Knife Skills: How to Slice Scallions

[@stuntmonkey00]

Kenji returns from the scallion dimension with a new slicing technique beyond human comprehension.

[@psdjklgfuiob]

for anyone wondering this a reference to an article written by The Green Onion

[@sandmansleeping]

Did he do this video on onions in response to the onion article?

[@bigtimehikingguy4976]

@@sandmansleeping yes

[@danielrasmussen2167]

@@psdjklgfuiob Comedians' 1st rule of comedy: always explain a joke

[@jasonvndnbs975]

A scallion video? What better way to celebrate being featured in The Onion?🎉 Maybe a shallot video next?

[@kizhax]

As the camera pans down, it's a rolled up copy of The Onion newspaper.

[@arcaneire]

I thought I had absorbed most of the low hanging fruit from online cooking people, but your knife skill video about drawing the knife through "sticky" foods rather than "chopping" has been an immediate upgrade for me. Thanks for sharing that! Always more to learn

[@heytheremarcus]

Anyone else miss Kenjis gopro POV? I feel like it made it more wholesome and felt like he was really home cooking

[@lydiawilliams471]

@@heytheremarcus I know! I was thinking the same thing! But the content of his video is so good!

[@J.Sandhu2]

kinda think it was a covid thing. That man was zooted and eating late night

[@GeeScottJay]

Not a covid thing. Here is from 2017: kzbin.info/www/bejne/b4C5f3ptf9WhgKMsi=39gTBMqI3H4i7hVP I think during the pandemic he may have picked up the less edited style and the snap jump when he edited out a longer period of time. But he did gopro videos long before that

[@boet764]

dude's not drunk anymore, so doing spontaneous POV is quite a hurdle now

[@tomhorsley6566]

NO! The wobbly camera POV crap makes me physically ill. If I try to watch it I have to go lay down in a dark room for a couple of hours till the dizziness and nausea subsides.

[@sammygyupsal]

Loving the new level of production! Hope we get the occasional gopro vids though, they really helped me learn how to get into the "rhythm" of cooking, when it's okay to chop what's next and how to find time to clean in between everything.

[@DeliaLee8]

Me: Why would he need 13 minutes to show us how to slice scallions? 13 minutes later .... Um, never mind. Thank you of another fantastic video!

[@TorkildKahrs]

The camera work in this video was beautiful. Really helped to showcase the demonstration.

[@anthuriumcactus]

I've resigned myself to dank scallions

[@Cunningprof]

I think I saw Dank Scallions in 03

[@MsLoveC]

Kenji, I have two treasures: The Wok and The Food Lab. I love cooking, and you are my superstar. ❤️ Please write a third cookbook!❤

[@mikechiu9767]

That is probably the most silent knife work I've ever witnessed, very impressive.

[@metaxaanabeer]

Long time ago, in university, I had a Japanese roommate. If I was in the kitchen doing my North American chop thing she would yell at me, "slice, don't chop!" Never knew why until today. BTW, university was under $3,000 per year, books, classes and on campus parking. That long ago.

[@8sigreg]

We occasionally trim the bottom 1/2” off scallions, then rest them around the sides of a saucer or small deli cup with enough water to barely cover the roots. After several weeks, and occasional water refreshes, they’ve grown enough so I plant them in our herb garden. Once they’re established we selectively clip the greens close to the stem and use those. They’re every bit as flavorful as the greens in whole scallions, and the plant will quickly replace them. With 12-18 plants growing we seldom need to buy them from the store unless we want the white sections.

[@dcchillin4687]

Kenji looks like you're thriving, good for you man. Keep up the videos

[@Pheeze]

Kenji is looking SO good lately, love the apron too!

[@dicecard921]

"Limp" scallion greens are great for stock

[@FollowingfromafarBooth-jz4jq]

Yes, rinse them well and pat dry-into a bag in the freezer for stock. Flavor!

[@blitz4099]

Kenji could you share a video on how to sharpen a Chinese cleaver?

[@sethmagadanz5292]

Hey Kenji! Thanks for the awesome cooking videos. Your content always inspires me! Do you think you can do some more outdoor wok cooking videos? Maybe on the rooftop? Also I’ve noticed you’ve leaned up! If you’ve been cooking any health conscious meals maybe that would be cool to see too! Anyway, hope you have a great day!

[@VPCh.]

I've always put a damp paper towel around the roots a day before cutting. They absorb the water and it makes them firmer and easier to cut

[@kizhax]

The scallion brush might also work with Korean BBQ. Getting that ssamjang into the lettuce wrap.

[@EricKuha]

I like to regrow my scallion roots in a deck planter with soil. They get huge and are amazing. The whites are almost the size of a shallot and really good.

