Hahah literally 4/5 youtube comments on ANY Magnus Nilsson/Fäviken food clips contain something about the small portion size. I love how the fast reaction without any background research what so ever has become peoples "right" as a human being now a days. You get 25-30 dishes when you order the tasting menu, the only food available at Fäviken!! Some dishes arrives with just 2-3 mintues in between, and may just be one asparagus with butter, one slice of gravadlax or one piece of freshly curdled cheese.
Mcs Airoldi it blows my mind how Americans think a steak meal should be 72 ounces. No one needs that much steak. It should be enjoyed and savored, not shoveled down your throat like some personal man v food contest.
@@jh9875 I further don't understand who/why would anyone attempt to eat that much steak in one sitting...not only do you feel miserable after all of that, at some point you begin to not enjoy your meal, which is supposed to be the purpose of a good steak
Thomas Keller, whom many consider to be on the Mt Rushmore of great chefs, has stated that he believes you stop truly enjoying the taste of a dish after 2-3 bites, therefor all of his dishes (and most great tasting menu items) are/ought to be only 2-3 bites worth. After that you've passed the point of craving more, you're just indulging at that point. for the money you pay at these restaurants, it would be insulting to just give someone a 20oz piece of steak and say "enjoy". you deserve to savor every bite that you pay for, not just indulge until you can't move.
i know Im asking the wrong place but does someone know of a trick to get back into an instagram account?? I was dumb forgot the password. I would love any assistance you can give me.
some swear by keeping the meat stationary while magnus specifically prescribes moving it around. There are many roads to Rome Also, supermarket ribeyes (at least here in the States) look nothing like that. That cut of meat looks fancy, like French lardon fancy.
+Victor Ha If you're a beginner, keep it simple. Turn the meat once. Poking and prodding the meat the wrong way can ruin it. If you know what you're doing, use the techniques you've acquired over the years.
+Victor Ha I commented on this just above; magnus only specifies this for cast iron pans with milk solids, which burn easily rather than brown (brown butter); magnus frequently does single placement meat as well, but with oil or clarified butter as to not burn the milk solids
Absolutely stunning! Perfect amount of everything on that plate. Looks very well balanced. Also very intelligent way of cooking the meat. I guess he's not really resting the meat, rather letting the outside cool down, which it does much faster than one would expect. Incredible cooking. Would love to have the recipe for the tasty paste!
Love the portion comments. Not only is this 1 of nearly 30 courses, but considering how rich that dish is, I invite any and all to try and eat more than 5 bites of that and maintain an appetite. Fäviken is not a steakhouse.
I have made some interesting condiments by taking a really reduced paste and lactose-fermenting them. Look up how to make home made siracha and keep the salt concentration and modify the actual items being fermented. I find this was the closest I could get to a "tasty paste"
the irony of this dish is it completely bucks convention for cooking steak. Usually, steak goes into an intense broiler at restaurants where it doesn't move to develop the crust.
No, it’s just a fantastic method of cooking meat in general. I have no idea why it isn’t more popular. It lets you get a good crust with a very even and tender interior. I have used it for duck and lamb as well.
In the book he says he doesn't pre-sear the steak ahead of time than heat to desired temp before serving like a lot of restaurants. The process is all done at once.
+Steve Seguin close; I was perplexed by this at first as well; page 43, direct heat or flame cooking, magnus says never allow the temperature to fall at any time; however, for frying, one must allow brief resting periods on warm surfaces to allow the heat to spread through the entire piece of meat; additionally, his comment on constantly moving the meat is mostly pertinent to cast iron, as it takes a long time to heat, and loses heat when a piece of meat is applied to that spot, allowing some areas to heat too much, burning the milk solids, while other areas are too cold from meat placement to properly cook as desired, thus the constant moving of the steak; his crab, on the other hand, is left still in one position, and then flipped on its other side, in a spot right next to where the initial was cooked, but not the same spot
Zencann You mean crisp the edge fat part? I love doing that to all my steaks if there is a nice fat cap cause the fat on a good steak isn't bad for you actually. I agree I like my d t crispy, but I would bave ate that one anyways cause it's been aged.
I absolutely agree in terms of crisping up the fat. However, there is something distinct about this type of fat that makes it an experience on its own.
