Comments 23

  1. velops

    Amazing! I loved the part where says $4.95 after cutting out the skinless chicken breast. It is a huge price markup in the markets for a simple thing you can learn to do quickly at home.

  2. Dan

    I’m not even going to try. I’d start confusing chicken with fingers, and it would only be a matter of time before my head found itself removed and being sold for $4.95.

    Aside from that, I think Martin Yan is a robot. He doesn’t age, and he moves at some sort of superhuman speed. And, he always has the same great attitude. I couldn’t last five seconds if I tried to keep up with him.

  3. blondee47

    I have been watching hin on Canadian television since I can remember…..I think he is out of Vancouver British Columbia but I am not sure….

    where is the interview?

  4. Artsygal

    Oh dear god. He’s become a staple for me to watch while I’m dyeing yarn as the channel one of his shows seems to constantly be on is the only one my TV w/o cable gets. The man’s knife skills are incredible. Me.. I have grated my own fingers more times than I can count. I now no longer own a grater. If I can’t microplane it, it doesn’t get grated.

  5. argus

    He had me at ‘bone’ which I had to figure out from his charming ‘bon’ or ‘pone’. I blinked and missed how he produced the drumstick. Tch.

  6. Sabine

    Jaden,
    daughter Jax approves of the fish. I added them to her Google page a few weeks ago, now she makes EVERYONE feed her babies. Frankly, I think she needs to cull their numbers… ;-)
    S.

  7. The Survival Gourmet

    I could do that…of course there would be 4 or 5 fingers mixed up in there…

  8. Barbarainnc

    Thanks for the video, I’ve seen him do this on tv. Great to show my Foods I students!!! :) :) :)

  9. Rich

    Last time I saw him, the best part of the show was the fifteen minute massage he gives the chicken so that it is relaxed enough to be boned in 18 seconds.

  10. joanne

    I grew up watching him too. This clip reminds me of my dad. He can’t do it in 18 seconds, but you sure do get a great show watching my dad carve up a bird. My husband thinks it’s one of his best kitchen talents. When dad is done, there is barely any meat on the carcass. I’m not at the level he’s at yet, but hubby gets a bit nervous and avoids making me mad when I’m carving up a bird with my very sharp knives.

  11. Nate

    Martin Yan is the reason I can cook today. He is a scholar and a gentleman! (not to mention one heck of a cook)

  12. Lynne Webb

    I was lucky enough to see Martin Yan at the Publix Cooking School in Sarasota a while back, where I bought a copy of his Quick and Easy cookbook. Such a great book for weeknight meals – out of the 100+ cookbooks I own, it’s the first one I grab when I’m stumped on what to make for dinner.

  13. ted

    Martin Yan and Jaden have something in common. They both make a complex cuisine seem so easy for us at-home cooks. Thanks!!!

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