How to Cut Michelin Star Onions
ฝัง
- เผยแพร่เมื่อ 10 ส.ค. 2021
- #onions #howtocutanonion #knifecuts #michelinstar
how to cut an onion, 3 different ways
Michelin star way
and two ways for the average home cooks (:
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What tutorial next?
p.s.
i'm awful at meat/fish butchery lmao
let's just aim at the weaknesses and show us how to butcher a chicken
how to take care of/store knives
Tomatoes please i always mash them
@@travise2869 you just need a sharp knife there isn’t really trick for cutting them…that I’ve seen
This is your que senpai
Next is so throw all those onions at people to make them cry.
I usually chainsaw my onions, the petrol smell and horrendous mess really brings the authentic Michelin tire quality to my dishes.
I don’t wanna know what you do with the meats
@@RR-xz6bv he beats it
@@SK-ix8jb of course
You gotta go with an electric chainsaw to get where senpai is at bro
Oh my gosh 😂😂💀
Head chef: Where're the onions?
Senpai Kai: Gone, reduced to atoms
Head chef: Perfection
This made me smile. Thank you!
I used the onions to destroy the onions.
Yeah we can make them pay at least $50 for these invisible onions 🤑
@@kewltony underrated comment
Strange would have smiled at this 😉
Chef here. I dice them with the root on method, because it's quicker and more practical. I still get it pretty damn fine, but I don't work at a Michelin star restaurant. We do a great job I feel, but we aren't at that level and I'm always looking for ways to minimize waste.
Great video.
Ur not a chef😂
@@blackexploder3412dude it’s a very common profession my most my family are u melt 😂😂 and u make football videos stfu
@@blackexploder3412 You’re, not Ur. What language, exactly, is “Ur” rooted in, I wonder.
Also, YOU’RE not a human.
Yeah but if you need to dice it fine, you have to cut each individual layer, Michelin restaurants have high standards, and they mostly don't the guests to see chunks of onions, second its better control and 3rd the onions kind of just melts in the dish giving it a more enhanced flavour
@@ricecake3544If you really need it so fine that it almost dissolves, just use one if these manual hand-blenders instead of this bullshit.
I love these channels that respect my time as a viewer. Quick, concise, well presented. loving it.
You’re time as a viewer really cause aim thinking if you have time to watch this you don’t respect your own time
That’s partially why I subscribed just now
I like to place my onions in a particle accelerator to reduce them down to their subatomic components. It really helps bring out the flavour.
😆
That sounds like something You Suck At Cooking would say.
@@GItoKeG had the exact same thought. Even read it in his voice lmao
Shit lemme try that. Jus gotta let my chef know we need a particular excellarstor
That’s not what a particle accelerator does.
brought a tear to my eye
HE HE HE.
@@6884 lol that was my reaction
Gonna cry?
I see what you did there.
🤣🤣🤣
Directly to the point and informative asf, even the chefs I worked with didn't possess this knowledge and just jammed us up with whatever they memorized lol, Thanks!
Thank you for posting this. I like watching cooking instruction videos especially when they cover the "basics".
"be sure to squeeze that citrus over your hands to help you find any small cuts you might have forgotten about"
Only way to get stronger.
Pain is weakness leaving the body.
What doesn’t kill you,
@@tuckrex2038 dude!! you got to it before I did. lol Great minds?
@@tuckrex2038 -makes you one step closer to death
Paulie did the prep work. He was doing a year for contempt and he had this wonderful system for doing the garlic. He used the razor and he used to slice it so thin it used to liquify in the pan with just a little oil. It’s a very good system.
I was looking for this comment
Damn goodfellas reference hahahaha
💪
Now Go Home And Get Your F**king Shinebox
Legendary
I finished culinary high school from age 15 to 18, and i worked in different restaurants for about 4-5 years. I worked with a lot of good chefs and i had many school professors and mentors. However, the best mentor i ever had was a guy named Neno, he was just some random guy i worked with, he was a lower-class hardworking man, very underrated chef. He worked in kitchens all his life, he worked on a cruise ship, in the military and in prison. He was the best chef i ever met. He knew everything, and he knew it better than anyone else. He always emphasized speed, efficiency, simplicity and practicality. He came up with his own ways of doing stuff, different than the taught standard. You'd expect the end result would be wack, but his end results were better than those chefs who worked in luxury hotels. He had no diploma for a chef, everything he learned was from working in these hard places. Apart from being fast and practical, his food always tasted the best and visually looked great. Ok, maybe he didn't decorate the food as much as luxury chefs, but there was no need. Anyone can decorate the food, even a child. Modern chefs focus more on the appearance of the food, rather than the taste, texture and eating practicality.
