I am not mad UA-cam recommended this to me. After watching this I feel like I have graduated with a master's degree in vegetable chopping. I am also more motivated to eat veggies. Off to watch how to slice every fruit!
How’s your quarantine going?: I’ve watched how to cut every fruit, how to fillet every fish, every crustacean now how to cut all vegetables. I might end up being a chef at this point
This is gold for an absolute beginner like me. I love my mom but she's hard on me in the kitchen =))) So it's just great to have someone guide you through 42 mins without any nagging.
I had suspicions that she wasn't human when I figured out she'd eaten all these vegetables at one point, but when she cut the onions and shallots with out shedding a tear, it confirmed my suspicions.
@@OmegaStray even if she didn’t have that very sharpe scary knife I don’t think she would have shed a tear because she’s probably been doing it for a long time
This has been the final piece, I've watched every how to on this channel. I have surpassed Gordon Ramsay. This channel has opened my third eye. I have learned how to tame a country simply with my culinary knowledge. I am afraid of myself.
Not only have I watched every method mastery video, but I also now know every way to cook a tomato, egg, salmon, steak, pizza, and burger patty. And people still say that technology rots your brain.
I really appreciate that she doesnt just chop the vegetables, but also gives facts and truly shows her love for the culinary experiences with these vegetables
As a culinary student PLEASE do not forget on other lonely, poor veggies out there :'( Most overlooked are Horseraddis, Celeriac, Kohlrabi and Chives... But there are for sure more of them.
@@bbseal6174 you're cringe my dude. Most people do appreciate a dinner that looks nice and tasty than something that looks like it'd give you five diseases.
@@bbseal6174 dude, that’s not what cooking is about at all! cooking is about whatever you want it to be, personally, i cook to make something i can be proud of. And aesthetics is 100% part of what i cook and the ingredients i choose to cook with
Sucks that the grocery store is out of all of this stuff where I am. Have to get creative with how we make meals now, everything in a recipe is just a suggestion.
things i learned from this video: -cut EVERYTHING at an angle -there are more than 15 vegetables -almost all of these are used in salads -peanuts are a vegetable -some of these are good “rowr”
This video actually made me feel hungry and keen about food. As someone with an eating disorder (trauma based) that's a damn achievement. Thank you Amy!
@@potatoman4548 So...? There's a lot of ppl who don't check the description. So, that's why I wrote it in the comments for them. How the heck does it matter? Sorry for trying to help....
The stems of broccoli are quite good with ranch, and they are great raw. I have asked my mom to by a head of broccoli be hade I wanted to eat just the stem lol
@@lunavixen015Indeed. It did not occur to me I can eat the stems until this video. I always watched mom just eating the leaves, I though the stem can not be eaten.
Important to note about Nopales that wasnt mentioned in the video, sometimes the pads will have very small needles (smaller than what you can normally see) which can make eating uncomfortable. It is recommended that you either completley peel the pad or briefly put it over a flame to burn the needles off.
Thank you. I know how to chop the majority of these vegetables but this was actually incredibly informative on vegetables I wouldn't usually buy or cook.
I’ve already watched how to cut every fish and every fruit. These just keep popping up in my recommended. Oh boy I wonder what’s next. Edit: I just realized they all progressively get longer
Shelling peas and beans for pickling was a kid activity when I was a kid. Peeling potatoes and such was for older kids who could be trusted with knives.
Someone who has also watched “how to cut every fruit” “how to cut every fish” “how to cut every seafood” and “how to crack every nut” And really no one is going to talk about how she used an axe
@@AA123TD You definitely do not have to cut Kabocha squash. I just put a few holes in the top with a sharp knife and roast it whole with the skin and everything! Super easy!
@@stephanieaderholt8640 I do the same with all squashes and pumpkins. Just roast them whole (after piercing with a knife a few times), and once cool they're nice and soft and the flesh can be scooped out with a spoon. The bottom is softer than the top, so I pierce them there. Less waste that way, too, because the skin is actually very thin, so you don't scrape the flesh away by peeling when raw.
@@debbielough7754 If they mention worst/optimal storage it's generally helpful (wether or not your region uses fridges to keep drinks warm (10°C, Russia be like)).
@@fionafiona1146 I don't know where you're from or whether you're used to celcius or not but 10°C is not that cold and in general actually warmer than fridge temperature. My guess is that either you had some wrong information or I interpreted your comment wrong
I really appreciate that she didn't waste so much of the vegetable when cutting. Food Network cooks will chop almost half the vegetable, just to get rid of the root or almost cut the apple into a cube, because they don't want to peel it.
