I have been a chef for the last 25 years. I also went to the over priced cooking school in Hyde park, Ny. Everything this guy does is on point. As a professional chef I highly suggest for people that are looking to learn to pay attention to his videos. This guy drops free knowledge. Top 3 cooking channels on RUclips.
I went to cooking school ,George Brown in Toronto in the eighties worked fine dining for about 15 years and I agree this guy is a great teacher. Guga, Alex, Adam, are some of my other favorites and their are lot more. RUclips has taught me some much in the last six months.
@@jiminirvana8065 well I’m not a Mexican on account that I, nor my parents are directly from Mexico, however my grandparents were. So I believe that makes me Hispanic, and I can’t imagine why you’d “doubt” other Hispanics making pico, I know plenty.
Of all the food/cooking channels floating about here, yours is the one that's taught me the most, particularly with knife work. No theatrics, no flexing, just straight up passing of knowledge that's useful. So thanks man, if you ever find yourself down in Australia, I'll shout ya a drink!
I don't know what it is, pero you are really good at teaching brotha. I've made salsa a million times, and you still kept me interested the entire time. Please put together a legit knife sharpen tutorial!
I gave my young newlywed granddaughter the Victorinox starter set, the honing steel and a magnetic knife bar. Then I forwarded this video and told her, here's how to use your knives. We love salsa so of course I sent her your video on guac and roasted salsa too. Thanks Stephen, you're the best.
Knife skills are important just like the knife itself is!! I see so many people trying to cut things with the wrong knife. God bless and happy cooking!
I just want to thank you for this very well done video. Every year I do a Salsa Challenge in class with my high school culinary students, but this year school is online. I used your video to show students knife skills and techniques during zoom class..now they are off to make their own picos at home. Thank you again!
Just started a job at a Mexican restaurant,I was told we need to make pico safely,but fast and this has helped me get some more knowledge on the safety and control.Thanks so much
Great knife instructions. A dull knife is a dangerous tool. BTW, for those who don't like cilantro, a comparable substitute I'm growing is Papalo. It tastes vaguely similar to cilantro, but doesn't have that chemical reaction of "soap" that some people experience. I know a cilantro hater and he didn't complain about my Pico. New sub here.
I think knife skills are very important not only for the balance of the food but the prep can be the longest part of making the dish. I always learn from you too Steve! The funny part is just last night I was dicing up a shallot and did the same thing you did with the onion! Never think about it until its too late! Cry cry cry...
Everything you do is so professional. You've reinvigorated my desire to cook which has been lagging as of late. I've been obsessed with your videos since finding you approximately a week or so ago. Your videos are a cut above all the others, even Laura in the kitchen, who I really enjoy. As I've mentioned in some of my other video comments, the music you choose is awesome! Thank you so much!
Your method of "fileting" a tomato ... I just did 60 lbs of tomatoes that way! Well, actually, the tomatoes had been corred, blanched and peeled first. I've done this for years and it works well. Actually I use a VERY sharp filet knife. That's how I prep tomatoes for canning - I'm fussy about my canned tomatoes. Love your videos. Thanks for all the posts.
Can you guys imagine working for this dude back in his restaurant days? He’s such a good teacher and has this high standard for quality, I bet his cooks gained some priceless knowledge
What you described yourself as, in terms of wanting to know how to make these sorts of cuts and being able to chop up fresh ingredients like a pro, is exactly where I'm at in my plight in advancing my cooking/knife skills! I make fresh Pico and Mango Salsa each weak for several reasons. 1. Fresh ingredients are best. 2. As you pointed out, you can control exactly how you want your product to taste. 3. It's cheaper and healthier than using prepacked ingredients that have been sitting on the store shelf for days. 4. This is fun! 5. My Wife appreciates the effort! Thanks again for this timely video and in particular, the tomato slicing techniques that you demonstrated here will be a game-changer for me! Please make more content such as this! We need more cowbell and this is the fix!