People have to understand that all these Michelin star chefs are not true chefs, they are more like ''artists'' with food. It's like the difference between a competition shooter and a soldier. Yes the competition shooter will be more accurate, more calm and elegant, he will get trophies, rewards and prizes bla bla.. But the soldier veteran will get the job done better, especially under stress. The Michelin way of chopping onions is completely absurd, really wasteful in both resources and time. The end result is the same like putting the onion in a blender for a minute or two, and it takes too much time and effort. Those Japanese fancy luxury chefs who prepare the food in front of you slowly and elegantly and charge 300€ for a small spoon-sized dish without any spices, they are not real chefs! If you order 3 dishes from them in the same time, they would get lost in the kitchen and start to panic. And all these modern chefs use way too many utensils and bowls, they make everything too dirty so the helpers need to clean twice as much. Really wasteful, and most of these modern chefs are too sensitive and fragile, they can only work under special circumstances, with special ingredients and equipment, they are afraid of stepping out the comfort zone. They all follow some nonsense rules that only make the job harder than it needs to be. They started mixing weird ingredients that don't fit together and they call it a specialty.. Gordon Ramsey makes a normal hamburger but it's 20cm high, and you need to have a mouth like a crocodile to have a bite, but that's Gordon Ramsey and everyone will praise that hamburger even if it's impossible to eat it. They will think his hamburger is better lol..
I left the kitchen a while ago and i'm glad, because this culinary business became a joke.
R.I.P Nedeljko Batarelo a.k.a Neno, the unsung hero of the culinary world.
This dude wrote a 1,200 word diatribe in response to a video about onions.
@@anonymoussource1what is dude waffling about
Finally the first chef on the planet who understands that onion is layered and there is not much benefit in horizontal slicing. You deserve a sub just for this :D :D
Damn, the ultra fine chop was literally grated
sheee--- you right fam, but i ain't trynna get sent home, you feel me? lol
@@SenpaiKai9000 he’s mastered the Ebonics
@@SenpaiKai9000 yee me feel you
Better, it is called brunoise
@@ghost_of_jah5210 that's racist /s
I've been a chef for 20 years, your Home method is how I have always chopped my onions. I am not anywhere near a Michelin level, but it's very good. I really hate waste.
@dj Kplus The michelin style is wasteful of TIME, not onions - at least for most people. It makes perfect sense in a michelin-starred restaurant but if I'm making beans at home... not so much.
@dj Kplus it's wasteful because Michelin created their rating system to encourage frivolous trips to their starred restaurants to wear out tires and sell more of theirs.
It's okay, I'm sure you will be able to cook up some Michelin level tires soon enough.
@@randomnobody9229 that's actually really funny! Lol
@100GTAGUY that's kind of true but also kind of not. Yes, it was ultimately created to sell tyres, but the original context was as a continuation of the century plus old tradition of the 'Grand Tour' around Europe that was previously done by train. Michelin was really a newcomer to the market, and the original Michelin guide wasn't frivolous because it wasn't just a list of places to eat; it was a general purpose tour guide book that included things to do and places to see in the traditional stopping places in the Tour, plus a phrase book and a 'what to do if you're in trouble' book, as well as listing places to eat.
It's a list of high quality restaurants because the only people who went on the Grand Tour - and the only people who could afford cars - were wealthy scions of high society. The Michelin Guide is the only one of these that survived the early 20th century because it was the only one that essentially served as marketing material for a separate business; all the others needed to be profitable in their own right, and WW1 basically liked them all.
This is something every home cook can apply. So easy. Thanks.
your at home version is exactly how I cut my onions, no waste, easy to do.
The true method is to actually flatten the onions with a car using Michelin tires.
All terrain goodyears give them a more earthy flavor
It has to be flat. Michelins have issues when banked.
You have to reverse over them 5 times to get all the stars
what a hilarious and original post. It really is.
