Just started culinary school at oregon coast culinary, been really struggling with these cuts but taking home sacks of potatoes and onions and watching vids like these have been very helpful. Thank you chef
@ChefBillyParisi
4 жыл бұрын
Good luck in school!
@BetaTestaburger
3 жыл бұрын
11 months later, how is it going?
@Ducky_logan
3 жыл бұрын
I just started my first kitchen job as a prep cook. Day 8 - And love how much I am learning.
@sebbacca4804
3 жыл бұрын
Just got promoted to cook after working my ass off as a busser, its been really stressful, but ive never been one to back away from a good challenge.
@adarateranroldan
2 жыл бұрын
@@sebbacca4804 🥳
@vikashchoudhary121
4 жыл бұрын
I took cookery to avoid maths and this guy using scales gave me heart attck.
@ChefBillyParisi
4 жыл бұрын
Haha man it’s just to show people if they want exact measurements, but I hear you.
@RWong-wn3pv
4 жыл бұрын
Wait till you start to understand that foods are practical CHEMISTRY.
@sthompson2839
4 жыл бұрын
Lol! 😆
@dartaniandiorhairdressing8740
4 жыл бұрын
😂😂😂😂😂
@thatcoolxcrunner
3 жыл бұрын
When you have Algebra 1 right after foods class
@kvherro
4 жыл бұрын
"A super funny story from culinary school...." *absolutely bodies David*
@ChefBillyParisi
4 жыл бұрын
Hah, man it’s funny thinking back now but during it, it was crazy
@yaboy7120
2 жыл бұрын
my bosses name is david 😂. hes pretty good though. he went to cia so that would he funny. ive noticed davids a very common name in food service industry
@shotarodeniet3301
2 жыл бұрын
David and Goliath
@Dreyno
4 жыл бұрын
“We’re going to upgrade to a potato!” As an Irishman, you got my attention right there.
@ChefBillyParisi
4 жыл бұрын
Hah
@connor6267
3 жыл бұрын
technoblade time
@GrandeChubraLibre
2 жыл бұрын
I didn't manage to understand what his height and height of his culinary school colleague had to do with their ability to cut vegetables.
@gabewinter9406
2 жыл бұрын
From experience: the counter is relativity closer to your neck, so you lift your arms higher, less leverage and motor control.
@pamm8689
4 жыл бұрын
I’ve currently practicing this rocking motion and tucking of the fingers and it feels so foreign to me. I guess I just have to keep practicing. I have to say I’ve cooked and baked more in my life due to this quarantine and thank you to all the wonderful chefs, such as yourself, for providing educational videos like this.
@ChefBillyParisi
4 жыл бұрын
Thanks for watching!
@68sharmaani
4 жыл бұрын
I like how you explain the basics in full detail. Making recipes is so much easier if the basics are perfect. Please could you do a video series on the basics like the use of spices, pastry, and just cooking techniques which you think are essential. Thank tou!
@ChefBillyParisi
4 жыл бұрын
Thanks For watching. I do cooking techniques in every video, but I’ll see about the spices thing.
@russellmckay2
Жыл бұрын
I secound that. ( will check your other )
@miketacos9034
4 жыл бұрын
Yes but WHY was David so short? *looks at Dexter knife*
@CookedAndBurnt
3 жыл бұрын
me: finally cooks hotdog perfectly me: SHEF
@ChefBillyParisi
3 жыл бұрын
Lol
@XY-ep8uz
5 жыл бұрын
chiffonade some spinach too if feeling fancy with your sandwich
@mala3isity
3 жыл бұрын
Thank you for showing us the exactness in knife cuts, Chef. In my kitchen though, the wastefulness of these cuts simply won't do. I rough chop with a twist. Eyeballing the different widths so they'll cook about the same. The thicker parts being slimmer than the ends on carrots and potatoes.
@PotatoMC1
2 жыл бұрын
Step 1: Get a good knife. You can not have good cuts without a good or at least decent knife. It is crucial.
@danielh7678
4 жыл бұрын
My normal cut is the rough cut. Hmm, time to practice.
@ChefBillyParisi
4 жыл бұрын
You got this!
@thehoneybeequeen
4 жыл бұрын
My dad’s a great cook but he never taught me anything. Growing up I had to tech myself by using online recipes or KZitem. It’s videos like these that help feed my body!