Taking a knife skills class when we could be among people was a GREAT way to boost kitchen confidence! I also learned more about veggie anatomy, which also helps to know the best way to cut things. So, KEEP THE KNIFE SKILLS coming!!!! Learning SO MUCH from you!!!😘😘😘
Here in Brazil we have something similar known as vinagrete. It's basically the same thing but with other ingredients like green onion, green pepper, vinegar and olive oil. We eat mostly with red meat at barbecues. Good knife skills tips by the way.
Pico de Gallo is very similar to a recipe here in Brazil: vinagrete. It's usually consumed with barbecue, and the ingredients are coriander, white vinegar, onion, tomato, green bell pepper, olives and chives, everything minced together. And I didn't even know Pico de Gallo before watching this video.
@@Lucysmom26 I use green olives chopped in pieces. This is how I like my recipe of vinagrete, because everyone here has their version. You can watch this video ruclips.net/user/shortsMVY4mtfCHDc?feature=share to have an idea of which proportions of each ingredient to use - just don't use oregano (idk why this woman is using oregano, it's not common at all). Also, I forgot to mention two important ingredients: olive oil and salt.
A tip for crying when cutting onions.... take a cold wet cloth ( I usually use a paper towel because its the easiest thing to find when im almost blind with tears) and put that cold wet cloth on your eyes. That stinging instantly goes away and there are no more tears! I unfortunately dont know how to prevent the tears from happening altogether. Thanks for sharing and I hope you try my suggestion and it helps!
A great way to prevent crying is to stand back and keep your mouth closed. It really works. I know it doesn't seem like it would because you are crying not coughing but the mouth is the ticket. I saw that tip years and years ago on food tv when they actually had something going other than game shows and everything Guy. Sometimes people leave their mouths open a bit when they're concentrating.
Avoid tears by using a sharp knife to cut rather than smash and bruise. You notice he only started crying when he started bashing them with the knife. Probably sprayed plenty of onion juice in his eyes just to show the novice techniques.
It gets better eventually. I cried more when I was relatively new to cooking vs now. Plus the distance from onion to eyes matter. My mom has no tears while cutting it.
One very important point that goes alongside general knife skills is also having a sharp knife, in addition to knowing how to sharpen a knife. Nothing more dangerous in a kitchen than a dull knife.
Madyson Moore the honing steel you gave won’t sharpen the knife. There’s a ton of videos on it. I use a sharpener. You can also have knives sharpened at some grocery stores or kitchen goods shops. The homer is for use between sharpening to straighten the blade edge back out as it gets folded or bent during use. It won’t take metal off. The sharpening stones take a tiny bit of metal off.
@Madyson Moore Jumping in really quick, might be a good idea to invest in some whetstone as well. This video is a brief and straight to the point introduction: ruclips.net/video/0fxL8v2dMho/видео.html&ab_channel=Munchies
I don't think Michelin give out stars to home cook's but if they ever do you sir should be the first to receive one! I've learnt more from you than I did in school n college! Thank you from the UK! 👍
You are so respectful and how you talk it's almost like you're apologizing for what you're saying because you know how people are they take things offensively but I will say this you are absolutely right somebody taught me how to make pico de gallo and his was cut really really small I can make it I just don't have the knives to cut it real small but it tastes so much better you are absolutely right the smaller the better
I cut up some pico probably every couple weeks at least. I never thought of cutting a jalapeño that way. I like to include some of the seeds and ribs as well, but can still do that in the method you cut. Cool vid, thanks.
Knife skills are critical. Home Ec should be taught to everyone starting in grade 4--kitchen skills, household management, budgeting, finance, home maintenance--and it helps with math, language skills, and foreign language (especially through food). One suggestion about saving the hearts of tomatoes: strain out the seeds and use the juice for cocktails, gazpacho, drink straight, or freeze. Most of the nutrition and flavor are in the gel and water.
This was just solid advice, after my years in the kitchens at home I do almost everything with a knife or by hand, only kitchen equipment I own that plugs in is an inmerssian blender and a mini chopper(for when I'm being lazy)
Everything you do is absolutely on point Stephen. I tried this recipe with the only variation being replacing the Jalapeno slices with orange and a yellow Habaneros slices, and added a bit of lime zest and you know what, it was one of the best things I have ever tasted in my life. The subtle but exotic peach/mango-like dimension of the Habaneros had pushed this thing to the sky!! That was absolutely amazing. Thanks for sharing and thanks for all these good tips and tricks of yours mate. Take care, peace!