@@roamingthereal4060 when have you seen him using a masahiro? I only ask bc a) I've never seen him use one and b)those knives are kinda garbage and entry level, just weird to think he'd use one.
i can eat both of those rib eyes within 10 minutes, 1 kelp? one olive looking thing? This is what I will make for my boy when he turns 3 while I get the rest.
+Dewald Jonker you are quite literally stupid.... as youve been informed, its one dish of many, but you have utterly no idea what that even means. its fucking hilaaaarious to see chimps screeching about portion sizes from degustation styles. TOO SMALL FOOD. ME NO LIKE. ME THINK DUMB. DUMB FOOD DUMB.
In these types of restaurants you usually eat at least 5 courses. That's why they're so small. And it's more about the taste, rather than getting your stomach filled.
@@BenRangelso you’re saying he couldn’t have started by getting a sear on the fat side first and letting it render down for a couple minutes? And then cooked the steak in its own rendered fat?
@@chadfields2557 I think it would takw quite some time to render most of the fat cap. And if that was the goal that might be done on low heat with the fat cap separated. Cause if you did it with the meat standing on the fat cap it would take too long and might even overcook the closest edge of the meat But this is just a guess. Never seen anyone render the entire fat cap. If someone wants to fry a beef in fat they usually bring out a separate chunk of fat
He used retired dairy cows that are 8/9 years old that only graze on grass. The flavour of the meat and fat compared to a grain fed animal slaughtered at 2/3 years old, he considered world's apart. Not to mention the help it gave the dairy farmer in earning more money once the animal had finished its use in its dairy cycle. Just another way of how this chef thinks outside the normal status quo.
pet peeves - He handled the steak with his hands without getting burnt - Handling the steak like a rag-doll, licking his fingers and continuing the cooking process - long ass hair near the vicinity of food - The finalised dish consists of one flipping piece of the steak
This isn't a video of how they cook for service, this is him cooking for the camera. And yes, it's one piece of steak, but this is only one of 20+ courses you get for dinner. Nobody leaves there hungry. And most Michelin starred tasting menu-type restaurants aren't fussy about hairnets, because they pay enough attention during plating that it isn't a problem.
+Abon Bon If there is another costumer having the same menu and waiting for that course at that moment, he would cut another piece and put it on this other plate. I assume he gets 6 portions out of that one steak and maybe he'll wait 5 min (tops) to "re-use" it after the first cutting. Then, what's left of it, will go to the bin or some cook is going to eat it (depending if the chef allows that or not).
+josse23011 Nah. His restuarant only has one serving. One group of customers come in. They pay about 250 USD and they get 30 courses of servings like this
Doesn't seem like a clear cut dish in terms of the 3 components. A small blob of tasty paste on the side and a huge leaf of kelp? Are you intended to spread the tasty paste (whatever the hell that is - I guess it was explained in the original video but not this clip) over the beef? I dunno if I'd even want paste, such fine beef might be better on it's own.
this is what someone who has no clue what they're talking about but desperately wants to make people think they know what they're talking about looks like. it doesn't look good.
dawayne15 I pray that wasn't the real protions of that dish but more a show casing only to show case before ordering that whole steak. No one in the right mind could be satisfied with one little tender bite which only makes you want more.
Jeeeezus I mean that looks delicious but could I have some of that steak please If that’s one plate he could make 6 plates out of that one steak! Probably a 30$ plate lmao insane
because by the time this gets placed in front of you you've already eaten 15-20 courses. this is one of the last savory dishes. that's how. you leave that place feeling like you just ate thanksgiving.
Lottt of weird stuff going on here. For one, that hardly looks dry aged at all, much less 5 months. Second, that looks a lot like a NY Strip steak not a rib eye. And I'm sorry but I would feel like an idiot if I was the server having to explain to the customer that the little stuff over there is called 'tasty paste.' His hair should definitely be tied back and that fat cap should have been rendered down more or just cut off altogether.
Haha I'm sure this restaurant owner and chef will take your "advice" into consideration. It's always hilarious when the TH-cam experts come walking through.