@themaidenlesswretch7819
4 жыл бұрын
If you know how to navigate online recepies, try lomo saltado. Really good. I'm 14 and by no far stretch of the imagination a knowledgeable chef. Starting classes today. Anyhow, Lomo is really easy and really good. Tip of advice, stir fry the beef first, then use the same oil for everything else, adding as needed. The juices that manage to escape go into the oil, and add flavor to whatever is cooked in it
@sierrasimon8633
3 жыл бұрын
Hey me too!!
@K-MasterGirl
2 жыл бұрын
Totally felt that. I’m here for the same reason.
@Saidullokhayrullaev
4 жыл бұрын
Nice but I don’t like to cook it is because my sir told me but you are good at this
@nicolashaddad1002
Жыл бұрын
Hey! I have a question. I bought a santoku knife not too long ago and I'm wondering if I should stick to the rocking motion or if I should use the chopping aka an up & down motion.
@missusoup
10 ай бұрын
Thank youu😭😭 i really needed this, hopefully i pass my my test tommorw on my cuts for culinary 😁
@hadescollectables7196
2 жыл бұрын
That’s exactly what a serial killer vigilante would say
@Awhqua
4 жыл бұрын
Chiffonade is great for at home shredded iceberg lettuce! Just make sure you get a nice loose leaf for the outside and a few smaller crunchier ones for the middle.
The most fascinating thing I've discovered about knife handling in a kitchen is how natural it feels to me despite how bad my grip was for years before I decided I wanted to be more serious about cooking.
@greigesir
Жыл бұрын
Who knows.. maybe it's meant to be😃
@AFKnaHSama
2 жыл бұрын
I'd say a rough chop is for people who doesn't know cutting very Well.... but i believe that if you are skilled in differnet cut's,.... a rough chop becomes Tricky 🤔
@dartaniandiorhairdressing8740
4 жыл бұрын
Thanks I just lost a finger! 😂 😱😥🩸
@ChefBillyParisi
4 жыл бұрын
Get the glue
@mohdaalamkhan7597
4 жыл бұрын
😂😂😂😂
@ChuxDiaz
3 жыл бұрын
Put it in the chili
@mohdaalamkhan7597
3 жыл бұрын
@@ChuxDiaz 😂😂
@prash3697
3 жыл бұрын
Alright ya taking a dig about his cutting but did u have to go at the man's height XD
@severgun
Жыл бұрын
Now you know why restaurant dishes are expensive. So many leftovers just to make looking good dices.
@imawhamen5294
2 жыл бұрын
4:38 brunoise 6:00 small dice (macedoine) 6:48 medium dice (parmientier) 7:08 large dice (carre)
@kiwaneemuhammad2464
4 жыл бұрын
I really wanted to go back to school to take Culinary Arts but due to the Covid-19 plans changed. I wasn't comfortable going back to school. Online would have been too much for me plus not to mention high internet usage. Hey when life gives you lemons, go to The University of KZitem and buy "How To" books.🤷🏾♀️
@ChefBillyParisi
4 жыл бұрын
Still time to go!
@merseltzer
Жыл бұрын
I'm thinking about it & I'm 67! Not dead yet...🤣
@bladdnun3016
Жыл бұрын
Dude, what has your and your partner's height have to do with that story from culinary school?
@professorchef391
4 жыл бұрын
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our cooking class students!!!!
@nathandaniel5451
2 жыл бұрын
Omg I didn't even know I had a callus from holding my knife but I do. I now feel proud
@AzazelBathory
Жыл бұрын
“No I’m not a crazy killer psycho” that’s what ALL of the crazy psycho killers I’ve met have said, at the crazy psycho killer brunch groups I go to
@merseltzer
Жыл бұрын
🤣🤣🤣
@erikary5600
5 жыл бұрын
This video is exactly what I needed, thanks so much. Please keep posting!!💖
@ChefBillyParisi
5 жыл бұрын
My pleasure, thanks so much for watching!!
@timcondliffe6698
4 жыл бұрын
Yes!!! 10 years ago, I was a kitchen porter in a French cuisine based restaurant in London and frequently heard the chefs use these terms and cut accordingly. Only now after being in a different and time consuming industry, I'm again cultivating my love for creating food. This reminded me of what I have forgotten and taught me about what I didn't know. Exactly what I was looking for, thank you so very much.
