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What Manton Learned at Culinary School Today - Page 2

post #16 of 618
1/5/09 at 4:20am
An engaging read.
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post #17 of 618
1/5/09 at 5:48am
7 grrr. Wow.
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post #18 of 618
1/5/09 at 12:10pm
Great original post. When I think of culinary school, I think of the old-school French chef you are referring to, Manton. Thus, it always amazes me when I see the knuckleheads on Top Chef give people/judges attitude when they perceive themselves to be slighted. Their inability to take criticism makes me think they never had any good, traditional culinary training. I don't know. . .

Nothing annoys an instructor more than seeing people in training take shortcuts - that goes against everything that makes up the acquisition of fundamental knowledge.
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post #19 of 618
1/5/09 at 12:35pm
Manton, you need a full time job.
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post #20 of 618
1/5/09 at 12:36pm
Took some time but finally read your post, Manton. Well-done.

How about some pics? I would very much like to see your Tourne and possibly deride it publicly while I weep privately about not being able to come close to your efforts.
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post #21 of 618
1/5/09 at 1:17pm
Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.
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post #22 of 618
1/5/09 at 1:21pm
Cool. Thanks for the post. FWIW, I do onions the way your French chef does it.
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post #23 of 618
1/5/09 at 1:21pm
Quote:
Originally Posted by grimslade View Post
Cool. Thanks for the post. FWIW, I do onions the way your French chef does it.

Savage.
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post #24 of 618
1/5/09 at 1:25pm
Quote:
Originally Posted by kwilkinson View Post
Savage.

Sorry.

I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.
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post #25 of 618
1/5/09 at 1:43pm
Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend? Can I julienne by using mandoline?
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post #26 of 618
1/5/09 at 2:29pm
Thread Starter 
Quote:
Originally Posted by thinman View Post
The French word is "peel".

Quote:
Originally Posted by Histrion View Post
Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.

Apparently, the word I want is epulcher. It was in my binder after all. I have written it on my 3"x5" card for the week.

Quote:
Originally Posted by kwilkinson View Post
It seems that Manton and I will have to meet and have an Iron Chef StyleForvm.
You would kick my ass.
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Originally Posted by Concordia View Post
Sounds like fun. Thanks for the informative post.

Is this part of your strategy to block out the inauguration?
You are not far wrong.
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Originally Posted by edmorel View Post
Manton, you need a full time job.
Maybe if I graduate from this, I can get one!
Quote:
Originally Posted by Thomas View Post
How about some pics?
I thought of that. Maybe next time.

Quote:
Originally Posted by grimslade View Post
I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.
Either method of cutting an onion poses the same danger to the digits. What I am having a problem with is keeping the flat of the knife in contact with my fingers at all times, and using my fingers, rather than my eyes, to guide the knife.

I re-dressed my wound this morning, and it is less bad than I thought.

Quote:
Originally Posted by von Rothbart View Post
Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend?
They offer classes either Tues-Thurs evenings, or all day Sat. Tues + Thurs = 1 Sat, so evening classes take half as many weeks (same number of total hours).

Quote:
Can I julienne by using mandoline?
Yes, you can cut the tranches (planks) this way, but then you have to cut the sticks by hand. Cutting the planks is the hardest part, so this would be a real relief. Chef said he would teach us the madoline way, but first he wanted us to learn the hard way.
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post #27 of 618
1/5/09 at 2:48pm
Does the knife kit come with a Slap Chop? Perfect for peeling onions.


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post #28 of 618
1/5/09 at 3:08pm
Thread Starter 
BTW, I went to the Sur La Table on Crosby after class and bought some blade guards. I am taking my Shuns to the next class (and thereafter), damnit, and that's that. I don't care if I get called names. They are better and more comfortable. I am half convinced that I would not have cut myself had I been using one of my own knives.
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post #29 of 618
1/5/09 at 3:11pm
Quote:
Originally Posted by crazyquik View Post
Does the knife kit come with a Slap Chop? Perfect for peeling onions.



Stop Cruiserfying SF!
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post #30 of 618
1/5/09 at 3:28pm
Quote:
Originally Posted by Manton View Post
BTW, I went to the Sur La Table on Crosby after class and bought some blade guards. I am taking my Shuns to the next class (and thereafter), damnit, and that's that. I don't care if I get called names. They are better and more comfortable. I am half convinced that I would not have cut myself had I been using one of my own knives.

That's a good idea. You have enough things on your plate to learn, so why have to relearn the kinesthetics of new knives.
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