On fine dicing an onion - spiral cut is the way to go for the less adventurous. He started to show it in the 'rough dice' method, but in a more controlled fashion, keep the slices thin and stacked. Turn the stack on their side, and slice the other way. It takes a fraction of a second longer, but it's a truly fine, delicate dice with much less frustration.
I just want to say thank you. I have been watching and making quite a few of your recipes. I'm not one that measures but one that tastes as I go. I definitely enjoy all of your videos. Thank you again.
Its amazing how in touch you are with people and you know all the struggles. And your passion to help and educate people is admirable. We need more ppl like you 👍👍👍
So, I made this pico today. I didnt take a photo because as I was taste testing, I "accidentally" ate over half the bowl, ran to the store for some quick dinner ingredients, then ate the rest of it...yeah....it's that good! Maybe next time, I'll get that photo for you 😂
Love the show. I’ve only found it this past week. Keep teaching knife skills, as you mentioned in this video it can totally change the perception of flavour. So many people have no ideas of the many different ways to cut things. Keep up the awesome work. I have to go feed my family, peace.
I feel that proper technique is the difference between a good dish and a great dish. Knife skills are very important to me . Your video was very informative . I'd love to see more technique videos. Awesome job! Thank you.
I learned "proper" knife technique as a teen. At 53 YO now I still haven't cut myself while cutting. The best advice I can give any home cook is to please realize you are at home and not in a speed trial. It's the dream of professional chefs to have all the time in the world to get things perfect. Live that dream! slow down and enjoy it.
I love love love pico. Beautiful knife work. I'm lazy and not as talented with my dull , cheap, plastic kitchen knives so I toss everything in the food processor. But SOMEDAY I will own really good knives and I will chop like a pro. Thanks for the lesson, learned so much...💗
Looks bomb man! Fewer foods are fresher and tastier than a great pico and chips 🔥 One thing I noticed is that you kind of killed the onion by chopping it almost maniacally, that is also why you cried like that, releasing all the juices. I always go gentler and slower, so I can control it’s size without brutally chopping it. A trick that I learned by doing pico is that I marinate sort of fast pickle the onions, jalapeños and garlic in the lime juice (sometimes even the zest to utilize the whole product) with salt and pepper. This way you transform its sort of aggressiveness into a beautiful pickled-like flavor. Then proceed as you did with tomatoes and finishing with freshly chopped cilantro. Keep it up bro
I like this video. The idea is basically that the flavor of your pico relies on the relative cut size of your ingredients. It’s an amazingly simple angle that I hadn’t ever considered, but now consider genius! Thanks cooking David Blaine ;)
Just found this guy’s channel the other week. He does an excellent job! I really like how he breaks down, into great detail, basic knife skills, a skill I’m always wanting to learn more about. Thank you, and keep the videos coming 👍🏼👍🏼
Thank you so much for the knife skill lessons. I've been doing it all wrong of course. I've always kept my index finger sitting on top of the blade and pushed with it...lol My pico today is the smallest cuts ever! Tastes great too. Thank you also for the new way to chop onions!! Love this method!!
I love this a lot. I always thought I could improve my knife and cutting skills. And as a bonus I learned how to make pico. In Brazil we love that stuff! Great man! :)
the best pico I've ever had was diced half the size of your size. So instead of like 1/4 inch cubes, it was like 1/8.... real fine... was amazing. BK's Tacos in Tucson, Arizona.
I think the knife skills are SO important, but I've always been too intimidated to learn. But you broke it down in such an easy way, I feel like I can get the hang of it with some practice!
