How I Cut Tomatoes for Pico de Gallo

[@jahlove4211]

Bro...keep up the good work! Do you ever age...? It has to be three decades now I've enjoyed your presentations!

[@USGrant-rr2by]

Can't believe he is actually the brother of that OBNOXIOUS A-Hole Skip.

[@lajohnson1ly]

He has been a faithful practitioner of yoga for a long time. That said, I was concerned when I saw the color in his hands.

[@zippoamerika8794]

A fan for years, I thank you for educating, and enriching my life as you have done for so many … and besides who doesnt like a good ‘taco’ ❤

[@Nala7Thompson]

I have been watching you for years!! I love you 💖

[@tylermorgan9018]

I just love metal shavings on my cutting board. Yummy

[@Margo5050]

Thank you for being so helpful. You improve the world.

[@digvijayparmar8349]

Thank you from Charlotte North Carolina we love your show😊😊? from my family to yours😊

[@chejmarquez]

Thanks for sharing Rick, I love your work ❤

[@daphnepearce9411]

I'm so glad I have an off set deli slicer. Cuts tomatoes perfectly. I never squash them!

[@omgsus]

i would hate to wash that every time i need to slice a tomato

[@daphnepearce9411]

​@omgsus it's just the name of a serated knife, not a meat slicer, lol!

[@dh1realgaming795]

Serated is better anyway imo

[@eastcorkcheeses6448]

Victorinox serated tomato knife, they are sharp sharp, and cost less than 10 bucks

[@jensherman2771]

I love cutting the tomatoes. I like to dice up one slice at a time as well. It’s just satisfying!💛

[@christinegibson6954]

I hate cutting tomatoes so I really appreciate Rick showing us how to cut them. Thanks Rick!

[@ivoryfyall2398]

Thank you. The smaller the cut the better it is 👍🏾👍🏾👍🏾👍🏾💯💯

[@sjjr8787]

Not true though...

[@rachelbee7921]

Chef Bayless, you're a national treasure!! It's embarrassing that I should need this instructional video at age 35 --- but better late than never! 👌🏽❤❤❤

[@joe_del]

don't be embarrassed! be glad that you have the chance to learn and apply this knowledge moving forward. chef bayless is a wonderful instructor, and we are all very lucky that he makes these lessons freely available.

[@jaureguialex]

Ignorance it very daring

[@deadfr0g]

There is nothing embarrassing about absorbing expert knowledge 💪💪💪

[@Grt_cooking]

You’re a BOSS man. I hope I get to meet you one day.

[@mateamendez5331]

Love all your videos ❤❤😊

[@TRON0314]

What I needed to hear. Theres no easy way getting around it. One slice at a time.

[@userpedroo]

Great job Rick 😊👌

[@michaelolsen2348]

I watched that show all the time. I miss having cable. Watching them cooking shows on PBS always made me hungry.

[@jackburton4892]

His brother is a real peter head. To the point where it's embarrassing. Anyway, go Ponies.

[@isaiahayers1550]

Isn't PBS broadcasted over the airways for free?

[@michaelolsen2348]

@@isaiahayers1550 yes, but my current place has absolutely no antenna signal, and there's no cable. You need a satellite here to get signal

[@isaiahayers1550]

@@michaelolsen2348 how is that? I'm curious. Are you in the middle of a large building or something?

[@michaelolsen2348]

@@isaiahayers1550 I live in the middle of nowhere. Lol. My cell phone signal is always 1 bar.

[@Psycho__Rabbit]

BOSSMAN! Thank you 👊

[@VoodooViking]

Pico de Gallo is definitely a perfect food group on its own. It goes good on everything, even blend it up and make bloody Mary’s, literally will have it forever in my fridge. And could live off of it as a solo food if all else fails.

[@jude323]

Good luck with that acid reflux later in life

[@jackburton4892]

​@@jude323That's only if you're not ketogenic or fat. 🤷

[@bigstein098]

Nice Reverso

[@buddyfx7026]

What I learned from my Hispanic side of the family is cut a grid at the top (4-6 vertical and horizontal cuts approx), then lay sideways and cut how you first started. That's a fast way. I'm watching without audio though so maybe I'm missing something. Love your videos!!

[@jackburton4892]

Hey Buddy do they core the inside of the tomato first? Or just do the whole slice? Thanks in advanced. God bless Texas. 🤘

[@SacredSecret]

Thanks Rick. A very helpful tip for me and my pico. 👍

[@WR_CTorch]

Hi Rick, I want to share a few tips with you when sharpening your knives. When using steel, you need to go in the opposite direction of what you’re currently doing. Meaning when you’re running your blade down the steel, do it in a direction as if you were trying to cut into the steel itself. This way you are straightening the edge and not leaving a super fine ribbon of steel that cuts great at first, but soon rolls over and dulls. Placing the blade at a 15-17 degree angle, apply about 5lbs of pressure for the first 4-5 strokes on each side then lighten up for the next 2-3. Also, thank you so much for making these videos! You have truly improved my dining experience by sharing your recipes and techniques. Grateful.

