✔3 Michelin Star Chicken Stock | The French Laundry: ua-cam.com/video/i4bmO8nQFWg/v-deo.html 🧑🍳 Do you want to create Michelin-quality multi-course meals at home? Check out our up coming coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/ 🔪Free Culinary Skill Assessment: culinary-skills-assessment.scoreapp.com Learn what areas you can improve upon and receive personalized feedback based on your responses.
That first tip on how to stand with the knife is gold. There are very specific biomechanics at work. I do leather work, and the very first thing you learn on cutting leather is a proper stance. It makes an enormous difference.
I’ve never heard mincing called this before and I went to culinary school. I’ve only heard it called mincing unless you were thinking of a sachet which is not a cutting technique. Please elaborate on the Hache technique.
You don’t need a professionally sharp knife but a sharp knife just helps prevent injury by requiring less force. If you have sloppy tools you’ll have sloppy work
Tbh, I feel like few things improve your quality of life like quality kitchenware. On that list should be five things, a non-stick pan that doesn’t stick, a Dutch oven, a cast iron, a good chefs knife, and a good pairing knife. Cooking is fun, but to make it more fun, investing in knives that are both sharp and hold an edge not only make it more fun, but it’s a quality of life improvement. If good cutlery is something you’re lacking, please save up for good stuff, or simply get it asap. It’s worth it.
Yeah they are. I would say a sharp knife is important but not razor sharp is not. Like what Joshua said sharp knives are safer and they disrupt the cells of the food less. If you cut an onion with a dull knife, there will be a lot of water on your board.
@ParkerHallberg When you chop a shallot like this, it releases acid which is very bitter. This is a brunoise cut, not a minced cut, so it is definitely not a practice in a starred restaurant.
@@karold7289 I Googled it and if you use a food processor or a dull knife, it ruptures the cells turning it bitter. I have never put shallots in a food processor before nor is my knife dull. A brunoise is a uniform cut where a mince is not uniform. You can brunoise a shallot, this is not it.
I’ve never heard mincing called this before and I went to culinary school. I’ve only heard it called mincing unless you were thinking of a sachet which is not a cutting technique. Please elaborate on the Hache technique.
✔3 Michelin Star Chicken Stock | The French Laundry: ua-cam.com/video/i4bmO8nQFWg/v-deo.html
🧑🍳 Do you want to create Michelin-quality multi-course meals at home? Check out our up coming coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/
🔪Free Culinary Skill Assessment: culinary-skills-assessment.scoreapp.com
Learn what areas you can improve upon and receive personalized feedback based on your responses.
Clever approach young man. Keep going with the business/marketing. I think you'll do well.
Why did you not remove the sprouts (from inside the shallot) before cutting?
I only remove it if it is green.
That first tip on how to stand with the knife is gold. There are very specific biomechanics at work. I do leather work, and the very first thing you learn on cutting leather is a proper stance. It makes an enormous difference.
It does, glad you liked it!
It’s the little things. Thanks for breaking it down for us.
Thanks Parker..Quality as always 👏
Thank you, I appreciate it!
I never considered how I stand, great stuff!
Hope it helps!
Great vid, ty
Glad you liked it!
I’ve never heard mincing called this before and I went to culinary school. I’ve only heard it called mincing unless you were thinking of a sachet which is not a cutting technique. Please elaborate on the Hache technique.
I wish I had the time for your course. I hope you offer it in the future!
Yeah man, ready whenever it is best for you!
Nice video! Excellent techniques and I appreciate the straightforward way you present and explain everything. Thank you chef!
Glad you liked it!
Oh Parker... You flirting with me this close to Christmas?!! Fine, let's just see what I'm going to learn tonight.
Hope you liked it
Everyone thinks they've got knife skills after this video until John Wick enters the room.
Corny comment aside, really enjoy your videos and these are extremely useful.
Thanks, I appreciate it!
Are these methods possible without a razor sharp knife?
You don’t need a professionally sharp knife but a sharp knife just helps prevent injury by requiring less force. If you have sloppy tools you’ll have sloppy work
no
Tbh, I feel like few things improve your quality of life like quality kitchenware. On that list should be five things, a non-stick pan that doesn’t stick, a Dutch oven, a cast iron, a good chefs knife, and a good pairing knife. Cooking is fun, but to make it more fun, investing in knives that are both sharp and hold an edge not only make it more fun, but it’s a quality of life improvement. If good cutlery is something you’re lacking, please save up for good stuff, or simply get it asap. It’s worth it.
Yeah they are. I would say a sharp knife is important but not razor sharp is not. Like what Joshua said sharp knives are safer and they disrupt the cells of the food less. If you cut an onion with a dull knife, there will be a lot of water on your board.
Well spoken my friend 👍🏽🇦🇺🌏
Appreciate it!
mate dont push knife down, u just move it forward without any pressure and it will slice thru anything if its sharp
If you chop shallots like this way, finall product is too bitter
I have never heard or experienced this.
@ParkerHallberg When you chop a shallot like this, it releases acid which is very bitter. This is a brunoise cut, not a minced cut, so it is definitely not a practice in a starred restaurant.
@@karold7289 I Googled it and if you use a food processor or a dull knife, it ruptures the cells turning it bitter. I have never put shallots in a food processor before nor is my knife dull. A brunoise is a uniform cut where a mince is not uniform. You can brunoise a shallot, this is not it.
Justin Bieber is now making cooking videos?
Playback speed 1.25x thank me later.
Bruh it's a 4 minute video....
*biceps
I’ve never heard mincing called this before and I went to culinary school. I’ve only heard it called mincing unless you were thinking of a sachet which is not a cutting technique. Please elaborate on the Hache technique.