Knife Skills: How to Cut Vegetables & Make Chili Oil | Saturday Specials
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- Опубліковано 31 тра 2024
- Continuing on with our knife skills series, Jeremy shows you how to slice, dice and matchstick up your vegetables while making up a delicious chili oil!
- Knife Skills Series: How to Cut Vegetables & Make Chili Oil | Saturday Specials -
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What oil did you start with in the sauce pan?
This is the best video I've found on how to use a cleaver, thanks!
The Most Attractive thing for me is always that Cleaver Knife, which is Completely made out of Stainless Steel, even that Handle, that Lasts a Lifetime if maintained properly!😊
It's a great knife!
@@SchoolofWok
Hey brother!
Nice to meet you in this regard!
I think this cleaver is made for both Veg and Non-Veg purposes, right?
Can you share some interesting things regarding this knife?
On a scale of 10, how much you recommend this knife for pure Veg people like me!?
@@pranaytony You can use it for everything, especially veg. It's very versatile and easy to use!
@@SchoolofWok
Hey! Thankyou very much brother!💐
You just cleared off my doubts!👍
Greetings & Respect to you and your Crew from My City of Pearls, City of Nawabs, City of Biryani - Hyderabad, Telangana, India!
Nice. Changed the way I dice onions watching this.
Old habits die hard. I've watched Master Chef Jeremy do the ginger slicing technique a handful of times but every time I go to do it, I"m still stacking them.
chinese cooking is the future of kitchen
I love how easy and concise he's explaining it. You are amazing, I hope your channel grows more! The production is just as amazing too! Can't wait to try this chili garlic recipe C:
Thank you! - Lee
First time I've ever seen a Chinese kitchen knife used in a rocking motion. Never had any issues with the straight up down method in chopping spring onion.
This guy is a chef scientist
This series has inspired me to finally buy a cleaver and to really improve my stir-fry game. Many thanks to Jeremy's excellent teaching!
Excellent! - Lee
Bought my first cleaver yesterday. My inspiration is the asian soups in the winter season :D
Worked professionally in a kitchen when one of the line cooks cut off or nearly cut off a few of his finger due to poor knife technique not utilizing the "crab" technique.
Unfortunately, once in the hospital he fell ill to several additional problems and never emerged from the hospital, expiring there tragically!
I can personally appreciate the "crab" approach after chopping off the end of one of my fingers chopping a leek up for soup.
Fortunately i was able to reattach it with not even a scar after much prayer!
In fact i was holding the leek "properly" but it was wet and slipped at the end of the leek. Had i not been holding in such a manner..for sure i would have lost a finger!
So nice to listen to someone who can explain processes in clear and easy to understand English. Well done.
Thanks!
That belt is madness
SUPERB AS ALWAYS!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you!!
You're a talented chef. But your teaching ability is even more impressive. Subscribing and I really feel your videos should have more views.
Thank you! Glad you’re enjoying the content! - Lee
I have watched many videos on knife skills, you explained "walking the crab" the best and most easily to understand the mechanics behind how to. Kudos Jeremy you have a special gift when teaching techniques simply and clearly.
As always, another great video. But can you lower the music volume in the upcoming videos, please?
Again, great videos and teaching style.
Yes, please! Music is too loud!
Thanks! I'll lower the music a little at the beginning - Lee
I agree. Also, please learn the 'ducking' technique to bring the volume down automatically during your narration whilst you edit your footage. Keep up the great work. Cheers!
I actually had trouble chopping spring onion for hotpot lol, this is awesome
Really top notch video brother!
Thanks!
What a great find on UA-cam he is such a good teacher
Brilliant Video and awesome chili sauce! Thank you for posting!
You're welcome! - Lee
You're a great teacher.
Thanks so much for doing these knife skills series.
You're welcome! - Lee
Been cooking for 25 years and still learned from this video.
I was going to write something similar. For one thing I do my chilli oil slightly different. For sure I shall be practicing my cleaver skills though my hands/fingers are not what it use to be. Very good video... I was paying attention... normally background noise, plus for ideas.
Glad to hear it! - Lee
Been binge watching your videos. I love cooking in Woks and just found your channel. Thank you :)!
