I Learned How They Chop Onions On The Street...
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- The Fastest Onion choppers in the world all use a different technique than the classic one I know. This is really How to get faster at Chopping Onions ! Here's Useful (Old School) Cookbook I used : amzn.to/2x9kQoN with the classic french technique to chop onions. Also here's the Video I mentioned with the street guy chopping onions faster than a blender ! • Man Cuts Onion Faster ...
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Lots of love,
Alex
French Man ✔
Sideways Striped T-shirt ✔
Onions ✔
Bycicle With Basket ✔
Hon hon hon.
Only things missing was a cigarette and a beret.
@@JulieWallis1963 and a red kercheif.
Need some fancy sliced sandwich meat and cheese waiting to be paired with his 5 fold pastries
Jeremy Knaack I thought that's what they wear?
"Ah putain"
"Mais non..."
"Merde"
How to tell when a Frenchman is struggling
you exactly got it xD
When your eyes water while you're chopping an onion, if you peel the top layer off... I think it's called the cornea, takes your mind right off the onion.
Richard Clock so to prevent crying, you need to do what?
@@erikssongl9897 Not chop onions.
@@erikssongl9897 really sharp knife... like razor sharp
Eat or drink anything citrusy and then chop it
lol that was a clever bait and switch
alex is the guy who buys onions in ur elementary school book
HAHaHa
Amen
Alex has 478 onions. He gets hungry and eats 1/4 of the onions. How many onions does he have left?
Hahaha this had me laughing out loud :D
It's called "street style" because most of his onion pieces end up on the ground
No they don't. He's blindfolded aswell. That guy is cutting brunoise while Alex is getting Macedoine.
Can’t tell if that!s an r/wooosh or not
@@BBelugawhale not cause the original comment wasn't a joke
Jose Loves Tamales yeah it was
3 second rule
Hi Alex.
A few tips from India, that speedy blind folded onion chopper, on some Indian street side...
Couple of facts for you....
Since they can't own really expensive knives. .they make do with hexa-saw blades from their local hardware. ..
Hexa-saw is not meant to cut vegetables. . But instead steel, for that reason they are hardened and made from high carbon steel. Down side, ,they are brittle (in comparison to our normal knives)
Also since it is a steel cutting blade... it's thickness is thin and consistent, unlike a conventional blade that is thin on the edge, but considerably thicker on the top ridge.... that thickness creates a problem , it displaces the onion as you drive the knife deeper. ..and make it difficult to hold the onion together
Just to correct the name here, it is hack-saw blade
Are you sure? Because all the hacksaw blades I've ever seen have teeth. They're finer than on a carpenter's saw, but they're definitely there (that's why it's called a hackSAW and not a hackKNIFE). Grinding them off or grinding the back of the blade to make a knife out of it would be VERY difficult and time consuming. Also, a hacksaw blade is just too flexible to be used like that. It would whip and twist if used to chop. I imagine he's using a mild steel blade, which are cheaper and softer but easier to sharpen.
I'm looking more at the kind of onion the Indian guy was using. Looked like a red or purple onion to me, and that high gloss on it says that it's very fresh and therefore firm. Spanish onions start getting soft and watery pretty fast once picked, and the layers start slipping around. I think that might be his big advantage.
And hey! You didn't mention the tears!
Do you mean machete?
I have a hacksaw blade knife that my grandfather made well over 70 years ago. Thank you for the explanation - I respect the knife all that much more now ❤ .
And yeah, no "teeth." It's been made into a kitchen knife, not just a hacksaw blade with a knife handle. A lot of work went into it, I'm sure.
Ajai Chauhan - Spot on Ajai. The hacksaw blade is the best knife ever. I literally SMH when I see all the fancy knives made by experts all over the world. They cannot do what this simple hacksaw can achieve.
Just watched an 8 minute video on how to save ~15 seconds chopping onions.
Dw it will pay off after 32 onions
Yep
"Just watched an 8 minute video on how to save ~15 seconds chopping onions."
