How to Cut Michelin Star Onions

[@SenpaiKai9000]

What tutorial next? p.s. i'm awful at meat/fish butchery lmao

[@yannkam2127]

let's just aim at the weaknesses and show us how to butcher a chicken

[@streamlolzies]

how to take care of/store knives

[@travise2869]

Tomatoes please i always mash them

[@TheCoffinMan]

@@travise2869 you just need a sharp knife there isn’t really trick for cutting them…that I’ve seen This is your que senpai

[@campionedi1764]

Next is so throw all those onions at people to make them cry.

[@attentionlabel]

I usually chainsaw my onions, the petrol smell and horrendous mess really brings the authentic Michelin tire quality to my dishes.

[@RR-xz6bv]

I don’t wanna know what you do with the meats

[@SK-ix8jb]

@@RR-xz6bv he beats it

[@RR-xz6bv]

@@SK-ix8jb of course

[@devinarmstrong7857]

You gotta go with an electric chainsaw to get where senpai is at bro

[@sandyavalos3305]

Oh my gosh 😂😂💀

[@SaintLevantine]

I like to place my onions in a particle accelerator to reduce them down to their subatomic components. It really helps bring out the flavour.

[@timtrainage]

😆

[@GItoKeG]

That sounds like something You Suck At Cooking would say.

[@BrizzitHQ]

@@GItoKeG had the exact same thought. Even read it in his voice lmao

[@danielfuller35]

Shit lemme try that. Jus gotta let my chef know we need a particular excellarstor

[@photonganglol2413]

That’s not what a particle accelerator does.

[@thebootlegboy2]

brought a tear to my eye

[@6884]

HE HE HE.

[@edu.33]

@@6884 lol that was my reaction

[@titaniumfalcon8670]

Gonna cry?

[@PlgDctr]

I see what you did there.

[@randomslomo1875]

🤣🤣🤣

[@birch5757]

Chef here. I dice them with the root on method, because it's quicker and more practical. I still get it pretty damn fine, but I don't work at a Michelin star restaurant. We do a great job I feel, but we aren't at that level and I'm always looking for ways to minimize waste. Great video.

[@joshuawilliams4314]

@blackexploder3412dude it’s a very common profession my most my family are u melt 😂😂 and u make football videos stfu

[@dozerroman4325]

⁠@blackexploder3412 You’re, not Ur. What language, exactly, is “Ur” rooted in, I wonder. Also, YOU’RE not a human.

[@ricecake3544]

Yeah but if you need to dice it fine, you have to cut each individual layer, Michelin restaurants have high standards, and they mostly don't the guests to see chunks of onions, second its better control and 3rd the onions kind of just melts in the dish giving it a more enhanced flavour

[@mmmmmno-mm2vw]

​@@ricecake3544If you really need it so fine that it almost dissolves, just use one if these manual hand-blenders instead of this bullshit.

[@ricecake3544]

@@mmmmmno-mm2vw it releases too much onion flavour and turns it into paste. You sometimes use it for garnish as well

[@BrianJacobe01]

Head chef: Where're the onions? Senpai Kai: Gone, reduced to atoms Head chef: Perfection

[@Nocturnes1984]

This made me smile. Thank you!

[@kewltony]

I used the onions to destroy the onions.

[@S4H47]

Yeah we can make them pay at least $50 for these invisible onions 🤑

[@legionnairehs7059]

@@kewltony underrated comment

[@honouredpigeon1441]

Strange would have smiled at this 😉

[@californiaslastgasp6847]

Paulie did the prep work. He was doing a year for contempt and he had this wonderful system for doing the garlic. He used the razor and he used to slice it so thin it used to liquify in the pan with just a little oil. It’s a very good system.

[@io-ct8ky]

I was looking for this comment

[@NewbieGeek123]

Damn goodfellas reference hahahaha

[@galactimo3900]

💪

[@klee8976]

Now Go Home And Get Your F**king Shinebox

[@DoWorkSon-gr8rt]

Legendary

[@thisguy916]

"be sure to squeeze that citrus over your hands to help you find any small cuts you might have forgotten about"

[@nezhokojo1641]

Only way to get stronger.

[@astewart177]

Pain is weakness leaving the body.

[@tuckrex2038]

What doesn’t kill you,

[@edstimator1]

@@tuckrex2038 dude!! you got to it before I did. lol Great minds?

[@ugh5271]

@@tuckrex2038 -makes you one step closer to death

[@danieoberholzer5373]

I love these channels that respect my time as a viewer. Quick, concise, well presented. loving it.

[@therealBocaStudios]

You’re time as a viewer really cause aim thinking if you have time to watch this you don’t respect your own time

[@JamahlRawls]

That’s partially why I subscribed just now

[@hahahajackmyswag]

Omg shut up!

[@MetalDeathMusic]

I've been a chef for 20 years, your Home method is how I have always chopped my onions. I am not anywhere near a Michelin level, but it's very good. I really hate waste.