Goodyear onions need to sit for a year though. And it needs to be a good year
This is my favorite type of video. Approachable with no fluff, quick and to the point, and informative :)
This is my favorite type of comment. Approachable with no fluff, quick and to the point, and positive.
@@CalebBerman 🤣
@@CalebBerman have you ever seen Cars (2006)?
@@CalebBerman The hero of your own story... what does this have to do with onions?
2 mins of talking about onions isnt straight to the point but okay bud
This has been in my feed for over 3 months. Glad i finally watched it.
I’m a sous chef at a Michelin star restaurant and I went into this video with suspicions but you nailed it! The chef that taught me this learned it at atelier crenn and described it as the perfect Brunoise.
be honest, some of these words are made up
vraiment ?
@@themanwhobeateinstein MDR
Nothing special tho that’s a normal pub standard
@@jessonknights9536 In the Alabama pub standard the onions gotta be juicier than your cousins vagina
Ah yes, 2 minute videos without 40 ads. I miss these type of videos too much.
I'm a year late, but I'm definitely subscribing due to this video. My jaw was dropped this whole time because you make it look so easy!
That sort of discipline is at the heart of old school European techniques for all types of food and beverage creation. It sets a certain standard for producing a consistently good product that people have come to expect and are assured the level of quality and attention to detail will continue.
For anyone who doesn't live near a well stocked supermarket, this works with non-Michelin star onions as well. Cheaper too.
The only video you need to watch about cutting onions, thank you m8!
Those pickled onions are pretty standard in Mexican cuisine, at least where I’m from we often make lime pickled onions to put in tacos and they’re often one of the best toppings
Youre making me hungry
Ayo do you happen to have a home recipe for tacos, my Mexican friend sells them so he won't share his recipe 😭
Also with habaneros added
@@andresv.8880 co-ask😅
Plus some habaneros. ; )
I've cooked in some crappy little restaurants back when I was younger, and have done all the cooking at home through 2 marriages, and really enjoyed the cooking experience. I also enjoy trying to better my skills at preparing foods. This video is without a doubt the most impactful food tv show, video, or book that I've ever experienced. You give me a great idea of what is considered relative 'perfection' and then show varying levels of how to do the same thing. It gives me great confidence in what is obtainable (and preferred) and what is acceptable depending upon the situation. Wow. Cheers!
yeah I dont even cook and just learning about the different levels of cutting was interesting
Hello, Tom. Nice insightful comment, thank you for your contribution to the comment section.
wow calm down its just a fk onion
No one cares
You gotta know how to cut the foods you prepare. It's 101, 102
love the improvised fix on your glasses, wasn't expecting that in a video about michelin onions
Michelin Star cuts look like melting snow. They’re beautiful.
these are some true senpai level skills 😳
Heeee
This is my peak lol
@@SenpaiKai9000 Can you do a workout video?
Senpai stop!
I smoked weed inside my nearest Walmart in my recent TH-cam video because i was bored 💀💀
Thanks dude! (Updates bio to include trained Michelin star chef)
Lmao
@@SenpaiKai9000 lmao
I update my CV after watched each Porn for more skillz IQ lvl9000
@@g60force Silence, child.
Thanks for getting to the point in the video. No fluff.
awesome. short, to the point, educational, great demos. thank you
Great video. Direct and to the point. You didn't go into a life long monolog of the first time you ever cut an onion, the history of onions, and why you love onions. Lol
Modern TH-cam is like: Oh you want to cut an onion? Here's a 7 hour documentary on the invention and some predecessors to the onion before the instructions.
And how you should like share and subscribe and 30 seconds after how this video is sponsored by hello fresh
First time I ever watched your channel and I've worked in restaurants for almost 15 years and I never knew that if you put lemon juice on your hands after cutting onions you can eliminate the smell thank you and God bless you for that that's such a hack why nobody ever taught me
If you don’t have a lemon or lemon juice (OUCH!), just wipe your stinky-ass onion hands on the nearest bit of stainless steel. Like your sink!
It’s magic.
@@anticlickbait WHAT
@@c.9858 ?
Garlic smell can also be eliminated when you rub you hands against metal (the sink for example). Maybe it works for onions too?