There's actually a lot more to it. We would have to lay the grounds for a few assumptions...
Assuming Dennis lives alone, and assuming that when he cooks, he cooks enough for say three meals for himself of the dish he cooks, and assuming that he is of Italian ethnicity from his last name, which then I can assume that he cooks mostly Italian dishes, in which then I assume his selection of said Italian dishes consist of 1/2 an onion on average relative to his 3 meal dish volume, and assuming he eats three meals of a day, and finally assuming that he eats out 50% of the time and cooks 50% of the remaining times...
He will save 7.5 seconds every time he cooks a meal for himself since it requires half an onion.
He eats 7 days x 3 meals per week (21 meals).
21 meals * 50% (of the times he eats meals cooked at home) = 10.5 meals
But each time he cooks a meal, he will cook 3 meals.
Defining the units as:
meals = m
meals per cooking session = m/c
onions = o
minutes = mins
seconds = s
weeks of cooking = wOC
weeks = ws
(10.5 m) / (3 m/c) = 3.5 c
3.5 c * (0.5 o) = 1.75 o
1.75 o * 15 s = 26.25 s
He saves 26.25 seconds per week based on what he learned from watching this video.
8 mins * 60 s = 480 s (time spent watching video in seconds)
480 s / 26.25 s = 18.29 wOC
So there you go. This video will pay itself off in terms of time saved after 18.29 ws.
Now let's see how much time this video will have netted him over a span of a year.
56 ws / 18.29 ws = 3.06 (these are 8 minute units, lets call them 8mU)
So in one year, from having spent 1 8mU watching this video, he will have saved 3.06 8mU.
3.06 8mU - 1 8mU = 2.06 8mU gained in profit over a year.
Assuming Dennis is habitual by nature and doesn't change his lifestyle and stays single for the next 5 years, and assuming after 2 years he forgets how to chop onions efficiently and has to rewatch this video again on the 3rd year...
In 5 years, he will pay 2 8mU (watches video twice).
This means:
3 whole years of faster onion chopping, and two years of faster onion chopping having watched the video once.
So,
(5 * 3.06 8mU) - 2 8mU = 13.3 8mU
In 5 years, our friend Dennis will have saved 13.3 8mUs!
Converted back to seconds,
13.3 8mUs * (480 seconds) = 6384 s
6384 s / 60 seconds per minute = 106.4 minutes
In conclusion, Dennis saves 106.4 minutes in his cooking speed over a span of 5 years from watching this video.
r/theydidthemath
Haha, that sounds so much like me.
We definitely need a word about those sandals
Yep, same for me. I would ask him 'Alex, where did you buy those magnificent sandals?'. Seriously, no joke.
Tarahumara running sandals...the greatest ultra-distance running invention. no injures, no expense...just google it.
They're French safety toed boots.
I really need to know what sandals those are. I absolutely adore them.
feet thongs
In my onion, your insanity to learn different cooking techniques and styles brought me to tears. Your skills make me green with envy.
You inspire me, I shallot stop cooking!
Thanks Alex!
soyboy
I figured out the trick myself, but am not impressed with the results. -Horizontal cuts first on the traditional method for better results by the way.
Are the puns intended?
Totally agree!
And infectious. Alex, YOU are 'super precious'.
@@wealllame onions increase the level of testosterone in your body so it's the opposite really
I can watch some of those street food vendors work all day. Their process for food prep is really logical when you break it down. Coincidentally, peeling, cutting, and dicing onions were my first tasks in my very first part-time job. Much respect to the onion!
its amazing how people that have monotone jobs (nothing against street food making) can improve their techniques to save time
*Start at **4:00*
at the end of that setup jump to *5:40* - a slow run-through that finishes with "I kind of get the technique now"
fake video, hes a fraud. everyone knows real frenchman walk around with onion garland necklaces, they dont carry onions in plastic bags.
lmao i'm french & i don't eat onions (in fact i don't like them. yeah, "them" because there is multiple varieties of onions)
@@666neoselen oh come on. The documentary series Allo Allo clearly proves there are no French without onion necklaces!
