Reps 2 - Shallot + Radish 🧅🔪

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  • Опубликовано: 24 янв 2025

Комментарии • 52

  • @jamescunliffe9649
    @jamescunliffe9649 2 года назад +1

    You are seriously awesome man. Starting a new gig in about 2 days, you’ve given me a extra step in trusting my intuition. Cheers!

  • @ijtl999
    @ijtl999 3 года назад +5

    Looking forward to the next rep episode! Im not a chef (or aspiring to be one) but I do enjoy pre-prepping ingredients in the weekends so that my weekdays get a little bit easier. I'm learning a lot here!

  • @michaelbereny6783
    @michaelbereny6783 4 года назад +7

    great video. I'm so proud of myself, I did not remove any skin on the mandolin. I think i will use the pushing guide for now. At 68 I have become fond of my fingers and palms. thank you for the on going education

  • @stephenford4528..
    @stephenford4528.. 4 года назад +6

    I wonder if you can elaborate more on plating

  • @matrixstuff3512
    @matrixstuff3512 3 года назад +2

    I really hope you come back to make more of these videos, they're absolutely fantastic!

    • @justinkhanna
      @justinkhanna  3 года назад +1

      I'm working on one for plating! Plus the long-awaited pastry edition.

  • @stephenford4528..
    @stephenford4528.. 4 года назад +2

    Thanks Chef for the advice

  • @stanbuskirk2734
    @stanbuskirk2734 3 года назад

    24 yearls old.
    Chef of a local restaurant.
    Absolutely love your content. Please keep posting!!

  • @acooknamedMatt
    @acooknamedMatt 4 года назад

    Nice

  • @Max-lf4br
    @Max-lf4br 4 года назад +3

    great video man, loved it, my school is still open (Australia) but i can't do hospitality due to the virus so watching videos about cooking and prep makes me feel like I'm not skipping on my lessons, keep it up man loving the work!

    • @justinkhanna
      @justinkhanna  4 года назад +1

      That's so sad Max! Rough times for sure - hope you're doing some cooking at home and learning some new stuff too!

  • @jwstrauc
    @jwstrauc 3 года назад +1

    Thanks for the video. It’s been a while since you published this, but what’s the nuanced difference between the two petty knives you’re using? I can recognize the togiharu, but what is the black handled one? Nenox?
    Thank you.

  • @studentsthoughts3
    @studentsthoughts3 4 года назад

    I really enjoyed this video. Very informative. Thank you

  • @rustyobra3552
    @rustyobra3552 4 года назад +1

    Can’t wait for this!!!

    • @justinkhanna
      @justinkhanna  4 года назад

      Stoked to have you here for the premiere! Thanks so much for watching

  • @BrandonJPearce
    @BrandonJPearce 4 года назад

    Have ever taken a look at the forged in knife? I’d be interested to know what your opinion on it would be.

  • @ThePo303
    @ThePo303 4 года назад

    Love your content keep it up!
    Been watching you for a while, and i have used your knowledge in my experiences.

    • @ThePo303
      @ThePo303 4 года назад

      @awesomeguynamedjon lmao how is that an insecure flex. your telling me you have never looked at RUclips videos to help you in your career or watched something to learn and use for later? If so i wonder what RUclips is for?

  • @nathandaniel5451
    @nathandaniel5451 2 года назад

    Our shallot brunoise has to be done the Marco way, where we flatten out layers, cut into fine julienne, then into a brunoise. I've never cut shallots like that before and was pretty brutal as a first year apprentice. Where the chef would throw away your shallots because they aren't good enough.

  • @catblurbs
    @catblurbs 4 года назад

    ahhh yes!! I've been waiting ages for this!

  • @SomeTheorist9090
    @SomeTheorist9090 4 года назад

    Small items and mandolins.
    But what are radishes without a little blood and knuckle skin... ;)

  • @itscheft813
    @itscheft813 4 года назад

    Love your content!😁

  • @stephen129
    @stephen129 4 года назад

    What's the benefit of cutting off the edges of those radishes that have been cut into sixths?

    • @justinkhanna
      @justinkhanna  4 года назад

      It's a bit of a flex - showing that you touched each individual piece instead of just quartering them.

    • @stephen129
      @stephen129 4 года назад

      @@justinkhanna Interesting. Seems like a pretty redundant task and kinda wasteful. But then again I'm the kind of person who hates it when they put gold leaf on food.

  • @Monsterdaene
    @Monsterdaene 4 года назад

    nice episode!

  • @malakiespsasdernun
    @malakiespsasdernun 4 года назад

    I have a question. Regarding the petty knife, how sharp should the knife be, since it will touch my finger?

    • @justinkhanna
      @justinkhanna  4 года назад

      Super sharp - this routine helps with off-the-board knife control.

  • @rayslifeandfamily7244
    @rayslifeandfamily7244 4 года назад

    Thank you for the new series I have been following your for about 1 1/2 now. Two questions your apron with suspenders where do you buy them and I love the orange tape so I know it’s mine tape where are you buying the tape I’ve looked everywhere

    • @justinkhanna
      @justinkhanna  4 года назад

      I usually try and search Amazon - JB Prince sometimes sells the green color, but it's tricky to find colored tape that holds it's stick.

    • @rayslifeandfamily7244
      @rayslifeandfamily7244 4 года назад

      Justin Khanna thank you now the apron?

    • @burntvirtue
      @burntvirtue 4 года назад

      @@rayslifeandfamily7244 He made the apron himself. He did a video on it if you haven't seen it.

  • @ajkohkoh3921
    @ajkohkoh3921 4 года назад +1

    Last time I used a mandolin my thumb slipped and went straight into the blade taking off a huge chunk

  • @ShayanGivehchian
    @ShayanGivehchian 4 года назад +1

    Can you do a plating tutorial please?

    • @justinkhanna
      @justinkhanna  4 года назад +1

      It's been on the list for a while, I'll get there eventually!

  • @chef_j_torres5152
    @chef_j_torres5152 4 года назад

    Awesome intro

  • @ChefSachinMistry
    @ChefSachinMistry 4 года назад

    Awesome intro man!

  • @stephenford4528..
    @stephenford4528.. 4 года назад +2

    A sous chef in training and I would love to learn as much as I can from you

    • @itscheft813
      @itscheft813 4 года назад

      Also chef in training here

    • @jaredwood8163
      @jaredwood8163 4 года назад

      Stephen Ford I’m a pantry chef and man I got a lot to learn, but I’m super excited to do so. taking this time in quarantine to sharpen my skills and get new tools for when I get back to work. Hoping to impress the higher ups in the kitchen.

  • @Swift_Water
    @Swift_Water 4 года назад

    Couldn’t help but wonder that your cutting in top of a tool chest, I’m scratching my head wondering what you have inside now

    • @justinkhanna
      @justinkhanna  4 года назад

      A studio/kitchen tour is way overdue!

  • @barfyman-eg1so
    @barfyman-eg1so 4 года назад

    Why not get a job as a prep cook in a local kitchen?

    • @justinkhanna
      @justinkhanna  4 года назад

      An even BETTER option - but not always easy if you have no experience. And sometimes, depending on the prep you're responsible for, your skill stack isn't always balanced and you might want to progress in other things.

  • @tavo.B
    @tavo.B 3 года назад

    When you rock chop your shallots in a good kitchen, you save time but you instantly lose respect from your fellow cooks and your chef. You're basically shouting out your knife skills aren't upto scratch.
    You would rather practice your brunoise the right way, and with time you will gain speed automatically.

  • @adamhzk
    @adamhzk 4 года назад

    very slowly bro