Because our culture does not teach us to appreciate the food we get and the work that goes into growing it which we should appreciate every bite of food you get
I love using an extrafine microplane for grating garlic. It creates a garlic paste that is nice for use in sauces, marinades and salad dressings where you don’t want solids garlic pieces on your food which can burn easier and become acrid or just don’t want to bite into raw chunks of garlic. Also I find the Boerner brand mandolin slicer is hands down the best ever. I’ve used one for over 30 years and though I’ve tried others none of them could compare to the Boerner.
for lotus root, in Chinese cooking, you ALWAYS smash/smack it with the side of your knife first prior to cutting it. So you can break the lotus root down a little bit more in its natural "vein" path. It helps seasoning and flavors to really get in the lotus root
@@givemeyoureggs456 Mr sandman, I didn't say anything about healthy eating. I prefer a home cooked meal that is delicious and unhealthy then going out to a resturaunt paying $15 for pasta I can make at home
This is so incredible! I have never seen some of the vegetables shown here. It’s so fascinating to watch her cut all the veggies and explains all types of vegetables.
*White* *toot toot!* You want to cut off the limbs and skin. I paricularly enjoy the american type, which is more creamy. Dont remove the organs if you want it in a stew or soup If you want more, just reply
Paulie did the prep work, and he had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that it used to liquify right in the pan with just a little oil. It was a very good system
ive had it before when i was a kid, dint remeber the taste but boy oh boy how was i mesmerized by the fractals its the most beautiful vegetable ive ever eaten, i remember not wanting to eat it because i was just admiring it
Very grateful for these videos. I am a vegetarian who is trying to teach myself how to cook, because I will be moving away from home in a few months and cooking from scratch is cheaper than takeout/ready made meals. And also I have found an interest in cooking.
She is really wrong about asparagus, calling thin asparagus "baby asparagus", which is wrong, usually thin asparagus is wild and natural and those big fat are made in big gardens for purpose, also that white asparagus is common in Germany. And not just asparagus, as a chef I'm confused what she is talking about and how she scratches with that knife.
When she cuts the carrot she just says eat the carrot when its freshly dug and don’t do anything to it. Definitely recommend. Dirt and pesticides provide a very good and sour aftertaste.
Kayla .__. hmmmmm, now that you mention it.... you are a ABSOLUTELY CORRECT my friend! that explaination was TOTALLY necessary for i am indeed wrong and i have nothing else to say! Thank YOU again for reading this comment because this was very unfunny for SMART people like you and the people that will comment below me...
Am I the only one who just loves the chopping sound and doesn’t care about what she says because she just says almost everything is good in a salad anyway
You're accent tickles me pink I love it when you say raw... It sounds like our american roar... And it's just a cute little moment. It makes me smile watching the video and what a wonderful video.... You have definitely convinced me to start buying my brussel sprouts from the farmers market... Oh and going to a farmer's market😋
I literally read this comment while watching the video, looked at the timestamp I was at(25:18) and then she said it lmao! It was a little bit of a warning so thank you lol!😝
If she can’t cut a Japanese pumpkin with a knife then there is a problem! Glad she didn’t try a Queensland blue pumpkin though that would be funny to see
This mad lass ate a piece of raw bitter melon. I can’t believe it. Bless her. She’s probably still tasting it. It’s known as “Goya” in Japan. It has to be soaked, washed with salt, then cooked and it’s STILL the most bitter thing you’ll ever taste.
I'm kinda old, so I had to learn all of this on the go right before UA-cam was a thing. This is some very nice reference material, pretty much what any kid moving out needs to know if they never learned to cook at home.
This video taught me that if you don’t know how to cut a vegetable, just cut it at an angle. It works for every vegetable.
Except for the ones you need to use an axe for.
Eat it roar
@@Picokaas aussie mate
@@zdean29 still sounds funny
Or with a mAnDoLin
You guys expect people to watch a 42 mins video of someone cutting vegetables?
You’re absolutely right
I need to make a massive vegetable salad so this came in handy.
It would be better if it was a meal from bon appetit
I watched it all and never checked how long it was, holy cow
Yes
😂
I am not mad UA-cam recommended this to me. After watching this I feel like I have graduated with a master's degree in vegetable chopping. I am also more motivated to eat veggies. Off to watch how to slice every fruit!
Good luck btw how’d it go
Note to self: pico laughs at my jokes
that sounds good!
@@nuggettheory3409my way ttmtmtmjjjuk jjkjmjkikjummukuujjumjijkmum tokjjiiuiuuijjuikkmjujijyukmkjykt jump mm
@@@@
God, just *IMAGINE* the stew the crew made afterwards with all the stuff she chopped
Mega stew
STEW YUM YUM
I wonder if they made a huge fruit salad with the fruit.. 🤨
Maybe they took it to a rabbit rescue and let them go feral
Ah yes, the *E V E R Y T H I N G* stew
How’s your quarantine going?: I’ve watched how to cut every fruit, how to fillet every fish, every crustacean now how to cut all vegetables. I might end up being a chef at this point
Check out how to crack every nut, riveting.
or just an expert at cutting an assortment of different foods
What am I eating for dinner? Taco Bell, but this was fun.