@laurencheung886
4 жыл бұрын
Thanks for the informative video, very helpful! I got badly cut once when I was in elementary school almost chopped my finger off lol so ever since then I've been scared of knives and hence whenever I cut things it just ends up like the rough chop one since I don't want my other hand to get too close to the food. Time to let my fear go and practise! Thank you chef :)
@ChefBillyParisi
4 жыл бұрын
Been there before too, just keep at it
@AFKnaHSama
2 жыл бұрын
5:48 mostly everybody would appreciate stuff like this. But you know,... let them fall, b3cause you can only Rise alone
@AFKnaHSama
2 жыл бұрын
Cooking is more forgiving But if you do the bomb squad maaaaaan i hope the guy gets neverr a Mission, He will fail 100%
@binkbaf
4 жыл бұрын
Clean and clear video. Reminds me of my first culinary 101 class years ago. Drilling it in.
@ChefBillyParisi
4 жыл бұрын
Thank you
@FidaAifiya
2 жыл бұрын
Please add the centimeter equivalent, the rest of the world is confused
@jklphoto
Жыл бұрын
Great Episode Chef! As we say in the South: "Better your hair turn gray than turn loose!" BTW, The Mercer Rules Mini SS Card is available on Amazon for $12.
@jacquelinedamian2423
4 жыл бұрын
Tbh, I've never cooked or helped my mother cook. So I'll be watching tutorials.
@ChefBillyParisi
4 жыл бұрын
great time to get some practice in and get started!
@CriticalCentrist
Жыл бұрын
I've worked in fast casual style restaurants for years and despite not learning these specific cuts, I've learned how to do everything mentioned in this video whether it was using a Mandoline slicer, or a Robo-coupe. Seeing everything slowed down and done with a Chef's knife is really interesting when most restaurants do all of this in bulk and cannot afford to have someone manually julienne an entire 50lb sack of carrots for their shift.
@juu9827
3 жыл бұрын
I keep cutting myself cutting roundish kinds of vegetables no matter what I do oof. But I can’t seem to hold the vegetables the way one’s supposed to but I’m gonna practice even more ☀️
@ChefBillyParisi
3 жыл бұрын
Keep pushing!
@StichChoi
4 жыл бұрын
damn nice knife, i recently got a product sponsor knife too and helped me improve my cutting 😂😂
@ChefBillyParisi
4 жыл бұрын
nice!
@ChefMarkyMarkz
Жыл бұрын
Dexter knifes are decent starting knifes. Got a set of them when I attended culinary school
@montytshetlho7866
Жыл бұрын
Where did you buy them am in Botswana
@luisC12216
2 жыл бұрын
“I’m not a crazy killer vigilante person” Mhmmm, that’s exactly what a crazy killer vigilante person would say. 🧐
@lkaw55
4 жыл бұрын
Thanks for this video! I'm currently trying to improve my skills with cutting onions. Any advice or tips?
@ChefBillyParisi
4 жыл бұрын
Oh man, cutting onions can be tricky. Not many more tips thank whats in this video. Hold the knife correctly and tuck those fingers in. Is there a specific cut you are looking for?
@lkaw55
4 жыл бұрын
@@ChefBillyParisi I work in a school kitchen and every recipe with onions calls for diced. I've watched a ton of videos suggesting cutting them with the root on, but its still tricky.
@kappablanca5192
4 жыл бұрын
lkaw55 you really don’t need to keep the root on, if that makes it easier
@brendonshewchuk3310
2 жыл бұрын
This guy really just went in on David unprovoked. Pray for David
@Laura-fw1jo
Жыл бұрын
Exactly. Us short people tend to travel in packs and upon hearing comments like yours, can become aggressive. For instance, we can easily bite you close to the short and curlies. Do not provoke.
@tanyamanglani6453
3 жыл бұрын
I am learning this in culinary school but my Speed of cutting veggie isn't increasing 🥺 Any tips for that pls 💔
@scottcrawford3745
3 жыл бұрын
Do not try to "go fast" . Rather, try to go slowly and precisely... over time you will become much faster without trying to go fast. ( I know this sounds a bit Zen-Buddhist, but it's the way it works) Trying to go fast results in sloppy work at best, and injuries at the worst. Also, make sure you keep your knives as sharp as is reasonably possible. Sharp knives require less effort to cut, and potentially prevent injuries by not forcing you to exert undue pressure on the tool. Slower will be faster. If you're not sure, Video yourself cutting, and time it. Don't rush. just be efficient.
