Sharpen your knife. When it's sharp, you can just glide it over the tomato and it'll bite into the skin with basically zero extra downward force being applied.
That apple cut is a completely useless gimmick. Also, he says to use the heel for cutting that kabocha squash, except his knife has a full bolster, so it doesn’t even have a true heel. Full bolsters are seriously the devil; demi-bolsters only, folks. Would’ve been way more helpful if he showed us stuff like obliques, chiffonades, ciseler, or coring techniques. The only thing he got right was the slicing motion.
Really there was only two cutting motions in there, which is kinda strange when his whime thing was talking about how to use the knife. Manipulation of the ingredients is generally how you get what you want, after all.
This is also how you use weapons with curved blades, such as a saber or a katana. Slice, don't hack and chop. You'll never hack through a human arm or neck with such a relatively thin and light blade, but you can slice clean through with the right motion.
For the life of me I cannot get my mother to understand the first part. I make knives. I’ve made her knives. I watch her smash with them and it makes me sad for the knife. She also uses a glass cutting board which is like a speed duller for knives.
Having an incredibly sharp knife is the key. No technique is going to work if it's dull. Also, because paper is so thin it would absolutely cut with a downward motion rather than slicing if it had the tensile strength - something that knives can do. The slicing motion also doesn't work for all things.
I tried that recipe but added apples, and I didn't have acorn squash so I used pastry dough. I also substituted white sugar because my 420 sons don't like brown sugar and then I added cinnamon. It turned out completely different from the picture, -3/10 stars FU OP you ruined my food.
It’s more so to confuse people when you pull out a whole apple but suddenly rip it in half, but not evenly. It’s entertaining to watch people’s confusion, I assume.
So is the mushroom one. Now you can use a melon baller to scoop out the core and the apple is easier to pack. Reassemble it and pack it in your kids lunch. Less browning
I have eight Bunches of scallions. I'm doubling up on a recipe that called for two to three onion tops so I got eight bunches without realizing that each bunch is five or six onions. Oops 😂. So I have a lot of scallions and not a lot of ideas with what to do with them.
Boil 'em, mash 'em, stick 'em in a stew. Jokes aside, you can seriously put them in many soups (boil/simmer), add them to mashed potatoes or rice or barley or millet or quinoa, and add them to any stew or gravy.
Well I was making egg rolls right? And I thought that I had doubled the recipe by two and a half, (8 rolls) but I have enough filling for 40 egg rolls now so it seems I've quintupled the recipe and I'm now out of wrappers, and have over a pound of cabbage remaining LOL I don't know what the fuck happened. This project has gotten away from me.
She's the drunk Russian in Project Hail Mary. :) As a Russian friend of mine said after we watched Armageddon... "why is the Russian in every american space movie drunk?"
She was in some AT&T commercials as the store employee. Had a character in an episode or two of Silicon Valley. Numerous comedy bits that have made the internet rounds. Was set to be Squirrel Girl for the MCU. Probably missed some things. Not a scientist, if that's what you're asking.
TapeLeg
really saves a whole lot of time shortening "avocado" to "avo"
like damn, think of all the extra time you have for activities!
waheliod
Wow welcome to basic ideas and concepts for cooking.
SacrificialClam
Fid he really just make us all cringe right at the beginning of his video
Munchman347
I just use my razor sharp cleaver for the tough stuff...
[deleted]
[deleted]
NergalJester
Still would. No hesitation.
isthisjunkmail
Neat.
Beezebubbles
I would like to see parts one and two. Are there any other parts?
Cataleast
Part 1: https://www.youtube.com/shorts/xN0vHoHPBC4</a>
Part 2: https://www.youtube.com/shorts/y2_LV--L9lw
They go up to 7 currently, it seems: https://www.youtube.com/@MichaelTchao/shorts
rubypilgrim
when cutting peppers wear latex or rubber gloves because if you use bare hands you will live to regret it
CycloneSP
okay but, how do you slice tomatoes without their innards smushing out everywhere? they're so soft but their skin is so hard
Cataleast
Sharpen your knife. When it's sharp, you can just glide it over the tomato and it'll bite into the skin with basically zero extra downward force being applied.
Cranbananarama
Think I did it wrong...
dirtyketchup
That apple cut is a completely useless gimmick. Also, he says to use the heel for cutting that kabocha squash, except his knife has a full bolster, so it doesn’t even have a true heel. Full bolsters are seriously the devil; demi-bolsters only, folks. Would’ve been way more helpful if he showed us stuff like obliques, chiffonades, ciseler, or coring techniques. The only thing he got right was the slicing motion.
ElbowDeepInAPoliceState
Really there was only two cutting motions in there, which is kinda strange when his whime thing was talking about how to use the knife. Manipulation of the ingredients is generally how you get what you want, after all.
