Wonderful Technique Videos Thread.

kuan

Moderator
Staff member
7,038
499
Joined Jun 11, 2001
I've always been fascinated with non-Western techniques.  I've seen a recipe for this dough in a Chinese Dim Sum cookbook but I've never actually seen it happen.

 
1,237
65
Joined Jan 30, 2012
I can't even imagine what things would look like if I tried to do that!

:)   I'd be cleaning for a week.

Pretty cool stuff.
 
3,208
160
Joined Aug 25, 2009
Cool video's,they did a great job putting them together, I like the chocolate tree for the technique.

Petals.
 

kuan

Moderator
Staff member
7,038
499
Joined Jun 11, 2001
Hah yeah, this too.  The secret is in the dough.
 

phatch

Moderator
Staff member
9,205
876
Joined Mar 29, 2002
There's a Jackie Chan movie where he has to make nooodles that way. The blooper reel at the end of the movie shows him messing up a lot with those. I think it's Mr. Nice Guy, but can't remember for sure.
 

kuan

Moderator
Staff member
7,038
499
Joined Jun 11, 2001
OK who has a kitchen I can mess up?  /img/vbsmilies/smilies/lol.gif
 
3,208
160
Joined Aug 25, 2009
Too much....lol

I saw the film Jiro and was looking for a good video on technique but here is a clip I thought was cool.


Petals.

an art in itself.
 

kuan

Moderator
Staff member
7,038
499
Joined Jun 11, 2001
Too much....lol

I saw the film Jiro and was looking for a good video on technique but here is a clip I thought was cool.


Petals.

an art in itself.
What is the glaze he puts on right before serving?
 
8,550
210
Joined Feb 13, 2008
The identity of the "glaze" you saw depended on the fish; and about 90% of the time it's either straight shoyu (soy sauce) or a shoyu/ponzu mix.  Remember, that at many top-end sushi-ya, including Jiro's the customer is strongly discouraged (and sometimes forbidden) from dipping her sushi into soy sauce, and ESPECIALLY from dipping into soy sauce mixed with (fake) wasabi -- as so many people do here in Canada and the U.S.

Apropo of nothing, I actually was taken to eat at Jiro's about twenty years ago.  It was great.  Best in the world?  I don't know.  Yes, Jiro has great skills, and while they're better than run of the mill, western food court standards, they're not better than those of a number of top sushi men in the U.S.  

I'm ambivalent about treating and serving food as though there's some sort of orthodoxy which comes from on high.  While my tastes -- especially for sushi and sashimi -- tend to run towards the traditional, my beliefs are that food -- even sushi and sashimi -- is a party and not a church.  That's why -- given the huge numbers of really excellent sushi-ya in SoCal, I tend to gravitate towards Korean "Japanese" restaurants for sashimi. 

BDL
 
2,462
252
Joined Mar 19, 2009
I saw the movie and many reviews of Jiro´s place. Al i can say is i deeply dislike Jiro's way of presenting and eating food. It's like a military guru move. Eat quick (about 35 minutes), at the pace of Jiros will, pay a fortune ($375!), out. It's the opposite of what i think is good food: friends, drinks, jokes, a lot of conversation and the food on the background. Food is an excuse for gathering with friends and family, not an object of cult in itself. But that's just me.
 
3,208
160
Joined Aug 25, 2009
Jiro's way of presenting and eating food. It's like a military guru move. Eat quick (about 35 minutes), at the pace of Jiros will
I agree with you on that point. No one should  be subjected  to that type of pressure. Imagine having to displace yourself to another table to eat your dessert ? It just doesn't make sense.

After 35 minutes , I'm just starting to wind down and enjoy myself , never mind having to leave. /img/vbsmilies/smilies/lol.gif
 
1,237
65
Joined Jan 30, 2012
When you see the premium that space has when wandering around japan... you begin to understand the need to move things along.

A large part of why the service is fast has to do with one bite leading into another bite, it's not actually that uncommon.  

It also sounds much more dramatic than it really is, it's only a single bite every 2-3 minutes.  

Honestly most people would find it hella-strange if they were told that they could only take one bite of spaghetti every 160 seconds when out at the local pasta joint.
 
Last edited:
3,208
160
Joined Aug 25, 2009
Yes, your right.

I have another video that shows a different way of serving bread/pancake, has a fancier edge to it, depending what you are making.


This next video is the king of Mochi making

 
Last edited:

kuan

Moderator
Staff member
7,038
499
Joined Jun 11, 2001
Yes, your right.

I have another video that shows a different way of serving bread/pancake, has a fancier edge to it, depending what you are making.


This next video is the king of Mochi making

Those two are the same.
 
1,237
65
Joined Jan 30, 2012
Nice...

the owners kids are getting pancakes done this way on Sunday...  should be fun.!

Second link is the same...  oops!
 
3,208
160
Joined Aug 25, 2009
sorry about that, here it is

 (the music on the vid may drive you nuts)

the whole technique is cool


You have the traditional way way too....

 pounding mochi in Nara.
 
Top Bottom