Seriously, Parker, everything you post is quality. This was probably the least necessary one for me personally, but it’s still worth my time to hear your thoughts. Really enjoy your work and very excited to see that you’re doing some paid content now, too. Congratulations!
@@ParkerHallberg I’ve really enjoyed your recreations of well-known dishes. Mostly, though, I’m interested in lessons related to advanced culinary techniques.
Is it weird that i am insanely happy that I already own every one of your top ten (And use at least one of them most days)?! 11 including the bain marie.
@@ParkerHallberg I would also add those tiny sieves you use to cook the brunoise in water. I bought some thanks to you and I use them a ton. Also small whisks for eggs. HEH!
Damn! I was sure that I was going to have all 10 from the beginning of the video but I came up 1 short. 9/10. But it has been on my wish list in my phone whenever I come across it at the restaurant supply stores... The dreaded cone-shaped strainer....
I was wondering what your thoughts on nicer dicer style contraptions are. When I was working in France one dish with braised baby romaine required lots of brunoise of shallots carrot and leeks. While I consider my knife skills to be okay the leeks in particular took so much time more than the other combined and I'm always looking for ways to cut prep time. So from a practical standpoint aside from all the sh*t talk you would get for using one I think mandolin+dicer would be faster though I have never had one. Also am I maybe doing leeks wrong it's just always such a hassle with all the sand you basically have to wash each layer. Anyways thanks for the work you put in I always enjoy your videos
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Seriously, Parker, everything you post is quality. This was probably the least necessary one for me personally, but it’s still worth my time to hear your thoughts. Really enjoy your work and very excited to see that you’re doing some paid content now, too. Congratulations!
Thank you Robert, I appreciate your feedback. Just out of curiosity, what type of content do you get the most from? Thank you!
@@ParkerHallberg I’ve really enjoyed your recreations of well-known dishes. Mostly, though, I’m interested in lessons related to advanced culinary techniques.
Thanks for your response, always great to hear.
Video quality is top notch! This channel is a gem.
Thank you, glad you like it!
Loving the new editing and the fancy new kitchen! Looking like a pro
Thank you, it’s what we aim for
And great new kitchen!
Thank you
Is it weird that i am insanely happy that I already own every one of your top ten (And use at least one of them most days)?! 11 including the bain marie.
Haha, not at all. They are really useful tools!
@@ParkerHallberg I would also add those tiny sieves you use to cook the brunoise in water. I bought some thanks to you and I use them a ton. Also small whisks for eggs. HEH!
Glad you like them, fishing out tiny vegetables is a pain.
Great and informative video!
Thank you! These are great tool.
Glad you like them
You are such and authority on cooking, I just had to watch this one! Thanks for your tips here.
Thanks Val, glad you liked it!
Keep the content coming man! I think you have a great niche!
Thanks John, I appreciate it!
Damn! I was sure that I was going to have all 10 from the beginning of the video but I came up 1 short. 9/10. But it has been on my wish list in my phone whenever I come across it at the restaurant supply stores... The dreaded cone-shaped strainer....
9/10 is really good, still an A.
Great video! I found your channel through the Cooking Creators Club 💫 Looking forward to connecting with such a quality RUclipsr 👏🏻
Thank you, just check out your channels and your videos look great. Let me know if you have any questions, I'm an open book.
@@ParkerHallberg Thanks Parker, really appreciate the support!
What are the spoons used for??? Other than eating of course.
I use large spoons for cooking: basting, flipping and skimming sauces.
Smaller spoons are for plating: quenelles and sauces
Gotta comment for the algorithm for my fave chef
Appreciate it!
Algo boostin'
Nice, I keep my tools in a jar as well. I have recently had 3 lots of visitors, one after the other, for the past 2 months, I can't find anything :)
Haha, my kids would take them out of the drawers and take them to their play kitchen. I was always missing something.
@@ParkerHallberg lol, same, one of my visitors is my 3-year-old grandchild.
I was wondering what your thoughts on nicer dicer style contraptions are. When I was working in France one dish with braised baby romaine required lots of brunoise of shallots carrot and leeks. While I consider my knife skills to be okay the leeks in particular took so much time more than the other combined and I'm always looking for ways to cut prep time. So from a practical standpoint aside from all the sh*t talk you would get for using one I think mandolin+dicer would be faster though I have never had one. Also am I maybe doing leeks wrong it's just always such a hassle with all the sand you basically have to wash each layer. Anyways thanks for the work you put in I always enjoy your videos
If you are using a mandolin already, I would just use the teeth that most come with. Then use your knife to cut them into a dice.
New kitchen? Nice! Everytime I use a mandolin, my guests get something delicious: a piece of my finger😢
Yeah, thank you! Oh no, got to keep those fingers up.
I know there is a thing for poaching eggs, but I don't really know how it's called...
I use a fine mess spider
I will say I am happy you are getting sponsors but dude, 25% of the video shouldn’t be an ad.
Thanks for the feedback, I would do a couple things differently.