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!
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.
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 🤯
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 😅
Your presentation skill is Top Tier. Beign able to teach something with this much skill makes the viewer get fully connected with the lesson. I really appreciate your effort. Hope that you will bring more basic level knowledge to the general people with such high level demonstration. Thank you for teaching me chef!
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.
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
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.
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
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
@@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)
@@xsadurn 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 😂
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
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.
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.
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.
The chopping was especially exciting and the suspense was exhilarating! What will the next veggie be!? Will he spare or discard most of it!? Oh my! A green pepper just attacked him! Aaaah!!!
He only selects the best and freshest part of the veges as part of fine culinary procedures.. But yes it's wasteful therefore I don't do em this way either
Although I am 62 years old and cooking is my hobby, I am still interested in some of your skills. Very instructive and quality presentation. Thanks. Greetings from beautiful Slovakia.
Yeah top and bottom goes in, but remove the white stuff. Do you really want your $5 pasta sauce to taste 10% worse just because you were afraid to throw away 2ct of bell pepper. That's a waste.
I agree - too much waste... My brother is a chef, and taught me this trick: Put it upright, and with the tip of the knife cut (stab) around the stem end. Then cut it in 3-4 strips inbetween the ridges. That will leave the white bit on the inside easily removable, and it easier to clean the seeds out too. All you're throwing out is the stem, white ridges and seeds. The rest gets used 😀👍
@@RodDop-us9ex Unless you are making for dozens of people in a restaurant like setup I don't think this is worth it but I guess my that's just my personal opinion
@@mr.gubagub1899 there are billions of videos made every year and do not get popular , but a very few of them come in recommendations after long time like 8 years
That's how they do it in many restaurant kitchens, they go fast (he is going slow for demonstration purposes) and don't completely utilize the entire veggie because they don't have the time to work the ends. Also, when you eat a your finer restaurants, they want things cut a uniform shape and size, that's why you never see the curved end pieces of green pepper in your food selection. Keep in mind there are many other way to cut the veggies, this it just "basic knife skills" lesson, aimed at what is easiest for beginners to learn.
Don't use the fibrous part of the ginger? Coward. That's the best part for stocks and soups. Also, that's also a lot of the bell pepper that's being wasted. My heart
Gordon Ramsay would freak out at this technique. His board is soaked with flavour after cutting, in opposition to the clean board he should have after cutting
@@ej9755 you completely misunderstood my comment I wasnt saying he should wash the board I was saying he is cutting it wrong and letting the juices and flavour of all those ingredients just spill on the board
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
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...
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
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!
“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
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 🤣🤣🤣🤣
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!
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.
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
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 😅
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!
Your presentation skill is Top Tier. Beign able to teach something with this much skill makes the viewer get fully connected with the lesson. I really appreciate your effort. Hope that you will bring more basic level knowledge to the general people with such high level demonstration.
Thank you for teaching me chef!
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'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
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
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.
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
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
Fun fact :
You didn't search for this.
Yes😁
Yeah
@@twilight3304 cool
I actually did lol
I didn’t searched for this
Thanks. I have learned something new from this video, today.
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.
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
😅
UA-cam: Let's recommend it after 8 years
2005 se hai
✌
Sale ne apna comment he delete kardiya
👌
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
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?
Learnt a lot from this video. Gonna start cooking tomorrow
Stop it cringe man
@@mrunpredictable3318 😂
This man's everywhere... Grrr!
@@paul.nelson lol true
If you hate this guy report him
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
Thanks for sharing chef I've learn 😊
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
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
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☺
Very informative and interesting video👍👍. Thanks
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.
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
I didn't notice that the first time I watched the video.
"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
The title: Basic knife skills
The thumbnail: Expert knife skills
😂😂😂😂
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
**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
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
Thank you so much Chef
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
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.
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
I hate cooking, but I love watching people cooking
instructions unclear: knife is holding me hostage on the chopping board
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
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
@@xsadurn 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......😒😒
That thing with the lemon was really clever, I learned something new today!
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 😂
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
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...
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.