We hope you've been enjoying our content! - Lee
missed thisnice to see someone really share the knowledge
Need to show my wife this video. I always have a bowl to put my chopped waste in when I’m cooking. It annoys the hell out of her. Think she’ll be fine now that she knows Jeremy does it 🤣🤣
Haha, got to have a waste bowl! It makes clearing up so much easier! - Lee
Phil Richards explain to her the convenience of that bowl, that you do not have to go back and forth while cleaning up. She will surely understand.😀
I use a worm bin made from 2 5 gal buckets. My wife hates that but it may help your wife feel better. Ha
@@CurriesWithBumbi . .
@@CurriesWithBumbi
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Very helpful your video. Best dish I had in China was the flipped over, dark, wobbly pork belly served on those thin dried mushrooms. This is a famous dish of northern China, of which the name I forgot. Excellent taste.
Could you be kind enough to explain how do you move your fingers while cutting garlic and shallots? I mean, they are too tiny and rounded for your crab method. I could not hold them down to push them forward. They are like marbles, rolling all over. 😂 Your quick response is very much appreciated. I love your teaching. I did indeed learn a lot from you. Thank you.
while Your quick respond to the above is very much appreciated. Thank you.
Very Helpful hints. Thank You.
Glad it was helpful! - Lee
Thanks so much Jeremy for brwakog down the knife skills.
The spoon and ginger technique is such a time saver!
It works so well! - Lee
Very helpful.
Brilliant 👍
I like how detailed your explanations are.
Thank you! - Lee
Great to see you on Ready Steady Cook. Hope it gives you the recognition you deserve. I have learned so much from you so thank you so much.
Avec Ramsey hand waving
What an amazing skills!! Thank you for the detailed technique 👍 .. subscribed
Very informative, super well explained and demonstrated. Thanks!
Wonderful vid, beatifully explained and a wicked chilli oil at the end, thank you 👍🏻😁
My new favorite series. Good job.
Thank you! - Lee
Perfect series, really helpful
Thank you! - Lee
Great video
Glad you enjoyed it!
I am a new subscriber & Jeremy is such a good demonstrator & explains the technique really well . I have just ordered your clever & some utensils from amazon & i will be booking a lesson later in the year . Love your channel
👏 fantastic. Wish I was in the uk to come visit.
Epic! Thank you.
Thanks! - Lee
Wow thats awsome ! Thank you for the lessons, they so helpfull ! ❤
Thanks! - Lee
thank you for the great lesson
You're welcome! - Lee
Amazing knife skills! Thank you for sharing your knowledge!
You're welcome! - Lee
master of technique!!
Thanks! - Lee
I've learned so much, amazing video!
Thank you! - Lee
Great video, Can't wait to have a practice!
Thanks! - Lee
This is amazing. I was actually curious on how chefs beautifully slice the veggies. Thank you for this, Chef!
Greetings from Philippines.
Awesome chef.
Thanks! - Lee
I'm forwarding this series to my 4 sons who all love to cook. Thank you for the wonderful educational content!
We keep a bin for peelings and left overs in our kitchen too, but it is not a throw away bin, it is the chicken bin. Our pet chooks eat everything but onion or mushroom.
Excellent! - Lee
Great Vid! Learned alot. Loved the garlic tip!
Thanks! - Lee
Lovely video on knifetechnique!! And the bonus segment on how to do an infused oil 😋
Thank you! - Lee
Absolutely great series, thanks for sharing all your secrets. Looks like I need to get one of those cleavers.
Thank you! You can find our cleavers here: bit.ly/2Jcyr2L - Lee
Chef, you'er the best. Tks for sharing. A real game changet in aiding and polishing my skills.
Glad to know it's helping you guys! - Lee
Thanks a lot! Excellent video again! :)
You're welcome! - Lee
Super 👌 Thank you 🙏 !
Thanks! - Lee
nice
I absolutely love this channel. I seriously don't understand how you don't have millions of followers.
Great idea for the show... Have the guys from SortedFood on. They need some wok schooling 😉
Thanks Jeremy. I thought that my wokking and slicing skills were good, but you educated me to be better. Great videos, keep them coming.