Would you consider a video series on sauces. Like just in general, everything ranging from tomato sauces to cheese sauces?
+V.G.M Joey I'd love that
Alex French Guy Cooking also the 4 french cuisine basic sauces please
I'd love that as well... cold, hot, classic, twist, fond, demi-glace, Mornay, Bearnaise, Tartare, Frankfurt green, Bechamel, Espagnole, Bordelaise and so on... CONDIMENTA just to keep it complete... maybe Garum if your neighbours give their permission (... and they will regret that!).
Just like Charles de Talleyrand said: In England, they have three sauces and 360 religions. In France, we have three religions but 360 sauces.
French chef Michel Roux wrote a book on sauces that I very much loved. :3
This is my first video I'm watching of yours, and you come across as so happy and genuine and I love it. You're not overbearingly happy, but just enough to make me smile. Definitely earned a sub, keep up your work!
the best youtuber ever, keep up the hard work, greetings from morocco, tu dois faire des recettes marocaines, bon courage
he is not bad, but "peaceful cuisine" is still hands down still best
Chef John from Food Wishes>them all.
Je suis aussi marocain!
*_tears have been shed during the making of this video_*
Sharp knife, good aeration; no tears.
Ngl, I started tearing up even though I was not the one chopping the onions
Eieheeo cfuieeiirueigtu
I have an essay to write and I'm watching a very cool dude chop onions.....really shows my priorities
Btw love your videos Alex
i have only two lessons of school i attend and yet im sitting here watching a dude chop onions with a fancy style ill never actually use
waaoow you're so randumb xDDxdD
fuck off
*7 page report thank you very much
In your first speed test you forgot the horizontal cuts. So street style is even faster then you think ;)
TPotShax thank God I wasn't the only one who noticed
I always wonder why people do the horizontal cuts after the vertical cuts - it's much easier to do the other one round. And secondly - why do them at all? The onion rings are already split that way?
wow, been asking myself the same question for months
I Agree. Those 'with the grain' cuts are a waste of time.
Do a video on cooking (and eventually caramelizing) onions for gradually longer periods of time and at various cooking temperatures. Onion is a key ingredient in so many recipes that it would likely pay off to master the different tastes and textures by simply varying the cooking method.
in South Italy, in Puglia, we have a recipe named "calzone di cipolla" (Onion Calzone). It's a sort of onion filled pie. It's really tasty, you can easily find a basic recipe in internet and it require A LOT of onion :D Pratically every old woman had her secret twist for that basic recipe, so you can play with it a lot :D
Germano Borreggine vero vero, il calzone è buono
That sounds amazing!
Germano Borreggine poi però nu te ole ciueddhi pe la puzza de cipuddha ahahaha comunque si gli hai dato una bella idea.
Il calzone si fa con le sponze, non con le cipolle ;)
Ninni Arbues per l'appunto, ogni nonna ha le sue variazioni xD qui da noi lo fanno anche con le cipolle xD
I've just discovered your channel by chance and wanted to say how great it is. Can't believe I've just watched an 8 minute video on how to chop onions and found it so entertaining! Bravo!
Bravo!
Welcome!
Is there anywhere I can find ‘La cuisine de reference’ translated to English?? I would love to own and study this book but my French is awful
Step 1: learn french
@@daemon7777 shut the fuck up
@@DustyyBoi La ferme putain
It is now available in English. Check amazon
flip your knife when scraping your cuttingboard
Said Jeff Smith "The Frugal Gourmet"
thanks for the advice
@@Noah-wv4td I always flip the knife over, because the sashimi knife (yanagiba) is very sharp (straight bevel on one side, concave grind on the other) and tends to snag on the tiniest speck on the surface of the cutting board.
I flip mine to save the edge, and so I don't skim cut the top of my cutting board and have plastic bits in with the onions.
