In the words of my first chef, “I SEE ACCORDIONS! I DIDN’T KNOW I HIRED A FUCKING MUSICIAN!” 👁️👄👁️
National-Blueberry73
Is the rubber band how you’re all doing it?!
I’ve had the pleasure of never having to work somewhere that required chives so I have no experience but this is going to be earth shattering truth.
NewMinimum519
Stock
Storytime_Everyone
Depend, could save it to make veg broth, adjust the band and try to get as much as possible first. If you make any green sauces you could utilize these ends for those.
Earth_Annual
Depends on how fancy your place is. You could go by hand to get the last bit by bit. Or stock, or rough chop for staff.
Hotsaucewasted
Keep cutting?
otter-otter
Chive oil
thisfugginguy2
Take it out of the rubber band, split it in half, use your hands to hold and slice, don’t cut yourself.
NotAldermach
You can do at least 50% more of that, chef.
sasquatch6ft40
“Get busy” until a prep guy handles it..? I’m not proud of everything i do.
doctor6
Take the short bunch of chives, and then shove it up your butt
UnhingedNW
Take them out of the band and do them in smaller batches.
dooms-maroons
Pull off a bunch of little bundles I can manipulate and continue cutting with precision.
The_donutmancer
r/EatItYouFuckingCoward
CanWeCannibas
Remove rubber bad, cut rest in small batches, contemplate existence
Delta31_Heavy
There is a lot left there. Keep going
FMLitsAJ
I’m confused, take the rubber band off and keep cutting. Make two or three smaller bunches and finish that shit.
AltarOfContagion
Put a new point on the knife?
Red1Monster
Make smaller bundles and keep cutting
b00gnishbr0wn
OK. So. I’m gonna be that guy. You’re doing it wrong.
Remove the rubber band first, and you should start from that end. Only work with as many chives as you can control with your non – knife hand. This will increase as your skill level does. When you get to a few small amounts of tips left that are difficult to cut nice. Line them up, and put them some in the middle beneath the next bunches that you are chopping. Repeat until you have enough chives chopped. When you are finished, you will have maybe a dozen or so straggly tips not worth cutting that you can discard. I’ve done quart delis full of chives this way with *virtually* no waste.
It’s the same base concept as cutting steaks. You want to start from the good end to get as many good cuts as possible, and any waste you have is from the shittier end.
Significant_Humor_55
Is this a real question or a joke? Do you guys really start cutting from the top? Is that some American thing?
swimming_macaroni
Roll a chive spliff.
AdamAsunder
Take the band off. Make little bunches with your fingers
Need help going to the toilet too?
spageddy77
chive oil
Liedolfr
Split it in half cut down till you can’t match the cuts, and either chive oil or stock
egwhiteva
Do not stock those perfectly good chives! Cut the rest of them. My chef would chew my ass out if I threw those in the stock
salamandraseis
Ditch the knife, find a new one and keep going.
infectedturtles
Ditch the prep cook tricks and learn to cut things without rubber bands on.
31 Comments
Pop it in my mouth
Blaze it 🔥🚬
BOOF it
In the words of my first chef, “I SEE ACCORDIONS! I DIDN’T KNOW I HIRED A FUCKING MUSICIAN!” 👁️👄👁️
Is the rubber band how you’re all doing it?!
I’ve had the pleasure of never having to work somewhere that required chives so I have no experience but this is going to be earth shattering truth.
Stock
Depend, could save it to make veg broth, adjust the band and try to get as much as possible first. If you make any green sauces you could utilize these ends for those.
Depends on how fancy your place is. You could go by hand to get the last bit by bit. Or stock, or rough chop for staff.
Keep cutting?
Chive oil
Take it out of the rubber band, split it in half, use your hands to hold and slice, don’t cut yourself.
You can do at least 50% more of that, chef.
“Get busy” until a prep guy handles it..?
I’m not proud of everything i do.
Take the short bunch of chives, and then shove it up your butt
Take them out of the band and do them in smaller batches.
Pull off a bunch of little bundles I can manipulate and continue cutting with precision.
r/EatItYouFuckingCoward
Remove rubber bad, cut rest in small batches, contemplate existence
There is a lot left there. Keep going
I’m confused, take the rubber band off and keep cutting. Make two or three smaller bunches and finish that shit.
Put a new point on the knife?
Make smaller bundles and keep cutting
OK. So. I’m gonna be that guy. You’re doing it wrong.
Remove the rubber band first, and you should start from that end. Only work with as many chives as you can control with your non – knife hand. This will increase as your skill level does. When you get to a few small amounts of tips left that are difficult to cut nice. Line them up, and put them some in the middle beneath the next bunches that you are chopping. Repeat until you have enough chives chopped. When you are finished, you will have maybe a dozen or so straggly tips not worth cutting that you can discard. I’ve done quart delis full of chives this way with *virtually* no waste.
It’s the same base concept as cutting steaks. You want to start from the good end to get as many good cuts as possible, and any waste you have is from the shittier end.
Is this a real question or a joke? Do you guys really start cutting from the top? Is that some American thing?
Roll a chive spliff.
Take the band off. Make little bunches with your fingers
Need help going to the toilet too?
chive oil
Split it in half cut down till you can’t match the cuts, and either chive oil or stock
Do not stock those perfectly good chives! Cut the rest of them. My chef would chew my ass out if I threw those in the stock
Ditch the knife, find a new one and keep going.
Ditch the prep cook tricks and learn to cut things without rubber bands on.