Donut Work | Pro Chef Breaks Down Episode 4 of The Bear from Hulu
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- เผยแพร่เมื่อ 12 ก.ย. 2024
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Can we all just appreciate Matty saying “WE ALL GET CAKE CUZ WERE ALL BEST FRIENDS” 😂😂😂
So at the end, when she finally calls her chef. I recognize that look. I had it. When you're a line cook and everything before that was just a job. Something you were doing to pay rent, and put food on the table. And finally, you're told you food is great, and you realize, I love this. I don't want to do anything else, but this. In my opinion, it's when you go from a cook to a chef.
Pastry guy here; that frosting on the cake looks super thick and grainy, in line with American buttercream which in its essence, is powdered sugar plus butter. If it was any other derivative, like an Italian or Swiss Meringue buttercream, he may have made it the night before and just did not reconstitute it enough/let it get to room temperature before layering and crumb coating the cake like he is doing in that clip. Open to other pastry cooks/chefs opinions!
I’ve been working on my meringues for 2-3 months now and it’s taxing, more so than bread making is to me at least. Maybe with a stand mixer it’s easier.
That "thank you chef" moment is earned. Really like how they portrayed that here. Anyone can wear a chef coat but when the crew starts calling you that you know you're gaining their respect.
As a home cook I've been learning SO MUCH, oh my god. I just wanted a nice fun video to watch a reaction to a show I love but GOD DAMN I'm literally taking notes. That part about the knife in a cambrio, or using a second pan to weigh food down when it browns, how did I never think of that? You got yourself a sub
you wouldn’t believe it but i listen to these as i cook and as you were talking about how to calm down a pot that’s looking over, my little pot of broth started to boil over😭 and i blew on it and it worked!! your tip saved me a stovetop clean
This is the way 🙌 least I can do to say thanks for watching!
I love the episode by episode commentary. My food service friends and I have been obsessing over this show since it came out.
Thanks a ton for watching, Jen!
Yo, love that I stumbled onto this series. Thanks for what you and everyone in the service industry do. It feeds my soul, and allows me a piece of comfort from the chaos of life. I really appreciate it, and I hope everyone in the industry knows that.
Means a ton to have you watching!
Yeah man when I first got into the industry I didn't think I would last forever. Luckily I leveraged my work experience to get a really chill job baking thc edibles lol.
I will never ask for another table again! 😳 I’m just going to do as I’m told and enjoy every single bite!!! Truly.
as someone whose allowed milk/butter/cream to boil over one too many times, the show did a good job of displaying that initial freakout of it boiling over, and like you said the smart move, which i do to this day is just turn off the burner and remove it from the heat/hot burner and agitate the foam on top a bit so it doesn't fully boil over. and yeah, if it was just like milk/butter for mash potatos she didn't have to throw that away, heavy cream on the other hand that shit leaves a black residue on the bottom of the pan if you allowed it to boil over, sometimes milk but more so cream from what i've seen over the years.
I enjoyed this episode. I bake alot in the kitchen I work in so I can relate to the joy Marcus feels while experimenting and making the best product possible for guests. Love this show and can't wait for the next season to release here in Canada
4:23 love this comment and advice.
Truuuue
Hey I know next to nothing about cooking and restaurants. But I've really enjoyed this series and your videos of going to fine dinning places. This may be a silly idea but I think a video of you going to a fast food place like mcdonalds and reviewing their food in the same way would be hilarious and super entertaining.
You’re giving me April fools video ideas 😏
Thank you for these really detailed breakdowns of what is going on in the kitchen in The Bear. I can't wait to watch the next season with your input and I'll look forward to visiting any restaurant you're at one day.
Thank YOU for watching - Season 2 episodes are uploading now!
@@justinkhanna I signed up for the notifications and am slowly working through them. Thanks as always JK.
I love the attention to detail in the cooking scenes, it puts me in mind of Chef and the love he puts into the cooking scenes, especially that grilled cheese.
As far as pan work and searing goes, ideally I would use a hot but not very hot cast iron for things like duck breast, pork chops, and other meats with a bit of fat to render out and need a really good sear to lock in the juice and get the cook started. If necessary, turn down the heat or pull it off the heat (carefully) and remove the protein if it's too hot.
Pans is a hard station, I had a 12 top gas stove to myself at the last place.