[@8329kelso]

All that angle and pounds stuff is good but having a sharp knife is much much better than steeling a dull knife.

[@MyAlbertC]

As a meat cutter for a few years. most people who just start to use a steel also need more experience in using in sharpening their knife as he demonstrated. Sorry 😔

[@MyAlbertC]

​@8329kelso, but in order to have a sharp knife you have to use these tools to aid one in sharpening the knife. You also need to use a stone. This is form as experience meat cutter.😮 thank you 😊

[@lquinn7212]

That's a honing steel, not a knife sharpener.

[@kahyui2486]

Rick don't give af

[@zootsuiter]

All good tips man. Extra jalapeños for me.

[@daphnepearce9411]

Make it serranos for me

[@audreyrose3928]

What brand of knives do you recommend? Enjoying your videos.

[@simongsmith]

it is a labor of love

[@Tetherel]

Oh come on Rick, stack 2 tomato slices and double your output! No harm

[@lichee12]

I think he aims for fine dining. Us home cooks can do 2-3 np

[@WadeHillen]

Imagine taking that long with a few toddlers running around 😂

[@ericriffel8954]

I think the idea is to prevent smashing the bottom slices and ending up with tomato sauce.

[@kellykeegan2608]

When I see a chef using a sharp knife instead of a bread knife to cut tomatoes 👍👍👍

[@TheChefmike66]

I agree, this is one of those tasks that most demands an extremely sharp knife! If you want to learn how to cook, learn to sharpen a knife.

[@jacksmith-yq5my]

I bought an onion chopper, works perfect for onions, tomatoes, jalepenos etc takes less than half the time and clean up is easy. Just half to cut tomato in quarters. Instant pico de gallo

[@jaypruitt8639]

Skip is the man

[@shuroom57]

This is Rick. Skip is his brother.

[@apg0014]

I may not be right about this but i usually hone my knife the opposite way.. going from the base of the blade to the tip in a downward motion.

[@masterchief819]

does sharpening the knife like that release metal particles over the cutting surface??

[@Leslie-w3c]

I'm really shocked that most of you don't know who sir Bayless is. His Mexican restaurant is recognized as the best Mexican restaurant in the world. For about 35 years now. He's one of the original tv chefs along with Martin Yan. Try PBS it's educational 😂. Nicest man in Chicago.

[@neutraIdrop]

With graphite Crock Sticks and an Arkansas stone, you can dice the tomatoes stacked. How long it takes you make pico de gallo revolves around knife sharpness.

[@roczilla6834]

Bravo👏🏽👏🏽👏🏽

[@richardsantiago944]

You do good stuff, but i'm confused by your method of blade on the steel. granted mine is weird too but, please explain why you do it the way you do.

[@1988wiham]

❤❤

[@Fv234pop]

you gotta rinse the knife off. and surface really. metal bits, saw it in a youtube video :)

[@FranciscoLimon-jv4zk]

Hi My name is Francisco. You started with cuting the tomando first ,but the tomando is second to the last if You going to add avcado

[@robyndudley9684]

Gonna be honest, I thought you’d remove seeds and gel before dicing. I cut mine in half, push out most of the seeds and gel, then dice. Far less excess liquid.

[@bobbygetsbanned6049]

Exactly, if you don't you're just making salsa.

[@nickmac902]

​@@bobbygetsbanned6049pico da gio is salsa

[@nickmac902]

​@@bobbygetsbanned6049it is a salsa

[@isaiahayers1550]

​@@bobbygetsbanned6049Pico de gallo is also known as salsa Mexicana

[@edgarmezavids]

I was taught to make perpendicular cuts into a tomato without going all the way through then turning it on its side and slicing until you end with the part you left uncut at the beginning, I do the same to dice onions.

[@dirkstarbuck6126]

Should I leave the seeds in or take them out? Can I make the cuts on the tomatoes bigger? I was told that a small dice on the tomatoes with the seeds in made it a salsa?

[@rafaelnavarro5522]

I have such a hard time deciding which Bayless brother I love more

[@Redhotshawntexas]

I love eating metal with my pico de gallo

[@eljefe62]

Made some just today! Scratch made enchiladas tonight.

[@brentmiller73]

I am surprised you go with 1/4 cuts. Moving on, which tomato do you like best? Roma? Also kind of onion do you prefer? Red, white, or yellow?