I think teachers in school should learn from you ! I think it s one of the only content where I don t scroll on IG at the same time as I listen :-) Amazing
wow, what a great way of cutting onions, he sort of turned it into rocket sience with his quarters :) just kidding this guy has some cool skills and a great way of displaying them, love the channel ... thanx bro and keep it up
Im of the philosophy that sharp knives contribute to how food taste i.e. the Japanese chef's have known this for a long-time I have two such knives that have high end steel and hold a keen edge for a long tim... everything you said was spot on in my book. Ive made pico salsa before with my top dollar knives and can say without a doubt that that flavor are enhanced because of it. Thanks for the vid
How do you bend to the camera the whole time..? I love the knife skills.. I feel it's satisfying to cut veggies a certain way.. A wired way of getting satisfaction 😅
Love to see you making this how I typically make it at home. Definitely learned some new ways to try and cut the plum tomatoes though. I feel like they are always the trickiest. I gotta level up my knife skills to make my Pico look that good though.
Wow! Thank you for sharing your wonderful skills! Why haven't I found your channel sooner? New sub....now it's time to binge on your channel. Lol....hopefully I will find a knife sharpening video showing how to correctly use the tool you used in the beginning of this video. You're the 1st cook on RUclips that I've seen use one. One came with my knife set and I had no idea what it was for until I read the brochure which simply said "knife sharpener". Instructions not included unfortunately. Every bite counts indeed! Thank you oh so much!
New subscriber here. I enjoyed your vlog, especially the detail that you present - the why and how come's are answered, before we try it ourselves. I never wanted to tackle something like Pico de Gallo, because I wasn't sure about the cutting, size of the ingredients, etc. Thanks for taking the time to show us, that we can do it ourselves.
Those are some great tips. I've got decent knife skills, but I never thought of dicing a jalapeno that way. I will try it, next time I make some pico. Thanks!
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I have been a chef for the last 25 years. I also went to the over priced cooking school in Hyde park, Ny. Everything this guy does is on point. As a professional chef I highly suggest for people that are looking to learn to pay attention to his videos. This guy drops free knowledge. Top 3 cooking channels on RUclips.
@Pee T what do you feel are other good channels for us to learn from?
I went to cooking school ,George Brown in Toronto in the eighties worked fine dining for about 15 years and I agree this guy is a great teacher. Guga, Alex, Adam, are some of my other favorites and their are lot more. RUclips has taught me some much in the last six months.
Wonderful. thanks for the tip. You mentioned 3 cooking channels? What are the other two?
@@shadowcavin5361 Pro Home Cooks
Yeah what other channels ?
Coming from a Hispanic background with my mom making pico every week, this is probably one of the best looking pico I’ve ever seen
You mean a Mexican background lol I doubt any other Hispanics makes Pico lol
@@jiminirvana8065 well I’m not a Mexican on account that I, nor my parents are directly from Mexico, however my grandparents were. So I believe that makes me Hispanic, and I can’t imagine why you’d “doubt” other Hispanics making pico, I know plenty.
@Klowny I’m confused, you just so casually say you hate Latinos with a thumbs up and smiley emoji, are you a racist or am I missing something here
I cannot believe I watched an 18 minute long video of Pico de gallo recipe without getting bored - this guy is such a great and engaging youtuber!
Of all the food/cooking channels floating about here, yours is the one that's taught me the most, particularly with knife work. No theatrics, no flexing, just straight up passing of knowledge that's useful. So thanks man, if you ever find yourself down in Australia, I'll shout ya a drink!
I don't know what it is, pero you are really good at teaching brotha. I've made salsa a million times, and you still kept me interested the entire time. Please put together a legit knife sharpen tutorial!
I gave my young newlywed granddaughter the Victorinox starter set, the honing steel and a magnetic knife bar. Then I forwarded this video and told her, here's how to use your knives. We love salsa so of course I sent her your video on guac and roasted salsa too. Thanks Stephen, you're the best.
" I don't like to think of myself as a chef" he says.... and yet has the best cooking channel on youtube. also knife skills are super important .
This is far from the best channel. Its decent though
@@Matzes so you're gonna say that and not give any recommendations? Shame on you!
@@MrYourcoffin haha fair point. Check out bruno albouze First, come back when you are done
I just made this for 10 people on a family vacation. it was an absolute hit, and fun to learn while watching along!