[@victorcy]

Scallion brush looks cool❤

[@Irrevatic]

lacramators, turgidity, and whirling dervishes... is this knife skills or SAT prep?? Great stuff as usual, now I will never need egg brush I can't find.

[@kdngo93]

Great video! Is slamming the rings dry not counterproductive to the bruising we try to avoid by back slicing? Also how do you approach slicing scallions once it gets to a section that it becomes all slimy and hard to maintain a slicing friction

[@DirkFedermann]

I keep my scallions fresh by replanting them outside. I buy them when they are at a discount and then very densely put them back into soil. The roots will grow and stay fresh for a month or longer and they produce new leafs.

[@Moewenfels]

I put my scallion root cutting into pots. They grow REALLY big and tall over time.

[@AnEskimoBakes]

I was down for the staring contest. I win. :) Love the new kitchen, it looks so efficient. Appreciate the details of the content. :)

[@jsho12]

Good shit Kenji!

[@J_PhD]

Thank you for teaching us cool stuff!

[@geronimocramos]

The microplastics comments were hilarious 😆

[@sahilbatra396]

This is fantastic

[@Davis.Cahill]

So glad the new boat house is up and KZbin ready!!! Love you dude!

[@Huckle777]

Full of useful info and Im 2minutes in lol. Thanks!

[@cotneit]

Damn Kenji looking good!

[@BiigDaddyDellta]

Kenji, yes, about to be I've of the best shoes for cooking available! Quality and knowledge. Don't let the haters get you down! Your progressive attitude is what we should ask have my friend ✌️ ❤️

[@theritchie2173]

I've heard that the best shoes for cooking are Crocs, but that's just a step too far from me - I'll suffer from slightly painful feet.

[@BiigDaddyDellta]

@theritchie2173 hey, crocs are really great for wearing around the house. I wear them everyday. But the ones with holes in them drive me crazy. Constantly have food and liquid falling into them in the kitchen. Lol.

[@Yupppi]

Hey Kenji can you make knife skills: carrots as well? I once asked my chef friend how to cut carrots "properly" and he laughed at me not quite understanding my point. Carrot has to be the most annoying vegetable to cut. Even when your knife is sharp so it doesn't slip away, you're always wondering how you should cut it for different foods and what kind of slices you would even want.

[@jacobjdong]

Kenji did you try to dry the egg in your outro with the throwing motion

[@DumbAraya]

I like the new(ish) format, it looks more professional. But I gotta say, I really do miss a gopro-on-head-middle-of-the-night-snack kinda video

[@TechWithoutTheCo]

What about a rapscallion?

[@joebandura8822]

"Make babies eat microplastics, that's ok too" That's one I never heard.

[@mvdillman]

@@joebandura8822 it caught me off guard lol

[@Valchrist1313]

NASA says Saturn's moon Titan is covered in oceans of oil with deserts made of plastic. It forms naturally when UV hits methane in the upper atmosphere. This explains why when they drill down hundreds of feet in to Arctic ice cores, they find microplastics in the same concentrations as the background environment. When they dig down in to ancient ruins, they find microplastics. They have always existed.

[@mkbeebe]

Chef turned activist I guess ... yawn

[@jstins]

Trim the roots off 1st and peeling the outer layers goes smoother.

[@FerociousSniper]

You are looking really healthy! Not that you weren't before. But your skin and hair look really good. Did you add more collagen to your diet?

[@Spuzzell]

Another lesson learned! Is there a reason why when peeling the outer layers off that you don't first slice off the tip of the root so that you don't have to peel the outer layers over it?

[@CousinFabian]

I find that limp scallion greens can be rehydrated and crisped after slicing from a short soak in an ice bath

[@DavidFobare]

If the wife buys me an apron I’ll have “Turtle Killer” embroidered on it.

[@ThePhantomRenegade]

Alt text: Killer Turtle

[@Android480]

I’ve never understood the whole pulling your knuckles back while cutting. I can do it for a couple slices, but once I get to the point where I need to regrip the scallon and actually move my fingers, I just get out of whack. The food moves around, the slice is inconsistent. Is there a real strategy I’m missing?

[@Fender0ckreR]

@Android480 yes.

[@kathyhorne556]

Thank you for sharing!

[@velocitygirl8551]

Wow, thank you much 🙏

[@docAvid314]

So are we all just ignoring the way Kenji said "turgid"? 😅 Thank you to everybody who pointed out the Onion article, I wouldn't have got the joke without you. And what a fantastic talent we have in Kenji, who can make a seriously useful video as a silly response to a silly joke. Brilliant!

[@kgomez8093]

When is the knife collection video?

[@foinkk]

Kenji I can't afford to use expensive environmentally friendly bags or containers. Am I a bad person for using ziplocs?