[@boris2835]

love this guy but since he made a whole short telling people he was sautéing when he was searing... can't look at him the same way anymore ahaha

[@MyAlbertC]

With all due respect, sir, but in order to sharpen your knife, It is better to come down with your knife 🔪 on the steel when sharpening. And if you have a sharp knife, you can cut more than one piece of tomato 🍅. I really noticed your last cut showed that the knife was not that sharp.😮 Sorry, but as a cook and meat cutter, I know this very well. Thank you for letting me comment. 😎 continue as you do, sir. 🇮🇳

[@IEdjumacate]

If you were worth your weight, you’d know what he’s doing is actually honing the knife, not sharpening! It is impossible to sharpen a knife with a honing steel. You just set the edge back after extensive use & probable bending of the edge.

[@MyAlbertC]

@IEdjumacate Thank you for your comment. Please note that the steel helps as you mentioned the replacement of the knifes 🔪 edge. You can easily cut yourself without putting an edge on one's knife. But the man is not properly using the steel or knife to help him reduce any injuries or, for that matter, getting a clean cut on what you're cutting. 🫣

[@tannerfrancisco8759]

​@@IEdjumacateMr. Bayless is using the honing steel incorrectly. That was the OP's point. And apparently you don't know how to use one either.

[@ThatRipOff]

@@IEdjumacate Erm ackshually, if you’re really *really* worth your weight, you would know that honing rods are essentially worthless, and the minuscule application they do have can be done infinitely better just by sharpening your knife properly the first time ☝🏻🤓

[@whiskeythree1622]

@@ThatRipOff I would agree there are quicker ways to get a sharper edge but ... I just got one of these honing rods from a thrift store & my knives' sharpness is VASTLY improved Just sayin'

[@elgarmadrigalopez7323]

Pico de gallo season. 😂

[@clutchbleach2057]

At home this is great but I feel like I may get yelled at in the kitchen at work if I go one slice at a time 😅

[@johnzenger7880]

Correct

[@noparkingtuesday4283]

We had a grated press thing at my last kitchen. Our pico looked like shit, but it was fast.

[@shuroom57]

Well apparently you won't get yelled at in HIS kitchen.

[@C3Voyage]

The smaller the cuts. How about lumping all of it together and chopping much more? Also, could save a bit of time if you sharpen the blade before the video.

[@aolster3198]

Why didn't you wipe the particles off the knife blade before cutting the tomato?

[@DanielGomez-jk6bv]

Here's is a fun fact, that was the primay salsa for quick tacos growing up, we just called it what translates to lazy salsa or salsa cruda (raw salsa) or in some places salsa Mexicana. Pico de gallo was actually dfifferent diced fruit, drizzled with plenty of lime juice, salt and snd spicy stuff..but where in the heck did we come up with a name that translates to rooster's beak?? By the way, rather than using a knife, throw the ingredients in a food processor and give it a few pulses. Somehow the flavors are better using the same ingredients

[@daphnepearce9411]

What about a molcajete?

[@DanielGomez-jk6bv]

@@daphnepearce9411It wouldn't be as easy, but you can always try it. I use the molcajete when I roast the tomatoes.

[@origamistars1992]

My man Rick, that knife needs that maintenance lol 😅

[@bobbiemcqueen614]

I challenge you to a pico tomato war!!! 🔪🍅🍅🍅

[@heidi7056]

can you make a video on knife sharpening?

[@teresaplazola1257]

That's how I do it

[@ericfuhrer2013]

Love your work but I cut in quarters. I gut/deseed then Julianne then chop and its very small.

[@northcoastcopper]

Agree, I don't want all the juice that comes with the seeds in the pico, although there is a ton of the flavor in there so I guess it's a judgment call

[@stevencoy]

Agree. I save all the guts for a sauce.

[@marieguterman8131]

How about cutting tomatoes for people who can not have seeds because diverticulitis, how do you get rid of the seeds?

[@jl_macq]

Lots of metal shards in ricks pico

[@f15stroke]

Rinse off your knife between honing and slicing. Do you like chunks of metal in your food?

[@cherielafleur3137]

Brunoise cut. And yes, Chef, a properly sharpened knife (17°) is required.

[@8329kelso]

Maximum

[@cherielafleur3137]

@8329kelso Please back up your claim as 15-20° is standard depending on the steel/blade and usage: "Sharpening your knives at a 15 to 20 degree angle will provide the best results when preparing food. This angle makes the blade edge sharp enough to provide a clean cut through foods whilst retaining durability through constant use."

[@WilliamCharlesShaver]

You don’t remove the seeds? Doesn’t it get gummy?

[@Chris-ch5nb]

I always just cut them like I cut an onion. Cut it in half, make the cross cuts and then slice across them. I mean, if I’m not just using a food processor. Depends on the recipe/use.

[@Palooz]

Wait. Am I using my honing rod backwards?

[@mikejustmike2557]

Nope. He is using it backwards.