This is a perfect example of why every aspiring young cook should watch this channel. Or 'seasoned' cooks that have no idea what to make for dinner.
From a Mexican that has been making pico de gallo all his life, I approve this technique/recipe.
Knife skills are important just like the knife itself is!! I see so many people trying to cut things with the wrong knife. God bless and happy cooking!
I just want to thank you for this very well done video. Every year I do a Salsa Challenge in class with my high school culinary students, but this year school is online. I used your video to show students knife skills and techniques during zoom class..now they are off to make their own picos at home. Thank you again!
Thank you Ms.Casale very cool
I'm training to be a chef, and there's some things in here they didn't teach me, but I loooove these techniques
Just started a job at a Mexican restaurant,I was told we need to make pico safely,but fast and this has helped me get some more knowledge on the safety and control.Thanks so much
Great knife instructions. A dull knife is a dangerous tool. BTW, for those who don't like cilantro, a comparable substitute I'm growing is Papalo. It tastes vaguely similar to cilantro, but doesn't have that chemical reaction of "soap" that some people experience. I know a cilantro hater and he didn't complain about my Pico. New sub here.
You are such a clear and thorough teacher! I'm sharing with everyone!! 😍💕
I think knife skills are very important not only for the balance of the food but the prep can be the longest part of making the dish. I always learn from you too Steve! The funny part is just last night I was dicing up a shallot and did the same thing you did with the onion! Never think about it until its too late! Cry cry cry...
Everything you do is so professional. You've reinvigorated my desire to cook which has been lagging as of late. I've been obsessed with your videos since finding you approximately a week or so ago. Your videos are a cut above all the others, even Laura in the kitchen, who I really enjoy. As I've mentioned in some of my other video comments, the music you choose is awesome! Thank you so much!
No chef has more detail than this.
Thank you for walking us through all the way.
We can't go wrong watching you.
Thanks Stephen.
Your method of "fileting" a tomato ... I just did 60 lbs of tomatoes that way! Well, actually, the tomatoes had been corred, blanched and peeled first. I've done this for years and it works well. Actually I use a VERY sharp filet knife. That's how I prep tomatoes for canning - I'm fussy about my canned tomatoes.
Love your videos. Thanks for all the posts.
Can you guys imagine working for this dude back in his restaurant days? He’s such a good teacher and has this high standard for quality, I bet his cooks gained some priceless knowledge
What you described yourself as, in terms of wanting to know how to make these sorts of cuts and being able to chop up fresh ingredients like a pro, is exactly where I'm at in my plight in advancing my cooking/knife skills!
I make fresh Pico and Mango Salsa each weak for several reasons. 1. Fresh ingredients are best. 2. As you pointed out, you can control exactly how you want your product to taste. 3. It's cheaper and healthier than using prepacked ingredients that have been sitting on the store shelf for days. 4. This is fun! 5. My Wife appreciates the effort!
Thanks again for this timely video and in particular, the tomato slicing techniques that you demonstrated here will be a game-changer for me! Please make more content such as this! We need more cowbell and this is the fix!
Taking a knife skills class when we could be among people was a GREAT way to boost kitchen confidence! I also learned more about veggie anatomy, which also helps to know the best way to cut things. So, KEEP THE KNIFE SKILLS coming!!!! Learning SO MUCH from you!!!😘😘😘
Here in Brazil we have something similar known as vinagrete. It's basically the same thing but with other ingredients like green onion, green pepper, vinegar and olive oil. We eat mostly with red meat at barbecues.
Good knife skills tips by the way.
Pico de Gallo is very similar to a recipe here in Brazil: vinagrete. It's usually consumed with barbecue, and the ingredients are coriander, white vinegar, onion, tomato, green bell pepper, olives and chives, everything minced together. And I didn't even know Pico de Gallo before watching this video.
Hey super old comment but if you see this can you tell me what kind of olives you use? I want to try making this!
@@Lucysmom26 I use green olives chopped in pieces. This is how I like my recipe of vinagrete, because everyone here has their version. You can watch this video ruclips.net/user/shortsMVY4mtfCHDc?feature=share to have an idea of which proportions of each ingredient to use - just don't use oregano (idk why this woman is using oregano, it's not common at all). Also, I forgot to mention two important ingredients: olive oil and salt.