Dom C I’ll definitely need that I’m ecstatic
Same bro ski and I plan on watching all of them even tho I don’t know how to wield a knife properly
Can we just appreciate the lady's knowledge and patience .
Be careful the redditors will call you a simp
How is she not cutting her fingers off
@@osamabinladen.... chef skill
@@azn8r0wneyzs1 that's not simping jeez ,
@@kristenbriah788 Yes but redditors often relate simping with showing basic human kindness.
*When it’s late at night and you’re learning about how to cut vegetables you’ve never heard of for 40 minutes*
It's entertaining tho xD
Somehow I don't believe that you've never heard of everything. 😆
That's exactly what just happened 😂
I CACKLED
Someone sure doesn't eat their veggies. 😂
This is gold for an absolute beginner like me. I love my mom but she's hard on me in the kitchen =))) So it's just great to have someone guide you through 42 mins without any nagging.
And of course we say that as Asian kids
I had suspicions that she wasn't human when I figured out she'd eaten all these vegetables at one point, but when she cut the onions and shallots with out shedding a tear, it confirmed my suspicions.
When you use a very sharp knife it glides through the onion. No nasty onion vapours.
@@OmegaStray even if she didn’t have that very sharpe scary knife I don’t think she would have shed a tear because she’s probably been doing it for a long time
@@OmegaStray it’s a joke but thanks for the info
Expirience, my grandmother is immune to the onion's terror vapors as well
@@rainner4121 facts mine too lmao 😂
Me at 8:00 PM: I’m going to bed early tonight
Me at 3:00 AM: Aw hell yeah, vegetable cutting
Lmao literally me
literally me i woke up and i forgot i watched this. not mad it’s vv relaxing
it’s only 11 rn but i have a feeling that’s gonna be me in 4 hours
I'm literally watching this at 3am I'm-
that’s me rn
This has been the final piece, I've watched every how to on this channel. I have surpassed Gordon Ramsay. This channel has opened my third eye. I have learned how to tame a country simply with my culinary knowledge. I am afraid of myself.
Not only have I watched every method mastery video, but I also now know every way to cook a tomato, egg, salmon, steak, pizza, and burger patty. And people still say that technology rots your brain.
It is now my goal in life to surpass you in culinary skills
ua-cam.com/users/shortssZncwqbABO0?feature=share 👍👍👍👍
This is so funny. 🤣
"I am afraid of myself" I'm dead💀💀💀
I'd like to think with all the vegetable pieces she produced in this clip she made the one stock to rule them all
Jumbo juice
The vegetable jungle juice
ultimate concoction
The stock of power
The one stock to rule them all
I really appreciate that she doesnt just chop the vegetables, but also gives facts and truly shows her love for the culinary experiences with these vegetables
As a culinary student...I highly appreciate this channel to exist-
As a culinary student PLEASE do not forget on other lonely, poor veggies out there :'(
Most overlooked are Horseraddis, Celeriac, Kohlrabi and Chives... But there are for sure more of them.
I like your quirk :D
what’s up with the unnecessary dash?
same
finish your sentence
I love the presenter. She is clearly skilled and comfortable with what she's doing. Good job chef Amy!
She's really genuine and no-nonsense. No fake smile and sing-song voice and other such presenter BS. I for one really appreciate it.
I just like the satisfying sounds when she cuts the vegetables.
Thats y i came hear
*SO TRUE!*
I want that knife
Wi tattoo g
So great
i love how appreciative she is of aesthetics when cooking it’s like she’s always taking into account how pretty a lot of her vegetables are
she's a chef! we're taught to consider aesthetics when cooking, because you also 'eat with your eyes'!
cringe, cooking is about providing for those u love. Unless its a special occasion, your time is better spent than chopping ur veggies to look pretty.
@@bbseal6174 you're cringe my dude. Most people do appreciate a dinner that looks nice and tasty than something that looks like it'd give you five diseases.
@@bbseal6174 dude, that’s not what cooking is about at all! cooking is about whatever you want it to be, personally, i cook to make something i can be proud of. And aesthetics is 100% part of what i cook and the ingredients i choose to cook with
Pizza 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
I like how every vegetable is greeted with that "tadaa" sound
That made me so happy when I heard the tada
It’s 10000 % better than the cringey audience in the fruit version
Looked for this comment. And yes, at every vegetable I found myself exclaiming 'Tada!' along with the video... 'cause I'm a goober. 🤭
0:21 I don't know why, but the sound of fresh vegetables, gently rolling out of a container always pleased me so much.
When she cuts something on the cutting board, the sound it makes is really satisfying
Ikr
And that is how ASMR was born
agree! my colleague explained that its probably a high quality knife that combined with a lightweight cutting board ^^
Yo I love 2009 Honda Civic what's up man?!
