Knife Skills - PEELING & CUTTING CARROTS - Day 16,759
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Robert Jones shows you how to cut carrots with French technique and flair. Please ignore the bad pronunciations. ;)
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Peeler - amzn.to/2UFhF2j
Thank You very much.. i have learned a lot how to cut in an easy way.. just join culinary arts so i am still not sure of the cutting... the techniques are useful.. once again thank you. = )
You are very welcome. Congrats on the new school!! Very exciting.
Seizure warning at the beginning lol
NOW I know how to efficiently use a peeler! LOL! THANKS!!!
Glad I can help!
What kind of knifes do you use? Or how do you cut the carrots so easily? I’m a beginner but it’s so frustrating cutting them, they fly off onto the floor :(
These are Chicago Cutlery. I also have Global's and Cuisinart. Sharp Sharp Sharp. That is the key! Take them to get them sharpened professionally. It makes a world of difference! Great question!
Thank you! (:
Most welcome! Any time!
Thank you sir! Don't you pay any neve rmind to those 92 haterz. We need them like they need US... Ha Ha haa.. praise the lord!
can anyone tell me whatz d difference between shredding and Julienne?
Shredding is the act of tearing something apart. Like cooked chicken meat to make tacos, or pulled pork for sandwiches. Julienne is the specific cut to make the lone skinny pieces you see here. Glad to help!
Thank You I learned several techniques I didn’t know.
So Thanks
WInner!! Love hearing this. Thank you!
I wish I seen this before I went to class...... felt Soooo lost at cutting in cube😰😱😨
+Daniele Stills Glad I can help! Just posted one on cutting squash. Maybe that can help for class too. What are you studying?
+Eudaemonius MarkII im going school for baking and pastry and thanks for responding 😁
Most welcome!
thank you for your knowledge..i learn alot😀i can use this for my schooling in culinary.thanks
+arbie manlapaz You are most welcome! Thanks for being here and the feedback. Nice to know I am making a bit of difference in the world.
you remind me of my French teacher before haha. anyways great video really help me a lot. 😀
You are most welcome!
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our TH-cam videos !
Thanks Professor!
Amazing and very help me method of cuttyng, thanks
You've been training for 45 years?
I love it when you can see a man's profession by their hands. In this case someone who's been working in the kitchen for a very long time. Thank you so much for these. I've been working on my knife skills
Thank you for noticing Andrea. You are very welcome and nice to hear I am helping a little bit!
"Nobody likes the taste of fingers"! Hehe
that Chinese style julienne I so the same way I didn't knew it Chinese did the same way
thanks for your explanation..;)your video is good and easy to learn;) Well done! ;)
You are most welcome! Thanks for commenting and watching.
i need to try this :) it'll be funny
thanks Eudaemonius MarkII
Sielu Thank you. Glad you enjoyed! Give it a try, let me know.
Awful intro could have caused a seizure for those who are epileptic
8 years, still none. Thanks for watching.
Very nice and useful one, Thanks.
You are very welcome!
bro that flashbang
white board is for bread or cook meat only ☺
Maybe at your house. Some people like red ones, others wood.
White is for dairy (it's OK for bread, so is blue).
The standard is for commercial food preparation, to avoid cross contamination.
You can maintain no cross-contamination other ways at home, colour coding is too many chopping boards.
Standards are (at least in Canada) :
Green: Fruits & Vegetables
Yellow: Raw Poultry
Blue: Cooked Food
White: Dairy Products
Tan: Fish & Seafood
Red: Raw Meat
I use the Chinese meat cleaver for cooking and everything!
Thanks. One classy looking knife, very stylish.
It's all about learning the technique first then the speed will come.
Exactly!
Now I like the idea of going up and down and back and forth on peeling the carrots. I can't believe that never occurred to me to try that. It seems so much more efficient.
I've got this massive pot of bean soup to make this week. And I would like to have some fancy cuts in my mirepoix. It doesn't matter! The taste is going to be the same. But it just looks more impressive.
But I'll tell you, damn I have a hard time remembering all these crazy French names for all these different cuts!
I mean, haven't you ever been tempted to call them the Brewin-wah, the Macedon ie eye, and the parm-en-tiere?
Honestly, I cannot remember all the names too. I had to look them all up to be sure I had them right for the video. (evil grin) Yes, for presentation, it is always nice to see some nice cuts. Coins will will work for eating, always, but .... yeah, you get it. :)
Um, I think I'll just use a blender
May you please tell me what type of carrot peeler that was? It looked like mine, but did you mentioned something about it at beginning? Thank you!
Of course! amzn.to/2UFhF2j
Great Vid. But where did you buy that speed peeler? Very good product.
Thanks Sumarian. They are cheap and everywhere. Here are some on Amazon. www.amazon.com/Kuhn-Rikon-2784-Original-Peeler/dp/B001BCFTWU
Nice but white board use for only dairy product such as - cheese & milk products
Sounds like you have your own home system.
I agree with Eudaemonius, At work, we use restaurant standards. At home, I made my own system. Working in a commercial kitchen with other employees, It's best to use basic standards. I don't want to dedicate a home cupboard to colour coded chopping boards.
why we must peeling the carrot? can someone explain..;) I just need to know it..;)
You do not NEED to peel the carrot. Eat the skin. I just think it looks nicer.
luxury eky
he keep calling matchsticks julienne. incorrect language buddy
eeeew the ends of the carrots for stocks?
+Luke Davis Blood from beef and pork, but not carrot ends? Come now. Not so ewww.
+Eudaemonius MarkII the ends of carrots have a ton of dirt on them and some dirt will actually get trapped between the greens and the meat of the carrot. also e. coli and botulism and possibly campylobacter can be present in the dirt
+Luke Davis So, you seem to want to make a lot of negative comments and thumbs down on my channel. I am going to think of this as a teaching moment. You are spreading false information and I want to address it. First, the carrots are washed, just like the mushrooms the other day. The dirt is gone. Oh, and you can eat, and should eat the green parts of an onion. Where do you think spring onions come from? Next, if any of those things (pathogens) did make it pass the washing process, they would be killed off in the boiling water. Stock is about pulling flavor from the parts and using it for something good. There are ZERO pathogens that can live past 180 degrees F. Many cultures have been using the non wanted parts of vegetables for centuries. Things like onion skins, vegetable peelings and the like make great stock! If you have questions and would like to further conversations on my channel, I are open to discussions. If you are just here to throw stones and misinformation, the next step is blocking you. Please be respectful and open to learning. Here is a great story to get you started. ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/
Where in his responses did he say he doesn't want people to express their opinion? He identified that this single individual is showing a pattern of negative and frivolous comments based on misinformation. Perfectly understandable that he would be inspired to correct him. Isn't this completely obvious?
Boy, sounds like a teaching moment for you as well. I am not sure why you are needing to defend or cause a ruckus here, but you are missing something in the very first comment in this thread. When the first thing typed in English is ewww, this is an an immediate call out saying they found something distasteful, and a judgement. Then, there was stream of misinformation. This was the second call out. And, the third, is you do not know the history this user and I have had in the past or on other videos. So, when you immediately start sticking your nose into other's conversations, you too could be the next on the blocked list. ...especially when you are snarky to other users like +NoSoldat4u. You seem rude, and it is not necessary. Yes, I encourage discussions and love to have talks about what can, should or not in the kitchen. However, with kindness and a sense of learning for ALL people. I hope that will understand and participate with others in a respectful way, even if you can not see their faces. Veilen Dank!
That is a lot of waste peeling that way
After 2 minutes I realized I was about to waste 20 minutes of my life...🤔
But, learn some valuable skillz!!