Is it strange that I was actually making pico de gallo as I was watching this? Great informative video!
Look out your window and see if there are alien ships flying in the sky.
A tip for crying when cutting onions.... take a cold wet cloth ( I usually use a paper towel because its the easiest thing to find when im almost blind with tears) and put that cold wet cloth on your eyes. That stinging instantly goes away and there are no more tears! I unfortunately dont know how to prevent the tears from happening altogether. Thanks for sharing and I hope you try my suggestion and it helps!
A great way to prevent crying is to stand back and keep your mouth closed. It really works. I know it doesn't seem like it would because you are crying not coughing but the mouth is the ticket. I saw that tip years and years ago on food tv when they actually had something going other than game shows and everything Guy. Sometimes people leave their mouths open a bit when they're concentrating.
Avoid tears by using a sharp knife to cut rather than smash and bruise. You notice he only started crying when he started bashing them with the knife. Probably sprayed plenty of onion juice in his eyes just to show the novice techniques.
It gets better eventually. I cried more when I was relatively new to cooking vs now. Plus the distance from onion to eyes matter. My mom has no tears while cutting it.
Just hold your breath when cutting onions, you won't have tears coming down your face. I've tried it.
Diving mask works best. All the rest are bs lol
One very important point that goes alongside general knife skills is also having a sharp knife, in addition to knowing how to sharpen a knife. Nothing more dangerous in a kitchen than a dull knife.
Oh thank you we haven't heard that one before
@@ACE7O2 you'd be surprised how many people have a drawer full of dull knives, smartass. As dull as your comment perhaps.
Madyson Moore the honing steel you gave won’t sharpen the knife. There’s a ton of videos on it. I use a sharpener. You can also have knives sharpened at some grocery stores or kitchen goods shops. The homer is for use between sharpening to straighten the blade edge back out as it gets folded or bent during use. It won’t take metal off. The sharpening stones take a tiny bit of metal off.
@Madyson Moore Jumping in really quick, might be a good idea to invest in some whetstone as well. This video is a brief and straight to the point introduction: ruclips.net/video/0fxL8v2dMho/видео.html&ab_channel=Munchies
I don't think Michelin give out stars to home cook's but if they ever do you sir should be the first to receive one! I've learnt more from you than I did in school n college! Thank you from the UK! 👍
Word of the day: Dichotomy
a division or contrast between two things that are or are represented as being opposed or entirely different. Great Stuff!
I took me a long time to perfect knife skills. Now everyone envies me. I love it .
You should do a whole series on cooking skills. I've heard many chefs say technique is the most important aspect of cooking.
And the quality of the knives! A expensive, quality knife is worth every penny!
You are so respectful and how you talk it's almost like you're apologizing for what you're saying because you know how people are they take things offensively but I will say this you are absolutely right somebody taught me how to make pico de gallo and his was cut really really small I can make it I just don't have the knives to cut it real small but it tastes so much better you are absolutely right the smaller the better
I cut up some pico probably every couple weeks at least. I never thought of cutting a jalapeño that way. I like to include some of the seeds and ribs as well, but can still do that in the method you cut. Cool vid, thanks.
Knife skills are critical. Home Ec should be taught to everyone starting in grade 4--kitchen skills, household management, budgeting, finance, home maintenance--and it helps with math, language skills, and foreign language (especially through food). One suggestion about saving the hearts of tomatoes: strain out the seeds and use the juice for cocktails, gazpacho, drink straight, or freeze. Most of the nutrition and flavor are in the gel and water.
This was just solid advice, after my years in the kitchens at home I do almost everything with a knife or by hand, only kitchen equipment I own that plugs in is an inmerssian blender and a mini chopper(for when I'm being lazy)
I just made my FIRST pico ever! Thanks for you guidance man!