Bahahah, I'm the opposite, the sounds in this video are making me wince!🤣
This is how quarantine’s going isn’t it
Christina Maxson I guess so
Yup the algorithm brought us all here
Sucks that the grocery store is out of all of this stuff where I am. Have to get creative with how we make meals now, everything in a recipe is just a suggestion.
I watched this stuff before the quarantine. This is quality content
Cristina Maxson yep
things i learned from this video:
-cut EVERYTHING at an angle
-there are more than 15 vegetables
-almost all of these are used in salads
-peanuts are a vegetable
-some of these are good “rowr”
You misheard raw. Why do you think the women say rawr or rowr? Check your spelling.
@@abcdef-iy9vo when you realise the “rowr” is a joke
lmfao I love the "rowr"
@@abcdef-iy9vo “cshekh yoor schpellingh” 🤓🤓🤓
@@abcdef-iy9vo 🤓
This video actually made me feel hungry and keen about food. As someone with an eating disorder (trauma based) that's a damn achievement. Thank you Amy!
Dang, sorry to hear about the trauma, what happened?
@@official_jassman1061 wtf is wrong with you. that is absolutely none of your business.
@@thedogthatlived8649 yeah you're right, i got carried away. sorry about that.
Very true!! I have dieting related trauma, and this video showed me that I can make healthy foods that are still filling and delicious
Wow! That’s awesome!
I love the tiny "ta-da" sound when announcing every veg
I have not noticed this till read your comment
I really can't stand it. It's too repetitive.
I love it too! I find it humorous
It’s cute imo lol
I love it too! 🥰
00:00 Beginning Intro
00:30 Peanut
00:55 Brussels Sprouts
01:42 Peas
02:09 Snap Peas
02:28 Wakame
03:06 Garlic
03:57 Shallot
04:35 Watercress
05:10 Green Beans
05:45 Asparagus
06:21 Fava Beans
06:50 Scallion
07:21 Celery
08:21 Spinach
08:55 Kombu
09:41 Okra
10:20 Nopales
10:58 Onion
12:03 Broccoli Rabe
12:44 Endive
13:37 Radicchio
14:38 Bok Choy
15:29 Cabbage
16:18 Chicory
17:13 Mustard Greens
18:07 Collard Greens
19:19 Swiss Chard
20:17 Fennel
21:00 Leek
22:03 Iceberg Lettuce
22:32 Kale
23:35 Butternut Squash
24:59 Kabocha Squash
26:00 Tomatillo
26:39 Tomato
27:07 Zucchini
27:46 Cucumber
28:09 Chayote
28:44 Pepper
29:13 Jalapeño Pepper
29:47 Bitter Melon
30:28 Eggplant
31:22 Radish
31:59 Turmeric
32:32 Ginger
33:14 Beetroot
33:51 Carrot
34:38 Parsnip
35:07 Turnip
35:40 Potato
36:17 Taro
37:00 Rutabaga
37:47 Daikon
38:27 Jicama
39:00 Lotus Root
39:37 Artichoke
40:28 Cauliflower
41:06 Romanesco
41:36 Broccoli
(P.S. you can find this in the description too but a lot of people don't check it so... here you go.)
OMG!!!!
Check the description
Living legend
thanks
@@potatoman4548 So...? There's a lot of ppl who don't check the description. So, that's why I wrote it in the comments for them. How the heck does it matter?
Sorry for trying to help....
I love that she included the parts of veggies that many of us end up throwing away or overlooking like the stems.
The stem of the broccoli is the most delicious part of it
The stems of broccoli are quite good with ranch, and they are great raw. I have asked my mom to by a head of broccoli be hade I wanted to eat just the stem lol
I think a part of it is that people just don’t really know how to properly cook the stems of some vegetables
@@lunavixen015Indeed. It did not occur to me I can eat the stems until this video. I always watched mom just eating the leaves, I though the stem can not be eaten.
@@sophia2375 too hard
Important to note about Nopales that wasnt mentioned in the video, sometimes the pads will have very small needles (smaller than what you can normally see) which can make eating uncomfortable. It is recommended that you either completley peel the pad or briefly put it over a flame to burn the needles off.
Wait maybe you can peel under mictoscope😂
My brain at 3am: "You should sleep."
Me: "HOW DO I CUT A PEANUT"
Me at 0433
I did literally start watching this video around 3.08am hahahahah
I thought the same at 4 am now
🤣wait..how old are you, like 3 am? Aren’t you tired when you’re at school?
@@sofiam8506 who said they were a schooler?
Everyone's taking about how they removed the weird voices but I'm more glad they removed the hammer thing
This woman really does like her angles.
Thank you. I know how to chop the majority of these vegetables but this was actually incredibly informative on vegetables I wouldn't usually buy or cook.