[@danlorett2184]

@dj Kplus The michelin style is wasteful of TIME, not onions - at least for most people. It makes perfect sense in a michelin-starred restaurant but if I'm making beans at home... not so much.

[@100GTAGUY]

@dj Kplus it's wasteful because Michelin created their rating system to encourage frivolous trips to their starred restaurants to wear out tires and sell more of theirs.

[@randomnobody9229]

It's okay, I'm sure you will be able to cook up some Michelin level tires soon enough.

[@MetalDeathMusic]

@@randomnobody9229 that's actually really funny! Lol

[@mdt105]

@100GTAGUY that's kind of true but also kind of not. Yes, it was ultimately created to sell tyres, but the original context was as a continuation of the century plus old tradition of the 'Grand Tour' around Europe that was previously done by train. Michelin was really a newcomer to the market, and the original Michelin guide wasn't frivolous because it wasn't just a list of places to eat; it was a general purpose tour guide book that included things to do and places to see in the traditional stopping places in the Tour, plus a phrase book and a 'what to do if you're in trouble' book, as well as listing places to eat. It's a list of high quality restaurants because the only people who went on the Grand Tour - and the only people who could afford cars - were wealthy scions of high society. The Michelin Guide is the only one of these that survived the early 20th century because it was the only one that essentially served as marketing material for a separate business; all the others needed to be profitable in their own right, and WW1 basically liked them all.

[@ChazzmistaFosh0]

I’m a sous chef at a Michelin star restaurant and I went into this video with suspicions but you nailed it! The chef that taught me this learned it at atelier crenn and described it as the perfect Brunoise.

[@oldirtyronin]

be honest, some of these words are made up

[@themanwhobeateinstein]

vraiment ?

[@user-tz9jh6pv2j]

@@themanwhobeateinstein MDR

[@jessonknights9536]

Nothing special tho that’s a normal pub standard

[@reznovvazileski3193]

@@jessonknights9536 In the Alabama pub standard the onions gotta be juicier than your cousins vagina

[@grob1717]

This is my favorite type of video. Approachable with no fluff, quick and to the point, and informative :)

[@sanderschat]

This is my favorite type of comment. Approachable with no fluff, quick and to the point, and positive.

[@TMob56]

@@CalebBerman 🤣

[@ebidy]

@@CalebBerman have you ever seen Cars (2006)?

[@MyGodisGreater]

@@CalebBerman The hero of your own story... what does this have to do with onions?

[@carlj7466]

2 mins of talking about onions isnt straight to the point but okay bud

[@TarunMall]

Finally the first chef on the planet who understands that onion is layered and there is not much benefit in horizontal slicing. You deserve a sub just for this :D :D

[@alfredgreybeard]

I agree, it’s like they think it’s a potato or something.

[@memelord3348]

Damn, the ultra fine chop was literally grated

[@SenpaiKai9000]

sheee--- you right fam, but i ain't trynna get sent home, you feel me? lol

[@ghost_of_jah5210]

@@SenpaiKai9000 he’s mastered the Ebonics

[@theidiotic-professional7491]

@@SenpaiKai9000 yee me feel you

[@beanlets]

Better, it is called brunoise

[@jaynikk758]

@@ghost_of_jah5210 that's racist /s

[@stltom6568]

I've cooked in some crappy little restaurants back when I was younger, and have done all the cooking at home through 2 marriages, and really enjoyed the cooking experience. I also enjoy trying to better my skills at preparing foods. This video is without a doubt the most impactful food tv show, video, or book that I've ever experienced. You give me a great idea of what is considered relative 'perfection' and then show varying levels of how to do the same thing. It gives me great confidence in what is obtainable (and preferred) and what is acceptable depending upon the situation. Wow. Cheers!

[@KelpyG.]

yeah I dont even cook and just learning about the different levels of cutting was interesting

[@TheAndersops]

Hello, Tom. Nice insightful comment, thank you for your contribution to the comment section.

[@Threat_LvL]

wow calm down its just a fk onion

[@XPrincess30]

No one cares

[@WhiteCheddar.]

You gotta know how to cut the foods you prepare. It's 101, 102

[@twentytwo138]