Fantastic video. I'll never be a chef, but I have been trying to feed my family healthy dinners at home throughout the week.
straight to the point - love this
I love onions and garlic. Can't live without em.
I am the same no matter what it costs can sacrifice my relationship if i have to
come to Spain!
Literally anyone can cut a "michelin star" onion if they take their time. The thing separating a restaurant chef (or, realistically, prep cook) from a home cook is the ability to do an entire day's prep in half an hour. That's where "knife skills" and such are needed.
If you're not trying to cut a million onions an hour, just take it slow and take it safe.
Don't forget that a sharp, quality knife is also very necessary to perform certain skills. It doesn't necessarily need to cost an arm and a leg, but it should be quite sharp and able to retain its edge well. Edge retention does directly depend on the quality of the steel used, so a good knife will require at least a moderate investment, but if you stay away from trendy brands/names then high quality can still be found for a reasonable price.
Not saying that a good knife will suddenly make anyone a master chef, but for people with the requisite dexterity and time investment, it can really level up one's technical skills. After all, ain't nobody producing a Michelin brunoise using a RonCo special 🤣
@@CalebBerman God is a lie, and religion is a plague on humanity.
@@CalebBerman If God loves me so much why did he curse me with 10 years of horrendous crippling pain as a child. If that's the kind of thing your God does and you pray to him, kindly tell him to fuck off for me next time you do, thanks.
@@CalebBerman reported for spam. nobody cares.
Half an hour would be a pretty inhuman amount of time to do what you actually need to do to retain awards. I was showing up early every single day. If you have 40 things to do you're not going to accomplish that in 30 minutes.
Hey man...this video was amazing. I wish I had your talent. i worked in a restaurant with no experience for 3 weeks in trinidad and got sacked because of my speed- it was too slow. It was only in the last two days two of the experienced trained chefs realized I was a started but I got sacked before they could help me improve.
Something so simple that escaped me on method. Thank you.
Can’t say I’ve ever chopped onions quite that fine. But the “home” method with leaving the root on for stability was something I learned at my first cooking job 20 years ago. Even though I was a cocky little shit I guess I still learned a few things!
This was an awesome tip - thank you! I was already halving and trimming the ends off, but it never occurred to me that I could separate the layers for more control.
this video has really inspired me
This was surprisingly accurate good job man
Dude, this was fantastic! I also use the last option at home, however you taught me a new method that looks incredible, thanks!
Awesome job, I learned Brunoise years ago when I cooked professionally. Never got sent home but they definitely succeeded in making me cry for minor mistakes. I always assumed that a fine chop was superior to the amateur version of just attacking the onion repeatedly with one or more knives because you end up with evenly-sized pieces, but seeing this and the explanation that the onions would melt into the sauce, it almost seems like a quasi-puree would do the same thing. I'm sure this is heresy but I can't convince myself.
Cause if its not difficult and unpleasant, whatre we paying you for!? (kidding, but some customers arent)
Puree won't give the same flavor, as the tiny dice protects the juices from oxidation during the early cooking process. It also speeds the result, and leaves a fine texture, which puree will not.
Puree is much better strained and used as a "final element"...barely cooked at all..perhaps 2 minutes in oil, 3 or 4 in water.
@Timothy Blazer I'd like to add that the knife used needs to be thin and sharp enough to get a decent shave with. A dull and/or thick knife will crush, bruise, tear, and split rather than cut. All of that releases juices that would have otherwise stayed inside whatever is being cut if a good knife was used. A food processor would be the equivalent of a really shitty knife chopping, bruising, and splitting the ingredient into uneven pieces with the small stuff at the bottom and the large stuff on top.
puree seperates into mush and liquid, then you get sent home.
@@Loganvbills shouda read this before I replied. However I use a eight inch sabatier for everyfekkin thing and I can brunoise if I have too.
Earned a sub. Straight to the point.🎉
Solid video. Short, sweet, and to the point.
Wow. It's a straight forward tutorial at just over 2 mins. Bravo.
Great video. Thank you!
Useful and concise. Please do many many more.
Thank you for the lesson. I thought I had to have both ends gone when cutting. Knowing I can keep the root on makes keeping stable easy.
I only recently learned this too. I would cut both ends off, and as my knife was cheap and not sharp at all, I would get halfway across the onion and it would just collapse. Now I have a proper knife and keeping the roots on makes it much easier.