People : 'learning to chop the veggies'
Me : *Learning the names of the veggies 👏*
Same!!!!!
Same here too ,😂😂
Hmm looks eatable
*ah, so that's what they call it in English*
Between shallot and scallion I prepared a “spring onion, onion, shallot, explained” video search
I’ve already watched how to cut every fish and every fruit. These just keep popping up in my recommended. Oh boy I wonder what’s next. Edit: I just realized they all progressively get longer
How to cut shellfish
Stubbz TheMan how to crack every nut
How to cut every berry I guess
Mark Khoroshylov
I came here to comment about the shellfish. Watched that one right before this one. 😂
theres a shellfish one
I learned a very good tip from this. Cut everything on an angle and I mean EVERYTHING
ofjuryjkhjo logjfojnlfgjj fjogfjogfn
@GeekyQueen you’re easy to annoy
@@greenroom8550 cut then on an angle
As a left handed I found this video very helpful! Now I feel more confident while cutting my veggies
Babwhwhzvswvsvxvdvsgzvxhs
Watching this video made me realize how many veggies I'm missing out on... and I mean before the pandemic.
Same TvT
When you don't eat veggies but watch them get cut
The I’m not a man ok ok I o o no Jim poorlot out kids i it
The first one I not even omit
Mollyski ooo and the o kk I ooo o
When she started with peanuts I knew I'm about to learn a few things.
Vegetable lives matter 😔 She kill so mani 🍆🥕🌽🌶🥒🥦 tables 😢
@@tanmay_6363 true
Bruhhh I Already Knew How to Crack a Peanut Before Watching This
@@tanmay_6363 #GoMeatan
@@tanmay_6363 anti vegan
25:17
I imagine the crew going:
We never gave her an axe. Where’d she get an axe?
Lol
hahaha
*YES*
*genuinely concerned screaming*
LMAO
Is anyone else like, really impressed with her knife skills? 😅 This is so satisfying to watch!
She really hypnotized me to think every vegetable is DELICIOUS
Its because every vegetable is delicious 😆
i wanted more demonstration with the cactus but yes.
They are delicious
Except for bittergourd, and the ones I never try because I wouldn't know how they taste
but they are delicious;;;
@@daulahiftitah6461 try indian style bittergourd stir fry - it will change your life
Expectations : learning how to chop vegetables perfectly
Reality : finding out about vegetables that I didn't know they existed
True
So true
@@pebblegrindelwald6593 said
@@pebblegrindelwald6593 uiiuuuu
@@pebblegrindelwald6593 uiiu uiiuuuuuu of
I'm gonna have to try this "roar" vegetables she's talking about.
David Shelley i thought it was just me who heard “roar” all this time
As opposed to 'rah' vegetables
Raw O.O
Love her accent, fun to listen to, thanks for the video :D
@@jennak8946 whoooosh?
Shelling peas and beans for pickling was a kid activity when I was a kid. Peeling potatoes and such was for older kids who could be trusted with knives.
“Peas are a spring vegetable”
Snow Peas: “Allow us to introduce ourselves”
bwahaha!! underated coment...
Actually peas are fruit
Magma YT
R/woooosh
Budgies And Kakapos this is not a woooosh, they didn’t joke about peas being vegetables
This is genius because the meme is from Veggie Tales
So basically:
-cut them in an angle
-saute
-if it's cute, keep it
-saute
-if it's good raw, eat it raw
-saute
Eat ur veggies kiddos
I didn't even know what was a sauté, until today. Live and learn!
@@flisboac I still have no idea of what It is 😂😂😂
Correction: RAWR
Federica Sanna no eat it roar
You forgot "can be put in a salad."
She: **vegetable name**
Tiny trumpet: **tada...!**
😸 cutest comment ever..
Honestly I loved it so much. It made me so happy about every vegetable.
Made you happy tho, be honest
Now i can only hear the tada~ OMG ITS SO CUTE
Better than the fruit version
This is so relaxing. My anxiety was acting up, i guess you could say, and this almost immediately calmed me down.
I'm here under the same pretenses, I thoroughly enjoyed the fish one and the cocktail ones! Moving on to fruits next
Someone who has also watched “how to cut every fruit” “how to cut every fish” “how to cut every seafood” and “how to crack every nut”
And really no one is going to talk about how she used an axe
1) there’s at least two new installments, shellfish and Classic cocktails
2) *I guess we aren’t gonna talk about that axe then...*
Waitttttt......... waaaatttttttt?
I have seen all of them
Timestamp?
Late Reply around 24:59
Her: uses only one knife and mandolin to cut everything
*Kabocha squash appears*
Her: so let me just bring out my handy dandy *AXE*
When I cut stuff I always use a clever. It can cut super fine but it can also get through a Japanese pumpkin with ease.