I finished culinary high school from age 15 to 18, and i worked in different restaurants for about 4-5 years. I worked with a lot of good chefs and i had many school professors and mentors. However, the best mentor i ever had was a guy named Neno, he was just some random guy i worked with, he was a lower-class hardworking man, very underrated chef. He worked in kitchens all his life, he worked on a cruise ship, in the military and in prison. He was the best chef i ever met. He knew everything, and he knew it better than anyone else. He always emphasized speed, efficiency, simplicity and practicality. He came up with his own ways of doing stuff, different than the taught standard. You'd expect the end result would be wack, but his end results were better than those chefs who worked in luxury hotels. He had no diploma for a chef, everything he learned was from working in these hard places. Apart from being fast and practical, his food always tasted the best and visually looked great. Ok, maybe he didn't decorate the food as much as luxury chefs, but there was no need. Anyone can decorate the food, even a child. Modern chefs focus more on the appearance of the food, rather than the taste, texture and eating practicality. People have to understand that all these Michelin star chefs are not true chefs, they are more like ''artists'' with food. It's like the difference between a competition shooter and a soldier. Yes the competition shooter will be more accurate, more calm and elegant, he will get trophies, rewards and prizes bla bla.. But the soldier veteran will get the job done better, especially under stress. The Michelin way of chopping onions is completely absurd, really wasteful in both resources and time. The end result is the same like putting the onion in a blender for a minute or two, and it takes too much time and effort. Those Japanese fancy luxury chefs who prepare the food in front of you slowly and elegantly and charge 300€ for a small spoon-sized dish without any spices, they are not real chefs! If you order 3 dishes from them in the same time, they would get lost in the kitchen and start to panic. And all these modern chefs use way too many utensils and bowls, they make everything too dirty so the helpers need to clean twice as much. Really wasteful, and most of these modern chefs are too sensitive and fragile, they can only work under special circumstances, with special ingredients and equipment, they are afraid of stepping out the comfort zone. They all follow some nonsense rules that only make the job harder than it needs to be. They started mixing weird ingredients that don't fit together and they call it a specialty.. Gordon Ramsey makes a normal hamburger but it's 20cm high, and you need to have a mouth like a crocodile to have a bite, but that's Gordon Ramsey and everyone will praise that hamburger even if it's impossible to eat it. They will think his hamburger is better lol.. I left the kitchen a while ago and i'm glad, because this culinary business became a joke. R.I.P Nedeljko Batarelo a.k.a Neno, the unsung hero of the culinary world.

[@anonymoussource1]

This dude wrote a 1,200 word diatribe in response to a video about onions.

[@prestong.6391]

​@@anonymoussource1what is dude waffling about

[@pozup1596]

@@prestong.6391 Dude is going off on 'real chefs' despite having a weak career as a chef themself. Doesn't sound like they personally r stepped foot in a real fine dining kitchen. Main crux of their argument is just idolization of some random dude. I've worked front and back house for 4 years, and the jump from a mom & pop kitchen to high end restaurants are vastly different worlds. Restaurants are businesses at the end of the day, there's so much overhead and upkeep, and modern trends will call for modern menus & modern methods. Turns out that people will order dishes with unique ingredients, who knew. Maybe those random ingredients are cheaper and fit the flavour profiles in lieu of missing ingredients lost to poor farming yields and cost of living crisis. Maybe instead of wasting time on bain-marieing ahollaindaise sauce, you can just use a blender which is way faster in a modern kitchen. He complains about "japanese chefs charging 300€ for a small spoon-sized dish without any spices" which was telling enough. If they were are a chef, then they would know that different cultures are a thing. Yeah price is steep, but when it comes to dining in places like japan - there is huge emphasis on the taste of the ingredients (why japanese sushi is nothing like american sushi etc.) They quit their job as a chef, but it sounds like they barely scratched the surface. Pathetic.

[@-ZM_Gaming-]

Im sorry for your loss but damn... Im speechless

[@FRISHR]

The true method is to actually flatten the onions with a car using Michelin tires.

[@haydencook682]

All terrain goodyears give them a more earthy flavor

[@TheOtherNeutrino]

It has to be flat. Michelins have issues when banked.

[@1TrueNature]

You have to reverse over them 5 times to get all the stars

[@malbig2344]

what a hilarious and original post. It really is.

[@drygordspellweaver8761]

Goodyear onions need to sit for a year though. And it needs to be a good year

[@xDerpiicity]

Those pickled onions are pretty standard in Mexican cuisine, at least where I’m from we often make lime pickled onions to put in tacos and they’re often one of the best toppings

[@Wahinies]

Youre making me hungry

[@andresv.8880]

Ayo do you happen to have a home recipe for tacos, my Mexican friend sells them so he won't share his recipe 😭

[@agm8088]

Also with habaneros added

[@Kelo7]

@@andresv.8880 co-ask😅

[@lordtanatos84kmkn59]

Plus some habaneros. ; )

[@jonathanjoos2284]

Ah yes, 2 minute videos without 40 ads. I miss these type of videos too much.

[@Felfan440]

Directly to the point and informative asf, even the chefs I worked with didn't possess this knowledge and just jammed us up with whatever they memorized lol, Thanks!

[@freepizza2494]

First time I ever watched your channel and I've worked in restaurants for almost 15 years and I never knew that if you put lemon juice on your hands after cutting onions you can eliminate the smell thank you and God bless you for that that's such a hack why nobody ever taught me

[@mfrenchcazenovia]

If you don’t have a lemon or lemon juice (OUCH!), just wipe your stinky-ass onion hands on the nearest bit of stainless steel. Like your sink!

[@mfrenchcazenovia]

It’s magic.

[@c.9858]

@@anticlickbait WHAT

[@anticlickbait]

@@c.9858 ?

