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re: sherrib
An interesting video, sherrib.
I enjoyed the chef's work with the wok ladles.Notice that it is not really frying, but more a combination of a quick saute and steaming. Hopefully it wasn't the same plastic plate used for the final product.
The chef's choice of this particular cleaver is a standard model for large meat cleaving, and as mentioned to debone any bird up to a turkey. I have one, a heavy German made stainless steel model, and one easily could chop wood with it. I think it a bit too heavy and unforgiving if one made a mistake, for butterflying each shrimp, as there are smaller, light versions of chinese cleavers available. Akin to cutting vegetable with a big sword.
I might suggest starting with a small thin, KIWI BRAND chinese cleaver to start with. Inexpensive but very accurate and quick for vegetables and fish work. About $ 2.00 USD.
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sorry, but that was quite boring.
I was expecting something way more "impressive".
Food looks like was made in 1976.
sorry.
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re: Maximilien
sherrib
Mar 21, 2012 05:40 PM
Haha, no apologies needed. Great Chefs, Great Cities was one of my absolute favorite no frills cooking shows. They would basically stick cameras in restaurant kitchens and an announcer would explain what the chef was doing. They were real chefs, not entertainers. Which is why I don't think this series was meant to be entertaining as it was informative. I guess the boring factor is why shows like this don't appear on tv anymore (although I, in the minority, wish they did!)
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Chemicalkinetics
Mar 20, 2012 07:27 PM
Wow, I have everything you said. :)
A great performing CCK Chinese cleaver and other cleavers.
http://www.chow.com/photos/690413A hand hammered wok
http://chowhound.chow.com/topics/834821#7162467A tree stump chopping block (no glue no nothing
)http://chowhound.chow.com/topics/7513...›4 Replies-
re: Chemicalkinetics
BiscuitBoy
Mar 23, 2012 09:10 AM
ah, the tree stump chopping block....buy or make? I can never get them to cure without splitting, no matter what wacky technique I use. My latest attempt is to saw the disc in thirds,and reassemble when dry (cheating a little, I know)
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re: BiscuitBoy
Chemicalkinetics
Mar 23, 2012 05:04 PM
I don't know if "make" describe the tree stump chopping block, since there isn't a whole lot to make. To answer your question more specifically, I bought them from wokshop of SF Chinatown.
"I can never get them to cure without splitting, no matter what wacky technique I use."
You know. I had trouble too, and have two of them cracked (not splitted). I didn't get it. I didn't accept the fact that why the Chinese restaurants can keep it not splitted, but mine cracked. Of course, a major reason is that they were constantly being used to cut oily food without ever being washed.
What I found to work is to seal the tree stump with beeswax -- at least that is why I think it worked the third time. Tane Chan from the Wokshop felt bad and sent the third block to me for free. :) and it was the third block which worked out nicely. Again, by applying beeswax, I think the water content from the block evaporated very slowly, and this allows the water to escape at a much more even rate. I have this one for more than 3 years and it is still looking fine.
"My latest attempt is to saw the disc in thirds,and reassemble when dry "
Did it work?
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re: BiscuitBoy
Chemicalkinetics
Mar 26, 2012 09:05 AM
:) Any photos to share, maybe? It would be pretty cool to see three sliced off chopping blocks.
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LOL. Yeah it's cool. I prefer using one of my nakiri knives for this type of work - they are light agile and very sharp, making fast work of all that. You can easily do that in your cast iron skillet, which is heavy enough that it's not going to move around while you stir fry. My 10" is my daily pan but I also have a 12" for when I need to make more for guests.