What’s your social security number
@@AA123TD You definitely do not have to cut Kabocha squash. I just put a few holes in the top with a sharp knife and roast it whole with the skin and everything! Super easy!
@@done4195 123456789
@@stephanieaderholt8640 I do the same with all squashes and pumpkins. Just roast them whole (after piercing with a knife a few times), and once cool they're nice and soft and the flesh can be scooped out with a spoon. The bottom is softer than the top, so I pierce them there. Less waste that way, too, because the skin is actually very thin, so you don't scrape the flesh away by peeling when raw.
Can you do "best way to store each vegetable" and cover whether they should be stored in the fridge or on the counter and shelf life?
itsjustbeth YES. THIS!!!
Although to be fair, a lot will depend on where you are, the time of year, and where the vegetables are from.
@@debbielough7754
If they mention worst/optimal storage it's generally helpful (wether or not your region uses fridges to keep drinks warm (10°C, Russia be like)).
as well as how to clean/wash them and keep your cutting board clean/dry while working
@@fionafiona1146 I don't know where you're from or whether you're used to celcius or not but 10°C is not that cold and in general actually warmer than fridge temperature. My guess is that either you had some wrong information or I interpreted your comment wrong
To whoever edited this, you deserve a raise. This was so well done!
This is incredibly helpful. Thanks to everyone involved for taking the time to put these series of videos together! 😁
what i got from this video:
• roll vegetables with leaves
• cut off any ends/stems
• cut the vegetables on an angle
• use a mandolin
Mikayla Rothery no don’t cut off any stems!! Only the end woody part!
seeing how effortlessly she cut those vegs tells me how sharp and nice the knife is
Glad someone noticed it😅
Apart from when she pulled out a fricking Axe! best bit for me.
They listened... They got rid of the cringey crowd voices in the background
Good thing they always listen ...
Victory is ours this time
Now you reminded me ... I almost forgot about these T_T
I was scared to watch this because of the horror of the fruits
YESS
Great tips, not just for chopping, but for prep and usage too. Loved this video!
Geez, this lady sure does like cutting everything at an angle.
InsaneKaana I know right!
InsaneKaana angles are ~𝒇𝒂𝒏𝒄𝒚~
@@cutemess6429 make it fancy- oh wait wrong channel
I work in a supermarket and thats also what i was taught. Its all for the looks when you put them for display
The angle makes it more professional and more dressed properly on a dish to make it more appealing to the naked eye
"Honey Can we have Kabocha tonight?"
"Sure, let me just get my axe"
Hahah I have to do that with Acorn Squash, too. Those little jerks are HARD, but so so yummy
That thing was a hatchet, I have bigger cleavers
What time
B . C 25:20
Ok so I just gave you a like but took it back so you could have 666 likes lol just imagine you still have my like bc technically you do
"How to chop every vegetables"
Me at 3 am: "I DONT NEED SLEEP I NEED ANSWERS"
Was that a goosebumps reference or am I just reading too much into things because I'm sleep deprived
@@wowzerspotato5104 It was not lol
@@bumbleberryanimations5629 so basically I should sleep? Got it.
potato universe lol its a big bang reference if youre still curious. Sleep well my dude.
BumbleBerry Animations me rn my brain told me I had to I just gotta and I have school tomorrow
4 years later and still super cool! Im learning to cook healthier as I get older and this video was a great find :)
I really appreciate that she didn't waste so much of the vegetable when cutting. Food Network cooks will chop almost half the vegetable, just to get rid of the root or almost cut the apple into a cube, because they don't want to peel it.
Thats true.
ikr
Because our culture does not teach us to appreciate the food we get and the work that goes into growing it which we should appreciate every bite of food you get
I work in a supermarket and thats true. The stem of broccoli got wasted all the time.
The way she describes the vegetables, just makes me wanna eat it roar... 🤤
Yeah, I'm seriously craving some raw tomatoes and brussel sprouts right now
eat it roar* 1:38
Amy describing anything "cut it at a angle and it's sooo juicy."
@@JoshuaAndrea1 😂😂😂
Absolutely no one:
My brain: “Or YoU cAn EaT iT rOaR”
(There’s really people having an argument about accents 👇🏼💀🤘🏼)
Haha, I’m just laughing at this at 4 am
“I love it roar in salads”
help it's midnight akcldvk I'm cackling
*IT’S ROARRRRRRRRR!*
*ROAR*
I love using an extrafine microplane for grating garlic. It creates a garlic paste that is nice for use in sauces, marinades and salad dressings where you don’t want solids garlic pieces on your food which can burn easier and become acrid or just don’t want to bite into raw chunks of garlic. Also I find the Boerner brand mandolin slicer is hands down the best ever. I’ve used one for over 30 years and though I’ve tried others none of them could compare to the Boerner.
Me: Oh you're a vegetarian? Name every vegetable
This lady: aight
ua-cam.com/video/eD5z5Zkcc0s/v-deo.html .,..,
Did she get every veggie?!