[@Moonkin444]

Garlic smell can also be eliminated when you rub you hands against metal (the sink for example). Maybe it works for onions too?

[@TheRealBigT1984]

Great video. Direct and to the point. You didn't go into a life long monolog of the first time you ever cut an onion, the history of onions, and why you love onions. Lol

[@Immadeus]

Modern KZbin is like: Oh you want to cut an onion? Here's a 7 hour documentary on the invention and some predecessors to the onion before the instructions.

[@anielchall9708]

And how you should like share and subscribe and 30 seconds after how this video is sponsored by hello fresh

[@cecil123]

For anyone who doesn't live near a well stocked supermarket, this works with non-Michelin star onions as well. Cheaper too.

[@kainschild]

Thank you for posting this. I like watching cooking instruction videos especially when they cover the "basics".

[@arvetis]

Literally anyone can cut a "michelin star" onion if they take their time. The thing separating a restaurant chef (or, realistically, prep cook) from a home cook is the ability to do an entire day's prep in half an hour. That's where "knife skills" and such are needed. If you're not trying to cut a million onions an hour, just take it slow and take it safe.

[@pizzlerot2730]

Don't forget that a sharp, quality knife is also very necessary to perform certain skills. It doesn't necessarily need to cost an arm and a leg, but it should be quite sharp and able to retain its edge well. Edge retention does directly depend on the quality of the steel used, so a good knife will require at least a moderate investment, but if you stay away from trendy brands/names then high quality can still be found for a reasonable price. Not saying that a good knife will suddenly make anyone a master chef, but for people with the requisite dexterity and time investment, it can really level up one's technical skills. After all, ain't nobody producing a Michelin brunoise using a RonCo special 🤣

[@pizzlerot2730]

@@CalebBerman God is a lie, and religion is a plague on humanity.

[@RodinGaming]

@@CalebBerman If God loves me so much why did he curse me with 10 years of horrendous crippling pain as a child. If that's the kind of thing your God does and you pray to him, kindly tell him to fuck off for me next time you do, thanks.

[@CRneu]

@@CalebBerman reported for spam. nobody cares.

[@johnbaudhuin2987]

Half an hour would be a pretty inhuman amount of time to do what you actually need to do to retain awards. I was showing up early every single day. If you have 40 things to do you're not going to accomplish that in 30 minutes.

[@johnnyr-518]

I love onions and garlic. Can't live without em.

[@bongiovi7618]

I am the same no matter what it costs can sacrifice my relationship if i have to

[@maqrol100]

come to Spain!

[@chrischoi8616]

This has been in my feed for over 3 months. Glad i finally watched it.

[@WayofRamen]

these are some true senpai level skills 😳

[@Edited6]

I was a prep cook in a shitty country club kitchen for a few years, and have since been unable to avoid clicking on any onion cutting video YT shows me. I've also since switched to pastry prep and find myself drawn to the basics of thickening sauces. Watching you turn an onion into jelly with nothing but a knife is blowing both my minds right now!

[@julijakeit]

'shitty country club' sounds like oxymoron by a failed professional...

[@Edited6]

@@julijakeit Or it's simply the quickest description my BoH brain came up with, that kitchen was not equipped for what we were doing but I look back on the resulting chaos quite fondly. And the executive chef from that kitchen is the person who pulled me along when she switched to running a bakery; I'm a shitty human in many ways but I can find my way around a kitchen and like to think I make a pretty decent employee. So what's your deal? Some sort of bootlicking background make you sensitive to people potentially bad-mouthing their previous employers, or just trying to pick a fight on a bad day?

[@FractalZero]

@@Edited6 ouch

[@akdlg9sjjslk8]

@@Edited6 that’s such a good burn

[@kvltrites4534]

@@julijakeit Many exist. If you think every country club is a millionaire luxury establishment you're wrong, just like how not every golf course is a lush PGA-ready green. There's a lot of variance in budget, organization, and quality of buildings. A country club kitchen being poorly organized and ill-prepared is extremely believable...

[@exaltron]

Awesome job, I learned Brunoise years ago when I cooked professionally. Never got sent home but they definitely succeeded in making me cry for minor mistakes. I always assumed that a fine chop was superior to the amateur version of just attacking the onion repeatedly with one or more knives because you end up with evenly-sized pieces, but seeing this and the explanation that the onions would melt into the sauce, it almost seems like a quasi-puree would do the same thing. I'm sure this is heresy but I can't convince myself.

[@shanleyshoupe7873]

Cause if its not difficult and unpleasant, whatre we paying you for!? (kidding, but some customers arent)

[@timothyblazer1749]

Puree won't give the same flavor, as the tiny dice protects the juices from oxidation during the early cooking process. It also speeds the result, and leaves a fine texture, which puree will not. Puree is much better strained and used as a "final element"...barely cooked at all..perhaps 2 minutes in oil, 3 or 4 in water.

