Комментарии:
I have this knife but cant remember the name. Can someone identify it for me?
Ответить陈枝记 cleaver rocks...
Ответитьကျုပ်ကငါးရှဉ့်တမျိုးမစားဘူးရွံကြောက်
ОтветитьAmazing cooking sir❤👍🏻👌🏻
ОтветитьThe greatest of All ❤🍃🌼🌻👌🙏
ОтветитьHi sir, been watching your recipe everytime I make minced pork for soup. It's really tasty and the meat balls are juicy. Thank you sir for sharing all your recipes. Keep up the good work! God bless us all!🙏❤️❤️❤️
ОтветитьЗдорово 👌👌🔥🔥🙏🙏👍👏👋😁
ОтветитьWhy am I reminded of Naruto
Ответить😍 ióa teire 😋
ОтветитьHi chef, you cooking is excellent. Where can we find the cleaver you used in this video? Thank you.
ОтветитьDo you re-use that oil you used for deep frying?
Ответитьyummmmiiiii
bikin laper banget masakannya
A genius Chef with a cooking skills ❤️
You were an inspiration Chef to millions.
Keep up the good work Chef.
BOB ROSS of COOKING ! .. cant stop watching !
ОтветитьОтрежу себе руку по голову с таким острым ножом!
ОтветитьGampang masak katak gini
Ответитьyummy yummy
Ответитьidk why i watched this on 2:37 AM :D but nice knife skills
Ответитьwhy are u wasting that much water???
ОтветитьChef John discusses Knives with a cook from Japan at a meeting in Tokyo ...
Japanese cook : " Let me show you my knives collection that i'm using almost every day .... So this is my Nakiri bocho, for peeling, chopping, and slicing vegetables... This is my Usuba bocho (薄刃包丁) for paper-thin slices and decorative cuts... This is my Deba bocho (出刃包丁) for gutting, descaling, and breaking down fish... This is my Santoku bocho (三徳包丁) kind of all-purpose knife... This is my Yanagiba bocho (柳刃包丁) for slicing blocks of raw fish for sashimi... This is my Takohiki bocho (蛸引き包丁) spare knife for slicing sashimi... This is my Fugu hiki (河豚引き) used specifically for slicing Fugu (pufferfish), because, why not... This is my Honekiri bocho (骨切り包丁) or Hamogiri (鱧切り) used to cut the long and sharp bones of pike conger and fat greenling without cutting through to the skin... This is my Menkiri bocho (麺切り包丁) for cutting udon and soba noodles... And last but not least, this is my Unagisaki bocho (鰻裂き庖丁) for cutting through the slippery Unagi (freshwater eel)."
Chef John : "This is my choi dōu (菜刀) for all of the above 😎"
i love masterchef!
Ответить第三道菜应该是Kung Pao Eel吧
ОтветитьTriple-fried super croquettes. Yes please
ОтветитьPlease make a video about cooking oil and how to treat it
ОтветитьLove this, thanks for the enjoyment
ОтветитьYour videos are so detailed! I've been able to learn and integrate much of what you teach into my own techniques. As a career cook, I must thank you, earnestly. Thank you so much Chef John!
Ответитьreal pure Chinese recipe never use Mayo
ОтветитьAs the one who cooks on our house his chopping is so damn satisfying because on our house we only have 1 knife XD
ОтветитьVery good cooking buth why need soooooooooo much OIL for evry Eath ^^^its that noth to much FAT on evry dinnner used so much OIL ?
ОтветитьI can also chop like this.... 🥲
ОтветитьWhy r u wasting so much water, ur water knob is always on 😭😭😭😭😭😭
ОтветитьIs it human kidney????
Ответитьgood
ОтветитьHe easily does what my "advanced kitchen" tools can make and even finer.
Ответитьมายองเนส 95%น้ำมัน
ทอดไฟอ่อน อมน้ำมัน
มันฝรั่ง ทอด อมน้ำมัน
เกินนนนน
Those who dislike are probably vegan
Ответитьอยากไปเรียนทำอาหาร
ОтветитьReally amazing👌🙂
ОтветитьHis way of cooking is very nice
which makes mouth watring
What the heck😮😮😮
ОтветитьHallo Chef, ilmunya sangat berguna, tapi ga ada subtitel indonesia nya chef!
ОтветитьLord adi rekomendet
ОтветитьS
ОтветитьA zzz
ОтветитьKeren
ОтветитьChinese cooking skills are the best
ОтветитьAmazing💕
Ответитьพริกจีนใต้คือพริกสาจีน
Ответить♨️
Ответить