【圧倒的みじん切り】基本からワンランク上を目指すプロのテクニックまで｜シェフが解説

【圧倒的みじん切り】基本からワンランク上を目指すプロのテクニックまで｜シェフが解説

As it becomes smaller, push to cut
The same technique applys to the other side The other one is thin, but larger, right? Salut! Hello, everyone
I’m gonna explain how to use a knife and how to cut ingrediets Cutting ingredients is directly connected to how they taste So, I’m gonna talk about what I usually pay attention to Alright. I’ll show you how to slice and mince in a professional way It might not be useful for those who are already good at it But, I hope this will help those who want to improve thier cutting skills OK. this is an onion An onion is an easy vegetable to use when we explain how to cut This is my way. There is a stem end and a root end.
When I slice an onion, I usually cut off the root end a bit deeper Otherwise, it can help hold the onion together as you slice it First of all, cut it in half Remove these yellow parts as they contain strong flavour and a harsh taste You can just cut it off I often get asked “Why do we make shallow cuts when slicing an onion?” It’s not that big deal, but if you don’t score it,
some surface areas will be larger It’s easy to understand if you see
Let me slice this without scoring it As you can see, This is thinly sliced, but this surface area is larger, right? When you cook, these parts might not be heated properly or when you eat it as a fresh vegetable, they have a stronger flavour This time, let me make shallow cuts on the side If they are too shallow, it won’t make a difference So, it should be about a little less than 1cm cut Let’s slice it This one is finely sliced
The other one is thin, but larger, right? So, making shallow cuts beforehand makes a difference I guess everyone has their own way But when I slice something. I often pull to cut
Also, I hold not the handle, but the spine part I don’t hold the lower part as it’s dangerous
But I hold the upper part here Hold it firmly with your index finger and thumb
In this way, you can stablize the move even if it’s a long knife Some push to cut with their hands on the handle
or fix the tip and move heel to cut I guess these 3 ways are common The key point is You can’t pay close attention to every slice So, it’s more like getting into a rhythm without thinking Don’t focus on cutting it thinly
That way I guess you can cut it finely I’m so focused that the cutting board is moving We use the heel to cut something smaller Just like pushing to cut
But if it’s tall enough like an onion, you pull to cut just like this
That’s how I use 2 ways. I might use a different way in some cases though Let me show you again
(get into a rhythm and pull to cut) The edge of an onion is difficult to cut
So, lay it down again This is too small to pull to cut
So, in this case, I push to cut, which is easier That’s how I slice
Let’s move on to how I mince ingredients When I mince an onion, I leave this part to keep it together I didn’t mention this when slicing an onion But, keep the cutting board dry when cutting something The ingredients get too moisture and it gets slippery So, keeping it dry is a must Remove it if you find skins like here Cut it in half
Then, face the stem end of an onion and place the root end on the other side We use the root end to mince Leave the root end. We need it to mince Just like slicing, don’t focus on it too much
Just get into a rhythm I’m pulling to cut in this case too Try not to focus on cutting it. Move the knife at a constant pace Now, I slashed it But, I left the root end untouched to keep this together
(That’s a important point) Change the direction
Now I’m gonna make horizontal cuts But, try to make the cuts as finely as possible
2 or 3 cuts is not enough to mince it So, make vertical cuts finely Also, don’t move the knife too much like this
as it leads to falling apart Try to cut it without moving the knife as much as possible Now, it’s time to mince this
(I’m pushing to cut here so that it won’t fall apart) As you can see, the edge of an onion is not cut fully In that case, you can just cut it like this Do the same thing for the other side It’s desirable that it doesn’t happen But if some parts are not cut properly, just mince it later Just like this, some parts might not be cut Then, mince it now
I did leave the root end untouched when I make cuts
So, this part is not cut fully Make cuts on this part now Then, just like I did… make horizontal cuts Then, mince it You might wanna cut this part sloppily
But if you mince it thoroughly now, it will saves you trouble later It’s done. This is the root end left I pulled to cut earlier, which might be difficult for some people Push to cut method might be easier
(I admired my superior who was cutting with the tip of a knife
That’s why I learned how to do it) This is how you push to cut
It’s the opposite of pull to cut method You face the root end Also, don’t move the knife horizontally
Keep the heel a bit higher and move it Otherwise, you’ll cut it fully Let me show you This is much easier than pull to cut method The part around here is not cut
(The rest is the same) I hope this is helpful It might be difficult to acquire it right away But if you practice, I’m sure you’ll be able to do it easily Now, I’m gonna explain how to mince a piece of garlic
(Mincing it is easier than an onion) First of all, cut it in half to remove the garlic germ and fix the garlic You dno’t necessarily have to remove it
But I took it out for this video I’m gonna mince it in a very fine way But you can choose another way like smashing it before cutting I cut it in half so the position is fixed You face the sharp side just like this The rest procedure is the same Just like I did on an onion, leave the root end uncut Don’t think like you’re cutting it Try to make as small cuts as possible It should be very tiny pieces now and you can jst cut the edge part at the end
(You don’t have to do it like I did when mincing an onion) By making cuts beforehand, you can save the trouble of cutting thorouly The key point of mincing is not to cut it excessively
Because that leads to bringing out a harsh taste and the moisture and flavor will be wasted So, try not to cut ingredients excessively is essential to a better meal That’s all for how to use a knife and how to slice and mice I hope this helps you in any way Please try it at home
See you in the next video. A bientot!