[@Loganvbills]

@Timothy Blazer I'd like to add that the knife used needs to be thin and sharp enough to get a decent shave with. A dull and/or thick knife will crush, bruise, tear, and split rather than cut. All of that releases juices that would have otherwise stayed inside whatever is being cut if a good knife was used. A food processor would be the equivalent of a really shitty knife chopping, bruising, and splitting the ingredient into uneven pieces with the small stuff at the bottom and the large stuff on top.

[@jamesblonde2271]

puree seperates into mush and liquid, then you get sent home.

[@jamesblonde2271]

@@Loganvbills shouda read this before I replied. However I use a eight inch sabatier for everyfekkin thing and I can brunoise if I have too.

[@theMichaelsLi]

Watching Pepin back in the day caused me to develop a love for the utility knife. Nice video.

[@chrissykora4604]

Wow. It's a straight forward tutorial at just over 2 mins. Bravo.

[@Bingeworthy]

Thanks dude! (Updates bio to include trained Michelin star chef)

[@SenpaiKai9000]

Lmao

[@StonedCrackerofHell]

@@SenpaiKai9000 lmao

[@g60force]

I update my CV after watched each Porn for more skillz IQ lvl9000

[@OrdinaryLatvian]

@@g60force Silence, child.

[@micah_noel]

Can’t say I’ve ever chopped onions quite that fine. But the “home” method with leaving the root on for stability was something I learned at my first cooking job 20 years ago. Even though I was a cocky little shit I guess I still learned a few things!

[@simpublic89]

love the improvised fix on your glasses, wasn't expecting that in a video about michelin onions

[@TheGosgosh]

I usually massacre my onions with a kitchen Gadget to get it really small. My body doesn’t like anything but fully cooked onions, to in order to save time (and myself some hassle on the toilet later on) I use the gadget. Maybe I will try these methods some day, but the citrus part might be relevant way sooner. Great video, thanks for teaching us.

[@WillaDie]

HERACY!

[@tappajaav]

@@WillaDie Heresy?

[@r.9602]

i tried cutting onions like this today and then pickled them, it was fun and i don't know why i have never thought of pickling one finely chopped onion, thank you senpai

[@SenpaiKai9000]

glad you liked it dude (:

[@michaelcowling9928]

When I want finely minced onions like that, the kind that fade away into the dish, I use a powered box grater type processor. Fast. Easy. Consistent. Uses almost all of the onion with very little trim/waste.

[@pnw_dev7934]

SERIOUSLY. Especially with his second brunoise, what's the point? I can't imagine that's meaningful different from throwing it in a food processor when it comes to taste and texture

[@tacoman10]

@@pnw_dev7934 Because if you do it the way shown in the video you can sell the food for 100 times the price of materials.

[@chrisconnor3173]

@@tacoman10 You're basically paying more for a less efficient meal.

[@matrixfan58]

@@pnw_dev7934 My only guess would be that you may be prepping a bunch of other stuff that needs to all be different sizes and will require a knife and board anyway? So with how fast these guys can cut they don't want to bust out an appliance that will take up space and take longer to clean if they can get away with it.

[@CamMackay96]

@@pnw_dev7934 less workspace, precise control over sizing, cutting really doesn't take long and above all else - its a Michelin star restaurant, they're pretentious!!

[@HadrianGuardiola]

I think I might adopt the michelin star method just to learn plus I want to start making stock. Chef Jean Pierre on his yt taught me the root on method and that works great but id love the onions to melt in perfectly.

[@anyoneelsebutme5757]

Honest question: if they wanted the onions to be chopped that fine, wouldn't it be more efficient to run it through a food processor or grate it?

[@SenpaiKai9000]

i just work here (:

[@punk105]

That's exactly the first thing I thought of after seeing the finished product...but that's impressive by hand, clearly he's a professional

[@iTwitzHD]

I'm no expert, and certainly haven't done testing at home to see if there's any discernable difference, but in theory using a grater/food processor will cause more damage to the cell walls than using a very sharp knife, and that damage will result in a sharper, undesirable flavour. Cell wall damage is also responsible for releasing the compounds that make your irritate your eyes, and what I *can* attest to is that using a properly sharp knife will minimize if not completely eliminate this-I never cry cutting onions at home. So I imagine there's some truth to cutting > grating for flavour as well.

[@marcmaddock9980]

He'll no. It completely changes the taste and texture of the onion.

[@LucienHughes]

Processing results in a very unevenly chopped product. Some of it will be blended into a paste whilst other parts will be large, uneven chunks. Also in my experience grating onion tends to result in stringy slivers as onion isn't very homogenous.

[@hanjiplayer]

Ah, the marco pierre white method. Good for risotto and sauce, but i usually prefer my onions more substantial.

[@SenpaiKai9000]

same. i like taco style, just load on the onions y cilantro guey

[@zadinsomething1513]

It's a good day when senpai Kai posts

[@natethetrain]

everydays a good day with faye total yogurt

[@wind2456]

He posts nearly every day So every day is a good day

[@zadinsomething1513]

@@wind2456 yes

[@TheGlamorousLifeofNae]

It really is! 🙌🏽

[@SenpaiKai9000]

@@wind2456 lmao awh

[@papl20]

your at home version is exactly how I cut my onions, no waste, easy to do.

