Wonderful Technique Videos Thread.

Discussion in 'Food & Cooking' started by kuan, Nov 18, 2012.

  1. kuan

    kuan Moderator Staff Member

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    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.

     
  2. michaelga

    michaelga

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    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. cacioepepe

    cacioepepe

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  4. petalsandcoco

    petalsandcoco

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    Cool video's,they did a great job putting them together, I like the chocolate tree for the technique.

    Petals.
     
  5. petalsandcoco

    petalsandcoco

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     Talk about the pro showing us how to do it. He is one with the dough.

    Petals.
     
  6. kuan

    kuan Moderator Staff Member

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    Hah yeah, this too.  The secret is in the dough.
     
  7. phatch

    phatch Moderator Staff Member

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    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.
     
  8. kuan

    kuan Moderator Staff Member

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    OK who has a kitchen I can mess up?  /img/vbsmilies/smilies/lol.gif
     
  9. petalsandcoco

    petalsandcoco

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    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.
     
  10. kuan

    kuan Moderator Staff Member

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    What is the glaze he puts on right before serving?
     
  11. petalsandcoco

    petalsandcoco

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  12. boar_d_laze

    boar_d_laze

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    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
     
  13. ordo

    ordo

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    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.
     
  14. petalsandcoco

    petalsandcoco

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    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
     
  15. michaelga

    michaelga

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    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: Nov 30, 2012
  16. petalsandcoco

    petalsandcoco

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    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: Nov 30, 2012
  17. kuan

    kuan Moderator Staff Member

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    Those two are the same.
     
  18. kuan

    kuan Moderator Staff Member

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    This is pretty awesome.  It reminds me of those things we had as a kid where you had a suspended moving platform and a fixed pen and it created those patterns.
     
  19. michaelga

    michaelga

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    Nice...

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

    Second link is the same...  oops!
     
  20. petalsandcoco

    petalsandcoco

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    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.