First of all, it is absolutely dry aged 5 months. Season 3, episode 11 of mind of a chef shows his whole process of dry aging (on netflix). Second, it's a ribeye.. I don't know what to tell you. The way a ribeye is butchered can vary. Third, you're not a server and when someone pays the money to sit at your restaurant, they should be able to ask any question they like about the food. Fourth, it is very common for michelin starred places to not require headwear because their attention to detail is so high, there is no way food would be sent out with hair in it. Fifth, when beef is dry aged that long, the fat cap becomes so tender it does not require rendering. And just for obvious reasons, Faviken is one of the top rated restaurants on the planet, and it's pretty funny to run your mouth about this stuff.
What's up with all these sissy cuts and centimeter precision presentation? Fer fock sake boy, place the whole piece you cooked on the plate and be done alright.
watching his episode on Netflix chef's table made me quite bothered that he handles food without tying his hair. What's even worse is his employees tie their hairs but why not him? Hmmmmm
because at this level of cooking there is such attention to detail that you're never going to find a hair in your food, they'd catch it before it went out. every dish is microanalyzer before its sent out. that's how these places work, its what makes them so great. He doesn't force his staff to do anything with their hair, its their choice for comfort or not. in the Michelin world headwear is never a concern due to the implied attention to detail.
Imagine being that great of a chef you can serve a dish people love with only 3 components on the plate incredible
Hahah literally 4/5 youtube comments on ANY Magnus Nilsson/Fäviken food clips contain something about the small portion size. I love how the fast reaction without any background research what so ever has become peoples "right" as a human being now a days.
You get 25-30 dishes when you order the tasting menu, the only food available at Fäviken!! Some dishes arrives with just 2-3 mintues in between, and may just be one asparagus with butter, one slice of gravadlax or one piece of freshly
curdled cheese.
Mcs Airoldi it blows my mind how Americans think a steak meal should be 72 ounces. No one needs that much steak. It should be enjoyed and savored, not shoveled down your throat like some personal man v food contest.
@@jh9875 I further don't understand who/why would anyone attempt to eat that much steak in one sitting...not only do you feel miserable after all of that, at some point you begin to not enjoy your meal, which is supposed to be the purpose of a good steak
Well said.
Thomas Keller, whom many consider to be on the Mt Rushmore of great chefs, has stated that he believes you stop truly enjoying the taste of a dish after 2-3 bites, therefor all of his dishes (and most great tasting menu items) are/ought to be only 2-3 bites worth. After that you've passed the point of craving more, you're just indulging at that point. for the money you pay at these restaurants, it would be insulting to just give someone a 20oz piece of steak and say "enjoy". you deserve to savor every bite that you pay for, not just indulge until you can't move.
Who else is rewatching in 2019?
do you mean 2020?
@@bartelR do you mean 2021?
@@kamilzabiegala1649 yes! nothing else!
2024
Watched this video for more than ten times. Each time is a such pleasure.
can u make an episode on the 5month aging technique ? I wanna see the process =)
It's on netflix! Mind of a chef season 3 episode 11.
you should watch a peter luger vid
just look up ageing meat dumbass
Be still my heart!
i know Im asking the wrong place but does someone know of a trick to get back into an instagram account??
I was dumb forgot the password. I would love any assistance you can give me.
@Lance Orlando Instablaster :)
some swear by keeping the meat stationary while magnus specifically prescribes moving it around.
There are many roads to Rome
Also, supermarket ribeyes (at least here in the States) look nothing like that. That cut of meat looks fancy, like French lardon fancy.
Its a specialty cut. Expensive and easy to ruin.
+Victor Ha its a sirloin/striploin.
The reason it's like that is because the chef uses dairy cows instead of the cows bred for meat.
+Victor Ha If you're a beginner, keep it simple. Turn the meat once. Poking and prodding the meat the wrong way can ruin it. If you know what you're doing, use the techniques you've acquired over the years.
+Victor Ha I commented on this just above; magnus only specifies this for cast iron pans with milk solids, which burn easily rather than brown (brown butter); magnus frequently does single placement meat as well, but with oil or clarified butter as to not burn the milk solids
5 months dry aging?!? Wow, that has to create some extreme funky umami flavors!
funky? you probably meant rotten flavour.
What about that looked rotten to you?
its dry aged bro.its not rotten.might you be the type that likes their steaks well done?
"its not rotten."