[@MichaelMarko]

Nice demo! I have used that second method since i was in my teens or early 20’s and I’ve really just not minced onions for years. I like the texture in my dishes. I’ve found that cutting them lengthwise only gets them to stand up during cooking and not melt away. I had thought i wanted to be a cook and did a lot of self study from when i was about 12 but then got a couple of jobs in kitchens and decided i didn’t like it. But i love to cook for myself and others.

[@editor4958]

can you go into "stand up" more please? I do not understand.

[@fungdark8270]

@@editor4958 not fall apart, not melt away

[@sepsisXIII]

OMG, those citrus onions changed my life, many thanks. I used lemon juice, salt and agave nectar (in lieu of sugar).

[@DrBrunoRecipes]

Brought tears to my eyes 😂Greetings from Scotland. Have a wonderful day everyone!

[@creativeconcepts2424]

Hey man...this video was amazing. I wish I had your talent. i worked in a restaurant with no experience for 3 weeks in trinidad and got sacked because of my speed- it was too slow. It was only in the last two days two of the experienced trained chefs realized I was a started but I got sacked before they could help me improve.

[@shaftinc8739]

After a couple of weeks of trying this myself at home i can finally do this small of a dice with some relative sped. I am going to show my chef tomorrow and see what he thinks about it!

[@derekreg9432]

that's great. I'm practicing as well just to better my knife skills

[@JoseFlores-nb5cl]

What did he say ?

[@imadequate3376]

I learned the first one about getting extremely fine cuts from my grandmother when I first got my license I showed up early for Thanksgiving, grandpa made pancakes then my grandmother had me help with Thanksgiving food, I still use the method today when I do sauces or marinades, if there is one thing you should take from this it's that. Your sauce game will level up heavily and it works with most things, the easier it is for it to saucify the better, unless you want chunks. Thanks for posting this, I can't tell you how much learning to cook has done for me, and people who share any trade information to teach others is a hero.

[@lawrenceragnarok1186]

Are you serious?

[@masonpappas2037]

Tip, if you want to get that onion smell off your hands and you don’t want to waste a lemon, just wipe your hands down on the metal surface of a prep sink and then wash your hands. Also phenomenal knife skills Kai!

[@meercreate]

Same concept behind stainless "soap"

[@elmamo2000]

It has to be a stainless steel surface, specifically, rub it on your hands under running cool water. I use the blade of the stainless steel knife that i used.

[@normanladdleschnitzel1928]

@@elmamo2000 Directions unclear, I cut my fingers off.

[@maremike2691]

I use toothpaste to remove fish smell. It's really effective

[@derekburkett2192]

@@normanladdleschnitzel1928 your hands can't smell like onions if you don't have hands left

[@Bobs-daughter]

🧅 Beautiful! Definitely going to try this! 🧅

[@Rapturnal]

This was an awesome tip - thank you! I was already halving and trimming the ends off, but it never occurred to me that I could separate the layers for more control.

[@andersonanderson1009]

I thought this was going to be a snooty, "This is how you're meant to cut onions. . ." Having said that, the tip for cutting them that fine to get them to disappear in a sauce is great to know and what I'll be doing in the future.

[@YR2050]

Kai: You don't need a sharp knife to do this. Chief Chef : you can go home now.

[@MynameJeffX]

Quite frankly taking the whole onion rectally is actually how the chefs produce such fine cuts

[@commodore92]

Lmao

[@NardoVogt]

Me: "I think I got the hang of cutting onions." Kai: "Let's do it finer." Me: "..."

[@billmcdonald4335]

Bodacious knife skills; insane level of fineness in that chop. I do a coarser version of your home-cook, root-end-on method for a lot of my recipes. If I want it super-fine, sometimes I'll soak some dried minced onion flakes in some lemon juice or red wine vinegar. I know I'll never do anything Star-quality, but, it's inspiring to watch those that can. . .

[@filipevieira7165]

I don't think I've ever been turned on about the cutting of an onion till now. Automatic subscribe.

[@handlemchandlehandle]

I'm pretty sure you can go even finer: first cut the ends off. Then, using any standard 20-30 ton kitchen steamroller, drive back and forth over the onions for 6 or 7 weeks or until there are no more onions. Easy peasy.

[@Pasan34]

I have been formally trained in the Magic Bullet art of chopping onions. It's always interesting to learn about competing methods used by other chefs.

[@Mistanyycguy]

Michelin Bullet 😂😂

[@Elconbrioso]

Thank you for this presentation - I love the precision. I don't see myself as a natural chopper of veg - I'm never quite organised enough, hopefully, your instructions will help me to - up my game. Normally, I need to chop fine enough for a Ragu for Pasta ( not that fine ) but I can see that a smooth sauce would require a melty, ultra fine chop.

