Chef/Culinary Talk with Cooking Tips

[tonioyantao]

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@ TONIOYANTAO ...

That is my Aunts forte , ASIAN FUSION sa iyahang catering services . Mix and match niya asian and euro dishes which I am not sure if its a new thing but sa Switzerland and Germany nag hit man ang iyahang mga dishes sa mga local clients niya . Murag east meets west ang dating hehehe .

ah.... so that's why. i noticed your aunts carving style is more into asian banquet. mao diay bonga kaayo hehehe.

[tonioyantao]

@Tonyio: okie chef....I'll buy those knives...heheh dapat jud diay ta mag start ra sa normal, and if dayon kaybaw nako mu gamit...maka adjust nako sa uban....

Chef..how about pairing knife?...heheh okie ra kaha praktisan pud?

NO. start learning how to use a chef's knife properly and safely. if you want to learn basic culinary follow this. later na ang paring and fillet.

i suggest you buy some vegtables like onions, potatoes, sayote, carrots. cabbage or lettuce.

learn to hold the knife properly. memorize the basic knife cuts.
you don't need to be fast. what is more important is that your cut is precise.

1. BATONNETE
2. ALUMETTE
3. JULIENNE
4. FINE JULIENNE

after that you start with different dices

1. large
2. medium
3. small
4. brunoise
5. fine brunoise.

when you are skilled enough then you can practice the special cuts.

1. tourne. this is when you really need a paring knife.
2. paysanne
3 chiffonade. you need to have a lettuce or cabbage for practice.
4. parisienne. you need a parisienne spoon or mellon baller for this cut.

[SPRINGFIELD_XD_40]

@ TONIOYANTAO .... nosebleed na hehehehe .

Back to the topic .... safety first man jud ta mga kusinero so we have to avoid cuts kay lisod na . Make sure ang knife is very sharp jud . Dull knives are the dangerous knives , mao jud na atong hinumduman pirme .

[tonioyantao]

wehehehe d man cguro ma nosebleed kaya kaayo na nila.

@peenut. listen to springfield dull knives are very dangerous.

[KE-25]

@ke25. barkeepers friend? is it similar to dazz or gleem powder? watermarks are notorius here in cebu because of the hard water we have. tnx!

Ton,

Haven't used gleem , but Barkeepers for me work great with water spots and it takes out those crusts in pan after cooking , we use it for our pans and knives. Although I'm trying springy's process too, it may just be cheaper

[SPRINGFIELD_XD_40]

^^^

Havent tried sa juices sa CALAMANSI but definitely sa LIME and LEMON it worked for me . Murag same ra man chemical composition cguro ana nila kay mga citric juices man .

Te juice can also double as rust remover na mo build up sa surface sa flat grill .

[Peenut]

NO. start learning how to use a chef's knife properly and safely. if you want to learn basic culinary follow this. later na ang paring and fillet.

i suggest you buy some vegtables like onions, potatoes, sayote, carrots. cabbage or lettuce.

learn to hold the knife properly. memorize the basic knife cuts.
you don't need to be fast. what is more important is that your cut is precise.

1. BATONNETE
2. ALUMETTE
3. JULIENNE
4. FINE JULIENNE

after that you start with different dices

1. large
2. medium
3. small
4. brunoise
5. fine brunoise.

when you are skilled enough then you can practice the special cuts.

1. tourne. this is when you really need a paring knife.
2. paysanne
3 chiffonade. you need to have a lettuce or cabbage for practice.
4. parisienne. you need a parisienne spoon or mellon baller for this cut.

Some of what you've mentioned chef is fresh to my ear...hmmmm
I'll tell my mentors about that.

I know basic proper handling of knife and cutting.
heheh.. I just need to practice those types of cuts.

[Peenut]

@Spring: why man dull are more dangerous sir?...heheh

[tonioyantao]

Some of what you've mentioned chef is fresh to my ear...hmmmm
I'll tell my mentors about that.

I know basic proper handling of knife and cutting.
heheh.. I just need to practice those types of cuts.

these cuts are the very basic of culinary arts. it is the first lesson you learn on the first day of culinary.

if your mentors don't know what they are and what it means. then there is a very very big problem.

please practice those cuts. if you have trouble on what the sizes and lengths should be. go check google.

basta ang rule of thumb lng. kay.

batonnette. are like steak fries very large fries.
alumette. regular fries
jullien. shoe string
fine julien. very fine strips.

there is one book that i suggest you read. go check your library im sure they have 1 lying around.
"THE PROFESSIONAL CHEF". all the culinary basics are there. and it is the most important book that any person want to study culinary should have.

OT. you will also find there the reason why dull knives are dangerous. hehehe

good luck.

[d`monyita]

i was about to say the same thing.... kung di mo alam yan, peenut and ur supposedly in a culinary school.... then go transfer to another school. ako nga eh alam ko most of the terms kahit di naman ako study ng culinary na formal.