I was a prep cook in a shitty country club kitchen for a few years, and have since been unable to avoid clicking on any onion cutting video YT shows me.
I've also since switched to pastry prep and find myself drawn to the basics of thickening sauces.
Watching you turn an onion into jelly with nothing but a knife is blowing both my minds right now!
'shitty country club' sounds like oxymoron by a failed professional...
@@julijakeit Or it's simply the quickest description my BoH brain came up with, that kitchen was not equipped for what we were doing but I look back on the resulting chaos quite fondly. And the executive chef from that kitchen is the person who pulled me along when she switched to running a bakery; I'm a shitty human in many ways but I can find my way around a kitchen and like to think I make a pretty decent employee.
So what's your deal? Some sort of bootlicking background make you sensitive to people potentially bad-mouthing their previous employers, or just trying to pick a fight on a bad day?
@@Edited6 ouch
@@Edited6 that’s such a good burn
@@julijakeit
Many exist. If you think every country club is a millionaire luxury establishment you're wrong, just like how not every golf course is a lush PGA-ready green. There's a lot of variance in budget, organization, and quality of buildings. A country club kitchen being poorly organized and ill-prepared is extremely believable...
Just pre-chew them for your customers
The idea of the onions or shallots being able to dissolve right into the sauce because of how fine they’re chopped, is a nice touch.
Thank you @Senpai Kai for the tip! Will cut onions this way from now on! 🙋♂👍
Kai: You don't need a sharp knife to do this.
Chief Chef : you can go home now.
Ah, the marco pierre white method. Good for risotto and sauce, but i usually prefer my onions more substantial.
same. i like taco style, just load on the onions y cilantro guey
Excellent. Thank you.
Wow so cool to see! Thank you 💗
I usually massacre my onions with a kitchen Gadget to get it really small.
My body doesn’t like anything but fully cooked onions, to in order to save time (and myself some hassle on the toilet later on) I use the gadget.
Maybe I will try these methods some day, but the citrus part might be relevant way sooner. Great video, thanks for teaching us.
HERACY!
@@WillaDie Heresy?
When I want finely minced onions like that, the kind that fade away into the dish, I use a powered box grater type processor. Fast. Easy. Consistent. Uses almost all of the onion with very little trim/waste.
SERIOUSLY. Especially with his second brunoise, what's the point? I can't imagine that's meaningful different from throwing it in a food processor when it comes to taste and texture
@@pnw_dev7934 Because if you do it the way shown in the video you can sell the food for 100 times the price of materials.
@@tacoman10
You're basically paying more for a less efficient meal.
@@pnw_dev7934 My only guess would be that you may be prepping a bunch of other stuff that needs to all be different sizes and will require a knife and board anyway? So with how fast these guys can cut they don't want to bust out an appliance that will take up space and take longer to clean if they can get away with it.
@@pnw_dev7934 less workspace, precise control over sizing, cutting really doesn't take long and above all else - its a Michelin star restaurant, they're pretentious!!
Respect to the person who is able to enlighten us without shedding a tear😂
I really enjoyed this video
I learned the first one about getting extremely fine cuts from my grandmother when I first got my license I showed up early for Thanksgiving, grandpa made pancakes then my grandmother had me help with Thanksgiving food, I still use the method today when I do sauces or marinades, if there is one thing you should take from this it's that. Your sauce game will level up heavily and it works with most things, the easier it is for it to saucify the better, unless you want chunks.
Thanks for posting this, I can't tell you how much learning to cook has done for me, and people who share any trade information to teach others is a hero.
Are you serious?
When I first worked in a one star I was shocked at the way they did the Shallots like this but when I did it myself I realised how much better it the method was. Cool tube bro love your content 🔥
so plain, so simple, so good. dang my man great job
Happy to see a great way to introduce onions and garlic to my next batch of fettuccine alfredo.
Nice demo! I have used that second method since i was in my teens or early 20’s and I’ve really just not minced onions for years. I like the texture in my dishes. I’ve found that cutting them lengthwise only gets them to stand up during cooking and not melt away. I had thought i wanted to be a cook and did a lot of self study from when i was about 12 but then got a couple of jobs in kitchens and decided i didn’t like it. But i love to cook for myself and others.
can you go into "stand up" more please? I do not understand.
