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Wonderful Technique Videos Thread. - Page 3

post #61 of 87

Indian Street Food: Potato Chips

I've been watching potato chip making videos for hours and they all sucked horribly. *Except this one! 

post #62 of 87

Just the beginning of this one (chopping onion):

 

 

He skips the halving, and horizontal or radial cuts by using the tip and angle of his knife to stop it from going through.

post #63 of 87

It looks to me more like it's the serrated blade he's using that stops it from going through much of the onion. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #64 of 87
Quote:
Originally Posted by phatch View Post
 

It looks to me more like it's the serrated blade he's using that stops it from going through much of the onion. 


Listen as the sound of the end of the chops change. ;-)

 

I can also see the angle change.

post #65 of 87
Uh, I am with Phatch on that one. Looks fast, but those are not cut even by any stretch.
post #66 of 87
Quote:
Originally Posted by AllanMcPherson View Post

Uh, I am with Phatch on that one. Looks fast, but those are not cut even by any stretch.


I saw that; it's the technique that interested me.

post #67 of 87
Speed like that with such a sawed blade kinda freaks me out....I think I would like a more up close look before trying that out myself..too much hand damage around here this week already!
post #68 of 87
Quote:
Originally Posted by AllanMcPherson View Post

Speed like that with such a sawed blade kinda freaks me out....I think I would like a more up close look before trying that out myself..too much hand damage around here this week already!

 

Looks scary doesn't it? and he is not even looking at what he is doing.

 

Look closely and you can see that his fingers show no signs of previous wounds.

 

I think the key is that you don't really need a very sharp knife to do what he does.

 

dcarch

post #69 of 87

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #70 of 87

I would like this gentleman to make me a drink one day.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #71 of 87

Pagoda Dong Po pork.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #72 of 87

I can't embed this video as it's not on a supported platform.

 

http://www.greatchefs.com/chefs-and-recipes/lettuce-blossom/

 

The technique that most impressed me about this video was how he did the "passing through oil" step. The narration describes it as marination and stirfry, but clearly it is not either of those. 

 

  • 2:30 marinate in quite a lot of cooking oil, but this turns out to be a prelude to passing through oil. And I don't think its really a marination step, but a measuring step. 
  • 3:02 the commentary indicates to stir fry the chicken. This is a bit of a misnomer in this case. By adding the room temp chicken and oil to the hot wok, it all heats up more slowly and par cooks the chicken gently. The chicken is strained out of the oil with a spider,
  • 3:26 then truly stir-fried in much less oil with the vegetables following on quickly. 
I liked this technique of passing through oil for a few reasons. It premeasures the amount of oil needed. By mixing the oil with the chicken before heating, you know how much oil you need. This is a little less hassle and more efficient.  I'm not sure but there might have been some hot oil already present in the wok, but it wasn't as much as commonly used for passing through oil.
 
You don't have to measure the temperature of the oil to keep it cool enough. Passing through oil technique usually targets an oil temp between 250 and 275 F. You can visually gauge the progress of the chicken and simply remove it at the right time without fussing with thermometers. 
 
Additionally, the meat will not all cook together instantly as can happen with the usual technique when you first add the meat to the hot oil.
 
The caveat is that you need a very high output burner to pull this off. A home burner won't heat the oil fast enough. 
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #73 of 87

The most practical cork screw ever made:

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #74 of 87

Clearly the inventor had alot of time on his hands to think this one up, but honestly speaking, how cool is that ? 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #75 of 87

It's a Rob Higgs moving scupture in the long tradition of automatas present in both Western and Eastern cultures. Story here. You can hire it for parties, or buy it at £75,000 to £100,000. Sorry you didn't find it cool, Petals.

 

 

Anyway i won't buy the piece cause the wine touches a metal part while poured, a serious flaw!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #76 of 87
Lol, When I said , "how cool is that " ? I meant that I really think it's a cool and neat piece of art. I pictured myself going to a party where that was and it would be the talk of the town . Love the old timey hand crank.

I couldn't buy it for the same reason. Lol Ordo, you're terrific and I love your posts.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #77 of 87

Has anyone ever seen this one, from Japan?

 


Edited by ChrisScratch - 12/6/14 at 3:24pm
post #78 of 87
Thread Starter 

Always make sure the item is stable before cutting.

 

post #79 of 87

 Always use the proper utensil. 

 

ps. Kuan , I held my breath for that fruit cutting video.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #80 of 87

Check the scale of this. The Langar Sikh Golden Temple free food preparation for over 70.000 per day. 

 

 

 

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #81 of 87

Eduard Loubet cellar is amazing.

 

 

But the cellar at Hôtel de Paris in Monaco is... well...



 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #82 of 87

Street food.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #83 of 87

Rough way to make a living.

post #84 of 87

post #85 of 87

WTF!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #86 of 87

...


Edited by Ordo - 4/1/15 at 12:56pm
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #87 of 87

I m saving this thread so many useful information....thanks to all 

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