@@4everu984 Perhaps, only in her continent.
@@4everu984 no not radish lol
@@eragonspirit 31:23
"This is a family of x."
She remembered all the vegetable families better than I remember my fam
"...Cabbage is also a member of the cruciferous family..."
It literally sounds like a name for a demon
@@tytesz2371 “oh yeah i worship cruciferous on the weekend”
@@tytesz2371 I read that as crucifix
@@tytesz2371 they're called that because their flowers have four petals, positioned like a cross!
for lotus root, in Chinese cooking, you ALWAYS smash/smack it with the side of your knife first prior to cutting it. So you can break the lotus root down a little bit more in its natural "vein" path. It helps seasoning and flavors to really get in the lotus root
Potato leek soup is such a simple easy and delicious soup to make, I suggest trying it at least once, so worth it and my mom and sister love it
Brain: “it’s 2am and you got work in the morning, go to bed”
Me: “lemme watch this girl cut a bunch of vegetables real quick”
The fact that “real quick” is 42 minutes
fr😭😭
It actually helped me fall asleep Hah!
40 min later...
Same tho
I'm starting to question my life decisions. Why did I watch 42 minutes of cutting vegetables and watch how to fillet every fish right before
Because it's nice and relaxing and it makes you want to cook instead of eating out
The Illousion of healthy eating
@@givemeyoureggs456 Mr sandman, I didn't say anything about healthy eating. I prefer a home cooked meal that is delicious and unhealthy then going out to a resturaunt paying $15 for pasta I can make at home
@@Prabash_Prabhu bruh sound No.2
Let me correct *Cooking
I always saw that fish video. Never watched it tho. Maybe because of the squid in the thumbnail.
This is so incredible! I have never seen some of the vegetables shown here. It’s so fascinating to watch her cut all the veggies and explains all types of vegetables.
I appreciate the display of both the tomahto and the tomeyto
Meanwhile, in an alternate universe:
Veggies: How to chop every human
You made my day😂😂😂😂
Humans are all the same things
Marado Pen yes all humans are the same
Well there are also male and female so...
*White*
*toot toot!*
You want to cut off the limbs and skin. I paricularly enjoy the american type, which is more creamy. Dont remove the organs if you want it in a stew or soup
If you want more, just reply
Vegetable: Exists
Chef: *REALLY GOOD IN A SALAD*
and "save the rest to put in a stock"
Or "put it in a soup"
You could saute them.
And sometimes roast
Or rawr
the best way is to cut the neck off. french just liked that.
It's guillotine time folks
@@professionalobese5529 amen
As a representative of the french people, i approve this message.
Paulie did the prep work, and he had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that it used to liquify right in the pan with just a little oil. It was a very good system
" Rutabaga, also called swedes in england"
Me with my peanut brain: *does that mean they're called Brits in Sweden.*
underrated comment
I love how your pfp matches the energy of your comment 😂
As a swede, I'm sorry to disappoint you but here they are called "kålrötter" (Kålrot for simgular)
With that head shape of yours I don't blame you for thinking that.
@@mandreja9062 NOOOOOOOOO
*Eat everything RAWR or in a SALAD. Make sure to cut at an angle.*
HipsterBot don’t forget steamin’ and roastin’
It's juicy
In a soup and save the excess for a stock
Good for a saute
mm, *delicoius*
41:05 Can't say I've ever had romanesco, but I absolutely love how it looks. The thing's a straight-up real-world example of a fractal
You get that calculus out of relaxing my vegetable video😂
its very delicious a more flavourfull Coliflower or a much milder Brokkoli^^ but Same consistence
ive had it before when i was a kid, dint remeber the taste but boy oh boy how was i mesmerized by the fractals its the most beautiful vegetable ive ever eaten, i remember not wanting to eat it because i was just admiring it
I moved to Belgium 7 years ago and had romansco and endive (witlof) for the first time. Romanesco is amazing but I hate endive!
I ate it and it is very similar to cauliflower 10/10would raccomend
Very grateful for these videos. I am a vegetarian who is trying to teach myself how to cook, because I will be moving away from home in a few months and cooking from scratch is cheaper than takeout/ready made meals. And also I have found an interest in cooking.
This girl eating some foods I didn't even know existed
Where’s frank
Kid Salazar out farming his own crops
True
Like wtf is a peanut?
@@briancampos7826 h
“just gonna give it a
* *SMACKS KNIFE VIOLENTLY* *
little tap”
Jay Harper 😂😂😂
LoL x-D
Her: "This is white asparagus - much more rare and difficult to find"
Me: laughs in german
laughs in Spanish too jahahahahaha
She is really wrong about asparagus, calling thin asparagus "baby asparagus", which is wrong, usually thin asparagus is wild and natural and those big fat are made in big gardens for purpose, also that white asparagus is common in Germany. And not just asparagus, as a chef I'm confused what she is talking about and how she scratches with that knife.
