Kawaii Joushi wo Komarasetai - Vol. 3 Ch. 39

[beperov]

Just keep practicing and pay attention to what you're doing, follow the instructions to a T and you won't have much problems cooking

 

[RexNemorensis]

Odd spot to end the chapter. If this were a doujin, it'd be going places now.

 

[Tzuyuchu]

It’s easy to see what’s gonna happen next. Dude’s gonna be waiting for shiori at her house for whatever reason and catch the two together.

 

[Purplelibraryguy]

I don't cook very often, so I'm not much good with kitchen knives, chopping vegetables and whatnot. But when I do cook, it's generally gourmet. I make a mean cassoulet, f'rinstance. Beyond following the instructions carefully (by which I mean, reading them first to make sure you understand what you're going to be doing before you start doing it) and taking your time, my main protip is, do that thing kind of like in the cooking shows: Get all the ingredients hacked up, measured, sifted and whatever in advance in a bunch of little bowls. That way, when you look at the recipe and it says add the whateverthefuck, and you're in the middle of frying the stuff you're supposed to be adding it to, instead of dropping everything and trying to chop that shit up while the other stuff overheats, you just toss it in and get on with the next step.
For baking almost the only rule is, follow the ingredient amounts slavishly. Be anal and precise.

 

[Yoh1612]

Oh god now i can't unsee that Megumi looks kina like a adult version of Misaka from Railgun.

 

[cullinaire]

Oh that reaction after tasting their "food", priceless... 💀
Too many bad cooks in manga never have to eat their own cooking, this is good 😌

 

[JaxunHero]

In laws approved??

 

[Swift]

What's with ripping on knife safety? At a glance the cat paw Shiori showed doesn't look too different from the claw technique. I was taught the claw way back in highschool and anytime I've seen an experienced chef chopping anything they're using it too. It's simple geometry; you're gripping what you're chopping while your fingers curl inward. If the flat is against your fingers at a joint where past that they curl inward, it has no line of travel to cut yourself. Maybe I'm missing something that make the paw dumb? Do you actually use a fist without gripping the thing you're chopping?

 

[Korath]

@Swift

I guess, you dont need as much sensitiveness and motor skills, when you do this paw stuff, which may work better for a kid or a beginner, I guess? But yeah, chefs dont use it and use this "claw technique" or whatever it is called.

Anyways, this cooking class seems to be a rip off anyway, was there even an instructor?

 

[Swift]

@Korath

https://youtu.be/dCGS067s0zo

No, chefs do use it. This is basic stuff a la always cut away from yourself.

 

[Szaal]

You guys cut round stuff by holding it in your hand?
I know peeling can be done like that, but for splitting something like tomato, lemon, or the likes, you gotta use the claw (or cat), or anything as long as the knife is not heading down your palm. Claw is easier because you get a grip and full control over the veggies/fruits.

And no, you're not going to do it slowly. If the part you're cutting into is tough, you'll be adding more force into the knife, and if the part after that is soft, that pressure is going into your hand unless you have Osu! reflex.