[@cmcull987]

That's interesting. I've tried to regrow scallions in water and it does not work well after a while.

[@TravelFan15]

What about the green parts? ‘Same method for slicing? Thanks!

[@sillydg]

Kenji, I'd love to see a video about how you lost weight and keep it off.

[@ericshoemaker8911]

What brand knife is that? I want one.

[@MartinInL]

I have never been this early to a video🎉

[@noledge18720]

Video starts talking about how to deal with old scallions, and I'm so excited to find out. Then he chops off the green part. Sadly, the green part is the only part I can eat with my chronic stomach issues😢

[@dizboyanthony]

which knife is that?

[@chrisvang2443]

Love the new production quality!

[@cpzd83]

you know, this might sound weird, but I'm actually not a fan of it. like don't get me wrong I'm really happy for him that he's reaching so many people and he can invest in better production, but there was just something so authentic about Kenji just strapping a Gopro to his forehead and going off on a 5 minute rant about what is an aioli while cooking.

[@travelingtango]

I like both!!

[@joe3270]

DANK scallions

[@Smallpriest]

Wow non-euclidean scallions 😂

[@missingsprocket]

Kenji: "You're a monster if you use plastic" Me: *Stares at the wall of food in plastic jars, containers, and bags immediately behind Kenji*

[@keiths210]

The main problem is single use plastics. Reusable containers are less of an issue.

[@tomwells6499]

Dude _ you've lost some weight since I saw you last - looks good - I'll not be chopping my scallions from now on.

[@m.f.3347]

knife skills, step zero: sharpen your knives. Kenji can only cut like that bc his knives are sharp

[@AustinWigley]

first post i like scallions

[@SpencerRyllSmith]

So is allicin a lachrymator?

[@falion8135]

Why do you call green onions, scallions?

[@acrophobe]

My favorite pastime is making babies eat microplastics how did you know Kenji!?

[@bemccune7671]

Is this a new kitchen-studio? Or did y'all move?

[@Lauen]

he and his family moved to Seattle a little while ago, and now he has a studio on a houseboat, I think just to separate work and private life more

[@serpencexalloid]

@@bemccune7671 this is his boat studio! It's new-ish, he posted some videos about it earlier this year

[@bemccune7671]

@@Lauen oh wow. that's so cool! good for him.

[@bemccune7671]

@@serpencexalloid weird, I haven't seen these updates! Been having some phone issues, but now I'm excited to go and watch this backlog of Kenji videos.

[@JKenjiLopezAlt]

This is my houseboat. I live here with my kids!

[@jimmyfahringer5588]

7:57 Like putting too much air in a balloon!

[@harrisonlowlicht]

I almost jumped when the camera moved!! I like it but found the camera shake distracting. Maybe a better steady cam setup?

[@gregb675]

J. Kenji SWOLpez-Alt

[@chrispiatt2235]

What smart man matches his wallpaper to his tattoo?

[@alsokyle]

turgid??? was that the word????

[@masterdrock]

Wow.

[@timwauman]

Save those limp and dried bits and freeze them for stock.

[@mattymattffs]

I just put the scallion root in a pot and then I have a new scallion in a few weeks

[@dominatrix]

Handsome and beautiful man

[@bigtimehikingguy4976]

yikes

[@zach1860]

You ol scallion you

[@lydiawilliams471]

I put mine in a glass of water in the fridge. I thought that was the best way.🥴

[@Jros2]

Let's see the blind taste test of scallions cut different ways.

[@VikingintheMountains]

So what you're saying is I need a sharper knife

[@TheRedWon]

Ripped Kenji isn't real, he can't hurt yo- Ripped Kenji: OK here is how you make a scallion brush!

[@winniethepoohandeeyore2]

Speak of the devil. I just got done slicing scallions for a western Omelet for hubby.

[@matthewdouglas2373]

Omg it’s happening

[@fairlane32]

What??? What about storing them in the freezer?? NO FAIR!!! 🤪

[@FishareFriendsNotFood972]

So turns out my general method of indiscriminate thwacking is non ideal......

[@schaferchulay5657]

Link to your cutting board?

[@brenstonmyers]

Turgid.

[@ChimpZealot50]

[🇱🇪🇬🇪🇳🇩🇦🇷🇾] Scallion Brush

[@pvanb]

@1:07 Wow, passive aggressive much?

[@evenoddprime]

good lord, you're thin, kenji

[@unblockssliders]

13 minutes!

[@y0rema]

T U R G I D

[@fatlever4325]

this some scrub shit homie. you also told your readers to use all trotters for a tonkotsu and stood by it so my slugs is warranted

[@Polkadotpup]

You’re looking skinny…eat, eat…you look great.

[@bigtimehikingguy4976]

weird comment

[@mwoody4560]

so passive aggressive.