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View Full Version : Breaking down a beef tenderloin.



turbochef422
12-23-2012, 02:44 PM
Wish I had some sort of honesuki petty prototype. Wink wink

http://www.youtube.com/watch?v=G57_9yCmhn0

Duckfat
12-23-2012, 03:06 PM
Nicely done Chef.

Dave

knyfeknerd
12-23-2012, 05:38 PM
You've gotta try a honesuki. It's a lot easier to navigate between the small spaces on the tender. I'll bet you could double your speed.

NO ChoP!
12-23-2012, 08:59 PM
I do this 50 to 100 times a week, lol. Cool to see someone else's style. I use the back of the knife to remove the fat from the back, and I filet the silverskin like you would filet a salmon, in one clean swoop; but we remove the chatteau.

slowtyper
12-23-2012, 09:19 PM
Thanks for posting, mainly because it linked me to this awesome fruit ninja video! I haven't laughed this hard in a long time!


http://www.youtube.com/watch?v=w-llZmPPNwU&feature=player_embedded#!

NO ChoP!
12-24-2012, 05:22 PM
Respect the kitten....

Miles
12-24-2012, 09:09 PM
I do that quite often, as well. Never really thought of using my honesuki. Might have to give it a try. I always use my Misono 240 Swedish suji for this kind of stuff. Works beautifully, but I'm always open to trying something else if it's going to be more efficient.

K-Fed
12-24-2012, 09:17 PM
Nice vid. I too use a 240 suji most of the time as well. That blade looks familiar =).

marc4pt0
12-25-2012, 07:27 AM
Dig the Christmas music in the background. My staff really got into it this season

WiscoNole
12-26-2012, 01:01 AM
210 suji is my tool of choice. Tadatsuna to be exact.

cookinstuff
12-26-2012, 01:34 PM
Damn, that milk crate has more work area than I get in my kitchen. Nice video, love to see real work videos and pictures, jealous of that huge kitchen.

allumirati
12-27-2012, 01:41 AM
Damn, that milk crate has more work area than I get in my kitchen. Nice video, love to see real work videos and pictures, jealous of that huge kitchen.

I like smaller kitchens. Most of the time more efficient, less stuff to clean.