are killing me lmfao 😂😂
why does this have so many dislikes. homie’s just chopping
And educating
@Hunter Jerica if that's the thing then that means people should fricken hate howtobasic
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
It’s not a bad like to dislike ratio
@@houndfn7928 well people are actually hating on them.
Hey people, lets come back here 8 years later for a reunion!
Lol I’m down
Reonion
Yess
I'm down tooo!!!!😂
Yeah like I have enough brain capacity to remember that
Thank you youtube algorithm for restoring humanity for a while
I hate cooking, but I love watching people cooking
With all of those "ends" that he's cutting, i can make myself lunch guys...
I was thinking the same!
I can not be the only one that uses tomato's inside too, right?
@@Mr_MRK you are not alone bro, i use it too
He throws out literally half the pepper, totally agree
We latinos know the deal lmao
UA-cam: Let's recommend it after 8 years
2005 se hai
✌
Sale ne apna comment he delete kardiya
👌
I love this basic knife skill
omg i finally get to know who is Chef Mic !
UA-cam: Basic knife skills
10 million people: Interesting...smh
10 million people: lets learn safety
old
Informative nonetheless
Can y'all stop commenting this on every video ?
What's wrong with the video lol some people want to learn how to cook and they need to learn how to use knives to do so.
Im sorry, I know that he’s been to culinary school and all but I can’t stand how much of the vegetable discards.
Yes! Too much waste for oriental audiences...
That's the comment which im looking for
This is definitely a no no if you're an asian! 😂
yeah he lost me at the green pepper!
Maybe they turn it to compost?
The garlic cutting trick is awesome
My brain : OK it's easy
My eyes : no
My hands : don't even think about it
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
exactly!! And also... where do you think most of the nutrience is?.... 😐
In Italy the first rule about cooking is that you don't waste anything!
He might use them in a veg stock
JUST CUT IT INTO WEDGES
5:17 the way he catches the green pepper is so satisfying
Where tf did he summon that from?
I was looking for this comment, like is nobody going to notice that he didn't even look
Learned so much in 5 mins of watching.. lol. Excellent..
I don't know How I ended here but I enjoyed it!
Is it just me or this guy looks like the cooking version of Bob Ross.
YES
that's what i felt abt him too
I was literally just thinking about it
😂
Just you
I dont know why, i smelled the onion while he's cutting.
U must be crying then
@@Jetoro almost
I assume you cook a lot.
Fun fact: i never did
@@deadbiscuit1817 cooking is fun af though
im glad to see a karate master showing his awesome knife skills!
I actually learned new things from this video
Whole class: *joined online class*
The silent kid on other page:
*me right now*
usually while my teachers talk im just watching my 600 lb life on mute with my cam off lmao
@@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?
@@k.nirchara duhh nop..... online classes are just soo boring......😒😒
Nobody:
UA-cam: Hey wanna see something cool that is the complete opposite of what you usually watch?
ua-cam.com/video/wtbcaWnybzs/v-deo.html
@@allaboutsboyzz4737 gabut bet
😂
10M people: Yes!
@@_anandu.vishnu_ tt
I learned a lot from your video, thank you 😊
Same
Pl!kmvfp un kmmjr!ilwos!oso!dolf
Thank you, very helpful ❤
**Throws spoon after eating**
Mom: Kids in Africa are starving
Aren't people starving in india 😂😂😆
@@sehajreetkaur4011 the conditions here are much better than Africa.
@@apurvasharma8213 nah man, I am from India and I am starving
@@adityatyagi9421 but you have internet connectivity. I am an indian too.
@@apurvasharma8213 yeah But I am FOOKIN STARVIN cause I forgot to eat and now I am all alone and DONT know HOW TO FOOKIN COOK MATE. FOOOOOOK
"To me, the most unsafe chop is"
BAP BAP BAP
*I don't do that.*
Lol so good
and then 3:15
😂😂😂😂😂😂 You cracked me up!
Does it with the Green Pepper. Dude was getting way too into it.......... 5:28
@@jaxinthe.6568 He was shaking the onion of the knife not cutting it
What I learned from this video:
*CLAW GRIP*
really good advice!
Don’t y’all think that he removes too much of a vegetable when he wants to throw it away lol 😁
Yup
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
You're right 😂😂 our asian moms will kill us if we waste that much
@@a.gss7714 no need to be rude, you shut up smh 🤦🏻♀️
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 😂
He teaches sooooo well, he is one of the best teachers i have seen. Highly informative video!!!!! 👍👍
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!
