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Chef Magnus Nilsson Makes Poached Turbot And Sunflower
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- เผยแพร่เมื่อ 17 ธ.ค. 2014
- In this online exclusive, chef Magnus Nilsson demonstrates his delicate technique of preparing poached turbot, incorporating dried sunflower in multiple forms.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The last eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday December 9.
Google Play:
bit.ly/1qcS6Cz
Amazon Instant Video:
amzn.to/1qcSscr
iTunes:
bit.ly/1ArtYMN
Magnus Nilsson bio: to.pbs.org/1yGtDGI
Check your local listings for air times here: to.pbs.org/Z0rfcq
Fuck, that fish looks good.
cool hair
So how many courses in his tasting menu??
+oopopp x about 15 to 20
30
What is the pouching liquid? Butter and vinegar?
Butter
*clarified butter
He’s just poaching in a butter ..clarified..
Man's a genius
And the team .
This guy uses a lot of butter haha.. almost he loves it .
You know, if I have money to spare I would eat in both Noma and Faviken but unfortunately I am dirt poor and can only afford Convenience Store Food.
Vegetables and dried grains are cheaper than prepared meals and junk food.
I understand setting the lights dim in the eating room for ambience. Yet, I have no idea why the chefs cook in half-darkness.
What do you mean? It looks lit to me.
Character.
So they can see the food as the diners would.
@@animaladam5 smart observation
You gotta be kidding, I want that whole fillet.
Hit your local restaurant, not a top 20 restaurant in the world with 30 courses.
@@animaladam5 Recipe works fine outside of a 30 course tasting menu, so I'll just try it at home.
This guy is just straight laughing at the fools paying over fifty euros for a slice of common fish and some sunflower off cuts. Joker.
love this art.. but how they treat workers like slaves is turn off
Slaves?Thats how it is in the kichen dude.It happened to him in his early ages.Everyone treats you like shit untill you prove your worth.
Wow snowflake detected. To be honest, I would dream of being stepped on by him if it means a chance working in his kitchen. Joking aside, I had worse, and now I can't treat my staff as harsh because I know how it feel, the result is we are closed like family but they fucked up a lot of my dish -_-
Cooking is not a glorified career, espically in Michelin star, you're bound to hold so much weight onto your shoulders being consistent non-stop, besides guests are coming in paying 200 or more coming in with high expectations
You can be a great chef but it doesn't excuse the hair hanging over the dishes.