Yeah it is.
@sk8erdudedudedude
Nice Burn!!!
Absolutely stunning! Perfect amount of everything on that plate. Looks very well balanced. Also very intelligent way of cooking the meat. I guess he's not really resting the meat, rather letting the outside cool down, which it does much faster than one would expect. Incredible cooking. Would love to have the recipe for the tasty paste!
very good knife skills your yanagi looks very sharp the beef cut very nicely
Love the portion comments. Not only is this 1 of nearly 30 courses, but considering how rich that dish is, I invite any and all to try and eat more than 5 bites of that and maintain an appetite. Fäviken is not a steakhouse.
Exactly quality ...
Exactly Nova Scotia Sea kelp ...
Exactly moo moo ...
🇨🇦☮️❤️
Years later I am still wondering how he makes that tasty paste.
I have made some interesting condiments by taking a really reduced paste and lactose-fermenting them. Look up how to make home made siracha and keep the salt concentration and modify the actual items being fermented. I find this was the closest I could get to a "tasty paste"
It’s in his cook book
could be miso, they made a lot of em, he was into koji fermentation as a method of preservation
Cherry tomato, shallots, garlic, aubergine, dried shitake and worshirecester sauce
I've had this. It was worth it.
+OG Vendetta No you haven't
the irony of this dish is it completely bucks convention for cooking steak. Usually, steak goes into an intense broiler at restaurants where it doesn't move to develop the crust.
All looks AMAZING...what is the tasty paste exactly?
+MrDFC1111 My guess is some kind of homemade miso with other things mixed in.
+MrDFC1111 It's a fermented beef paste, similar to something of a soy sauce, very savory
I think it's like making fish sauce/garum but with beef
so is searing the steak the second time only for dry aged steaks?
No, it’s just a fantastic method of cooking meat in general. I have no idea why it isn’t more popular. It lets you get a good crust with a very even and tender interior. I have used it for duck and lamb as well.
It's funny because in his book when he talks about cooking meat, he said he doesn't rest it and reheat it; which he does here... That's odd
In the book he says he doesn't pre-sear the steak ahead of time than heat to desired temp before serving like a lot of restaurants. The process is all done at once.
+Steve Seguin close; I was perplexed by this at first as well; page 43, direct heat or flame cooking, magnus says never allow the temperature to fall at any time; however, for frying, one must allow brief resting periods on warm surfaces to allow the heat to spread through the entire piece of meat; additionally, his comment on constantly moving the meat is mostly pertinent to cast iron, as it takes a long time to heat, and loses heat when a piece of meat is applied to that spot, allowing some areas to heat too much, burning the milk solids, while other areas are too cold from meat placement to properly cook as desired, thus the constant moving of the steak; his crab, on the other hand, is left still in one position, and then flipped on its other side, in a spot right next to where the initial was cooked, but not the same spot
Looks good but I'd cook the fat cap as well...otherwise it looks like a raw tumor on top of my steak
Zencann The fat is absolutely fantastic. So much taste
Zencann You mean crisp the edge fat part? I love doing that to all my steaks if there is a nice fat cap cause the fat on a good steak isn't bad for you actually. I agree I like my d t crispy, but I would bave ate that one anyways cause it's been aged.
Yeah I'm aware of it being aged fat but to me it's still raw fat. I like it cooked haha
I absolutely agree in terms of crisping up the fat. However, there is something distinct about this type of fat that makes it an experience on its own.
The quality of the beef you get that fat IS A TUMOR. But this quality of grass fed beef fat is more delectable than the meat itself in flavor.
can I age age a steak in my dorm?
Yes
Wow !!!
Wow. Actually, wow. I just want to..
Wow.
I would've cooked the fat cap a little bit more, but thats just me!
anyone know what brand that knife is?
Misono (you can pause the video) but he usually is sporting a Masahiro (with traditional handle)
@@roamingthereal4060 when have you seen him using a masahiro? I only ask bc a) I've never seen him use one and b)those knives are kinda garbage and entry level, just weird to think he'd use one.
i hope this is part of a tasting menu, cause if not it's a very small portion
I mean of course man, 30 to be exact
yes but is this the platonic ideal?
i can eat both of those rib eyes within 10 minutes, 1 kelp? one olive looking thing? This is what I will make for my boy when he turns 3 while I get the rest.