He’s doing a speed test... give the guy a break
You should be making an onion jam. Maybe through bacon in it, even if you make something with it, you would finish it and you can't give that away (liability) So make a bacon onion jam and put it on toast in the morning and keep it for awhile, give to friends as gifts! Great lesson here...
A jam consisted of bacon,onion,ginger,brown sugar and a lil sriracha is the bomb diggity. Oh and ofcourse a lil beer to deglaze lol
Onion jam was my first thought, too.
To this day, Alex has never gained his sight back.
HE USES Glasses that helps
Dr Thuganomics I wear glasses and they do basically nothing for chopping onions. Thankfully I can chop them fast enough that it doesn’t have time to burn me
Sharp knives and good technique helps a lot, it's mostly crushing that releases tear gas
Hey Alex! One important thing that you have missed out is that you need a very sharp knife with a straight blade. I use a Japanese knife, sharpened regularly on a Japanese whetstone. (2000 grit, then 8000 grit). Secondly, you should curl your fingertips inwards and slide the knife along the middle segment of your fingers. That being said, the knife that the Indian street food vendor is using is a very common, very cheap knife that is widely used by every second street food vendor in India. It is a simple knife made by sharpening a hack saw blade. Yes, a hack saw blade! I know this because I have worked as a chef in a few different restaurants in India and in Canada, and because I am obsessed with kitchen knives and speed cutting.
Bonus tip - I practiced hitting a drum stick on a piece of thick rubber rapidly just to get the wrist movement right to be able to cut fast. Hope this helps... Cheers!
And please do not use a grinder to sharpen your knives! It kills the edge!
Oh and the knife set that I use is -
1 - "shun" brand 8 inch chefs knife
2 - victorinox paring knife,
3 - victorinox peeler
4 - a very cheap, blunt Chinese chopper /cleaver for scraping and picking up the chopped vegetables. (helps to keep the sharpness of your main knife intact for longer)
5 - "shun" double sided sharpening whetstone.
+Kunal Bansal Oui ! Loving this !
I like Victorinox knives. They are sharp enough to do what you want and cheap enough that they are expendable.
I get emotionally attached to Shuns and Wustoffs in a bad way.
+Kunal Bansal
Nice, thanks for the tips!
browsing youtube for videos on how to cut onion in a youtube video to make a video about cutting onions... youtube/onionseption?
Bastian Nyström you have made my day thank you 👌
Marcell Tóth I'm happy to hear that 😄👍
there are many LAYERS to this video...
Bastian Nyström I
reminds me of Shrek
I pulled out the band-aids just to watch this video.
This is fake!!! He is cutting the onions on a cutting board and not on the street!
12345budie he learned from the video of a street vendor. Not fake. You just misunderstood the title.
TheRuby101 you misunderstood the joke
Guys, guys... sarcasm alert >.
12345budie 😂
LMAO
1st video and I am in love with this guy XD
curiosity is my favorite virtue
Mu'ayyad Fakih what about terrorism?
Okay, but can you chop an onion as finely as Marco Pierre White?
MPW technique is amazing!
Great job Alex love it!! Hope all good 👍🏻😄
+The Happy Pear Hope all is well your end too dudes
This is such an awesome video. The hunger to always improve and the willingness to learn from anyone are the only two necessary criteria to get better. Loved how you deconstructed and then learnt the technique. Awesome and fun. Keep it up!
Watching this three years after first seeing The Mother sauces and can say with certainty you have progressed well. Thank you for passionately sharing.
Freeze the chopped onions in bags and use them when you need them!
He can't, he's using his fridge for aging his beef ! :D
you don't freeze things in a fridge tho?
No you have to put it in the freezer.
just remember that whenever you freeze something it loses nutritional value... have to look up nutritional values in onions, though... :/
wow youtube is b0rked, my previous reply was a reply to "Cooking Lessons for Dad" on another thread about freezing onions for later.