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
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
the key to good knife skills is finding a knife that fits comfortably in your hand.
trust me it helps alot.
This guy is cool and his advice is top notch!
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.
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.
Deranged Chicken Sadly this guy’s cutting skills are not impressive either
“do it like your trying to get ketchup out of a ketchup bottle”
Her: 3:59
Underrated comment
😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
LMAOO 😂😂😂
omg that commercial, i remember it LOL 💀
Heinz Ketchup plus Big co*k
I learned a lot from your video, thank you 😊
Same
Pl!kmvfp un kmmjr!ilwos!oso!dolf
The real trick with bell peppers is to remove the entire green bell pepper and use a red/orange/yellow.
yup!
THANK YOU! My wife always wants green, and I really don't understand why! XD
Ju An They arent, are u living in last century or what? u call him dumbass with no idea of cultivating vegetables?
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.
😂👍
not cutting the root end of the onion is the greatest thing i learnt this year
The chopping was especially exciting and the suspense was exhilarating! What will the next veggie be!? Will he spare or discard most of it!? Oh my! A green pepper just attacked him! Aaaah!!!
Tell me I'm not the only one who clicked on it because of the hand in the thumbnail. Pretty cool.
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.
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😭
this is lowkey wasteful, you can still use some parts he discarded. but personal preference ig
He only selects the best and freshest part of the veges as part of fine culinary procedures.. But yes it's wasteful therefore I don't do em this way either
Thank you for this tutorial! I can now circumcise myself safely!
"the claw grip"
Gamer: I know this one.
Although I am 62 years old and cooking is my hobby, I am still interested in some of your skills. Very instructive and quality presentation. Thanks. Greetings from beautiful Slovakia.
Me too..,from Tanzania
This was actually really relaxing and nice to watch. It's like your dad's teaching you the basics.
Without yelling at you for not doing it right
Fr
That Capsicum 🫑 Catch was so smooth
Me: a poor soul
"I ain't removing the the white inner ribs, or the top/bottom, you're throwing away money"
Yeah top and bottom goes in, but remove the white stuff.
Do you really want your $5 pasta sauce to taste 10% worse just because you were afraid to throw away 2ct of bell pepper. That's a waste.
It also contains toxins if i remember correctly
I agree - too much waste...
My brother is a chef, and taught me this trick:
Put it upright, and with the tip of the knife cut (stab) around the stem end. Then cut it in 3-4 strips inbetween the ridges. That will leave the white bit on the inside easily removable, and it easier to clean the seeds out too.
All you're throwing out is the stem, white ridges and seeds. The rest gets used 😀👍
this guy never run a commercial kitchen in his life.
@@saiiiiiii1 the toxins of bitter taste, nothing else.
4:40
Well, actually that’s really extra if you just want some normal garlic...
Just use the back of the knife and
SLAP
LMFAO
Lmao trueeee
My dad always does that and he's about to disown me for not being strong enough to slap a knife
just cut each garlic in middle and the cover is easier to take out .
I understand that high efficiency is needed for say a restaurant kitchen but for a household, this seems so wasteful to me.
I dont think efficiency is ever a waste....
You go ahead and cut with your nasty toe nails. #welcomeandcomeagain
@@RodDop-us9ex Unless you are making for dozens of people in a restaurant like setup I don't think this is worth it but I guess my that's just my personal opinion
@@J.Dean7777 No I mean you can use knife but for the onions and all trimming off so much at the ends all that I mean.
@@finally-a-girl-is-noone oh yes i get it.....just told "my opinion"（‐＾▽＾‐）
The guy speaks with such enthusiasm that it's fun to watch. I don't like to cook myself but I'm here watching!
He has to Explain mate
Zeliha çıktı ve, , yanına. . bu arada,
This guy just cheers me up. His downplayed enthusiasm is contagious
Who else is getting this in their recommendations after 8 years😂😂😂
meee😂
Bruh it's not rocket science. Videos get recommended after long time. Just get over it.
