Michelin Techniques for Knife Skills

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  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 43

  • @ParkerHallberg
    @ParkerHallberg  3 дні тому +2

    ✔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.

  • @silvermediastudio
    @silvermediastudio 11 годин тому +2

    Clever approach young man. Keep going with the business/marketing. I think you'll do well.

  • @SimonPEdwards63
    @SimonPEdwards63 День тому +2

    Why did you not remove the sprouts (from inside the shallot) before cutting?

  • @michaelshea4834
    @michaelshea4834 2 дні тому +6

    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.

  • @timboraymon5302
    @timboraymon5302 17 годин тому

    It’s the little things. Thanks for breaking it down for us.

  • @MikailSweenichov
    @MikailSweenichov 3 дні тому +2

    Thanks Parker..Quality as always 👏

  • @petevance422
    @petevance422 2 дні тому +1

    I never considered how I stand, great stuff!

  • @zeboe2103
    @zeboe2103 2 дні тому +1

    Great vid, ty

  • @ChefToddHager
    @ChefToddHager День тому

    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.

  • @Kyle_climbing
    @Kyle_climbing 2 дні тому

    I wish I had the time for your course. I hope you offer it in the future!

    • @ParkerHallberg
      @ParkerHallberg  2 дні тому

      Yeah man, ready whenever it is best for you!

  • @MaffiaRK
    @MaffiaRK 2 дні тому

    Nice video! Excellent techniques and I appreciate the straightforward way you present and explain everything. Thank you chef!

  • @topfeedcoco
    @topfeedcoco 2 дні тому +1

    Oh Parker... You flirting with me this close to Christmas?!! Fine, let's just see what I'm going to learn tonight.

  • @ProxyAuthenticationRequired
    @ProxyAuthenticationRequired 2 дні тому

    Everyone thinks they've got knife skills after this video until John Wick enters the room.

  • @ninjalectualx
    @ninjalectualx 2 дні тому

    Are these methods possible without a razor sharp knife?

    • @joshuab4586
      @joshuab4586 2 дні тому +3

      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

    • @stibba4286
      @stibba4286 2 дні тому +1

      no

    • @Kyle_climbing
      @Kyle_climbing 2 дні тому +1

      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.

    • @ParkerHallberg
      @ParkerHallberg  2 дні тому +2

      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.

  • @PatrickWarner-w5t
    @PatrickWarner-w5t 2 дні тому

    Well spoken my friend 👍🏽🇦🇺🌏

  • @PeterParker-jm4dc
    @PeterParker-jm4dc День тому

    mate dont push knife down, u just move it forward without any pressure and it will slice thru anything if its sharp

  • @karold7289
    @karold7289 День тому

    If you chop shallots like this way, finall product is too bitter

    • @ParkerHallberg
      @ParkerHallberg  День тому +1

      I have never heard or experienced this.

    • @karold7289
      @karold7289 День тому

      @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.

    • @ParkerHallberg
      @ParkerHallberg  День тому +1

      @@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.

  • @koongfu00
    @koongfu00 5 годин тому

    Justin Bieber is now making cooking videos?

  • @AJ12Gamer
    @AJ12Gamer 14 годин тому +2

    Playback speed 1.25x thank me later.

    • @aarondiaz2439
      @aarondiaz2439 3 години тому

      Bruh it's a 4 minute video....

  • @shamurevolt
    @shamurevolt 2 дні тому

    *biceps

  • @ChefToddHager
    @ChefToddHager День тому

    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.