Using a BOSKA Copenhagen Cheese Slicer to cut citrus peel cocktail garnishes!
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- Опубліковано 29 сер 2024
- Cutting perfect citrus peels with a surprising new favorite tool, a cheese slicer! Try it yourself and let me know how it works out for you, link to the cheese slicer is here: amzn.to/3skuaCM
My website is here: jeffreymorgent...
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Oh my god Jeff. You’ve changed the game yet again 🔥
😅
Yo, thank you for this. Your point about the difficulty of training others to safely and efficiently get peels using the Y-peeler is spot on. After getting progressively more nervous watching some of the new hires (and not-so-new hires!) trying to peel citrus recently, I'm gonna pick up one of these to try.
Thanks, yeah I did a training a few months ago and we lost a fingertip almost immediately. So anything that helps with that training process in a safer way is super ideal for me.
I needed this so badly. I cut the tip of my thumb off a while back with a citrus peeler and have been afraid of using them since. That slicer looks perfect!
I totally get it! I was out of work for a week a few years ago after popping my fingernail off and it was REALLY hard to go back to doing 100 peels a night at work. :(
That is... actually really useful. Worth waiting a year for a vid. :)
😂
Brilliant. I use your sours in the blender tip all the time too!
This is great, I cut the tip of my pinky off a while ago and have been scared of the peeler since. I started wearing those 'cut proof' gloves but I'm not actually sure they'll work and they're clunky. So this is an awesome idea!
Those cut-proof gloves work great, I use one every time I break out the mandoline at home. Unfortunately they're impractical for professional bartenders but if you're just doing one or two twists at home I think it's a great option.
Brilliant!
This is an incredible tip. Love your enthusiasm and excitement about the hack haha. Thanks for sharing!
Jeff! My man, you have so much knowledge (a lot of which I have read in various articles and books - I’m a huge fan) to share with the rest of the f and b world and this is such a great platform for that. I would love to see more videos! Congrats on the canned cocktails btw.
Thank you!
Being Scandinavian, I already have a bunch of cheese slicers, but I've never tried it on a citrus. Will def try it over the holidays, thanks!
I use these for chocolate shards on mudslides etc. 👍
wow.... just wow.... I would never have thought of this. Ordering one now.
UFF, Big Jeff is back! Great video and advice
I just got hired on as a bartender at a restaurant that bases their cocktail program off of your work and I’ve already had a few close calls with the peeler.
I’m definitely investing in one of these.
Every part of that comment makes me very happy!
@@jeffmorgen I imagine my imperiled digits bring you much festive glee, but I’m rather attached to them.
All joking aside, I am glad that my comment brought you joy. I’m a huge fan and The Bar Book is what enabled me to hone my craft to the point where I was able to work where I do.
So thank you for being an inspiration and for contributing so heavily to the field of bartending.
@@lushedleshen Haha okay I meant every part of that comment other than the actual finger slicing! And I'm so happy you're getting some use out of it all. That's the whole point!
You're awesome Jeff, I hope you keep posting videos.
Thanks! I’m trying!
A 'kaasschaaf'! 🇳🇱 Too often I hurt myself with this slider trying to cut some cheese..
Just got one and it is so good. All my coworkers cannot believe it
We haven't had a single peeler accident at our new bar thanks to these.
@@jeffmorgen I was at Pacific Standard recently at the KEX hotel in Portland. I noticed this was standard in your fruit bowel.
I didn’t get a chance to meet you but Banjo was there and made me your Terra Firma cocktail which was delicious.
I work at Bourbon and Branch in SF and had to do a riff on it when I got back to California.
I’ve learned so much from your blog and books. Come in whenever you’re in SF!
Aw I’m sorry to have missed you! And yeah we practice what we preach, and we’re here to preach the gospel of not cutting your fingertips off!
I’ll have to come by and say hi. Been a while since I’ve been to B&B
2:01 Your barback needs to be trained to remove citrus stickers ;)
What's a barback?
Love the vids, looking forward to the next ones. Reading your book now, on chapter 9. Have a good day👍🏻
something to fight after hours sliced fingers ? and look at the size, the oils cloud alone is worth this
Do you have to trim off the white pith though ? Looks a bit thick to me but I don't know...
Not at all. The pith gives the peel structure without imparting much/any flavor.
@@jeffmorgen Thanks for the tip Jeff. The French 75 is now the family's
favourite. Cheers
I was hoping you would follow up on the NSFW picture of the peeler that you posted awhile back. I recall the wave of concern that ensued reaching all the way to Europe.
Brunost slicer :)