I challenge you to create something NEW with those onions.
never understood why people cut horizontal on the onion 2:15 the layers are naturally sliced that way already
One of the things I noticed about the street chef's technique compared to yours, was that you tend to almost rest the tip of the knife on the chopping board, and the whole movement of the chop comes from your shoulder. Whereas with the street chef, he was close to resting the base of the knife on the board and allowing the length of the knife to cut in an outwards motion. His chop came from his elbow and wrist, mostly.
Mariyeen Acheege
My guess is that by using the wrist...probably not the healthiest thing for it btw...you are able to keep the movements more relaxed allowing the bounce to occur more naturally.
I'm just thinking that in bladed warfare talks I've heard they say the attacks can usually be spotted in the body and shoulders before they even get to the arm...but if you think of a fencer who needs precision it's all in the wrist. Of course someone with very sore or stiff wrists could probably not master the street technique and someone not used to the motion will likely lack the wrist strength. In a comment by Kunal Bansal above he said:
"Bonus tip - I practiced hitting a drum stick on a piece of thick rubber rapidly just to get the wrist movement right to be able to cut fast."
My guess based on his description is that it takes quite a bit of strength in the wrist. And while drummers tend to use their shoulders for the larger motions they don't seem to need it for the basics.
My guess is that the street technique is all about brute strength of the lower arm borne out by years of doing the same thing causing enough strength to not need to use the whole shoulder. Whereas a classically trained french chef tends to use so many techniques in so many ways that they likely rarely need to do that same motion repeatedly. Like the difference between a boxer who just punches and a kick boxer who kicks. Both can throw a devastating punch..but the regular boxer will generally have more upper body strength to compensate for their specialization. Whereas a kick boxer will have stronger legs because while punching is wonderful the world's strongest arms cannot compare to the world's strongest legs, but unlike a boxer they can't forgo one training to focus solely on the other so they have to have strong arms too. Don't get me wrong...I know a boxer's power still comes from their legs to some extent...just describing the difference in specialty.
I'm not sure how true any of that is, it's all conjecture. I just think based on what I know that it seems likely that the guy who does it all day long has more wrist strength than the average chef. like how a pastry chef is likely to be a better baker as compared to most chefs are more generalists. Or how any chef can probably make Chow Fun, but a guy working in a Chinese Restaurant famous for it can do it all day long without breaking a sweat and probably know little tricks to speed it up just by trying every motion thousands times in many different ways and strengthening all the related muscles.
''Ah non merde!'' hahah mort de rire xD
Mort de rire...
What mate??
@@BadulTheGuru died from laughter
He said, "oh no, shit".
L K you sound like a 12 year old... who mocks languages unless you’re racist
you do realize that this youtuber is french and the comment was in french, not chinese... even then that’s still not chinese
@@BadulTheGuru c'est "lol"
So...didn't read comments...but doesn't it take longer to prep the onion when you keep it whole? It is much easier to cut the onion in half and peal away the outside bits. Even if the chopping is 14 seconds faster...it probably weighs out.
Good point. I mostly use ginormous onions from Costco and dealing with onion halves is the way to go there.
I peel my onions when whole, you just top and tail, then make a small incision through the onion skin, and peel off the skin very easily.
Pasta alla Genovese? At least according to food wishes (he uses around 10 whole onions for his pasta sauce)m.th-cam.com/video/2TJMqmscRS8/w-d-xo.html
This ^^^^
With Chef John you can never go wrong!
I can't bear to watch Food Wishes because of Chef John's strange, almost affected, speech inflexions. Alex on the other hand has a very charming humble yet playful demeanour and musical accent. Watching Alex is a sheer pleasure. He is going to go far.
I can't bear to read the comments on Food Wishes videos because of the amount of people complaining about the way Chef John talks.
This was going to be my exact recommendation as soon as he said what to do with his onions haha.
keff and as always, enjoy~ ;)
You can "burn them" ( cook them slow untill dry and crumbling ) in the oven and grind them down after as a smoke flavor element in spice rubs
“ I just want to keep all my fingers and my knuckles” 🤣🤣🤣 you’re adorable
3:43 what you don't know about this street chef used to have 6 fingers.
