ฝัง
- เผยแพร่เมื่อ 27 พ.ย. 2024
- Lady Hamilton spoons are a rare find so I do not have a link to share for those :(
bench scraper:
www.amazon.com...
bowl scraper:
www.amazon.com...
peeler:
www.amazon.com...
microplane:
www.amazon.com...
rubber spatula:
www.amazon.com...
fish spatula:
www.amazon.com...
offset spatula:
www.amazon.com...
whisk:
www.amazon.com...
kunz spoon:
www.amazon.com...
scissors:
www.amazon.com...
the Lady Hamilton spoons I use are kind of a rare find so I don't have a link to provide for those :(
thermometer:
www.amazon.com...
wired probe thermometer:
www.amazon.com...
scale:
www.amazon.com...
precision scale:
www.amazon.com...
tweezers:
www.amazon.com...
bain marie:
www.amazon.com...
Man, you’ve got a certain thing about you that makes the way you communicate super easy to listen to. It’s understated, it’s not flashy, but it’s super confident and the food you put out looks top notch.
Can’t wait to see where your channel and other accounts go. Keep it up man!
Right. Would LOVE to work under this fella.
“The unsung hero of the kitchen” ... all the languages in the world and he chose to speak FACTS 🗣
I’m taking notes, this is dope
Oooh. Definitely learning a lot. I didn't know the lady Hamiltons were designed like that. I just knew about the special quenelle shaped curves. I also love that you mentioned the kitchen scale, since I am thinking of making my own video just about why you should ditch your measuring cups for scales, and ditch recipes that don't use weight. One small thing to note, though, 1ml is really only 1g in water-based liquids with a relatively-watery viscosity, so if I am measuring water, unreduced stock or broth, vinegars, or even milk, I can safely just use 240g per cup of measurement (funny thing about the milk. Even though the fat should be making it weigh less, the lipids allow the milk density to also tighten, so the 236g-240g still holds true). However, when you start adding fats into things or using varied viscosities, it can really change things up. Like heavy cream and most vinegars only weigh 230g per cup, honey weighs 340g per cup, and most cooking fats only about 215g per cup. Not trying to pick you apart, because I still use my scale to measure all of those things, but I figured I'd at least mention that it can vary, and it's an important distinction, since the whole point of using the scale is to increase accuracy.
Great video! My daughter is 15 and she’s always telling me she wants to be a chef. She’s taking culinary class in HS right now and I can tell she’s really enjoying it. I’m going to get her some of these tools. She actually has cooking tools on her Xmas list 😁 you made my shopping easy!! 🥰😘😘
Pastry cook from a fine dining restaurant/ hotel here and saying this list was perfect. This was everything I would bring into work everyday. Jealous of your spoon collection
dude these videos are so awesome, this is stuff that not a lot of cooking youtubers make videos about. so good man.
I feel like I'm learning more from you than I have from any other food channel I've ever watched. 😮 I love it! Thank you for sharing!
i could not live without kitchen shears.
This is awesome. I would just like to mention that the 1 gram = 1 mililiter is true only for water. Milk, mustard (etc) have different densities than water, so 1g will not equal 1ml
As usual...you speak...I learn. You just taught me more indispensable info than anyone else. You are so well spoken and easy to listen to. Thank you
I would LOVE to see a video just about knives!
You're a great teacher for your craft. Love learning from pro chef.
I’ve worked front of house in a hotel lounge/restaurant for 12 years. When I first started, it was a celebrity chef chophouse. I quickly developed a crazy amount of respect for the men and woman that work in kitchens. Its not an easy job, and not everyone is built for it!
I enjoy cooking, but it’s always been just for my family. I’ve always wondered what it would be like to work in a professional kitchen. I feel like I know more than the average person, giving my upscale restaurant experience, but I know I have so much more to learn. Your videos really help! You are super talented, Brandon! Whenever the quarantine is lifted, I’d love to visit whatever restaurant’s kitchen you work in! I believe you’re in so cal, right? I’m in Long Beach 😎
You talk with meaning and passion. You can tell how passionate you are about cooking and your tools, especially your spoons ;)
I love what you’re doing here, Papi! So down to earth and accessible for the home cook that wants to take their skills to the next level. I vote for a video on knives next! I really want to hear about your Japanese knives.
Also, can you share with us where you trained?
Some amazing tips here. Getting a tiny spatula asap to immediately stop wasting mayonnaise.
I absolutely love the ‘when and doubt end the video’ honestly the only videos I watch to the actual end!
Thank you for mentioning not using a knife for transfer lol got jabbed in the arm once/seen it happen to others. Not to mention running from one station to another with a knife 🤦🏻♀️
I had a fish spatula that was my grandma's. It was old, solid and I'm great shape. You reminded I lost it when I saw yours so I bought some new things today. Thanks!
Binge watching your videos... and your shorts are addictive.
I’ve recently added a mandolin to my knife bag and tweezer tongs.
Loving the new content! cant wait for you to get big on TH-cam, your content is stellar.
sad_papi : so I am a bit of a spoon freak
me, clutching my favorites: yesssssssss
Spoon_papi
damn you beat me to it. there are dozens of us!
That was excellent & let me tell you that there is no other place you can go to find kitchen commentary at this lvl. Your attention to fine details & then your ability to communicate that information clearly & w/nuance is second to none. Your videos are literal sage advice for anyone looking to enrich their skills. You're rly putting a whole community under your wing w/these videos. Blese you
Also where'd your get your apron?
