What’s one ingredient you never get tired of prepping?
Mine is A5 Ribeye. Absolutely beautiful every time.
by chef_ry_
20 Comments
WestFun1693
Those poor fkn cows man
SamRaimisOldsDelta88
I’m sorry. It looks beautiful but I don’t want it. Give me a NY strip with some more beefy meat.
Ok-City-4107
This look delicious. Good job. Do you render the leftover scraps?
Existential_Sprinkle
I think perfectly crisp heads of cauliflower are the most satisfying thing ever To cut down
BillsMafia84
I’m interested
medium-rare-steaks
Whatever it is i probably wouldn’t take time out of my prep to take 10 repetitive photos of it
1970s_MonkeyKing
Not gonna lie, but bell peppers are my jam. I fly through those and I can tell/feel when my knife needs sharpening because I hear the tiniest crunch before the slice.
And back in the day when I had to judge new talent, peppers were the test. Onions are stupid easy and garlic is more smash and crash, but peppers — they’re unique.
Ramen-Goddess
I love cutting herbs and lettuce. The way the knife slices through lettuce is awesome, and I just find it fun to dice herbs
CrowsInTheNose
I used to do 1-4 quarts of finely sliced shallots a day. I can still do them with my eyes closed.
iTravelLots
So I eat extremely little meat. Practically a vegetarian. But this is one of my “fuck yeah, give it to me” treats…. That sweetbreads and Foie. Num Num Num.
K3VIN_Cooks
This is beautiful. Before I moved to the kitchen and was actively butchering I loved working with A5. You had me here
EquivalentAuthor7567
Bone in ribeye is me favorite. It’s beautiful when cleaned and Frenched.
rubyshade
those are gorgeous. they don’t even look real
Riddul
Scallions. Band em together (just the right diameter bundle, too few and you’re wasting time, too many and you’ll get accordians even with a lightsaber), slice paper thin, stopping when the hollow starts to close, cold tap water rinse for ~20 minutes, drain 20 minutes, spread on paper towels on a sheet tray, uncovered in the walk in overnight, bin up with paper towels top and bottom, store deli quarts upside down and change the towel nearest the lid the next day.
They’ll legit stay fresh more than a week, won’t have that raw onion stank, just crisp clean gronion flavor. It’s wild how after doing so many of them you just keep getting more in tune with how to do them *correctly*, and how that translates into a far superior product. A sous chef at a previous job said they should “be thin enough to cling to the ramen noodles as you slurp them up” and by god he was right.
Shrimp can suck my asshole, though. I’m so tired of peeling, butterflying, and cleaning shrimp.
holyhackzak
I feel like every cook makes a flex out of how thin and uniform they can get chives done
prince0fpasta
Halibut. I love cutting perfect square filets. They’re so chubby and have a great texture.
HoldEvenSteadier
I’ve never had the pleasure of A5 anything, so I can only imagine that’s pretty spiffy.
Personally I take strange pleasure in stock/stew/sauces that are left on the stove for *hours*. Something about a bubbling simmer of liquid that you check in on every now and then is just magical to me. In that respect, if we’re talking stock I guess my answer would be pork or onions.
HotLettuce-
That’s a really nice petty knife. Also really nice wagyu. I use a 9″ Mcusta for most of my butchery. But I might be overcompensating.
itmecrumbum
this ghibli ass meat good lord.
moyase-senpai
I work at a burger joint and i absolutely fuckin love the dopamine release from slicing onions and pickles after the rush
20 Comments
Those poor fkn cows man
I’m sorry. It looks beautiful but I don’t want it. Give me a NY strip with some more beefy meat.
This look delicious. Good job. Do you render the leftover scraps?
I think perfectly crisp heads of cauliflower are the most satisfying thing ever To cut down
I’m interested
Whatever it is i probably wouldn’t take time out of my prep to take 10 repetitive photos of it
Not gonna lie, but bell peppers are my jam. I fly through those and I can tell/feel when my knife needs sharpening because I hear the tiniest crunch before the slice.
And back in the day when I had to judge new talent, peppers were the test. Onions are stupid easy and garlic is more smash and crash, but peppers — they’re unique.
I love cutting herbs and lettuce. The way the knife slices through lettuce is awesome, and I just find it fun to dice herbs
I used to do 1-4 quarts of finely sliced shallots a day. I can still do them with my eyes closed.
So I eat extremely little meat. Practically a vegetarian. But this is one of my “fuck yeah, give it to me” treats…. That sweetbreads and Foie. Num Num Num.
This is beautiful. Before I moved to the kitchen and was actively butchering I loved working with A5. You had me here
Bone in ribeye is me favorite. It’s beautiful when cleaned and Frenched.
those are gorgeous. they don’t even look real
Scallions. Band em together (just the right diameter bundle, too few and you’re wasting time, too many and you’ll get accordians even with a lightsaber), slice paper thin, stopping when the hollow starts to close, cold tap water rinse for ~20 minutes, drain 20 minutes, spread on paper towels on a sheet tray, uncovered in the walk in overnight, bin up with paper towels top and bottom, store deli quarts upside down and change the towel nearest the lid the next day.
They’ll legit stay fresh more than a week, won’t have that raw onion stank, just crisp clean gronion flavor. It’s wild how after doing so many of them you just keep getting more in tune with how to do them *correctly*, and how that translates into a far superior product. A sous chef at a previous job said they should “be thin enough to cling to the ramen noodles as you slurp them up” and by god he was right.
Shrimp can suck my asshole, though. I’m so tired of peeling, butterflying, and cleaning shrimp.
I feel like every cook makes a flex out of how thin and uniform they can get chives done
Halibut. I love cutting perfect square filets. They’re so chubby and have a great texture.
I’ve never had the pleasure of A5 anything, so I can only imagine that’s pretty spiffy.
Personally I take strange pleasure in stock/stew/sauces that are left on the stove for *hours*. Something about a bubbling simmer of liquid that you check in on every now and then is just magical to me. In that respect, if we’re talking stock I guess my answer would be pork or onions.
That’s a really nice petty knife. Also really nice wagyu. I use a 9″ Mcusta for most of my butchery. But I might be overcompensating.
this ghibli ass meat good lord.
I work at a burger joint and i absolutely fuckin love the dopamine release from slicing onions and pickles after the rush