Great to hear! - Lee
I already feel like an expert just by watching.. great knowledge and experience sharing.. thank you Jeremy
Hopefully you can put it all into practice now!
Yes Ive been trying.. thank you jeremy
I will be making this chili oil this afternoon. Thanks for sharing.
William Matthews what kind of oil will you use? This is my first time on this channel so perhaps it is mentioned elsewhere. Off to buy a cleaver now!
How did it go? - Lee
We use vegetable oil! - Lee
love to see some more vegetable based recipes, i think they can be as tasty as meat when prepared correctly
Absolutely! We've been trying to do more veggie and vegan recipes! - Lee
What an informative and useful video Jeremy! I really enjoy being in my kitchen and cooking at home and these are cutting and chopping skills that will serve me very well. It saddens me a bit that in this 'one hundred mile an hour, Go GO GO, fast food world' that so many of us live in today, these kinds of things are not valued or taught to up and coming generations. I prepare and cook the vast majority of my meals at home so these are the kinds of recipes, tips and techniques that I really do want to know, learn, practice and internalize. In the USA unfortunately, most parents and kids are existing on fast food burgers and 'Happy McNothings' laden with too much fat, salt, sugar and chemical preservatives. Thank you for your amazing contribution to the preservation and promulgation of what can best be described as The Culinary Arts. Cheers!
Hopefully this kind of information doesn't get lost! - Lee
Loving the series so far. Hoping you do a guide on slicing chicken thighs as I can never get these consistent!!
Thanks! We have a video about slicing meat coming up this Saturday! - Lee
Another great tutorial and what I really like about this one is not only do you fill it full of useful tips but actually make something out of the demonstration ingredients. One thing I would add is the importance of using a sharp knife. a dull knife is dangerous because of its lack of cutting ability. Many people are scared of very sharp knives thinking that they will cut themselves whereas the opposite is true. I am a bit of a knife enthusiast, especially of handmade Japanese knives which are like razor blades. The same is true of my cleavers, Chinese, Japanese and western styles. I just bought the SoW cleaver to try out when it arrives. 😎😁
Thanks! It's extremely important to use sharp knives! Dull blades cause a lot of nasty accidents! I hope you enjoy our cleaver! - Lee
I also have a Chinese knife. I didn't use it so much in the beginning, but now i use it more and more. It's very practical :-D
They're great! - Lee
Amazon link to your tools? Or webpage? I always watched Martin Yan, "If Yan can, you can too." This is wonderful. I want to start cooking again. I haven't for years where it was central to my family activities. The kids are gone but I enjoyed it so much.
thank you Jeremy! how long does the oil last if kept in room temperature?
Friends: How come your cooking has so improved during lockdown? Me: I graduated from Wok academy.
What is the dish with the beef wrapped around the mushrooms at the beginning of the video? Looks delicious.
I actually have a spoon that is sharpened specifically as a right handed ginger scraper. I peel lots of ginger and you’ll find that the spoons with rounded edges kinda suck for this. I took file on that bottom edge and got it sharp then smoothed it with a finer file and a stone. I have a bit of a spoon fetish so that helps. Give it a try.
Good tip, thanks! - Chris
Great video! btw where is that music from in the beginning? love it!
Anyone have a good suggestion on a range hood that can handle wok cooking? Mine is old and needs replacing.
What are some good vegetable cleaver and cutting board combos to purchase here in the U.S.?
I really love these videos.
Great video on skills and that bonus recipes at the end... well, lets just say that chili oil is welcome. After I learned how to make it from the channel, my house kind of smells like a Lao Gan Ma factory every saturday.
Thanks, Lewis! The chilli oil is too good, right - Lee
The knife skills are impressive, but I’m really here for the chili oil, to be honest!
I don't blame you!
Hey Jeremy, could you tell me if you have a video of the veg and meat looking skewers in the beginning of this video, or what they are called? Looks yummy! Thanks, love your videos!
Check out our video in this series about cutting meat!