This place does 30 course tasting menu brohan.
lmao you're DUMB dumb, huh?
Nick Solares approves 👍🏻
I might as well hang that dish on my wall. It wont fill me up.
In his restaurant this would be one of about 25 different courses you would be served in one evening.
Pure and utter art! Delicious!
I guess you could call it "Udder" deliciousness
I never seen a chef put his hands all over the steak like this and then lick his fingers.
I wonder if I can use that tasty paste in the bedroom?
COOKING IN THA CLUB. YES, MAG. FUCKING DO IT UP, SON. DUDUDUDUDUDUDUDUD.
I WANT ME SOME TASTY PASTE
what is this? a portion for ants?
+Dewald Jonker it's only one part of a multi course eating experience.
+bartelR its a joke bro
+Dewald Jonker you are quite literally stupid.... as youve been informed, its one dish of many, but you have utterly no idea what that even means.
its fucking hilaaaarious to see chimps screeching about portion sizes from degustation styles.
TOO SMALL FOOD. ME NO LIKE. ME THINK DUMB. DUMB FOOD DUMB.
+John Smith are you fucking stupid? my earlier comment said im joking. you must be new to the internet
Dewald Jonker Sure thing buddy, sure thing.
taystee payste
😂😂😂😂😂😂😂😂😂
I get the small plate concept , but if your cook a whole steak you might as well give me all of it.
They do tasting menus dude, 30 courses, every one gets a slice. You want a whole steak go to a steakhouse, not top 20 restaurant in the world.
sounds like you don't get the small plate concept then, lmao
If Victor Hedman was a chef...
lol....that's for fukking birds!
are you quoting what the psychiatrists said after calculating your IQ? it's okay to only be as smart as a bird, birds are cool.
"A little bit of butter"
* puts a full spoon in the pan*
+Johnny Lee a full spoon? Have you ever cooked something in your entire life?
u both
Trying to write a joke, but eventually failed.
At least part of the flavour stays in the pan.
Meat looks incredible !
wonder why he didnt render some of the fat off the sirloin
+wavygr sorry, ribeye, but that doesnt change anything
Educate me please, why is an end piece bad?
makes sense, thanks for sharing that!
Great and may I have an actual portion after my 2 bites.
In these types of restaurants you usually eat at least 5 courses. That's why they're so small. And it's more about the taste, rather than getting your stomach filled.
this was a 25 course tasting menu. you've already eaten roughly 20 dishes before this even hits your table. relax, Kyle.
Maybe this quality of beef says otherwise, but shouldn't all that fat be rendered down in the pan?
Chad Fields It’s impossible to render down an entire fat cap in the time it takes to cook a steak. It would take ages.
@@BenRangelso you’re saying he couldn’t have started by getting a sear on the fat side first and letting it render down for a couple minutes? And then cooked the steak in its own rendered fat?
@@chadfields2557 I think it would takw quite some time to render most of the fat cap. And if that was the goal that might be done on low heat with the fat cap separated.
Cause if you did it with the meat standing on the fat cap it would take too long and might even overcook the closest edge of the meat
But this is just a guess. Never seen anyone render the entire fat cap. If someone wants to fry a beef in fat they usually bring out a separate chunk of fat
- goddamn.
Don’t ask what’s in the tasty paste.
You might not like the answer💦
My only issue is he ain’t serve the whole steak 😂
What do you do with the rest of meat?...5 months aging must be pretty musty like Bleu Cheese.Just get some Umai bags and do it at home.
The rest of the diners get a portion. It's all part of a tasting menu 30 courses .
I love dry aged rib eye, but at what point does dry aging become over kill.
..... Where is the rest of the serving?
29 courses to go....
I would feel betrayed if you gave me that one slice of meat..... betrayed!
Yeah 1 of 30 courses
Stone asf!!!!
Tasty paste seems like it’s miso??
Similar idea in terms of fermentation but totally different. Miso is beans and rice; his paste comprises mirepoix and mushrooms plus fat and vinegar.
sear very good, portion size far to big. shoulve quartered the meat.
yeah i think your overthinking it now
Zero likes
Why dairy cow?