How much did you cry during this video??
if you do not cut the root, you do not cry, simple as that
Or sharpen your knife regularly.
That's not how it works. It can still make you cry if you leave the root intact. A better way to not cry is to pre chill the onion and/or chop it next to a fan.
I only cry when my knife is dull, but I am not particularly sensitive to it. I will cry like a baby if I cut an onion with a serrated knife.
You cry when the onion bleed, when you cut the root it bleeds a lot, when you ''slice'' it too. When you chop the onion, there's no real ''damage'' so it don't bleed a lot. Then you don't cry much if you're fast.
Tip for using those onions - Real Onion Dip: saute all in a pan on low with lightly salted layers, cover to sweat 4-5 minutes, dont stir at all. Remove lid, stir gently continue cooking until all onions are caramelized. Mix 1:1 with sour cream or stronger to taste, add a squeeze of fresh lemon juice salt and black pepper. Mix and store covered in the fridge for 8 hrs, Best Onion Dip EVER! Love your channel bro, thanks Alex
don't worry bro, that was just a funny sentence just to show how much he had and make it into a comical aspect, he knows what to do with it
Why won't my onions become as nicely caramelized as I want them? Is it because of the ceramic skillet? Can cook for 50 minutes still no nice colour, just burnt on some ends.
try this Alton brown video, he explains it well and it helps to see it in action - www.foodnetwork.com/videos/how-brown-was-my-onion-0133018
I would imagine you didn't salt them?
I did. But from Chris's answer it could be that I've used the wrong onion. I'll try again once I think I've found the right onions and also use a thermometer this time
You should get a few ice cube trays, fill with 1/4 water, then olive oil, onions and herbs, then freeze for ready made stock cubes.x
You welcome!
Onion marmelade (it lasts a long time so you don't have to worry about using all those onion in the near future) and a classic French onion soup
Try grandma style. (means using your hand as the cutting board) My grandma was a pro she cut everything in her hands but never cut her hand once.
E luna
I'm a grandma and I cut like that to.
xoxlady haha I’m a 28 year old dad, and I also cut that way.... 😬 maybe because I saw my grandma do it once? 🤷🏻♂️ haha
Oh no, I would definitely cut off my hand doing that.
My sister does that while holding conversations with whomever is in the kitchen. I barely have the French style down to the point I don't hurt myself. :)
Im a 16 year old dad this will com in handy.
Start with form...
As your form improves speed will come
I like your series, technique rick and very informative
subbed
Onion soup for all of us!
Crying Confetti.
Bonjour Alex, what did you end up cooking with the 15kgs of onion?
I use to work with my mom at a taco place I was in charge of chopping onions I wish I knew the fast method lol
'the street' aka youtube 😂👍
most savage street ever
3 onions, 3 chunks of garlic, 3cm ginger, 2 lemons, 10 bits of clove, some cinnamon and sugar.
You take a jar, make a layer of fresh ingredients, cover it with a layer of sugar, then a layer of fresh ingredients, sugar again and so on up to the top. Leave for 48h.
Best cure for cold there is.
make onion soup and give to homeless peopleee!! :)
Tugce Kaplan - as nice as that sounds, 100% Illegal without a license.
spoonikle helping people is illegal in France?
Tugce Kaplan It's also illegal in some parts of the US T^T
'' La Soupe Populaire '' 's already here to give meals (soups, then) to the homeless peoples ;)
As with most things, it's only illegal if you get caught. ;)
Make a Spanish omelet with dose onions
With a French twist =3
1:25 Classic technique from a textbook
2:03 actually trying the classic technique
2:44 classic technique speed test
3:35 video of new technique (via youtube)
Rest of video - trying to master new technique
6:15 final attempt of new technique, almost mastered!
why is this in my recommended? why did i watch this?