@@mr.gubagub1899 there are billions of videos made every year and do not get popular , but a very few of them come in recommendations after long time like 8 years
Love it ! Great job ! The power of the ramekin 😁
I appreciate chef's skill in using the knife, but he wastes too much.
That's how they do it in many restaurant kitchens, they go fast (he is going slow for demonstration purposes) and don't completely utilize the entire veggie because they don't have the time to work the ends. Also, when you eat a your finer restaurants, they want things cut a uniform shape and size, that's why you never see the curved end pieces of green pepper in your food selection. Keep in mind there are many other way to cut the veggies, this it just "basic knife skills" lesson, aimed at what is easiest for beginners to learn.
@@frankkolton1780 no, real chefs work fast and never waste anything. you've never seen the end bits because we're that fkn good bruh
@@Arkadies85
You're right, I don't eat at the Waffle House.
@@frankkolton1780 got heeeeem
@@frankkolton1780 Waffle house is high end, i can understand why you can't afford to eat there
WHY THE f AM I WATCHING THIS AT 5 AM.
side effect of lockdown.. bcoz i m doing the same
@@rahulr.choubey5849 lol wtf it's five am jesus mate
Same
@@tr1xy397 welcome to the club lol
Because you find this interesting. Or you love to cook.
😊
Teacher: What type of skills do u have?
Me: Clawgrip technique meowwww
Thankyou sir. Old video but better than new videos
Its 2AM and tomorrow i have an exam, i couldnt believe i watch this instead of study.
Omg i can't believe this!! Same dude but actually it's 3 AM now
How did u do in your exam tho?
No one:
Literally no one:
UA-cam: Lemme recommend this after 8 years...
😂🤣😂🤣😂🤣
Imagine the channel owner surprise as his views rocketed 😂
Lol, I just noticed that it's 8 year old after reading your comment
ur meme format is bad and you should feel bad.
@@RaynMao no one care xd
@@RaynMao this is a meme and if it's bad acc to you then I don't care😅😂
And why to feel bad.. there's nothing bad in this.
i just realized that I'm watching a man cutting veggies at 4 am when I am technically supposed to be sleeping. nice.
5 am for me🤣🤣
you have tremendous talent
I know a guy who has this wonderful system, he uses razor to slice garlic so thin it liquifies in the pan with just a little oil.
ua-cam.com/video/tm3GIRhT1To/v-deo.html
Haha. As I read this, I’m actually watching the movie. Lol
Wise guy
You saw that in the film 'Goodfellas'.
I will give you an offer you cant refuse.
step one : remove half of the ingredient part
what a waste
LMAOAOAOA
...with happy face
Remember: Sleep is important, kids.
New Subbed You never know who you are inspiring Nothing comes easy in life without hardworking
கல்லல் வம வ ஓ டம்
🤣😂🤣😂😍😍😍😍🥋
@@geethamaridass5105 AM telling you it's crazy to see this
My favourite quote of the whole thing: “make a nice dice.”
nobody :
UA-cam at 3 am : "wanna learn basic knife skill?"
Haha "Nobody:" 😆😂🤣🤣
youtube be recommending videos after 8 yrs
My brain : OK it's easy
My eyes : no
My hands : don't even think about it
Don't use the fibrous part of the ginger?
Coward. That's the best part for stocks and soups.
Also, that's also a lot of the bell pepper that's being wasted. My heart
the way he cut that bell pepper offended me the way I never thought I could be offended
😆 yeah I was like, he discarded most of it
Gordon Ramsay would freak out at this technique.
His board is soaked with flavour after cutting, in opposition to the clean board he should have after cutting
i want to like this 100 times
@@jozokrstanovic9040 he is only demonstarting cutting, not cooking. Washing the board in between cutting doesn't do anything for the cutting video
@@ej9755 you completely misunderstood my comment
I wasnt saying he should wash the board
I was saying he is cutting it wrong and letting the juices and flavour of all those ingredients just spill on the board
Me: who doesn't have any knife skills.
UA-cam: hello, here's for you!
UA-cam recommended me your video.
And I just loved it ❤️
Hii
☕🍓
Haa