Great video! I've tried to break down tenderloin before, and after watching this realize a few things I did wrong. Too thick of a knife was probably the biggest mistake I made. I'll have to try it again. BTW, I would love to watch a stir fry video. Cheers 🍻!
Just found this channel and I’m loving it! Thanks Paul these are such a huge help. Just tried the Ginger salad dressing recipe and it turned out great! Do you think you could do a video for different soups? Like the Japanese onion soup you may get as an appetizer before the entree.
Great tip on the waste, I always threw it away, but now I will use your technique. New Sub binge-watching your videos. Definitely throw in some wok videos. You can save big money doing this at Costco and then vacuum sealing the filets.
New Subscriber From Puerto Rico 🇵🇷 🧑🏽🍳 You're a very versatile and Amazing Chef 👨🍳 I'm not Afraid to say, I don't have the Skills you have on The Teppanyakki Grill I will love to learn all the techniques you show on your Repertoire videos 💯💥👋🏾✌🏾
Thanks for the meat breakdown that was very informational . I know we would love to see how to use a wok correctly. Ive tried to use a flat bottom carbon steel one on a western stovetop with not the best of luck. For home use do you just use a flat bottom non stick ?
It’s called a “yanagi” you’ll have to make sure your ordering for your correct handedness since it’s single bevel. I would recommend a “sujihiki” or a boning/filet knife that comes with most knife blocks will work just fine. I left some links in the description for knives. If you do decide to purchase through the links it does help to support the channel. Thanks in advance.
You already know we want that spicy basil stir fry video. Sounds so good!
Your a great teacher bro!! I just made hibachi steak and shrimp last night from watching your videos. Keep it up 👍🏽
Thank you, will do. Hopefully your meal turned out great!
Anything you want to teach I’m up for. You have a very good way of showing the right way of doing things. Thank you
Great knife skills
Thanks for sharing Paul! Always so informative. Can’t wait till the next one. Cheers🍻
Great video! I've tried to break down tenderloin before, and after watching this realize a few things I did wrong. Too thick of a knife was probably the biggest mistake I made. I'll have to try it again. BTW, I would love to watch a stir fry video. Cheers 🍻!
Just found this channel and I’m loving it! Thanks Paul these are such a huge help. Just tried the Ginger salad dressing recipe and it turned out great! Do you think you could do a video for different soups? Like the Japanese onion soup you may get as an appetizer before the entree.
Thank you, I’ll do the clear broth soon. Might do some other soups as well. Pho and Tom Yum come to mind.
Very good instructions. Awsome! Thank you.
Love your videos. It'd be great to see some techniques for sharpening your knives.
Great tip on the waste, I always threw it away, but now I will use your technique. New Sub binge-watching your videos. Definitely throw in some wok videos. You can save big money doing this at Costco and then vacuum sealing the filets.
New Subscriber From Puerto Rico 🇵🇷 🧑🏽🍳
You're a very versatile and Amazing Chef 👨🍳 I'm not Afraid to say, I don't have the Skills you have on The Teppanyakki Grill I will love to learn all the techniques you show on your Repertoire videos 💯💥👋🏾✌🏾
Thank you for the sub! Plenty more videos to come!
This is awesome. I always wanted to know how to do this !!!
I'm up for stir fry and I'm new at wok cooking so both together would be great. Nice job on that tenderloin.
Thank you
What will the oils from your hands do to the meat quality. Great video. Would definitely like a stir fry video.
The oils and the temperature from your hands have a minute effect on how quickly the meat deteriorates.
Thank you, very informative.
your welcome
Any videos you make I'll watch. Make a video with dog p**p, I'll watch it, but, please don't, lol. Have a great day my friend. 👍
I had a catering event today and step on some dog p**p during set up. Made me think about this comment.
Thanks for the meat breakdown that was very informational . I know we would love to see how to use a wok correctly. Ive tried to use a flat bottom carbon steel one on a western stovetop with not the best of luck. For home use do you just use a flat bottom non stick ?
I use a flat bottom wok in the indoor kitchen because it’s a glass top stove. The wok I use outdoor is a traditional round bottom one.
Dude! Have been a ribeye guy for years, but buying a tenderloin next time on sale.
Ribeye is my favorite cut as well.
Enjoy your videos can you do some videos on the WOK?
I can. Stay tuned!
Thanks for this video
Thanks! I needed this video. Where can I find that knife?
It’s called a “yanagi” you’ll have to make sure your ordering for your correct handedness since it’s single bevel. I would recommend a “sujihiki” or a boning/filet knife that comes with most knife blocks will work just fine. I left some links in the description for knives. If you do decide to purchase through the links it does help to support the channel. Thanks in advance.
Yes wok recipes please
Talk about a razor sharp knife to strip meat from the silver skin
Japanese high carbon steel is on a another level. 😁
Do ny steak next!
It already on the channel!!!
You forgot "Hello World"
Oh, and trimming those long pieces of silverskin, I don't think you mentioned that you pull it tight and angle your knife up slightly.
You had to ask? That is a no brainer.
Coming up! Stay tuned.