[@channelnumber52]

Or a blender. I do what he does in method 3, and then I blend the shit out of my tomato sauce.

[@Elconbrioso]

Thank you - I'll take that tip

[@johnmc3862]

This guy knows his onions.

[@nicholaswest9146]

Dude, this was fantastic! I also use the last option at home, however you taught me a new method that looks incredible, thanks!

[@noobnub7305]

Do more of these long videos please, they are very enjoying to watch

[@baileyfeller5607]

When I first worked in a one star I was shocked at the way they did the Shallots like this but when I did it myself I realised how much better it the method was. Cool tube bro love your content 🔥

[@jay-tbl]

respect for not trying to tout this as being the "correct" way to cut them

[@lo-keyloki9986]

That third method is how I was taught to do it. We didn't have the time for the julienne methods. Super neat to see in action though.

[@donnymcgahan1158]

Just pre-chew them for your customers

[@exiledknight3961]

Went to a Michelin star restaurant and went home hungry. Never again.

[@rik8508]

I once went through a mcdrive to fill my stomach after going to a fancy restaurant. I have done similar things with frozen pizzas when coming home. Best of both worlds I guess.

[@exiledknight3961]

@@rik8508 true but i cant justify the price when i go home hungry or need to buy extra food to be full

[@stepanstepasha3538]

@@exiledknight3961 As many foodies say "It's about the experience/flavor/aesthetic, not filling your stomach." I don''t understand why it cannot be both filling and delicious, but I'm a schmuck who loves buffets, so I guess I should not be talking..

[@exiledknight3961]

@@stepanstepasha3538 And those people are also get ripped off left and right in other aspects of life as well.

[@Munisk52]

This was educational, wholesome and didnt treat me like an idiot, thank you boss!

[@Zibonnn]

Thank you for the knowledge. Gonna go ahead and open my own restaurant first thing tomorrow morning; call it a 3 Michelin Stars restaurant because I watched the video 3 times. More would be overkill at this point.

[@imageispower20]

Thank you for the lesson. I thought I had to have both ends gone when cutting. Knowing I can keep the root on makes keeping stable easy.

[@laurabutler264]

I only recently learned this too. I would cut both ends off, and as my knife was cheap and not sharp at all, I would get halfway across the onion and it would just collapse. Now I have a proper knife and keeping the roots on makes it much easier.

[@brandonplays702]

2:02 another tip. I use lemon juice to clean dishes that have cooked fish in it. Combined with soap of course, the lemon helps gets rid of the fishy smell on the pans, plates, and my hands when I’m done washing it

[@Sidiciousify]

Just use vinegar. Its cheaper.

[@jakesmith2341]

Good tip though! An ex taught me that trick 20 years ago and I still do it, but with bulk vinegar from WINCO. 1.50$ per gallon baby!

[@brandonplays702]

Would t the vinegar smell linger and be too strong?

[@Sidiciousify]

@@brandonplays702 well u wash it off

[@jakesmith2341]

@@brandonplays702 never had it linger after a quick rinse. Lemon deffo smells better when using it.

[@anne-marieallen776]

Really enjoyed this, lovely stuff :)

[@lysoliii741]

I swear to god you are easily my favorite content creator on here. 10/10 would smoke a blunt with you

[@SenpaiKai9000]

lezzgetit.

[@taylorguenthner1458]

In my best Marco Pierre voice: “It’s very easy, very simple. Should only take you, max, 4.5-8 seconds. There’s no real way to do it. It’s your choice.”

[@GryphonWahle]

...or use the Knorr stockpot.

[@whirledpeas1182]

@@GryphonWahle it's your choice!

[@SpudzMcKenzy]

Short, simple, solid explanation. Thank you Kai!

[@zak5498]

The only video you need to watch about cutting onions, thank you m8!

[@RealMexFoodShouldntGiveUDrrhea]

I chop my onions like this without removing the inner layers. My family doesn’t like to chew on cooked onions so I chop it super finely to melt into my chicken dishes.

[@heapsofcobalt]

thank you for blessing me with this knowledge

[@leonayoung]

thanks for the onion cutting tutorial! (never thought i would say that sentence but look at me now) the onion slices are way more even than how i used to cut it. careful not to drop the onions on the floor tho, senpai- i don't want kosei/scooby to pick any up considering onions be poisonous to dogs. but don't let me tell you what to do, maybe scooby/kosei's built different and immune to it? lol

[@SenpaiKai9000]

i think Scooby's built different, she just nom'd some green onion while making kimchi lol

[@leonayoung]

@@SenpaiKai9000 lmao

[@RICDirector]

Onions are not poisonous to dogs like, say, cyanide is to us. It's a matter of using quite a bit fairly frequently which can do damage. A crumb here and there won't kill 'em, as a general rule.

[@MarkDavis77]

the real michelin part about this is that he wasn't crying the whole time

[@caffeineTX]

This is great. Also I can see it being useful in a commercial kitchen where the scraps can go into other stuff but would be otherwise wasteful at home or something.

