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  • someone make sure the scales removed.

  • Super sharp knife.

  • Let me, like, do the work First off knife, Look of the gills.

  • Lift up the gills.

  • Slights.

  • Fill the bone halfway through, Come down throughout.

  • Turned someone around tilted when she tilted.

  • Okay, we'll help knife to cut through the salmon is your hand.

  • What was the tip of the knife?

  • You hear that noise?

  • That's the rib cage.

  • Come down a way through.

  • Clean the night every time.

  • Lift up salmon sliced through, Keeping the knife nice and flat.

  • That is not flat.

  • You cut a huge hole in that seven.

  • No check.

  • What you doing?

  • Place that summoned back down.

  • Let the night come down.

  • Flip through clean knife every time shopping.

  • Hold the head.

  • Nice and firm.

  • Knife down in.

  • I'm through.

  • You be careful here.

  • Want to go too deep?

  • I'm using the tip of the knife and literally just coming in across that bone.

  • Say, for that bone down.

  • But the night gets dirty.

  • Pull it out, Clean it.

  • Come back up.

  • Hold the salmon by some firms.

  • Now that the knife to the work through off now from their slice that off.

  • Take that off.

  • Lay that back down.

  • Come through there.

  • I want to see a nice scene.

  • Carcass like that.

  • I don't see any summer left on there.

  • Trim around seven.

  • This is where you take these first fine bones out.

  • Don't go too deep keeping that belly on there.

  • That flavor is again clean.

  • Board clean knife.

  • You got clean slices.

  • Who's a sharp knife?

  • Come through, Slice down through the dorsal fin on.

  • Remove that off.

  • This is a bit of bone left on there.

  • Come back up in on off.

  • Uh, remove the sin very carefully.

  • Every time you do this, you're taking off minimal cuts of salmon, for obvious reasons.

  • Turn that over on.

  • Then I think about the portions.

  • 123 45 So we trim the tile.

  • Fun two Oh, three full on this bit here.

  • Just tidied up a little bit.

  • Five Oh, Second side.

  • Clean the board down.

  • Same procedure again.

  • Big knife around.

  • Finn.

  • Come off.

  • Nowhere near as many bones this time round.

  • Turn around.

  • Look at the cut mirror.

  • What?

  • You've just done there and then we have 2468 10 portions of salmon fill.

  • It'd lines with precision and finesse.

  • 10 portions out of yourself.

  • Understood?

  • Yeah, right.

  • Lobster first off, Off with the claws.

  • Well, from their tail left open on twist.

  • Okay, Now open up toe.

  • Press it in between.

  • Go hand palm a home in and squeeze the top part.

  • That tail.

  • It's three.

  • Squeeze wants it squeezed.

  • Hold it open on twist and literally.

  • Do not first lobster.

  • And then when you get down to the 3rd 1 thumb on here, push in gently, literally.

  • Pull out the tail from their claws.

  • Separate the knuckle.

  • Pull the first law twist.

  • Pull time out with that water again.

  • Separate.

  • Not cool.

  • Twist train outs.

  • Pull from the big knife.

  • Hold up the claw and twist.

  • First off your finger in offer the claw knuckles off the through here.

  • Slice 1/2 down.

  • Push from there.

  • Open up.

  • Beautiful.

  • Okay, one, Knock it out.

  • Take this off.

  • These little beauties have touch, mate.

  • I'll show you where these bits here top.

  • Try.

  • Slice an angle.

  • Bowling pin at the back.

  • Push outcomes.

  • The leg is a tiny little legs, but the meat inside It's so sweet.

  • It's extraordinary again.

  • Slice an angle.

  • Open up the knuckle down and squeeze from there.

  • Take the head cut tentacles off.

  • There's a V here.

  • Go around, Present your lobster.

  • Take out that.

  • That's just a touch of the carcass.

  • Why remove that?

  • Keep that nice aunt.

  • Right?

  • There's tile That's cool.

  • Inside, before the claw is each knuckle second knuckle, Then you're going on for rush head.

  • Touchable.

  • Little that is how to extract you meet formula.

  • Roy on the bone secret is now to take that beautiful I off meat off the bone and cut eight incredible stakes.

  • First off, it's a T shaped bone.

  • There that's going through is the blade.

  • There's the base that they're creates the most amazing crackling.

  • Make sure you stabilize again.

  • Boning knife Super shop Really important were sliced through there.

  • Come down off the back, sliced through and start to open up.

  • Cutting in a little ridge.

  • There, Come over the ridge.

  • Careful not to slice through the eye fingers here, Pulling back.

  • Once I start pulling back, I feel the lift off the loin of pork.

  • Come back down in toward the bone, turn the knife up into the either meet, you gonna destroy it firmly.

  • Hold and slice down as you slice pill back.

  • I want to see those ribs.

  • Nice and clean once we get there.