@logix_yt2587
3 жыл бұрын
yoooo
@kahnviper2330
3 жыл бұрын
Currently in French Cuisine in college and I have to say this is super informative and this will definitely be an awesome base for me. I do add though as when I do make a cut I always end up tilting the knife, not sure why this happens, not sure if it’s a habit from writing terribly but I am at a loss as many of my cubes aren’t even cubes, they become rectangular.
@UltimateXmas
3 жыл бұрын
what do you do with those discarded pieces?
@kurtsinger3061
4 жыл бұрын
As a dummer, we already have those calluses.
@ChefBillyParisi
4 жыл бұрын
Perfect!
@handymanrex
3 жыл бұрын
Thank you Chef, you really taught me a lot with this video as well as your others. Thank you for sharing your knowledge and skills.
@roosvanderscheer776
4 жыл бұрын
Yey! I am your 1kth liker of this video. Congrats on that milestone!! What a fab video ^^ Thank you so much for demonstrating these. I have landed my first job in a restaurant as an unofficial (no diploma), but yet passionate cook! Therefor I have soooo much to learn.
@ChefBillyParisi
4 жыл бұрын
Love this! Thanks for watching
@mikanyay
Ай бұрын
I haven't been able to find information anywhere which talks about what you should see when positioning your knife to cut anything. I am right handed so I use the knife in my right hand but I'm left eye domiant so I can only see the left side of the blade since I hold the ingrediant with my left hand. I can't close my left eye to use my right eye to see the other side of the blade because field of depth only works when you have both your eyes open. Trying to use a knife in my left makes me see double and ofc I'm not used to using a knife in my left hand. tldr; I cannot see what I'm cutting and would like some advice.
@SauRoNZA
8 ай бұрын
Great channel, I’ve just subscribed. I know it’s an old video and maybe things changed over time, but please trim the volume of music down if it hasn’t as it’s impossible to hear and focus on your voice.
@AtotehZ
Жыл бұрын
I know you don't need a chef set of knives, but that opening to the video cracked me up :) Imagine someone who knows absolutely zero seeing the video. "Well, gotta get a set of expensive knives first". EDIT: 0:09 I said that, but these look like the exact knives my dad has. Same damascus-like pattern and brand. About the salt'n'pepper hair. I know a lot of women dig that. As long as you're not looking old it'll be fine.
@DaBaily
8 ай бұрын
Maybe I missed it in video but as you've been showing the knife skills, you got plenty of trims. What would u recommend doing with it. Freezing it and keeping for stock?
@jhomastefferson3693
4 ай бұрын
I use the brunoisette. When im making tomato sauce at home, that is what i go for with my carrots, onions, and celery. I want it as fine as possible. It cooks faster and the surface area increase means more flavors and the smallness means i keep a smooth sauce.
@Sue-ec6un
5 ай бұрын
As a short person myself, there is no standard height countertop that is appropriate for cutting on, I use my shorter chest freezer as my cutting counter. My next kitchen is going to have a custom height counter space for this, it is really quite frustrating to not be able to find the correct table for cutting.
@navy_flyer2331
Жыл бұрын
Brunoise has an "e" on the end, thus it's pronounced "Broon-wahz". Same thing with batonette. E on the end means the t is pronounced. Non-native speakers tend to over-do the silencing of syllables in french. Not every french word ends in a silent syllable. Examples people get wrong are: "concierge" (there is a soft g on the end that is pronounced), or fleur de lis (the final word is pronounced "leece").
@TulipWife
2 жыл бұрын
1.I still can't handle the knife right. ( I have small hands) 2. Jesus potatoes stick to my knife and this drive me nuts. 3. I have a hard time using the claw method because I have a hard time moving my hand down to whatever I'm cutting. Like a carrot for instance. I like the old way I do it because it's quicker but I'm always cutting myself. So I'm trying to relearn this whole thing.
@cf4666sb
3 жыл бұрын
Chef P, thank you for a great video. Could you and your team perhaps create a 'Wall Picture Poster' of those cuts, showing - Name - Size - Final Cut Picture??? I would love to purchase a couple. Even better if they could be laminated (like a pastry sheet, with ruler markings on edge). Thanks much, DP Morgan
@lydiamourningstar2028
Жыл бұрын
Shun knives aren't brittle because they're sharp. They're brittle because for a company that works extensively with VG10, they're REALLY bad at heat treating VG10
@pauln6150
2 жыл бұрын
You’re 6’2” or 6’3”, a pretty tall guy? Come on. Only short guys say that! You look like you’re 5’6” in heels, if you’re lucky! And my 5’5.5” tall wife agrees. Tiny!