@@KrogerCulinary411 woah thank the youtube algorithm for that
WOW!!!!! He replied even after 8 years...😁🔥
@@KrogerCulinary411 U are the only one benefitted from COVID.
I learned to cut well after watching this video,
Thx a lot Kroger☺
I was just watching cyberpunk 1 minute ago! Your hands are magical!
Thank you sir this has helped me with slicing
the key to good knife skills is finding a knife that fits comfortably in your hand.
trust me it helps alot.
How much your knife's price?
Chef : YES
I lost my last one braincell reading this (:
A chef knife like this one cost about 90$. But if you are looking for the best, my collegue bought one for 2500$ in ceramic.
@@1202jrock more expensive is not always best
@@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)
How bad your English?
You: YES
Who got this recommend after 8 years 😂
That's whole 8 years and three fingers too late :''(
Thank you for the helpful tips
instructions unclear: knife is holding me hostage on the chopping board
Probably should include sharpening the knife. 90% of home chefs go at their food with a thin piece of metal, not a sharpened blade.
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.
True
@@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
@@JohnSaccoccio yeah. I was also surprised by how much he discarded.
Love it ! Great job ! The power of the ramekin 😁
Great video, well done!
Never mind the chopping skills. Homie's got the most perfectly cut nails ever.
This is how a chef's fingernails should look like, clean!! Unlike Jamie Oliver's fingernails, eww..
🤮
He is keeping that for another video
1:42 namjoon needs to watch this ㅠㅠ
Somehow I can imagine him still being confused😪
Now I'm confirmed ARMYs are literally everywhere..😂
YES!! I honestly get so worried every time he cuts an onion. He needs to learn kitchen safety.
@@vaishalikalambe4759 the only place they aren’t are in Sweden isg I’ve meet like one army in my 4 years of kpop😩
@@ebbiebean9385 can you imagine if only him and tea where in a group in run, they’d burn the entire house down😭
Thank you so much Chef
Thank you -- learning to cook in quarantine! :)
What quarantine
"the claw grip"
Gamer: I know this one.
Why is no one talking about the green pepper casually flying in and his no look catch at 5:17 lmao
He trust the thrower is skillful lol
I had to repeat the video to watch it again. 🤣
This is normal for green pepper
True that was all day
Because I can CATCH! :-) I was a 3rd baseman many years ago...
Everytime I watch this video, I am kinda trapped to watch it till the end. Its so much satisfying!!
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.
i gotta learn to use chopsticks 😂 appreciate the story telling
@@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.
not cutting the root end of the onion is the greatest thing i learnt this year
I bet this dude has a black belt in karate.
but not in a good way! more likely "Cobra Kai" Dojo! ha!
🤣🤣
Never read a more accurate statement 😂
dude I almost shit myself from laughing, so true
Master Ken! lol
Thank you, I learned quite a bid.
UA-cam suggested me this masterpiece 12 years later 😂❤
So this is where a large precentage of food waste comes from: chef-style prep.
Chef's use the food waste to make veggie-stock or other kind of stock
Saves them time and energy. Home cooks can afford to spend more effort prepping their ingredients
Sory for disliking oignon skin.
@@Lautreamont053 i don't think he's talking about the skin, big brains
The amount of bell peppers thrown in the bin is like 20% of the whole thing. Just remove the root part with a v cut after cutting it in half.
The real secret is get a very sharp knife😂
And keep it sharp.
@@Fergiiiiiiiii Yup!! You do need a good stone, know how to use it or soon that $500 blade will be a shit blade!
Or a real sharp chef, he is not! I have watched alot of his vids! This guy IS an idiot! I worked at King Soopers, they are total idiots,
@@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.
This is sort of a ASMR video. Very relaxing and complete to watch
Thank you so much brother ❤
My favourite quote of the whole thing: “make a nice dice.”
youtube be recommending videos after 8 yrs
I learned a bunch from this. Good stuff
Yiiiiiollduu
This dude is rocking that moustache.
That guy wastes a lot of the product
-my mom if she saw this
She'd be right, too.
My mom would have knocked me out...lol
I'm thinking the same. I can make a meal with the half what he wasted. Of course he is a chef and uses only the best parts!
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
@@DarioPicaTips I hope too
OPPS! - Forgot to LIKE my own video after 8 years... :-)
What a champ
i think my life is getting to an end xD
algorithms brought you here to eh?
@@ethanwessel3911 yes my lord
Typical American knob head
A lot of the parts you would normally discard can be replanted and regrown.
This guy just cheers me up. His downplayed enthusiasm is contagious
Remember: Sleep is important, kids.
Those mitts look like they've built a few decks
that's a "nice dice"! oooh man I watched all of it.