Sloth HQ The bigger question is... Why did you leave a comment?
same haha
I'm a victim too.. It just happened so fast
I DONT EVEN COMMENT USUALLY WHAT IS HAPPENING
Sloth HQ because Alex is boss
I think in first test you forgot to do horizontal cuts. But maybe it's just me. If so, that means that improvement was like 60-70%, cause you were slow on those horizontal cuts before.
DentargPL the horizontal cuts are useless anyway. No idea why anyone does them. If you sliced the onion along the grain, it's already cut in that direction due to its layers.
Indeed, just cut sides then chop, also only reason i have ONE knife with full bolster is that it gives me a "heel" to get that gap with ease, all other knives are japanese style and shaving sharp
I heard that if you throw it against a wall it instantly gets chopped.
The perfect recipie would be an Indian dopiaza curry (literally means 2 onion or double onion)
oh my god sum people think like me and write indian curry
MAKE CROISSANTS!!
With the onions?
No. But he should make a video where he makes croissant!
Are you gonna finish that **croissant**?
He is doing that because the knife is bendable and the cut is small everyone in india chop things like this only
you should cook a lot of steaks(marinated with exotic spices) and melt the onions on its juices and make a BBQ sauce(try not to use ketchup maybe experiment with some other sauces like sweet chilli sauce, etc(not siracha also))
There's a Japanese recipe called the Chaliapin steak that uses finely diced onions as a marinade for a piece of steak that makes it extra tender. Maybe that?
Chaliapin steak! i've been wanting to try that for ages!
Reatly great guide! Loved it, like fer realz. I've been thingking recently that I could cut up watermelons better but I just cant THINK HOW1! What way do you think it the best?
I like the way you speak so I’m subscribing :D
Dans ma cuisine le chef t'engueulerait pour ne pas replier tes doigts à la découpe Alex !
Bonne chaîne sinon, c'est pas bête de faire des vidéos en anglais, que nos amis les 'ricains sachent qu'on mange parfois autre chose que des grenouilles et des escargots ;)
oui, très vrais
I am a cook and it's not about being fast speed will come the more you practice when your trying to be fast is when you cut yourself
Just as athletes, martial artists, defense forces, etc. practice VERY slowly to build technique prior to actual runs.
Tell that to the pole jumper....
+seedaripper
well in that case, would you start with the longest pole or a shorter one?
Well when you work in a kitchen and the prep guys didnt cut enough onions youre occasionally going to need speed.
always blame the prep cooks
this commen is so late that you would have molded onions by now. but there is only one thing you can use that maney onions for.
VAMPIRE WAR. ooh wait that would be garlic...
okay then onion soup. ;)
I cant tell the if this guy is in a garage, barber shop, or kitchen.
+Jen Tuesday That's a pretty accurate definition of my studio
This is making me cry...
Alex supporting another Alex 😃. Good video!
Where did you get THAT sweet knife?
Chris Ricker i also need to know that
Me too!
he made that knife
he didn't make the knife but he drew on the knife
th-cam.com/video/Wu7eq0ClNCk/w-d-xo.html
Where can I buy that book and does it tell me how to make croissants and baguettes?
amazon
It took less than 5 seconds to find the book for sale online. I even found a free pdf version.
You can cook the chaliapin-steak from food wars
Omg I'm so jealous , i love your knife🤩 the one with the shapes and your name on it
You missed horizontal cuts in the first time test. Man really thought we would miss that
I want to learn how you cut up so many onions without it making you cry?!
I did, but there's this very strange phenomenon in which I only cry with the first onion I cut. Afterwards it's just slightly itchy. Weird.
Alex French Guy Cooking you are lucky.. no matter how many onions I cut 1 or 20 they still irritate my eyes.
Keep in mind, the enzyme responsible for eye-irritation is most concentrated at the roots, when removing them, be careful to either avoid slicing directly into the onion, (if you want to keep as much as possible) or remove it completely by making two angled cuts 1-2 cm., but it takes practice to keep the onion layers intact this way. Also chew gum (stick gum/ *only certain types) or suck on a Halls cough-drop if it's really a problem.
yeah I probably cut too much of the root off. will try your recommendations thanks.
you can cut a lime in two and use it on your cutting board - it helps a ton
Caramelized onions are always a great thing to batch cook and freeze since they're so time consuming to do right.
