come usare forchetta e coltello 🍴Galateo a tavola

Welcome back, welcome back! Always at the table with me. Look what has arrived, a beef tenderloin ready to be cut and tasted. A pleasant pretext to show you how to use a fork and knife correctly in this circumstance. First thing, let's get ready with the napkin. After that we have to taste this tenderloin. Let's start cutting it. I know I'm saying trivial things because you don't need me to teach you how to eat. You already know that the knife is held with the right hand and the fork with the left hand. Pay attention to the fact that the ribs are facing down. You cut your piece of meat. Look, my elbows are attached to the body, so I'm not doing this thing. When you cut, okay, in this case the meat, but in general, when you use the knife to cut a piece of meat on the plate, when you get to the plate, you stop for pleasure, you don't even need to cut the plate, okay? You have forked your piece of meat, you bring it to your mouth, so it's not you who lean into the plate, but you will bring your piece of meat to your mouth. Hold the fork down there, hand of the knife resting at the level of the wrist at the table, always the elbow close to the body, bring mercy to the mouth. The fork is used to bring the food to the mouth. In theory, the mouth, especially the teeth, should not touch the fork, so this thing, now I'm a little desperate, it shouldn't happen, it shouldn't happen that you can hear the noise of the teeth on the fork. So, mmm, it's delicious. By the way, get closer, the cat doesn't want too many comments on the food. God, how good, mom, it's wonderful. No, it's not elegant, we'll talk about it later. What you don't have to do with the cutlery, I realize that the pan against the pan makes noise, it's not that you can avoid it, but if you handle it with care and delicacy, the noise is minimal, so when you put them on the plate, with delicacy, because this is not really elegant. And sucking the cutlery is not ever elegant. Then, in a discreet way, in a certain sense you can do it, I don't want to see you do this, never. I had to do it to show it to you, but absolutely you don't do it. If you want to be refined people, the knife above all, my mom, you can't see what I did. What do I have to do? You don't do it for pleasure. I anticipated in the previous video how, while we Europeans cut the meat with the right hand, we fork it with the left and we bring it to the mouth with the left, in America it is usual to place the knife in this way on the edge of the plate, change hand, then flip the fork that in this way will have the ribs up and bring the food to the mouth with the right hand. We come to the management of the cuts when you have to take a break, for example to taste a source of chianti. The cuts to take a break can be placed on the plate in this way, I have already shown this previously. The cuts are placed, the fork with the ribs down there, at 7.20 hours. Another way to place the cuts to take a break is always in the same position of blade and ribs, to place them on the edge of the plate. In both cases, notice how the points of support are only those on the plate. Why do I say this? Because many times you see people who place the cuts in this way, that is, placing the handles on the table, on the tablecloth. Here, look, see what the risk is, the knife was already sliding down. An elegant and refined person should not do this. Then, among other things, the meat has a little sauce. If the knife, dirty with sauce, is placed in this way, the drop may fall on the tablecloth and it is not nice. So we have placed our cuts, I dry my mouth, which is always better to remember, and I taste this wine. It has nothing to do with the cuts, but I wanted to show you how the glass is not full, I recommend it, because sometimes you see very full glasses, they cannot be seen, sorry, but if you want to improve, you also have to be careful with this thing. Let's go back to us, we have our filet mignon on the plate, which was actually prepared with baked potatoes, but the baked potatoes are over. You know that I have a husband and son who make me the pitfalls, the pitfalls, so they are no longer there. However, I have prepared a little salad, because the outline is just right. How do you eat the salad with the cuts? Here too, it seems a banality, but we specify because in doubt we have a guideline. You know that the salad is not cut, even if the leaf is large, the salad should not be cut. The reason is a chemical reason, we can say, but also in this case we can deal with the topic in another place. So you fork with the fork, helping yourself with the knife, suppose there is a particularly large leaf, you accompany it, in such a way as to have the salad stuffed in the cuts, without this coming out too much, so as to make it easier to introduce the bite in the mouth. Now let's suppose we have finished our pity, or in any case, even if we had not finished it, if it is no longer appropriate, open parenthesis, I always recommend finishing what is on the plate to pay tribute to the kitchen, but if you are no longer comfortable, you can still move on to your pity, to communicate that you have finished eating. Place them, they will be placed at 6 o'clock, the fork with the cuts on top, so fork and knife side by side. If you want to facilitate the spacing that happens to your left, you can also place them slightly tilted at 4 o'clock, so to speak. So if the placements are changed or if in any case this was the last pity, these will be on the plate that will be spaced, taken away and you have no problem. Let's assume that the pities are two, it can happen maybe when you have a pasta as the first and a meat dish as the second, the fork is always her. If there is the placed pity, very well, use it. In case there is not, you have this pity that you place where? Because you maybe leave it on the plate with the hope that they will take it away, they will change it, usually what does the waiter do? He takes it and puts it on the tablecloth. This could also be a trick on your part, in the sense you don't want to take the responsibility of dirtying the tablecloth, so you place it, leave it on the plate and give the honor to those who spare to decide whether to place it on the tablecloth or not. Now, if I may, the placed pity costs very little, of course if you choose it in silver the expense will be higher, but if you find it on the market also really cheap, I would say that getting some would not really be a bad idea. And why do I say that? Because especially when it comes to eating at your own house, with friends, with relatives, with co-workers, it always takes a little to know how to adapt. You can have a service for 12, if you are lucky even for 24, but it is not that it is possible to change so many places to so many people, so sometimes you find yourself in the circumstance of not being able to make the change of place, unless it falls to the ground. So the placed pity is really something congenial in that sense. I would say that now I continue to enjoy this undercut, my red wine. I take a break, so I place the places in the correct way. I dedicate a small toast to thank you for watching the video until the end. If you are not yet subscribed to the channel, subscribe. 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