He used retired dairy cows that are 8/9 years old that only graze on grass. The flavour of the meat and fat compared to a grain fed animal slaughtered at 2/3 years old, he considered world's apart. Not to mention the help it gave the dairy farmer in earning more money once the animal had finished its use in its dairy cycle. Just another way of how this chef thinks outside the normal status quo.
good video but he looks like Jesus lol
isn´t that a chorizo, tho? It´s right on the end of the rib eye cut, look at the size of the spinalis
"That'll be $80"
i think his tasting menu was around $250, and 30 dishes, so this was around $8.
Don't move the steak get the pot hot throw the meat on and burn it on the sides for 3mins...voala now u have steak..
pet peeves
- He handled the steak with his hands without getting burnt
- Handling the steak like a rag-doll, licking his fingers and continuing the cooking process
- long ass hair near the vicinity of food
- The finalised dish consists of one flipping piece of the steak
This isn't a video of how they cook for service, this is him cooking for the camera. And yes, it's one piece of steak, but this is only one of 20+ courses you get for dinner. Nobody leaves there hungry. And most Michelin starred tasting menu-type restaurants aren't fussy about hairnets, because they pay enough attention during plating that it isn't a problem.
🥩🥩🤤🤤
🤓☝️ yeah and one subscriber
so if you cut the edges off you have a raw piece of meat again which can go right back in the pan. cool.
these portions are fucking ridiculous . come on, man !
WHAT HAPPENS TO THE REST OF THE STEAK?? PLS I GOTTA KNOW.
+Abon Bon If there is another costumer having the same menu and waiting for that course at that moment, he would cut another piece and put it on this other plate. I assume he gets 6 portions out of that one steak and maybe he'll wait 5 min (tops) to "re-use" it after the first cutting. Then, what's left of it, will go to the bin or some cook is going to eat it (depending if the chef allows that or not).
+josse23011 Nah. His restuarant only has one serving. One group of customers come in. They pay about 250 USD and they get 30 courses of servings like this
+Abon Bon The chef eats it.
+NobbyKNobbs Exactly xD snacking for the chefs xD
+Abon Bon the restaurant buys about 2 cows a year, braises, frying, flame cooking and preserving almost the entire cow over time
I wouldn't go past a 40 day age on beef, after a while it just starts tasting long blue cheese.
GIVE ME THE REST OF THE STEAK!!!
How will you eat the next 29 courses then?
Where's the beef
Where’re my spicy meatballs?
BBQ Pit Boys dont approve this...lol
damn look at the color of that fat when its cooked!
looks like a fried plantain attached to a steak
He should have cooked/render that HUGE glob of fat on the side.
I know! I was so sad that it didn't happen
oopopp x You do know that dry-aging makes the fat melt-in-your-mouth tender, right?
oopopp x i'm sure he didn't for a reason
+oopopp x I think he it´s part of how he want everything to fell authentic and original and not too polished?
+Robert Brooks it's still a glob of fat
I'm sure it tastes great, but that tasty paste looks like a rat turd.
Doesn't seem like a clear cut dish in terms of the 3 components.
A small blob of tasty paste on the side and a huge leaf of kelp?
Are you intended to spread the tasty paste (whatever the hell that is - I guess it was explained in the original video but not this clip) over the beef? I dunno if I'd even want paste, such fine beef might be better on it's own.
This is why I hate "modern" cuisines. It's less about the food and more about using less of it in an "attractive" way and charging 3 times the price.
What are you on bro, this is a 30 course tasting menu. You don’t know what you’re talking about, at all.
this is what someone who has no clue what they're talking about but desperately wants to make people think they know what they're talking about looks like.
it doesn't look good.
“that’ll be 200 dollars please”
How is it has a fresh blood when it was dry aged for 5 months now???
There's no blood. If you're talking about the red "juice", that's myoglobin, not blood.
Why no hair net?
because no need :)
the tasty paste looks like poop on the plate
Who else is watching saturday morning 2/6/21 3:38am ?
Call me uncultured all you want. I can't take those portions.
Won't be surprise at all if this is part of like a 8 - 10 course meal
MrDJCoulton I see. That sounds about right.