FiftyShadesOfMascarpone
This is also how you use weapons with curved blades, such as a saber or a katana. Slice, don't hack and chop. You'll never hack through a human arm or neck with such a relatively thin and light blade, but you can slice clean through with the right motion.
MaestersOfTheUniverse
Sir, this is a Wendy’s
Chimaeraxxxxx
Most of these are really helpful. The Apple? Not so much
prosper020
For the life of me I cannot get my mother to understand the first part. I make knives. I’ve made her knives. I watch her smash with them and it makes me sad for the knife. She also uses a glass cutting board which is like a speed duller for knives.
epithymetic
Turkleturts
Having an incredibly sharp knife is the key. No technique is going to work if it's dull. Also, because paper is so thin it would absolutely cut with a downward motion rather than slicing if it had the tensile strength - something that knives can do. The slicing motion also doesn't work for all things.
atillatari
Your blade ... will cut
ThongsAreFootwear
Does one of those blades have a massive chip out of the cutting edge?
CALAMOSCOPYJANE
I need parts one and two, are they available? Thanks for posting!
Cataleast
Part 1: https://www.youtube.com/shorts/xN0vHoHPBC4</a>
Part 2: https://www.youtube.com/shorts/y2_LV--L9lw
They go up to 7 currently, it seems: https://www.youtube.com/@MichaelTchao/shorts
CALAMOSCOPYJANE
Goddess bless you
AvsFreak
Watching this made me want some acorn squash with butter and brown sugar
Mack1986
I prefer doing that with spaghetti squash
Covidien8768
I sliced the flesh and add maple syrup
MissChickle
Stuffed with some type of grain, herbs, and sausage, plus chopped hazelnuts.
sufferinsuccotash
That's my favorite! I add maple syrup too lol it's essentially candy
chickenoodlesoup
Yum! we do butter, a little honey, and cranberry sauce in ours.
HandoB4Javert
LittleRobot71
I always fill it with apples as well
InitHello
I tried that recipe but added apples, and I didn't have acorn squash so I used pastry dough. I also substituted white sugar because my 420 sons don't like brown sugar and then I added cinnamon. It turned out completely different from the picture, -3/10 stars FU OP you ruined my food.
VInTheSkyWithElephants
That looks amazing—do you just eat it with a spoon?
KamonDS
Nice.
MadamPuddifoot
That looks delicious, my goodness.
necrojoe
Evoo and black pepper, with some dried cranberries for me!
ruchdif8
The apple cut is useless.
DaCrazyBeggar
Literally less than useful.
RedAppleSoda
hmijail
But it's 🌟fun🌟
KellyCrazyCatLadyinTraining
It’s more so to confuse people when you pull out a whole apple but suddenly rip it in half, but not evenly. It’s entertaining to watch people’s confusion, I assume.
mrsdowneyjr
So is the mushroom one. Now you can use a melon baller to scoop out the core and the apple is easier to pack. Reassemble it and pack it in your kids lunch. Less browning
SuperfluousMeh
I have eight Bunches of scallions. I'm doubling up on a recipe that called for two to three onion tops so I got eight bunches without realizing that each bunch is five or six onions. Oops 😂. So I have a lot of scallions and not a lot of ideas with what to do with them.
moontwenty
Boil 'em, mash 'em, stick 'em in a stew. Jokes aside, you can seriously put them in many soups (boil/simmer), add them to mashed potatoes or rice or barley or millet or quinoa, and add them to any stew or gravy.
SuperfluousMeh
Well I was making egg rolls right? And I thought that I had doubled the recipe by two and a half, (8 rolls) but I have enough filling for 40 egg rolls now so it seems I've quintupled the recipe and I'm now out of wrappers, and have over a pound of cabbage remaining LOL I don't know what the fuck happened. This project has gotten away from me.
debradQueen
They freeze rather well. Cut them up in various ways you might use them and put them in ziplock bags. Squeeze out the air. Google uses for scallions.
thetickcannothaveaspoontoobig
areyouelonmusk
Legit the most attractive woman I've ever seen
GabbyJayYay
Excited to see her in Project Hail Mary
Juttypants
I was like, Milana does cooking videos now?
mikeatike
She's the drunk Russian in Project Hail Mary. :)
As a Russian friend of mine said after we watched Armageddon... "why is the Russian in every american space movie drunk?"
mikeatike
Note: he was drunk when he made that comment.
superman0000
Sticklebrickk
Gods I love her
sundaymondayhippyday
Who is she?
What does she do?
I’ve seen some things.
I know not.
Evenmoreuselessname
Milana Vayntraub
MajorasTerribleFate
She was in some AT&T commercials as the store employee. Had a character in an episode or two of Silicon Valley. Numerous comedy bits that have made the internet rounds. Was set to be Squirrel Girl for the MCU. Probably missed some things. Not a scientist, if that's what you're asking.