You could try different techniques of casseroles
Hey Alex, isn't this supposed to be 89% faster? (47% less in time means 1.89 times the original speed)
The thumbnail says "chopping 47% faster"
I no longer have fingers after trying this. Crap.
What about peeling an Onion? That's where I waste most of my time.
PS: French Onion Soup Obviously.
Could make french onion soup for Napoleon's army.
Your english speaking is soo satisfing.
ELDI 98 French accent is outrageous th-cam.com/video/35IG66H7vLE/w-d-xo.html
Onion soup. Caramelized onions. Onion marmalade. Ant kind of chutney
WHY ARE people saying onion soup COME ON MAKE CHILLY
Because he is French
@@SKyrim190 so what, he makes ramen and its not French.
@@southjerseysound7340 But the most famous French dish with lots of onions is onion soup
Chili* Chilly is a partially cold feeling.
He's got enough onions to make about four hundred pounds worth of chilli.
Or, just one good pot of onion soup.
Which seems more logical to make?
*EYES HAVE LEFT THE CHAT*
Oh yeah ye
How do you quickly peel an onion when it is whole? My household is super excited to try out this new cutting technique but we all appreciate how easy it is to peel onion halves.
Personally, I grab any loose layers off, cut a small slice off the top, then make a shallow slice from root to tip all the way around just deep enough to peel off the remaining layers that I don't want.
I have no idea if it's faster than most, but it's faster than how others in my family do it.
@@thatboringone7851 Thanks! We'll try it!
"the very _root,_ if I can say, of the onion chopping technique"
...Boo! BOO!
Before overproduction made his videos seem a bit disingenuous.
This isn't helping French stereotypes
In my opinion, fast only matters up to the point that quality is sacrificed. Which of the two techniques produced the most evenly sized pieces of onion?
Joe Clark Evenly sized pieces of onion do not affect the quality of most dishes where onions are used.
You can get evenly-sized pieces fairly quickly, using the "street technique", but with loads of practice and perseverance. That being said, that may be beyond what most people would be willing to invest most of their time on, as the average person only uses 1-2 onions for a particular meal.... maybe 3 to 4 onions if they're cooking for their household and not just themselves. I'd say the French technique will give the average home cook the most evenly-sized pieces of onion. And the length of time to get them cut won't matter too much because again.... it's just 1-2 onions (not bad).
Also a big reason the classic technique is used in more traditional restaurants isn't just speed, it's safety. They don't have time for you to get your finger cut off. I know that these people are good at most likely don't hurt themselves but often the safety precuations are as high as possible
It is also dependent on whether quality is necessary. If I am cooking for myself I like to be as energy efficient as possible taking every imaginable shortcut (as long as the finished product is in the ballpark I'm not fussy). If I am cooking for others I will take as much care as possible to provide the best possible experience.
Best food to cook with that many onion is italian i think. best Pasta Sauce tip: Lots of Onion and Lots of galic.
Alter_Signa no man you're wrong lol. Indian food would be the best to cook.
orca Madonna
Yes, now try it blindfolded.
Fry all onions and freeze them. I love you man and I am not gay!
Yay good for you!
congratulations
Is it possible to find that book in English???🤔
i'm not really sure, because in our cooking school in France, even the foreign students had to learn this book in french :/
Try sarde in saor, tipicak Venetian dish :D well, onions are usually not chopped that way but I think it won't make a huge difference, since you just have to merge the fish in a loooooot of onions (;
6:05 Anyone else watching and worried he's going to cut a finger with how close he's getting to that knife blade? No? Just me? Okay then.
If your knife blade isn't running against your knuckles as you chop then you're not cutting safely. The safest place for your hand to be during cutting is right against the blade.