How to make Strawberry and Rhubarb Jam by chef
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How to make Strawberry and
How to make Strawberry and Rhubarb Jam by chef
Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.[2] The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
The precise origin of culinary rhubarb is unknown. The species Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, R. × hybridum, were grown as vegetable crops in England and Scandinavia. They readily hybridize, and culinary rhubarb was developed by selecting open-pollinated seed, so its precise origin is almost impossible to determine.[3] In appearance, samples of culinary rhubarb vary on a continuum between R. rhaponticum and R. rhabarbarum. However, modern rhubarb cultivars are tetraploids with 2n = 44, in contrast to 2n = 22 for the wild species.[4]
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits.[5] The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts.
The knife grip used by most chefs, the palm of the hand chokes up on the handle, while the thumb and index finger grip the top of the blade. This is different from how many home cooks hold a knife, by wrapping the entire hand around the handle. The chef’s grip has evolved that way for a reason: it’s the most efficient way to use the weight of the knife, the sharpness of its blade, and the strength of your arms, which makes for the easiest cutting.
Knife skills / Fine Dice cuts by Chef
THE HELPING HAND
The ideal position for the helping hand is called the bear claw, with the fingertips curled under and knuckles pressing down on the ingredient to keep it from rolling or sliding. It may feel odd, but it’s the safest place for your fingertips to be in relation to the cutting blade. Alternatively, bunch your fingertips together and rest the pads on top of the ingredient.
In a perfect world, while the hand that is holding the knife moves forward and back to cut, the helping hand moves across in even increments, creating perfect slices. (Do not despair; this takes practice, and is hardly a requirement for home cooks.)
TIPS FOR YOUR GRIP
Overall, the best way to handle a knife is the way that feels safest to you. Here are a few principles to live by:
• The knife handle shouldn’t be held in a death grip: try to relax hands and wrists and let the blade do the cutting.
• Position all 10 fingers so it’s virtually impossible for the blade to cut them.
• The hand holding the knife should be gripping the blade as well as the handle.
• The knife moves in a rocking motion, from front to back, as well as up and down.
• The knife should be at the same height or just below your elbows, so that the whole upper body, not just the hands, can put downward pressure on the knife.
#knifeskills #knife #chefs #shorts #viral
Check out some of my other recipes
Boneless Spareribs How to make Boneless Spare Ribs by Ch...
Curry Goat How to make Curry Goat By Chef Carlton
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Spoiled ingredients ruin your day. Uninspired recipes make you sad. You get a little antsy if you spend too much time away from the kitchen. You’re more used to drinking out of quart containers than glasses, and you’ve gotten used to working a pretty relentless schedule. You can get your team through any rush, and you’re used to mentoring new teammates while working on a dozen tasks at once. Welcome to being a CHEF!!!!!!!!!!!!!
Hope you guys enjoy this one because I certainly have. Thanks to all my subscribers and viewers for making this happen and for the continuous support. The purpose of my channel is to educate culinary minded people and to let them know that you can create beautiful, tasty, appealing and wonderful dishes from the comfort of your own kitchen. I will be doing various cuisines from Jamaican to Italian a little bit of Spanish also Vietnamese the world is my kitchen, and I will be playing in all parts of it when you come on this channel.
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Thanks to all my subscribers and viewers for making this happen and for the continuous support.
5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)
▢2 cups hulled and halved strawberries (about 1 pint)
▢2 ¼ cups sugar
▢1 tablespoon fresh lemon juice
Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.[2] The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
The precise origin of culinary rhubarb is unknown. The species Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, R. × hybridum, were grown as vegetable crops in England and Scandinavia. They readily hybridize, and culinary rhubarb was developed by selecting open-pollinated seed, so its precise origin is almost impossible to determine.[3] In appearance, samples of culinary rhubarb vary on a continuum between R. rhaponticum and R. rhabarbarum. However, modern rhubarb cultivars are tetraploids with 2n = 44, in contrast to 2n = 22 for the wild species.[4]
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits.[5] The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts.
The knife grip used by most chefs, the palm of the hand chokes up on the handle, while the thumb and index finger grip the top of the blade. This is different from how many home cooks hold a knife, by wrapping the entire hand around the handle. The chef’s grip has evolved that way for a reason: it’s the most efficient way to use the weight of the knife, the sharpness of its blade, and the strength of your arms, which makes for the easiest cutting.
Knife skills / Fine Dice cuts by Chef
THE HELPING HAND
The ideal position for the helping hand is called the bear claw, with the fingertips curled under and knuckles pressing down on the ingredient to keep it from rolling or sliding. It may feel odd, but it’s the safest place for your fingertips to be in relation to the cutting blade. Alternatively, bunch your fingertips together and rest the pads on top of the ingredient.
In a perfect world, while the hand that is holding the knife moves forward and back to cut, the helping hand moves across in even increments, creating perfect slices. (Do not despair; this takes practice, and is hardly a requirement for home cooks.)
TIPS FOR YOUR GRIP
Overall, the best way to handle a knife is the way that feels safest to you. Here are a few principles to live by:
• The knife handle shouldn’t be held in a death grip: try to relax hands and wrists and let the blade do the cutting.
• Position all 10 fingers so it’s virtually impossible for the blade to cut them.
• The hand holding the knife should be gripping the blade as well as the handle.
• The knife moves in a rocking motion, from front to back, as well as up and down.
• The knife should be at the same height or just below your elbows, so that the whole upper body, not just the hands, can put downward pressure on the knife.
#knifeskills #knife #chefs #shorts #viral
Check out some of my other recipes
Boneless Spareribs How to make Boneless Spare Ribs by Ch...
Curry Goat How to make Curry Goat By Chef Carlton
Oxtail How to cook Oxtail by Chef Carlton
Spoiled ingredients ruin your day. Uninspired recipes make you sad. You get a little antsy if you spend too much time away from the kitchen. You’re more used to drinking out of quart containers than glasses, and you’ve gotten used to working a pretty relentless schedule. You can get your team through any rush, and you’re used to mentoring new teammates while working on a dozen tasks at once. Welcome to being a CHEF!!!!!!!!!!!!!
Hope you guys enjoy this one because I certainly have. Thanks to all my subscribers and viewers for making this happen and for the continuous support. The purpose of my channel is to educate culinary minded people and to let them know that you can create beautiful, tasty, appealing and wonderful dishes from the comfort of your own kitchen. I will be doing various cuisines from Jamaican to Italian a little bit of Spanish also Vietnamese the world is my kitchen, and I will be playing in all parts of it when you come on this channel.
How to make Coconut Drops By Chef Carlton
How to make Coconut Drops By Chef Car...
Thanks to all my subscribers and viewers for making this happen and for the continuous support.
5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)
▢2 cups hulled and halved strawberries (about 1 pint)
▢2 ¼ cups sugar
▢1 tablespoon fresh lemon juice
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