@mary-jeanslaughter8
5 жыл бұрын
Well first I have to say you are SO CUTE AND HANDSOME without the hat!!! ☺😍🥰 Anyway, in my family it's a running joke that "I cant be trusted with sharp objects!"🤦♀️🤦♀️ I cannot WAIT to learn these knife skills!!! I am SO gonna show them!!!!😎😎 Thanks Cheff for giving me the tools and tips and techniques I need to be better and SAFER in my kitchen!!!!!!🔪🔪🔪
@ChefBillyParisi
5 жыл бұрын
Thanks for watching my friend, appreciate you!
@bellablanchard7341
Жыл бұрын
Really great guy & video- informative however that background music turns me off. I prefer either no bg music at all or something not calming & less distracting. But thats just me.
@adrienthehonkyagreste4043
3 жыл бұрын
My culinary arts teacher gave this to us as a assignment 💀💀 this isn’t gonna be easy is it 💀
@ChefBillyParisi
3 жыл бұрын
You got this
@adrienthehonkyagreste4043
3 жыл бұрын
Chef Billy Parisi ah thank you 🥺
@walter.bellini
5 ай бұрын
Thank you for the video David very nice, the music was quite distracting unfortunately
@beatboy6690
2 жыл бұрын
"you can use your trusty tool to know how big an eighth of an inch is" damn you didnt have to do me that hard
@MattDoesNothing
2 жыл бұрын
For some reason, I decide to watch the video on mute. But I got to say, with all those mouth movements, you could be very good at conversational English class. Especially in South East Asia, cause we rarely use that much mouth movement.
@sharmcd4269
4 жыл бұрын
I'm just giving myself a reminder since I've been away from the kitchen and left my knives in my locker at culinary school and now I'm stuck at home getting rusty. But now I got them back I bought a bag of carrots celery and onions. Gonna make lots of stock and get some practice in
@greyecapley2944
2 жыл бұрын
I have a culinary class at my school and we’re going to competition in march and I needed help with cuts a lot, this helps sm
@Neveronline2024
7 ай бұрын
I’m doing ProStart this year, but it’s for cake decorating instead of knife cuts. Really excited for next week.
@LateNightSummerRain
Жыл бұрын
4:03 there must be something really wrong with our modern knife honestly. You see how he handle the knife. That's how I used it too. As you can see in the video. He is really not holding the handle of the knife as it was made to handle. So I therefore conclude that this needs to be change, that someone out there must solve and change this old blueprint of knife that is clearly doesn't make sense now a days. Not only me, or the chef in the vid I assure you other people hold a knife not by its handle but something between the blade and the handle as it was easy to handle and manipulate that way. So yeah. Please spread this comment.
@titch_can_i_nail_it3847
Жыл бұрын
Can you do a video on how too sharpen the knifes on a sanding stone, I can never get the curve of the knife sharp as the rest that straight if you get me, like the chefs knife curls up, I've tried a steel too just can't grasp it. Thank you.
@bad_kojima
Жыл бұрын
С таким выходом продукта тебя выгонят из кухни в первый день. Слишком много отходов
@mihugong3153
2 жыл бұрын
Speaking of throwing away vegetables - isn't it very wasteful to discard so much of your veggies in order to make the carrots, potatoes etc into a square shape to begin with? I feel that we should find a better way to use all the resources there and discard as little as possible.
@Richard-mz7qu
4 жыл бұрын
Really great freaking guidance my brother! Thank you so much for sharing!
@ChefBillyParisi
4 жыл бұрын
Appreciate that my man, thanks for watching!
@firesage6257
4 жыл бұрын
@@ChefBillyParisi hi what is the actual size of mirepoix veges.... that would be very much helpfull...
@ChefBillyParisi
4 жыл бұрын
@@firesage6257 not sure what you mean?
@firesage6257
4 жыл бұрын
@@ChefBillyParisi thanks for responding... Mirepoix is dicing of vegetables... I would like to know what is the actual size of mirepoix cutting require.... For image... www.google.com/search?q=mirepoix+cut&oq=mire&aqs=chrome.2.69i57j35i39j0j46j0.3225j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8
@vampire20518
2 жыл бұрын
Thank you chef! This helped greatly. I pride myself in the kitchen as a pretty decent at home chef with no training but watching videos like this and Gordon Ramsay lol my wife thinks im a pretty good chef knowing the basics. So learning these extra small cuts like mincing (was never good at it 😂) will take my cooking to the next level. So thank you chef!