玉ねぎのスライス・みじん切りを例に、包丁の使い方・食材の切り方について解説しました。
基本の切り方数パターンと、私が実際に意識しているポイント・注意点なども併せてご紹介。
普段何気なくやっていることも、ちょっとした気遣いをプラスしてやってみると、料理のクオリティもグッと上がったりします。
せっかくなので、ニンニクのみじん切りの方法も。
普段の調理に、少しでも参考になれば嬉しいです！

★初の料理本・絶賛発売中★
【二つ星フレンチ元料理長が教える おうち格上げレシピ】
　https://amzn.to/2Za0Q5z

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊

良かったらこちらもフォローお願いします☆
Instagram
https://www.instagram.com/chef_johjiro/
tiktok
https://vt.tiktok.com/ZSJJ7P6kK/
Twitter
https://twitter.com/chef_johjiro?s=11

お仕事のご依頼・その他のお問い合わせなどは上記SNSもしくは下記メールアドレスへお願いします！
georgelabo@outlook.com

＊＊＊＊＊
愛用品リンク(Amazonアソシエイト)

●クールで切れ味抜群の包丁【和 NAGOMI】シリーズ＜三星刃物＞
　スライサー
　https://amzn.to/3hOIs9P
　ペティナイフ
　https://amzn.to/3whPzeG
　牛刀
　https://amzn.to/3u8jN2v
　三徳
　https://amzn.to/2QErBLF

●みんなが欲しがるゴムベラ
　https://amzn.to/3jCFs0X

●スマートでお洒落なバッラリーニのフライパン
　20cm (色違いです)
　https://amzn.to/3l3BxcT
　24cm
https://amzn.to/3gSYSwg
　
　28cm(色違い・蓋なし)
　https://amzn.to/2K77927
　28cm用蓋
　https://amzn.to/3kJLGeA

●オシャンティなお皿＜日比野陶器＞
　https://hibino-pottery.com/

●エレガントなオリーブオイル＜ICONO＞
　https://amzn.to/3KGpVrs

●コラッ！って感じのコラトゥーラ
　https://amzn.to/3qE0SNV

●料理が上手くなるスパチュラ＜ツヴィリング＞
　https://amzn.to/32qgvw2

●手練れ料理人に見えるピンセット＜トラスコ＞
　https://amzn.to/32x5CZn

●ヘビー級鉄フライパン＜デバイヤー＞
　https://amzn.to/3klPoZl

●使い手をイケメンにする鍋3点セット＜フィスラー ＞
　https://amzn.to/2LxgwcD

●最強の鋳物ホーロー鍋＜ストウブ＞
　https://amzn.to/2KbPqXM

●ご飯にも煮物にも最高なストウブのワナベ
　https://amzn.to/3psYpp7

●パスタにしか使わない　IH対応のアルミパン＜北陸アルミニウム＞
　https://amzn.to/2XGEdl6

●ワイルド代表ロッジのスキレット
　https://amzn.to/3lVd5fv

●アホみたいに切れる万能ハサミ
　https://amzn.to/39VwyGF

●二刀流オイルボトル
　https://amzn.to/3zXtftp

●そこそこに映える木製まな板＜IKEA＞
　https://amzn.to/3oopyXs

●万能ミキサー　バーミックス
　https://amzn.to/2PvZLR5

●無駄にカッコいいペティナイフ＜恵比寿刃 hana＞
　https://amzn.to/2KGK9b8

●小型で有能な業務用真空パック器 ＜Food shield JP290＞
　https://amzn.to/3o4Xk35

●超剥きやすいピーラー＜OXO＞
　https://amzn.to/37MuQWN

●盛り付けに欠かせないセルクル
　https://amzn.to/3yJXSkU

●美しいソース作りのための濾し器シノワ　
　https://amzn.to/3hHCQgW

●肉を休ませるために生まれてきたバット
　https://amzn.to/3kFyokR

●BBQにも使えそうな金串
　https://amzn.to/2TwhFFs

●ヴィンテージスプーン
　https://amzn.to/38CEN9b

●ストーブ横に常備したいステンレスポット
　https://amzn.to/3kFD0Wg

●弁当箱と呼ばれる小箱
　https://amzn.to/3mWxtO8

●絶妙なサイズ感の深手鍋
　https://amzn.to/2VkxOP0

●ヒヨコの卵黄セパレータはこちら
　https://amzn.to/3r0idjr

＊＊＊＊＊
メイン機材
●最高のメインカメラ【SONY α7ⅲ】
　https://amzn.to/3pRn1Hr

●最強の単焦点レンズ【Gmaster 35mm】
　https://amzn.to/3dOw1aH

●高音質マイク【ロードマイクプロ】
　https://amzn.to/3ENOK1X

●雰囲気作りに最適な照明【Godox ストロボ】
　https://amzn.to/3dPWl4k

＊＊＊＊＊

動画を見てなかなか楽しめたじゃまいかって方は
『グッドボタンを』

今後も期待出来そうじゃまいかと思ってくださった方は是非
『チャンネル登録』お願い致します！

＊＊＊＊＊
#アスパラ 　#パスタ 　#下処理