@@editor4958 not fall apart, not melt away
OMG, those citrus onions changed my life, many thanks. I used lemon juice, salt and agave nectar (in lieu of sugar).
nice video man, ur super chill. Hope u have an awesome year.
I'm so glad I already do my "home way" your "home way"!
Bodacious knife skills; insane level of fineness in that chop. I do a coarser version of your home-cook, root-end-on method for a lot of my recipes. If I want it super-fine, sometimes I'll soak some dried minced onion flakes in some lemon juice or red wine vinegar. I know I'll never do anything Star-quality, but, it's inspiring to watch those that can. . .
Brought tears to my eyes 😂Greetings from Scotland. Have a wonderful day everyone!
if you have a particularily large onion, you can do a diagonal slice from the cut end toward the stem to basically cut the layers in half beforehand, makes for a little bit smaller cut and works especially well if your knife is cheaper and not that incredibly sharp
Been a fan of the shorts for years now. Never watched a long form video. I can now see that I've been quite thoroughly been playing myself! Lol
i tried cutting onions like this today and then pickled them, it was fun and i don't know why i have never thought of pickling one finely chopped onion, thank you senpai
glad you liked it dude (:
Thank you for this presentation - I love the precision. I don't see myself as a natural chopper of veg - I'm never quite organised enough, hopefully, your instructions will help me to - up my game. Normally, I need to chop fine enough for a Ragu for Pasta ( not that fine ) but I can see that a smooth sauce would require a melty, ultra fine chop.
Or a blender. I do what he does in method 3, and then I blend the shit out of my tomato sauce.
Thank you - I'll take that tip
What a legend. This is the video I needed and wanted
Great video. Helpful and succinct. Thanks dude!
It's a good day when senpai Kai posts
everydays a good day with faye total yogurt
He posts nearly every day
So every day is a good day
@@wind2456 yes
It really is! 🙌🏽
@@wind2456 lmao awh
Short, simple, solid explanation. Thank you Kai!
Great tutorial
Really good vid my dude, thx.
After a couple of weeks of trying this myself at home i can finally do this small of a dice with some relative sped. I am going to show my chef tomorrow and see what he thinks about it!
that's great. I'm practicing as well just to better my knife skills
What did he say ?
wow you really did teach me a lot. Thank You! I'm a home cook but I am disabled so I get tired quickly and I often make mistakes cooking because I am too tired to follow all the way through on every single step and it just ruins the whole dish for me. lol. a few weeks ago I did not cut the carrots for my mirepoix tiny enough (like it was baby carrots cut in 3rds. lol) half the mirepoix went into a crockpot soup so they got nice and soft and basically disappeared in the soup. but the other half I put in pasta sauce and the carrots were CRUNCHY!!!! ahhhh. I was sooo embarrassed. I hate serving food when I mess something up. Now I understand chopping it fine helps it disintegrate into the dish. Thank You.
I was happy to see I already use your last method. Although the other methods look like that could be fun to try.
First video of yours I’ve seen. I subscribed. You have good energy.
This is great. Also I can see it being useful in a commercial kitchen where the scraps can go into other stuff but would be otherwise wasteful at home or something.
You can always hold all your scraps (peelings as well) in a freezer bag. When full, make veggie stock!
I’ve been making burgers lately for my family and other food and I use onions a lot and the second way looks the best.
For burgers you actually might want to cut them thicker and cook them until caramelized, for any sauce the thinner slices melt. It depends what you want.
@@afasia2341 Truly caramelizing onions takes quite a bit of time. But they are oh so delicious on a burger. Once you go caramelized, you don't go back. lol
Hey man, that was a really great video. Short and concise.
Thank you so much for this video 🙏 I love onions and this really helps me use the right cuts at the right times for the right end results.
That third method is how I was taught to do it. We didn't have the time for the julienne methods. Super neat to see in action though.
Super useful, thanks :)
Thanks 😀
this was very informative. I always cut my onions like your homemade technique but the Michelin star one will surely be helpful to me the next time I make a sauce. Thanks!
This might sound weird, but I clicked this video because it looked like a knife that had purple crystals growing on it.
Exactly what i thought but read the title before clicking
Same here
Loved it. Thanks for sharing