@BelquisTwist
5 жыл бұрын
Loved the instruction! Thank you!
@ChefBillyParisi
5 жыл бұрын
My pleasure, thank you for watching.
@AlyIsOn
Жыл бұрын
I just cook for fun, so I'm really invested in these type of videos. I learned some knife skills from TikTok, but they usually don't go deep in details as you did on this video, which I really enjoyed listening and watching. You earned a new subscriber, my friend.
@pixelateddio6602
4 жыл бұрын
So what is the small dic used in?For the brunoise it's used in garnishes mostly but what is the small cut used for?
@CrimeVid
Жыл бұрын
Nope, I don’t like running the tip on the board when slicing, I notice a lot of chefs don’t. Plus my board surface is too high for that to be comfortable to me.
@jessicaaguirre1755
4 жыл бұрын
We’re being tested on knife skills tomorrow and this is my weakness. I can’t seem to get those perfect julienne cuts. 😭
@ChefBillyParisi
4 жыл бұрын
I remember that so fondly. My basics partner was really bad so I used to scoot some of my cuts off my board onto his. You can do this! Practice, practice, practice!
@joshuaadao4087
4 жыл бұрын
Me tooooo. 10 more days before our comprehensive exam including the knife skills. I'm buying bunch of potatoes and carrots to practice my tourne.
@jessicaaguirre1755
4 жыл бұрын
Joshua Adao class starts at 10 and I’m going in at 8:30 to practice. They have crates of potatoes and onions for practice.
@ChefBillyParisi
4 жыл бұрын
@@joshuaadao4087 You got this bro!
@ChefBillyParisi
4 жыл бұрын
@@jessicaaguirre1755 You got this!!!!
@muhammadrasheed408
Жыл бұрын
Great vids, but really no need for the background music while talking it's kind of distracting
4 жыл бұрын
Nicely cut veggies enhance the look of the meal. Thanks for the video!
@ChefBillyParisi
4 жыл бұрын
Totally agree, thank you for watching.
@Dad_Lyon
Жыл бұрын
I got some new knives yesterday and sliced the crap out of my finger while... cleaning it :/
@AnnaHughes-u7i
Ай бұрын
It was detailed and intertainigg, because we all get gray hair.
@DarthTwilight
3 жыл бұрын
No shame on that grey hair. At least yours isn't so wispy that if you don't shave it, the overhead view looks like a spider holding a large egg.
@angrymurloc7626
8 ай бұрын
you're wasting like 20% of these vegges by god. one side is enough for safefy
@carlosrexfernandez
2 жыл бұрын
Hi in your thumbnail there is measurement scale.. can u please let me know where can I buy it from and what it’s called
@david82633
3 жыл бұрын
the "rough chop" is the only cut most homecooks ever do, because you don't waste anything
@lovelyapples7283
2 жыл бұрын
I'm 14 and I am starting culinary school, really needed this, thank you
@moek6659
2 жыл бұрын
The cooing debt incidentally regret because dime contrastingly dream anenst a jobless heat. abashed, discreet typhoon
@landonsmith2154
2 жыл бұрын
Definitely a good refresher video. After culinary school, I been struggling, so it's nice to find videos to get back in the game
@deedeecarter2830
3 жыл бұрын
I'm looking forward to trying out these tips in the kitchen. I realize that apparently I only do rough cuts, even when trying for smaller cuts.
@Passiekassie
4 жыл бұрын
How do you get stuff to not stick on your knife with a fine mince? All the garlic keeps sticking to it after every pass.
@ChefBillyParisi
4 жыл бұрын
It does to mine sometimes. Not sure there is a good work around tbh. Just make sure your knife is always clean.
@Passiekassie
4 жыл бұрын
@@ChefBillyParisi Thanks anyways!
@tidapur
4 жыл бұрын
Hi Chef, thanks for the leson. I cook just for fun and find out this video is very helpful 💙
@ChefBillyParisi
4 жыл бұрын
Awesome!
@jasonteague2175
Жыл бұрын
I’d like to know, where you got that knife roll? It’s beautiful.
@kevinmonzel
2 жыл бұрын
oh sure, i can cut any veggie into perfect cubes too if i throw half the volume of it away 🙄
@ghettoaustin1573
Жыл бұрын
Dexter is a knife brand really popular among fisherman for their filleting knife
@RisenPhoenix68
4 ай бұрын
I think the name of the Dexter show was extremely intentional.
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