[@8329kelso]

It doesn't matter your just straightening steel not sharpening. Try both

[@mikejustmike2557]

@@8329kelso nope not the same

[@agoogleuser4356]

And your knife skills video you showed a different way of cutting a tomato. We only saw the last step where it looks like a whole tomato was sliced and ended up in tiny cubes That time you didn’t chop each slice individually.

[@inchefnito6737]

Damn he's sharpening half that knife

[@L.Spencer]

Cmon, show us how they cut tomatoes and onions in Mexico. I think someone mentioned it in the comments, if I understood it right.

[@lajohnson1ly]

For everyone telling him how to hone a knife, slice tomatoes for pico de gallo, or pronounce in Spanish: en.m.wikipedia.org/wiki/Rick_Bayless Then put your CV up here.

[@kattmoore941]

Why not just cut that first slice off, to open, then cut a grid into it, so then when you cut "slices, " it actually cuts it into diced pieces, same thing I do with onions?? It cuts down in time, and work, quite a bit.

[@stephengernenz8217]

Skips brother?

[@Zipfei_Kloatscher]

I remove the juicy part, so my pico doesn't get too soggy. 🙂👍🏼

[@pjteves1]

Absolutely critical. Always remove center. I use a teaspoon

[@Zipfei_Kloatscher]

​@@pjteves1 🙂👍🏼

[@losapriscos7258]

You're not removing the juicy part of the tomato, but of the Pico de gallo. If your version is soggy, it means you need a sharper knife.

[@Zipfei_Kloatscher]

@@losapriscos7258 I do remove the juicy part of my tomatoes.

[@henrythiessen3228]

​@@losapriscos7258lol no, when you add salt it draws out moisture, which there is a lot of when you have fresh vegetables. Plus adding lime juice. I mean each to their own, but a cleaner version without the core of tomato

[@mama3240]

Take the seeds out first then cut otherwise your pico goes bad faster add lemon ofcourse 😉

[@lunainezdelamancha3368]

1994....I read an article in The Washington Post on how to peel and cut a mango.....I laughed my A$$ off. 2023, I'm learning how to dice a tomato for preparing Pico de Gallo....🤣🤣🤣....I missed the "how to boil water" lesson.

[@seymourbuttz6419]

I've worked in the industry for 9 years why did i never think of this?

[@evanheinze6514]

Chef Gary oldman

[@ThatRipOff]

>gotta have a sharp knife >uses the Placebo Rod Heh

[@JJJ-pj8ts]

Try a serrated knife such as a bread knife.

[@barbarakelly2744]

If only those ripe, real tomatoes existed in Florida. Ours are pink flavorless mush.

[@kevinmarkus6818]

🤗👾

[@dylanlahman5967]

I learned the exact same thing the hard way. There's got to be a better way

[@shredda4831]

Looked like you were sharpening the knife backwards , & you didn’t clean the shavings not the blade.

[@VanOlove]

Haha. Really? One slice at a time? Busy mom here. Use Cuisinart food processor. Cut Roma tomatoes in quarters, place in processor with cilantro, pulse 7-9 times, move to serving bowl, add onion quarters, with chopped seeded jalapeño, pulse 7-8 times, move to serving dish, add lime juice and salt. TADA! Done.

[@So_pho_king_awesome]

I usually stack the entire tomato. No wonder mine would come out all uneven. 🤦🏻‍♂️😂🤣😂

[@birch5757]

I gotta be honest, as a chef I use a dicer.

[@jakey9309]

Can you show jalapeños?

[@johnweaver4564]

I always remove the top or stem part.

[@slugtoenail]

What about the stem?

[@jude323]

I love shards of metal in my salsa

[@randominternetprofile8270]

I always cut the ends off too, then immediately salt and shove into my mouth

[@dabbking]

Metal shavings on cutting board and not washing the knive after sharpening? All due respect but I prefer my pico cut small, every one I talk to loves my pico and the only thing I do is cut it small

[@lquinn7212]

That's not a knife sharpener. Why are you doing that? Because it looks cool? Again, not a knife sharpener.

[@RustyShackleford76]

I like to take the inside out. I don’t like my pico too watery

[@TheVanneo]

Look closely at where his knife is touching the honing rod. He's trying to look cool but only honing one side. He's scraping the spine on the other

[@bohunter6091]

You made a video of this? I could do that at the age of 8 with no one showing me how

[@lauracoussens6207]

Note: When sharpening, it's best practice is to keep metal residue out of food.

[@mikegagnon1411]

I always use Plum tomatoes I don’t like all the meat and seeds in mine

[@nicoleianovale6239]

Why didn't you show cleaning your board after sharpening that knife? Please clean your work surface. Metal shards are a killer.

[@shanewood5168]

Make a kinfe honing video please

[@greato80]

That's too much work for me lol..I cut them same way Ramsey cuts onions.