Yeah, I guess things that weren't white got killed...
@@dragonborn3663 HA
@@sj3442 ok kk
When she cuts the carrot she just says eat the carrot when its freshly dug and don’t do anything to it. Definitely recommend. Dirt and pesticides provide a very good and sour aftertaste.
I've had a mandolin in my kitchen for so long without knowing what its name was.
How do you know its a mandolin?
Every vegetable looks the same lol
Kayla .__. hmmmmm, now that you mention it.... you are a ABSOLUTELY CORRECT my friend!
that explaination was TOTALLY necessary for i am indeed wrong and i have nothing else to say!
Thank YOU again for reading this comment because this was very unfunny for SMART people like you and the people that will comment below me...
r/woooosh anyone
@@denniscuesta7009 You should have made a joke about it! Am I right?
Dennis Cuesta It wasn't funny in general tho
Disappointed when she got to the potatoes and didn’t say “boil ‘em, mash ‘em, stick ‘em in a stew”
TATERS? What's taters master?
My heartttttttttt
WHATS THIS PRRRECIOUS?
RUINED
The potato fandom is dying. Repost if you are a true Irish man
I love that phrase, but what exactly is it from?
Am I the only one who just loves the chopping sound and doesn’t care about what she says because she just says almost everything is good in a salad anyway
Loooveed the video. I just wish she would have done in alphabetical order so it would be easier to follow.
You're accent tickles me pink I love it when you say raw... It sounds like our american roar... And it's just a cute little moment. It makes me smile watching the video and what a wonderful video.... You have definitely convinced me to start buying my brussel sprouts from the farmers market... Oh and going to a farmer's market😋
vegetables:
amy chaplin: cut it in an angle
my thought!!! :D or use the sharpest mandoline in the world!
😭😭- low key that's all i hear now
or eat it "roar"
@@arkhadipustaka_ lmao
@@arkhadipustaka_ lol! 🐯
Classmates: studying for a test
Me: how to chop every vegetable
Thats me right now
Me too!
Co mmunism lol I have a math test tomorrow
I seriously can't think of any other reason to watch a video like this.
Cocoa Pusheen I love maths tests-
25:20 “What I like to do is use a axe”
Me: alright I guess she means like a cooking axe
*pulls out full size axe
WAIT OH SHI-
*Chop chop*
Cuts real fast and efficient
yeah, experienced cooks handling food expertly can be kind of impressive.
I literally read this comment while watching the video, looked at the timestamp I was at(25:18) and then she said it lmao! It was a little bit of a warning so thank you lol!😝
Cooking axe
If she can’t cut a Japanese pumpkin with a knife then there is a problem! Glad she didn’t try a Queensland blue pumpkin though that would be funny to see
This mad lass ate a piece of raw bitter melon. I can’t believe it. Bless her. She’s probably still tasting it. It’s known as “Goya” in Japan. It has to be soaked, washed with salt, then cooked and it’s STILL the most bitter thing you’ll ever taste.
How does it taste like ? I live in France and I never saw them :(
@@fiorettiduseigneurcapybara2492 the bitterest ear wax ever. It was so dense and vile. Blech. 🤢
I'm kinda old, so I had to learn all of this on the go right before UA-cam was a thing. This is some very nice reference material, pretty much what any kid moving out needs to know if they never learned to cook at home.
Endive is actually commonly cooked in Dutch cuisine.. however I do agree that it is way better raw😂
I actually never ate it raw, always eat it cooked. It's underrated in my opinion. :)
In Germany as well you just roll a slice of bacon and put it in the oven or broiler.
In France, it is common to make a salad with the endives. Ez to make, great to eat :D
you mean eat it rawr right?
Raw or cooked, I hate endive XD
Vegetables: Spend years growing spikes and poisonous things to protect themselves.
Humans: Slices them off in 1 minute.
So sad
The Name didn´t quite work out did it?
@@re_nagisashiota8937 lol he has 5 subs
😂😂
Natural selection.
Im actually proud that I eat almost 90% of these veggies on a regular basis.
Good job!
Have you eaten red Onion 😜?
Didn’t notice she’s left handed until half the video.
I did not notice until I read your comment!
Skylark Landing I was going to say that
I didn't notice until I read this
Spoilers
J didn't notice until I saw your comment.
She's just a Stardew Valley OC... She even whips out an axe at one point.
Wait no 😩💀💀
YAS
OH MY GOD IT MAKES SENSE. SHE'S A STARDEW FARMER
WAIT YEAH FR
I WAS GONNA SAY THE SAME THING!!!
These madlads actually annotated every vegetable. MAD respect, that's quality!
She reminds me of my mom. Always loves vegetables.