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Old 11-18-2008, 11:23 AM   #11
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is a video of the basic technique I use. I did not listen to the audio so I can not vouch for what they are saying (and i am not sure what she was doing when she was turning her knife back and forth), but I use this method with great success. I do not bother with the paring knife. I find I can get rid of the ribs just fine with my chefs knife. What they do not show in the video (not sure if they talk about it though) is that you can use the top and bottom you cut off as well so there is almost no waste.
Now that's filleting a pepper. Pretty cool the way she pops the stem out. I didn't realize you could do that.
BTW, all she is doing when she is rotating the knife is showing you the grip.
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Old 11-18-2008, 11:42 AM   #12
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Ahhh thanks pacanis. I was wondering if she was doing some sort of breathing exercise or a ying yang thing or looking at how shiny it was.
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Old 11-18-2008, 01:57 PM   #13
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Well of course GB! But not everyone has the skills or inclination to have
spooky sharp blades like some of us might.
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Old 11-18-2008, 02:16 PM   #14
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is a video of the basic technique I use.
Ha ha ha haaaaa! They said one of the requirements is a Chef's knife. So what is she using? A Mac 270mm SB-105 BREAD knife. Haaaaaaaa ha aha ha. I know because I have one. Haa ahaaaaaaaa.

how I do it, second veggie in the video. The guy with the knife is Chef Curtis Chung, aka C_Dawg on the forums.
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Old 11-18-2008, 02:31 PM   #15
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how I do it, second veggie in the video.
That seems to be the same basic technique as in the video I posted.
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Old 11-18-2008, 02:53 PM   #16
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That seems to be the same basic technique as in the video I posted.
For the most part. I hope she never has to prep food for a restaurant full of hungry people though. They'll all starve to death.
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Old 11-18-2008, 03:05 PM   #17
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For the most part. I hope she never has to prep food for a restaurant full of hungry people though. They'll all starve to death.
She was demonstrating a technique. It is much easier for the person watching and learning if the demonstrator goes nice and slow. Fast may be impressive to watch, but slow make it easier to learn.
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Old 11-18-2008, 03:20 PM   #18
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She was demonstrating a technique. It is much easier for the person watching and learning if the demonstrator goes nice and slow. Fast may be impressive to watch, but slow make it easier to learn.
GB, you are way too serious, and I'm not a second grader. I get it!
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Old 11-18-2008, 03:25 PM   #19
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Sorry. I guess I just do not see the humor in your statement.
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Old 11-18-2008, 03:35 PM   #20
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I slice off the top and bottom of the pepper, make a vertical slice down one side, then turn the pepper its side, skin down. I lay my knife flat along the inside of the pepper, starting with the edge of the incision that I made, and the roll the pepper while slicing. This way, I can remove all of the inner membrane. If your knife is sharp, you should be able to get a thin, translucent sheet of the inner skin.
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