Everything you do is absolutely on point Stephen. I tried this recipe with the only variation being replacing the Jalapeno slices with orange and a yellow Habaneros slices, and added a bit of lime zest and you know what, it was one of the best things I have ever tasted in my life. The subtle but exotic peach/mango-like dimension of the Habaneros had pushed this thing to the sky!! That was absolutely amazing. Thanks for sharing and thanks for all these good tips and tricks of yours mate. Take care, peace!
On fine dicing an onion - spiral cut is the way to go for the less adventurous. He started to show it in the 'rough dice' method, but in a more controlled fashion, keep the slices thin and stacked. Turn the stack on their side, and slice the other way. It takes a fraction of a second longer, but it's a truly fine, delicate dice with much less frustration.
I just want to say thank you. I have been watching and making quite a few of your recipes. I'm not one that measures but one that tastes as I go. I definitely enjoy all of your videos. Thank you again.
I don’t know how, but my eyes in tears too
Its amazing how in touch you are with people and you know all the struggles. And your passion to help and educate people is admirable. We need more ppl like you 👍👍👍
Made this for fajitas and everyone filled up on the pico had a ton of leftovers it was so good!
So, I made this pico today. I didnt take a photo because as I was taste testing, I "accidentally" ate over half the bowl, ran to the store for some quick dinner ingredients, then ate the rest of it...yeah....it's that good! Maybe next time, I'll get that photo for you 😂
Love the show. I’ve only found it this past week. Keep teaching knife skills, as you mentioned in this video it can totally change the perception of flavour. So many people have no ideas of the many different ways to cut things. Keep up the awesome work. I have to go feed my family, peace.
I just made this tonight. So refreshing and full of flavour. Thanks.
victorinox a proper work horse
Excellent video, Everything this guy said, and did (with the exception of hand over camera at the end) was spot on!
Knife skills are one of the most important things to learn when cooking.
I feel that proper technique is the difference between a good dish and a great dish. Knife skills are very important to me . Your video was very informative . I'd love to see more technique videos. Awesome job! Thank you.
Knife skills definitely important.
I learned "proper" knife technique as a teen. At 53 YO now I still haven't cut myself while cutting. The best advice I can give any home cook is to please realize you are at home and not in a speed trial. It's the dream of professional chefs to have all the time in the world to get things perfect. Live that dream! slow down and enjoy it.
I love love love pico. Beautiful knife work. I'm lazy and not as talented with my dull , cheap, plastic kitchen knives so I toss everything in the food processor. But SOMEDAY I will own really good knives and I will chop like a pro. Thanks for the lesson, learned so much...💗
I’ve been waiting for this recipe for years !
Looks bomb man! Fewer foods are fresher and tastier than a great pico and chips 🔥
One thing I noticed is that you kind of killed the onion by chopping it almost maniacally, that is also why you cried like that, releasing all the juices. I always go gentler and slower, so I can control it’s size without brutally chopping it. A trick that I learned by doing pico is that I marinate sort of fast pickle the onions, jalapeños and garlic in the lime juice (sometimes even the zest to utilize the whole product) with salt and pepper. This way you transform its sort of aggressiveness into a beautiful pickled-like flavor. Then proceed as you did with tomatoes and finishing with freshly chopped cilantro. Keep it up bro
Now this is a very worthy idea, thanks 🙏
I like this video. The idea is basically that the flavor of your pico relies on the relative cut size of your ingredients. It’s an amazingly simple angle that I hadn’t ever considered, but now consider genius! Thanks cooking David Blaine ;)
This man changed my life.
This guy is a real one ..
Just found this guy’s channel the other week. He does an excellent job! I really like how he breaks down, into great detail, basic knife skills, a skill I’m always wanting to learn more about.
Thank you, and keep the videos coming 👍🏼👍🏼
You’re the man, cutting skills are so important! Great video
Watching a new recipe of yours everyday has become my new ritual. Really enjoying your quality stuff
Thakn you for the seeds and jelly part as a picky eater I'M GLAD
thank you for this video, im going to try this i have been trying my skills in the kitchen and this is going to make me enjoy cooking even more.
