Wonderful Technique Videos Thread.

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[h1]Indian Street Food: Potato Chips[/h1][h1][/h1]

I've been watching potato chip making videos for hours and they all sucked horribly. *Except this one! 
 
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Just the beginning of this one (chopping onion):


He skips the halving, and horizontal or radial cuts by using the tip and angle of his knife to stop it from going through.
 
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phatch

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It looks to me more like it's the serrated blade he's using that stops it from going through much of the onion. 
 
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It looks to me more like it's the serrated blade he's using that stops it from going through much of the onion. 
Listen as the sound of the end of the chops change. ;-)

I can also see the angle change.
 
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Speed like that with such a sawed blade kinda freaks me out....I think I would like a more up close look before trying that out myself..too much hand damage around here this week already!
 
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Speed like that with such a sawed blade kinda freaks me out....I think I would like a more up close look before trying that out myself..too much hand damage around here this week already!
Looks scary doesn't it? and he is not even looking at what he is doing.

Look closely and you can see that his fingers show no signs of previous wounds.

I think the key is that you don't really need a very sharp knife to do what he does.

dcarch
 

phatch

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I can't embed this video as it's not on a supported platform.

http://www.greatchefs.com/chefs-and-recipes/lettuce-blossom/

The technique that most impressed me about this video was how he did the "passing through oil" step. The narration describes it as marination and stirfry, but clearly it is not either of those. 
  • 2:30 marinate in quite a lot of cooking oil, but this turns out to be a prelude to passing through oil. And I don't think its really a marination step, but a measuring step. 
  • 3:02 the commentary indicates to stir fry the chicken. This is a bit of a misnomer in this case. By adding the room temp chicken and oil to the hot wok, it all heats up more slowly and par cooks the chicken gently. The chicken is strained out of the oil with a spider,
  • 3:26 then truly stir-fried in much less oil with the vegetables following on quickly. 
I liked this technique of passing through oil for a few reasons. It premeasures the amount of oil needed. By mixing the oil with the chicken before heating, you know how much oil you need. This is a little less hassle and more efficient.  I'm not sure but there might have been some hot oil already present in the wok, but it wasn't as much as commonly used for passing through oil.

You don't have to measure the temperature of the oil to keep it cool enough. Passing through oil technique usually targets an oil temp between 250 and 275 F. You can visually gauge the progress of the chicken and simply remove it at the right time without fussing with thermometers. 

Additionally, the meat will not all cook together instantly as can happen with the usual technique when you first add the meat to the hot oil.

The caveat is that you need a very high output burner to pull this off. A home burner won't heat the oil fast enough. 
 
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Clearly the inventor had alot of time on his hands to think this one up, but honestly speaking, how cool is that ? 
 
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It's a Rob Higgs moving scupture in the long tradition of automatas present in both Western and Eastern cultures. Story here. You can hire it for parties, or buy it at £75,000 to £100,000. Sorry you didn't find it cool, Petals.


Anyway i won't buy the piece cause the wine touches a metal part while poured, a serious flaw!
 
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Lol, When I said , "how cool is that " ? I meant that I really think it's a cool and neat piece of art. I pictured myself going to a party where that was and it would be the talk of the town . Love the old timey hand crank.

I couldn't buy it for the same reason. Lol Ordo, you're terrific and I love your posts.
 

kuan

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Always make sure the item is stable before cutting.

 
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Check the scale of this. The Langar Sikh Golden Temple free food preparation for over 70.000 per day. 



 
 
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