Sunday, September 5, 2010
Random Kitchen Scenes: How to Slice a Ripe Peach
I've been playing around with the idea of posting short, random kitchen tips and techniques, and this "how to slice a ripe peach" is a little experiment along those lines. Inspired by a classic sushi cut, this two-part slice is great for precise cuts on soft juicy fruit. Just make sure your blade is sharp, and try not to shave off your fingertips. Enjoy!
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17 comments:
Looks great ... and best of all, I can see that it would work great for all these lovely home-grown tomatoes that I have right now!
---Grams Pam
another go at the viral video thing :D
chicken wings was pure genius, better make some with bacon or cheese or taco
"How To Crack An Egg" next please ;)
I think you would be a great TV-chef
Haha, you flick each piece away from the knife after you cut it, just like the only other chef I watch, Mario Batali.
It must be a chef thing. I'm going to start doing it.
I think I could manage the slow motion version!
how to mince garlic...properly
brilliant chef! this is exactly the sort of practical instruction we ignorant amateurs pine for! this type of technique gets to be so important to the final product, (as i'm sure any bona-fide culinary student can attest) and is entirely glossed over in most venues in favor of a pretty, bleached smile with another trendy, lack-luster interpretation of chicken and rice. the heck with your own show, you should run the food network! thanks again for daring to innovate.
Thank you so much. I love how to videos. That 'how to fold egg whites' video has transformed my baking a lot!
Nice, lol:)
If you could do peeling potatoes or apples or basically anything with a knife(becaue I probably couldn't peel to save my life), I think that would be soooo helpful.
Thanks again
Chef:
Not much to say except "nice". The little flick of the finger to separate the cut peach shows what a total pro you are.
So many cooking shows and sites spend a lot of time on ingredients, basically doing a dump and stir, and leave out the fine points that make the whole culinary experience an art form.
Alton Brown does a bit of that on "Good Eats" but absent a stint in culinary school, there are so many little things that most home cooks miss out on.
Keep them coming, please, Chef.
it looks great, but i'm sad that i don't get to hear your voice!
How to slice a ripe peach...
Mandolin :-)
More kitchen tips! :)
Though I like the idea of random kitchen tips, in this instance I would actually find it more helpful to know how to free the peach from the pit (or vice-versa).
On rare occasions I can bisect stone fruit beautifully AND extract the pit – most often though, I just end up horribly mangling one half of my fruit.
That's not you, that's the peach. There are 2 kinds, "free stone" where the pits twist right out, and regular peaches which you have to tear out. No technique there.
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