Thank you so much for the knife skill lessons. I've been doing it all wrong of course. I've always kept my index finger sitting on top of the blade and pushed with it...lol My pico today is the smallest cuts ever! Tastes great too. Thank you also for the new way to chop onions!! Love this method!!
You have a very approachable teaching mindset that is very engaging thanks ever so much.🙏😃
Video full of knowledge and technic. I needed this!
thx for the video I never really got why different dice sizes matter until you explained it. keep it up!
Mad respect for your tutorials. I love to cook and I’m not a chef, but watching you makes me feel like I am😂
Keep teaching my dude!
I’m just an enthusiastic home cook who ran a food truck for a couple of years 👏👏👏🤲🙌
I love this a lot. I always thought I could improve my knife and cutting skills. And as a bonus I learned how to make pico. In Brazil we love that stuff! Great man! :)
Love the jazzy music in the background during your explanation man, top stuff
Very well done Chef 👨🏻🍳
Beautiful radial dicing on the onion. Never thought of doing it like that
Your videos have calming energy and a sence of ease. Great work keep up
I make this at work all at the time, will definitely use some of these tips!
Loving this type of tutorial video! Keep em coming!
the best pico I've ever had was diced half the size of your size. So instead of like 1/4 inch cubes, it was like 1/8.... real fine... was amazing. BK's Tacos in Tucson, Arizona.
Mise en place is my fave part of cooking. It almost sets the tone for me lol
Also, you have such nice hands!
That is some beautiful produce you are working with
I think the knife skills are SO important, but I've always been too intimidated to learn. But you broke it down in such an easy way, I feel like I can get the hang of it with some practice!
Great video, you have the ability to educate through your experience. Thank you…
I think teachers in school should learn from you ! I think it s one of the only content where I don t scroll on IG at the same time as I listen :-) Amazing
After a stressful day this is exactly what I need now. Awesome video ❤️
wow, what a great way of cutting onions, he sort of turned it into rocket sience with his quarters :) just kidding this guy has some cool skills and a great way of displaying them, love the channel ... thanx bro and keep it up
Im of the philosophy that sharp knives contribute to how food taste i.e. the Japanese chef's have known this for a long-time I have two such knives that have high end steel and hold a keen edge for a long tim... everything you said was spot on in my book. Ive made pico salsa before with my top dollar knives and can say without a doubt that that flavor are enhanced because of it. Thanks for the vid
"Hate Less , Cook More" long sleeve T-shirt?? Love your channel....always great, recipes, advice & tips!
This looks better than any I’ve had in a restaurant. There has been more attention to detail. Yum.
So enjoy watching you teach👌🏾👏🏽
best recipe ive found yet tried like 15 diffrent!
How do you bend to the camera the whole time..? I love the knife skills.. I feel it's satisfying to cut veggies a certain way..
A wired way of getting satisfaction 😅
That tomato tip to remove that jelly-liquid stuff was a game changer
Good knife skills can bring great pleasure. Sharp knife fresh produce, nice combo.
Love to see you making this how I typically make it at home. Definitely learned some new ways to try and cut the plum tomatoes though. I feel like they are always the trickiest. I gotta level up my knife skills to make my Pico look that good though.
Love this guy.
Loved this video. Please do more “skill set” videos 💙
Wow! Thank you for sharing your wonderful skills! Why haven't I found your channel sooner? New sub....now it's time to binge on your channel. Lol....hopefully I will find a knife sharpening video showing how to correctly use the tool you used in the beginning of this video. You're the 1st cook on RUclips that I've seen use one. One came with my knife set and I had no idea what it was for until I read the brochure which simply said "knife sharpener". Instructions not included unfortunately. Every bite counts indeed! Thank you oh so much!
New subscriber here. I enjoyed your vlog, especially the detail that you present - the why and how come's are answered, before we try it ourselves. I never wanted to tackle something like Pico de Gallo, because I wasn't sure about the cutting, size of the ingredients, etc. Thanks for taking the time to show us, that we can do it ourselves.
Those are some great tips. I've got decent knife skills, but I never thought of dicing a jalapeno that way. I will try it, next time I make some pico. Thanks!
I found this video very helpful, thanks for taking so much time on the techniques.