  • Bendy flexible knife on is done purposely for slicing.

  • Follow the shape.

  • Pull back.

  • Look where I am.

  • Check what you're doing.

  • Stay accurate.

  • Stay close to the bone.

  • Oh, now loin bowed from the you can see I with skin, We turn it over.

  • Flat side down.

  • Come into the fact we just piss in there and then thumb inside.

  • Nick a little bit of fat through on literary pool off.

  • Now look at the eye.

  • Remove the I.

  • That is the beautiful nut of meat that gets crispy.

  • There's your crackling from the It's silver skin off fat We'll go through the eye of the meat But I want to trim this up.

  • Pork is very lean, so we have to leave a little cap off fat on there, trim and then size up who want four amazing cuts.

  • Big knife.

  • Wait.

  • So it's four.

  • So lightly mark there the and they're pushing with his hand to keep that last slice Super straight.

  • Roll it up.

  • That the knife to the work.

  • Slice down.

  • Oh, one piece.

  • You know in the pool.

  • Grip used five fingers gripped.

  • Stop the wobbling on hand.

  • On top of that, the knife to the work.

  • Two final size it up.

  • That the knife.

  • Do the work.

  • Open up the fingers There.

  • Come down straight open, full.

  • 1234 Stunning loin chops off the bone.

  • Great.

  • Sear on literally 67 minutes.

  • Three minutes on each side.

  • Let it rest.

  • You've got pork at its best, right?

  • The most important thing when cutting peppers, secure the pepper.

  • I can't make sure it's nice and stable.

  • So first off, Finley top and tail.

  • Stand it up, right.

  • Clean the board every time and then hold up, right slice around, trying to go too deep into the seeds.

  • Okay, Otherwise, we get that white part of the pepper off, and that's what turns it better.

  • So keep the seeds intact.

  • Now from there, straighten up your pepper.

  • Used the board that the knife Do the work finger in front two behind this knuckle.

  • The text mail from slice Nice.

  • I'm fine.

  • That the knife.

  • Do the work.

  • Use the butt of the knife.

  • Slice those peppers nice and thinly.

  • This is how you Julian the red pepper.

  • Always cut the pepper skin side down, skin side up.

  • Really difficult.

  • Make sure those strokes a nice on DDE in papers like this.

  • Great for stir fries.

  • Great for salads from there.

  • Clear down.

  • Next yellow pepper.

  • Find ice similar way.

  • Top in town again.

  • Literally secure.

  • Pepper up, Right So clean down.

  • Follow the pepper Coming round.

  • Don't go too far into the centre.

  • Keep it nice and straight that the night to work Keep the seeds intact from their similar to the julienne.

  • Cutting matchsticks all the way to the end.

  • Don't worry about the speed.

  • Be more precise.

  • Clean the knife, turn around uniformed them.

  • Use a knife to uniform and then look.

  • Oh, nice and steady on the handle.

  • Forget the speed that will come.

  • Keep it nice and tight like matchsticks.

  • Nice.

  • Find ice all the way across.

  • Lift up onto board green peppers.

  • This one could be a battle a bit thicker.

  • Great for stir fries again and great for Salad's.

  • Great for sources.

  • Clean the board, secure the pepper work around.

  • Try not to take off any of that white stuff inside.

  • So look, I've got white, my pepper there.

  • Hold it.

  • Flat side down.

  • Take the knife.

  • Get it off.

  • Leave that on.

  • You got this bitter aftertaste on the pepper from their square them up.

  • Keep the knife nice and clean this time A little bit thicker.

  • Flatten pepper down.

  • And now we cut the most amazing battle.

  • So we've gone from a fine julienne toe.

  • Beautiful battle straight in the pepper.

  • Out Take off the lens.

  • Nice, thick slices there We have a beautiful battle Three peppers, three ways Red pepper, julienned yellow pepper beautifully dies And this is how you batten the green pepper.

  • Forget the rush to speed all about precision.

  • So first big challenge shopping to Herb's Very fine.

  • Let's settle for the chives secret here.

  • Keep that board clean.

  • Stack the chives.

  • He's little tale ends.

  • Discard.

  • Okay.

  • Many times you seen chefs chop super fine and the board's green with flavors lost on the board.

  • We want the flavor kept in the herb, so bunch up.

  • Three.

  • Finger rule one in front two behind this knuckle.

  • Protects.

  • Please be careful.

  • One in front of their knife to the work.

  • Let's use the base of the knife and then literally just pinch nice find they're called Runda.

  • Lt's because it's the shape of around Celinda.

  • Now stop.

  • I clutch over the child and I'm not pressurizing or bruising.

  • The chives says we get the maximum flavor in the dish for the chives.

  • Don't want the goodness of the chives in the dish, Not on the board.

  • Look, no green on my board.

  • Super fine chives.

  • Come to the basil.