Some people will think it's too basic to even watch (those with closed minds never learn anything) but this is exceptionally well presented I think
http://youtu.be/OiZr9cPPe1Q (http://youtu.be/OiZr9cPPe1Q)
Without watching the video (I don't have a closed mind, but I do have finite bandwidth and am talking to my wife in Abu Dhabi via video-link as I type), I would suspect that he par-cuts in two planes (90% separation) and then finishes off with a 100% cut in the third plane. Would I be right, Donald ?
** Phil.
Great stuff DB, cheers! He's tha man, yep.
Does it matter how to chop up an onion ? ::)
Diced / finely diced/ chopped / roughly chopped / sliced / thickly sliced / grated...
...guess it might all taste the same at the end of the day. I think the point here is that this technique makes dicing as easy as say slicing, which people may have been put off doing because it is more fiddly than (say) the rough chopping or slicing?
Quote from: Phil [Chaa006] on September 12, 2014, 07:06 PM
Without watching the video,..... Would I be right, Donald ?
** Phil.
Yup, I skimmed it.
Quote from: noble ox on September 12, 2014, 07:36 PM
Does it matter how to chop up an onion ? ::)
A perfect attitude to ensure you never learn anything
For goodness sake get a sense of humour it makes a forum more fun
DB
Basic knife skills and proficiency, the FIRST thing you learn in a kitchen and so important.
Our GR demos the same classic dice technique, close up in HD, very good and so he should be. :D
http://youtu.be/dCGS067s0zo (http://youtu.be/dCGS067s0zo)
Lol Nob Ox back tracks at every turn, far to old to learn anything about Onions or BIR
cheers Chewy
CT
Lol Nob Ox back tracks at every turn, far to old to learn anything about Onions or BIR
Another trout in the net ::)