Is it from Hedley Bennett?
An insight on how you became a cook, how to get into high end dining would be great. Amazing value on every single video keep it up!
i can't tell you how much i enjoy your videos. they're so informative, yet calming. cat videos have nothing on this content!
Thank you, great comprehensive information
Thank you for sharing tools. Got a pair of rather long tweezers about a month ago and am using them all the time. Home cook here so not so much plating. Using them to move items around and out of pan.
Thanks for the video. I use chopsticks in place of tweezers. Will have to look into getting a fish spatula!
This was super informative and relaxing ☺
This was so helpful. Thank you aa always. Please do a video on knives. I love my paring knife and santoku, but would appreciate learning about other knives I maybe should be using.
Since watching your videos I've been using my bowl scraper SO MUCH MORE! 😅 I've had it a-g-e-s and it literally never occurred to me to use it for anything other than scraping dough out of a bowl when I'm baking bread! I'm by no means a chef, I have no desire to work in a kitchen in any capacity. (Think I'd get stressed too easily) but I LOVE cooking and for years I've made two or three trips from the board to the pan with a knife full of stuff and dropped it on the way (which is all of 2 feet away! I'm a klutz!) The only alternative that ever occurred to me was seeing an Asian chef on tv using a cleaver and thinking "Ooh I could fit more stuff on a cleaver than on my knife, maybe that's what I need." Like all the best ideas it's so simple I can't believe it never occurred to me! 😅
AND the Seive thing!
Thanks Papi! You're game changer! (again!) 😃
Right! I'm off to buy a sieve thing and hunt for some beautiful spoons!
Can you do a video on non-essential gadgets that you consider worth having if you enjoy spending time in the kitchen? Like a dehydrator or a sous vide?
"You#re gonna loose about 50 of them so buy a lot".....oooh I felt that
Thank you so much for sharing your knowledge. So helpful.
you are the man. Pay the man.
Hey men thanks for the content !!! I need to find those tweezers!
you should add amazon affiliate links too ^^
Wonderful video as always.
Great kit dude
Dear 2020: I’m in doubt. Can we end the year?
Somethings bubbling in the background in the knife break down, that’s some bonus asmr papi👽
Are you going to do a full knife video?
What cuisines have you worked in? What cuisines are your favorite to eat/cook? (I assume whatever country has the most potato recipes lmao)
Hello Papi! Can you please make something with avocado? Maybe even some kind of snack or something more fancy. I love it so much I cut it in half, season it, and eat it with a spoon, but I also want to try something chef'y. Appreciate your videos very much!
Thank you for sharing this!
Keep it up bud, great content!
Super helpful interesting video 🙏 some of those tools i already habe and some of them i defenetly need 😅 Why there cant be tiny solts in my teewesers? 🤔
I just got my first digital scale 2 days ago.
Awesome!
With regard to tasting spoons. Anything you could share about etiquette.
Heads up - that wired thermometer you've linked to - it's indoor/outdoor, not for ovens :-)
Hey boss the Japanese with the wooden handle the one that you use the most you say? Where can I get one?
Wondering, if you take your spoons to work with you , how do you identify yours from other chefs?
What do you use for pulling bones from a fish filet
Can I please know the name of your utility knife? If possible shopping link as well. Thanks. Much appreciate it.
You got yelled at for crimps!!!? Damn no doubt the job is for perfectionists. even it it tastes exactly like it should, theres always something. Crazy they noticed it.
great video
I need a knife video haha
Where did you buy your Lady Hamilton spoons?
The one who disliked this leaves crimps on their microgreens
Knife video!
But like what cutting board do you use? That one don’t look like plastic to me lol! My wooden ones keep splitting. Unless it’s gonna be in the equipment vid... ???
It’s in the equipment video :)
@@sad_papi2354 bless
Bro gots that SpongeBob chocolate bag
I get having your own knives but do most kitchens not supply whisks, spatulas, bench scrapers, and spoons? I've seen most of that stuff in BOH.
There are house tools for general things but mostly cooks bring their own tools
@@sad_papi2354 Got it. You said what you carry in your knife bag so I was surprised to see so much that a restaurant should supply, but that's me - I'm no pro cook.
@@SherwoodTaz haha we leave some tools at work. We either have sheet trays with our stuff on it, lockers, or little boxes. I would always take my knives home just in case but most of the other stuff like scales, spatulas, etc would stay there in a little kit
@@sad_papi2354 Anthony Bourdain wrote in his first book about the sacred space of a cook behind the line. His motto was “ Touch my knife, touch my dick!” Hands Off! 😂😂
How would you go about sharpening a bread knife
You don't
How do you choice a chef knife?
What brand is the serrated knife?
Where did you buy the petty knife
what knife bag do you use to fit this stuff in?
Tell me you're not using a steel honing rod on Japanese knives 😢.
does anyone know what petty knife that is??
PLEASE DO A DRAW MY LIFE YOU ARE SO INTERESTING
10:46 thats not exactly true, different liquids way different amounts, demi is not close to 1ml to 1g
Where do you work? I’m sure I’m not the only one who wants to come eat your food
Hey dude, did you perhaps grow up in Washington State?
Haha no why?
Still picking up things with my knife after six years..... sorry 🙄