25-30 courses actually, some dishes that arrives with a 180 seconds interval ;)
I was there for a couple hours ago and I got 28 dishes. The dairy cow was divine. i
It actually brought tears to my eye's because it was so good
dawayne15 I pray that wasn't the real protions of that dish but more a show casing only to show case before ordering that whole steak. No one in the right mind could be satisfied with one little tender bite which only makes you want more.
Pretentious bullshit is what it is.
can he really cook
Yes he trained under Pascal Barbot and ran Faviken for over a decade until he decided he was done. Magnus is well respected in the culinary world.
Jeeeezus I mean that looks delicious but could I have some of that steak please
If that’s one plate he could make 6 plates out of that one steak!
Probably a 30$ plate lmao insane
it’s part of a tasting menu. it’s not a steakhouse.
nargi shut up no one cares about your bullshit
There should be more steak on the plate
So shut up :) that is all
nargi shut up
nargi shut ip
you're not too bright, are you?
probably costs about £8 for literally one mouthful
no, more like 300-400 quid for 25 plates and an overstuffed belly full of world class food and wine.
Too much meat on my butter
Man, that fat on that steak!!!! I don't care if its one slice, i am pretty sure i will be satisfied with those flavors!!! Uhmmmmmmmm....
looks more like a striploin......
"That'll be $195"
It was more like $350 when I ate there, but this was just one of 25 courses.
How the fuck is that going to fill u up
Billy Ray It is part of a 20 course meal they serve at Faviken.
because by the time this gets placed in front of you you've already eaten 15-20 courses. this is one of the last savory dishes. that's how. you leave that place feeling like you just ate thanksgiving.
I have no Idea why my brother showed this to me but my dissapointment is immeasurable and my dag is ruined
thank god I'm not you. you sound miserable.
Wtf is that I bet what he eats is not portions that size
its only one of 25 courses... sigh...
wtf is my life
That's cute, but where's the rest of it?
Well the other 19+ courses should take care of that.
simple, yes... but also pretentious... sugar kelp with fermented mushroom powder?
Lottt of weird stuff going on here. For one, that hardly looks dry aged at all, much less 5 months. Second, that looks a lot like a NY Strip steak not a rib eye. And I'm sorry but I would feel like an idiot if I was the server having to explain to the customer that the little stuff over there is called 'tasty paste.' His hair should definitely be tied back and that fat cap should have been rendered down more or just cut off altogether.
Haha I'm sure this restaurant owner and chef will take your "advice" into consideration. It's always hilarious when the TH-cam experts come walking through.
And it never says it's dry aged.
First of all, it is absolutely dry aged 5 months. Season 3, episode 11 of mind of a chef shows his whole process of dry aging (on netflix). Second, it's a ribeye.. I don't know what to tell you. The way a ribeye is butchered can vary. Third, you're not a server and when someone pays the money to sit at your restaurant, they should be able to ask any question they like about the food. Fourth, it is very common for michelin starred places to not require headwear because their attention to detail is so high, there is no way food would be sent out with hair in it. Fifth, when beef is dry aged that long, the fat cap becomes so tender it does not require rendering. And just for obvious reasons, Faviken is one of the top rated restaurants on the planet, and it's pretty funny to run your mouth about this stuff.
When it's trimmed, you can't tell if a steak is dry aged or not you dumbass.
Holy shit, you've burnt a 5-month aged rib eye steak! :O
What's up with all these sissy cuts and centimeter precision presentation? Fer fock sake boy, place the whole piece you cooked on the plate and be done alright.
then go to a cheap steakhouse and eat something with less care if that's all you want. let the adults do their thing in the grown up room. sound good?
Only the French put butter on anything; good steaks don't need anything but some salt and pepper
I look forward to seeing your dishes soon.
+cooker fuck knows
Ahahahahahah ! No stfu
watching his episode on Netflix chef's table made me quite bothered that he handles food without tying his hair. What's even worse is his employees tie their hairs but why not him? Hmmmmm
because at this level of cooking there is such attention to detail that you're never going to find a hair in your food, they'd catch it before it went out. every dish is microanalyzer before its sent out. that's how these places work, its what makes them so great. He doesn't force his staff to do anything with their hair, its their choice for comfort or not. in the Michelin world headwear is never a concern due to the implied attention to detail.