[@HeronCoyote1234]

You can always hold all your scraps (peelings as well) in a freezer bag. When full, make veggie stock!

[@AA-bk1oe]

Why have i never thought to split the onions by layers when cutting?..i always make a mess and make the board crowded by cutting the entire half in one go. 😅 Thanks!

[@SenpaiKai9000]

haha, you're welcome

[@mikec4308]

Its faster and more practical for at home cooking

[@canes176]

I’ve been making burgers lately for my family and other food and I use onions a lot and the second way looks the best.

[@afasia2341]

For burgers you actually might want to cut them thicker and cook them until caramelized, for any sauce the thinner slices melt. It depends what you want.

[@jonuldrick]

@@afasia2341 Truly caramelizing onions takes quite a bit of time. But they are oh so delicious on a burger. Once you go caramelized, you don't go back. lol

[@lavyagaur6293]

Respect to the person who is able to enlighten us without shedding a tear😂

[@AutumnFog]

I always love to find a chunkier, juicy bit of Onion in my food :3 Keep the ends of onions and other vegetable leftovers to make delicious broth 😊 (Or dry them and use for homemade Vegetable broth powder)

[@RICDirector]

Stock rules!

[@noscopecat3427]

"The idea behind cutting onions so finely is that you're literally sweating it down so it literally melts into the sauce." Into the food processor it goes!

[@iYehuk]

Chef at michelin: No you have to cut onions into a paste by hand! Food processor goes: brrrr

[@anileaatje]

@@iYehuk Well, seeing as onions are layered, a food processor can never make the beautiful fine cubes that you get by doing it by hand. My guess is that this is the main reason. To have all of the pieces to be the same shape.

[@notthere83]

@@anileaatje When it melts into the sauce, there is no shape left?

[@LshowKnows]

@@anileaatje Like the other person said, if it´s supposed to melt then why does it matter. If it´s gonna be used presentation wise then yes I agree, but for sauces? Naaaah

[@Irithyllian]

This might sound weird, but I clicked this video because it looked like a knife that had purple crystals growing on it.

[@ness1278]

Exactly what i thought but read the title before clicking

[@castormastor3288]

Same here

[@ElleDeas]

This is how I cut my onions for curries and stuff! I just cut a little triangle out of the root so I don’t toss the whole root and other end, thank you for showing us! Can you show us how to make nice quick cuts on harder veggies like carrots? My rounds also roll everywhere 😭

[@SenpaiKai9000]

the cursed carrots! i will attack them soon

[@MilkT0ast]

Pro tip: the sharper the knife, the less sulfer will be crushed, thus no tears :) Lemon juice also helps, but then you have lemon juice on your onions which might not be ideal depending on the dish

[@hammerslap5639]

Just process onions in the walkin... learned that workin at Papa Johns

[@mfblowfish4671]

I’ve noticed the sharp knife is better too

[@methanedirigible]

I always find the best way to get finely chopped onions is to blend them into a paste, then sieve them. For really fine onions, I then pass them through a coffee filter, then a Brita water filter.

[@SpaceMissile]

me, a novice cook, trying to decide if you're trolling or if I should write that down.

[@methanedirigible]

@@SpaceMissile The smoothest onions I ever ate were no more than a wispy vapour laying across the plate.

[@SpaceMissile]

@@methanedirigible it's like a la croix drink but onion flavored

[@MrCmon113]

The best kitchens direct an onion particle beam at the customers, emitting one onion atom a second.

[@AnthonyDoesYouTube]

I never bought Onions in my life. Never have, and probably never will. Loved the video!

[@personalaccount4360]

Genuine question. If you're going to cut them this fine to the point where they are nearly a paste, is this still better than using a food processor or other blender?

[@johndalton4559]

I suppose it is because the food blender just mushes it together and you dont have the juice packaged into cellulose anymore.

[@hannahkroon5233]

Agreed!

[@joelc.4891]

Never thought I’d get more knowledge on cooking from a guy with a ripped 6 pack vs a culinary school book

[@PLF...]

Culinary school books are shit

[@Toketree]

You taught me multiple things in two minutes can’t wait for your next one

[@tuliombotega]

My girlfriend hates onion in the food, she complains about the texture. So I cut as thin as possible in a way she cannot complain. Gonna show her this video and say she is having a michelin technique on her dishes. Ty.

[@ChefMar]

That was a great video.

[@late_night_club]

As someone who likes the taste of onions but has a texture problem with most veggies, this sounds like a great way to still get the flavor I want into my food without having to feel it on my teeth. Like slicing the garlic paper thin in Goodfellas 👌🏼

[@Psilomuscimol]

You can get a similar effect with a blender chopper thingy and the right blade and times

[@jamesdjukic]

This reminds me of when I was a commis and made to cut chives into practically invisible, yet equally sized slices, for a hollandaise 👍🏼😂😅

[@SenpaiKai9000]

Haha oh god the pints of chives!! Lol