I always seen chefs walk the hand back and follow with the knife against the knuckle, interesting to see you push the object forward
Definitely need a nice wide handle on a cleaver like he uses. I have a traditional Chinese Dexter, because that's what I saw them using in Chinatown, and I don't use it because the small handle cramps my hand. I always end up using a $10 grocery store Chef knife instead because the handle is thicker for a pinch grip.
I'm... Those chopped ginger, garlic, & spring onion? Those are as fine as if i put them in a chopper.
This is my kind of #relationshipgoal, this oneness with my cleaver
Love this series as well! I'm learning a lot with which I hope to start feeding my family of four. I have two questions: in the chili oil it looked like you put in a stick of cinnamon. Did my eyes deceive me? Also, should the finished oil be refrigerated or just left out in a cool dark spot for 2 or 3 days before first use? Thank you !!
Thanks! Yes, we put cinnamon in the oil! Let the oil cool down and then keep it refrigerated! - Lee
Hey Jeremy.
Just found your Channel some days ago and I really like it.
As I am a big fan of asian (and mainly chinese) cuisine I also would like to get a nice Chinese Cleaver for my kitchen at home. But sadly I struggle with knowing which size the knife should have. Do you have any suggestions?
Thanks in advance
Our knives are all one size, which you can find here: bit.ly/2Jcyr2L - Lee
I just started watching your videos and subscribed to the channel. I'm really enjoying the content and learning constantly. I just wonder why you made the chili oil using a pot, rather than making it in a Wok. This is the School of Wok after all. 😁
Haha, despite the name we do use other utensils to cook with! - Lee
I enjoy these series.. I recently bought a wok, it's an IKEA wok, but it's working for what I need it for currently.
but was thinking when you cur the chili, wouldn't it be easier to cut it with the blade facing the board and just cut it along there with the tip? Or what's the downside to that?
Also one thing that I have wondered about for quite some time, when you see chefs dice onions where they cut it in half, make some groves in it, then horisontal groves, and then cut out the dices. What do the horisontal groves do? considering that Onions are layers and split nicely without the horisontal ones?
Thanks! You could cut it like that, but we're just showing you guys different techniques for cutting things! As for the onions, it just makes all of the dices a lot more uniform! - Lee
Jeremy you are the best :)))) Thanks so much for sharing your secrets. I am vegan and do not use to subscribe to non-vegan cooking channels - except yours because I can learn a lot and do veganize the recipes. Of course I would highly appreciate some pure vegan recipes from School of Wok! :)
We have quite a few vegan recipes! - Lee
@@SchoolofWok Just discovered the Tofu series!!!
Loved this video!!. What brand of knife do you recommend???
I'd recommend our knife, which you can find here: bit.ly/2Jcyr2L - Lee
Sure, you need to rock chop if your knife is dull from rock chopping especially on a not just bamboo, but edge grain bamboo board, and then scraping the board with it. Bamboo is loaded with silica and harsh. All that lateral pressure and dragging will stress the blade.
How long will this last in a air tight jar kept in cupboard
Just bought a new meat clever especially for this new series
Hopefully this series will help you out then! - Lee
Hope you can get your cleaver line into the US via amazon.
We're working on it! - Lee
can you do a more in-depth explanation of how you 'walk' your crab? That's where I always mess up. I either shift the thing I'm trying to chop or I stretch out my fingers which is wildly unsafe lol. I end up having to lift my whole hand and put it back down in the new spot. I'm already slow but that really doesn't help lol. So what's the best movement of the fingers for that? Love these videos!
It definitely takes some getting used to and I have caught myself stretching out my fingers too! The trick is to keep the middle three stationary and slowly feed what you’re chopping through with your back fingers. Practice with a spring onion and no knife first, just try and push it forward with only your back two fingers and you’ll get there eventually. When you’re confident you can bring the knife into play and coordinate both movements - Chris
I think that it’s infinitely better to just press your garlic rather than chop it, though chopping is best for ginger because it consists of long fibres that get stuck in the press. If you need a large amount of ginger and garlic it’s best to make a paste in your blender with a little bit of water, by far the least time consuming
i just need your 2 video to subscribe your channel chef..plenty cooks art i will learn from yours..xiexie masterchef
Could you seasoning in the oven?
Excellent, I can now achieve new levels of terrible ☺️