Gordon Ramsay Demonstrates How to Dice, Julienne & Baton Peppers
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Date: 2019-05-31
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Comments and reviews: 8
Planetsian Evans
I could be wrong, but the way I maximise the pepper with minimal waste is by cutting it in half (where the stalk is, but not through it, then ripping out the core which holds the seeds, and then giving the two halves a quick rinse. I cut the pepper into smaller sections, and I then shave the white parts off with my knife whilst the pepper pieces are flat on the board (outwards of course. then I julienne/ dice. It takes some time to get used to, but after a while you become efficient.
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I could be wrong, but the way I maximise the pepper with minimal waste is by cutting it in half (where the stalk is, but not through it, then ripping out the core which holds the seeds, and then giving the two halves a quick rinse. I cut the pepper into smaller sections, and I then shave the white parts off with my knife whilst the pepper pieces are flat on the board (outwards of course. then I julienne/ dice. It takes some time to get used to, but after a while you become efficient.
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Mike W
Honing the blade like that was actually damaging it. And remember to wrinse and wipe after honing before cutting your food. Im a chef, and have NEVER seen anyone cut and waste so much pepper like that. I keep a tight tolerance on food waste in my kitchen.
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Honing the blade like that was actually damaging it. And remember to wrinse and wipe after honing before cutting your food. Im a chef, and have NEVER seen anyone cut and waste so much pepper like that. I keep a tight tolerance on food waste in my kitchen.
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Chris Reynolds
He just wasted 3/4 of the bell pepper. Cut out the coor from the top all the way through the bottom around the entire center. Then cut the bottom off and pull the coor out. Most seeds should go with it.
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He just wasted 3/4 of the bell pepper. Cut out the coor from the top all the way through the bottom around the entire center. Then cut the bottom off and pull the coor out. Most seeds should go with it.
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Tempus est surgere
All these complainers about waste. Upload a video of you eating the seeds and stems and the little bit of leftover flesh of one of the cheapest and most readily available veg in the world.
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All these complainers about waste. Upload a video of you eating the seeds and stems and the little bit of leftover flesh of one of the cheapest and most readily available veg in the world.
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My Dad
Bullshit i cut it better than him i wont waste it at all and will have not have the white bit too. I have been doing it for the last 7 years every 6 days a week at pizza shop.
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Bullshit i cut it better than him i wont waste it at all and will have not have the white bit too. I have been doing it for the last 7 years every 6 days a week at pizza shop.
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Scott Russell
For a master chef, you sure have questionable knife skills. Not sure Ive seen a proper pinch-grip from you yet. BTW, eaten at all your Vegas restaurants, love
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For a master chef, you sure have questionable knife skills. Not sure Ive seen a proper pinch-grip from you yet. BTW, eaten at all your Vegas restaurants, love
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Cao Tuan Vo
I guess its effective but is it efficient? Im seriously concerned about the amount of waste he makes by this cutting. I understand what lady in 1: 31 feels like
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I guess its effective but is it efficient? Im seriously concerned about the amount of waste he makes by this cutting. I understand what lady in 1: 31 feels like
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elli bull
Great chef. one of the best, but I have to say he is far away from the best with the knife. waste a lot time and a pepper. nevertheless he is my favorite chef.
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Great chef. one of the best, but I have to say he is far away from the best with the knife. waste a lot time and a pepper. nevertheless he is my favorite chef.
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