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How To Use Chopsticks

Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category. You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program at http://www.howcast.com/filmmakers/apply. Like skiing and speaking a foreign language, chopstick use is a skill ideally acquired in childhood. But with a little perseverance, adults tired of feeling boorish in Asian restaurants can become adept. To complete this How-To you will need: Chopsticks Patience Step 1: Position chopsticks In your right hand, traditionally used even by the left-handed, rest the thick end of one chopstick on the webbing between your thumb and forefinger so that about an inch of it sticks out beyond your hand, and rest the other end on your ring finger. Keep your fingers loosely curled. Tip: Successful chopstick use depends on stabilizing this bottom chopstick, which doesn't move, to leave your thumb and forefinger free to maneuver the top chopstick, which does. Step 2: Grip bottom stick w/ thumb Grip this bottom chopstick with the bottom of your thumb so it is immobilized and sits firmly on your ring finger. Tip: You can use the tip of your middle finger to stabilize the ring-finger end of the chopstick. Step 3: Grip top stick w/ fingertips If you're holding the bottom chopstick correctly, your entire index finger and the top joint of your thumb are free to move around. Grip the top chopstick between the tips of these fingers so that its tip lines up with the bottom chopstick's tip. Step 4: Maneuver top & bottom sticks To pick up a piece of food, maneuver the top chopstick to grasp it with the tip and brace it against the bottom one. Tip: Etiquette requires that you use chopsticks neither to chop nor to stick. For that, use knives and forks. Step 5: Lift food w/ chopsticks Now, carefully lift a piece of food with your chopsticks, taking care not to let it slide out. Sweet success. Thanks for watching How To Use Chopsticks! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast

Channels: Education Village 

Added: 3494 days ago by TeamTRN

Runtime: 01:00 | Views: 1435 | Comments: 0

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How To Chiffonade

Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from gchoi81 and more videos in the Cooking Basics category. You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program at http://www.howcast.com/filmmakers/apply. No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons. To complete this How-To you will need: A chef's knife A cutting board A leafy vegetable or herb Step 1: Wash vegetable Wash the vegetable or herb, cutting off any stems that are still attached. Step 2: Stack leaves Stack a handful of leaves on top of each other. Tip: If you're using basil, stack up about 8 leaves at a time; for leafy greens, stack about 3 leaves. Step 3: Hold stack Roll the stack up tightly and hold it horizontally on the board in front of you with one hand. Step 4: Grasp knife Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side. Step 5: Hold roll Hold the roll with your non-knife-wielding hand close to the area you will cut. Tip: Curl your fingers so that the tips are firmly planted on the roll and the knuckles point outward—in the food world, this is called the 'claw grip.' Step 6: Slice on angle Starting at one end, make thin slices with your knife at a 60-degree angle to the roll. Make the slices about 1/16 to 1/8 of an inch apart—creating very slender ribbons. Tip: When cutting, be sure to keep your fingers tucked in from the blade and allow your knuckles to guide the blade across the roll. Step 7: Add more greens If you need more greens, stack, roll, and cut another handful of leaves until you have enough for your garnish. Thanks for watching How To Chiffonade! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast

Channels: Education Village 

Added: 3494 days ago by TeamTRN

Runtime: 01:00 | Views: 1146 | Comments: 0

Not yet rated