Comments by "John h Palmer" (@johnhpalmer6098) on "Adam Ragusea" channel.

Adam, A good video, however, I should point out that your knife and the camera, don't worry about the camera when cutting, that is, we can see how things get cut either way. Most chef's that cook on camera don't worry about the camera either and this is especially true for righties that often have the blade of the knife out front in front of the camera. Never try to angle your cutting for the camera, as that can cause problems with cutting and getting cut if not careful. As to the claw, I do it, though not always exactly as it should be performed, but it's helped me keep from getting nicked, though I have nicked my finger nails a time or two. I am not the fastest, but decent enough for home cooking, but getting better at it. One aspect of home cooking that should be kept in mind is you have to deal with a lot more than most pro chef's tend to per shift as you are cleaning as you go, cutting/chopping, sauteing etc for the full meal, while most chef's may be cutting vegetables the entire shift, others just assembling the entree etc. For the home cook, more to distract us and more likely to have a screw up so decent to good knife technique is preferable for the home when cooking for safety if nothing else.
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@sid6645 You really don't have to go slow, just for video. If you watch a good chef cook on camera, you can see exactly how they cut things, just by them being their normal self. An example, Julia Collin Davidson does not necessarily slow down for the camera when she's cutting with a knife and she's one of the fastest cutters out there in ATK land.
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I actually didn't mind that effort, but then again, I enjoy the actions cooking provides and of course, the end result too. That said, it is good to know you don't have to stir it all the time to get the same results.
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Adam may be a day late as Kenji Lopez-Alt already discovered this back in 2020 when he researched this for Serious Eats. Conclusion, rinse the rice in the broth, swishing with your fingers or a whisk, , then strain out, reserving the now starched broth, toast the rice until lightly golden, then add the garlic/shallot to the pan, stir until fragrant (1 minute), then add the now starched chicken broth (stirring to mix in the starch that's settled) into pan, yes, pan, he used a 12" skillet, not your normal tall pot, like the typical 4Qt or so sized soup pot, shake the pan to get an even layer across the bottom, add the broth, bring to a boil, then reduce to its lowest setting, covered for 10 minutes, stir, then cover again for the final 10 minutes, then add in the cream and give it a good stir, rice is done. Read it here, and the recipe is there too. https://www.seriouseats.com/how-to-make-perfect-risotto-recipe
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@mytimetravellingdog I don't know where you live, but even the low end stoves here in the US are more than usable. The stove I have now is radiant and is a low end GE so no self cleaning, nor convection and it's very good for a basic stove. All 4 burners work and they are about 9" in diameter for the larger burners (have 2) and about 7" for the 2 smaller ones. The stove is a 30" wide unit, which is the standard width for stoves in most homes here. The oven easily does a full 550F so can cook a pizza easily and do it in about 10-12 minutes. My previous apartment had a 24" wide electric stove, not radiant and it was just as capable, only it had one large burner. The new stove that I got in 2015 that replaced the old one didn't have an interior light, let alone a window in the door, nor the storage drawer below, but it was a good little stove to cook on. The new stove did have I think a bit larger large burner as it was noticeably larger than the 3 smaller ones. The old stove, a Kenmore from Sears from the mid 90's the large burner didn't look all that much different in size.
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For jalapeno, just cut in half and use a spoon to scrape out the seeds.
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@dillonjamescole Well, I saw him having to lay the jalapeno on its side to cut the last side, and the bell pepper, it's wide enough to do that more easily, and having watched America's Test Kitchen, they often use the spoon to remove the seeds of a jalapeno, and it does seem to be in some ways, easier due to the fact that the pepper is taller, thinner than a bell pepper that is side enough to be stable as you fillet.
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@dillonjamescole No I did not as the notifications do not let on that you have a channel, unfortunately. That is how I know you replied, and this is on the desktop. Otherwise, I'd have likely checked you out.
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