Blanch pot, pasta pot, and then I was making risottos, classic Italian pastas like seafood marinara (olive oil and lemon juice and garlic and onions and herbs, not gloopy tomato shit lol), meatball pastas, chicken Milanese, etc, as well as searing steaks and doing crispy skin barramundi and confit duck.
It's all about heat control, and use the damn shelf above you if you need. Cook it less, keep it hot, then get it piping hot to serve.
It's an art.
Seen too many guys try and cook on full blast and get angry when shit gets burnt.
It all cooks at different times, and be methodical, robotical about your garlic, onions, diced tomato, whatever, cut sizes. It all cooks differently but the more uniform it is, the more evenly it cooks, and that way if it's the right size, it won't be burnt by the time your protein is cooked.
Rotate your pans and heat, I keep my new land at the front and holding ones at the back or on the shelf. Worse case, keep that lowboy oven at 100 and use that to keep shit warm.
And for the love of god...
DRY TOWELS, ALWAYS.
I so hate garlic and chilies. Garbage seasoning to drown out the taste of lousy ingredients
I finally did it. I started working in a restaurant kitchen and I love every second of my 15h days. I just have trouble winding down / sleeping after and I think it doesn't help that the chef brings beers for everyone after we are done cleaning.
I don't like half of our food. How do I tell if something is wrong with my palate? Any advice for cracking lobster sheers without scaring the meat inside? (We use the back of a knife in a towel).
Thanks for making these commentaries! I'm learning a lot!
as a woman in the film industry and can understand what Tina means. the stakes in the industry are very high and even higher if you're a woman because in the market a bunch of men can simply replace you, and therefore you, as a woman, need to be even better in order to keep your job it's. and most men from my experience don't like to work with women as equals and make your life hell by not respecting you. I know that this attitude is even worse for black and brown women, and Tina as a character here is also an older woman and obviously talks about work experience in the 80s and 90s, where respect and equal rights were just beginning to be talked about
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You have rich parents,soygirl.
I love Tina
You have exactly right. You always have to prove yourself in any position. All these things about being organised, keeping your mental health top of mind, wanting to be creative. This stuff goes without saying because being prepared helps you address the in-built lack of respect and being side-lined on the job when it happens. And it happens every time some 'new guy' wants to step on you because he refuses to see you as equal, in his bid to dominate the work. So you play it safe. Anytime anyone pays attention, the first thing they get is resentment. Because you have to swallowing the crap to keep your job
I love Malcolm he is a cute pie. I really admire him how passionate he is about baking
This was so informative. I use to work in a restaurant but now I do networking/HVAC controls contracting and my favorite thing to do is learn more about the different cultures for each career.
good on this guy for being self aware enough to acknowledge he doesnt have much to add to the women in the kitchen scene
What can I say
Sometimes I wish I had gone to culinary school but I've seen people come through multiple jobs and positions and they were either really good or basically useless once service started. Not a lot of in between in my expereince lol.
But I'd be lying if I said I didn't lack confidence in certain areas from inexperience. Like I've never been a full time prep cook so my onion dicing speed is nothing special and I never learned how to cut fruit all fancy and shit. Its just been a blur of learning as I go
This is such a good series! Thank you for bringing your insight!
Thanks for watching!
this was my favorite episode
Yeah 4-quarts are great and all but we've all worked in kitchens where you make do as best you can with what you have. It's not like it's raw chicken- it's a cake.
I'm curious, do you watch these episodes before filming the commentary, or is this your first reaction to seeing it?
I shared in the first 2 episodes - I ended up watching it first without recording anything so that I could just enjoy it. But recording these videos was like 2 months after that, so I didn’t remember every little detail, was fun to watch again 📺
my birthday is also in december! december 26th to be exact haha
I love that you are like.. no comment in the "woman in the kitchen scene"... 🤣🤣🤣 Truuuu response.👍 I applaud you for that.
I think this scene reminds me of every-time a person whos been around forever forever forever like dinosaurs roaming the earth.
The moment when someone "new" walks in to give direction. Its like Pleassse.
The moment or scene it carries more weight, because to be a woman working in a kitchen with mostly men. It means you have to be some one who is not easily pushed around. So Cindy is super cute here coming in trying to give direction to the senior. But this scene just feels so nostalgic to me in the world of hospitality. I think when you are a woman whos worked with men mostly its just the last person you want to answer to is another woman.. I dont know why that is, but its a thing.
Fun fact: I actually love chocolate and orange ;)
Yeah, right on.
The pastry guy just bothered me as later on as the episodes rolled out, but I'll leave that to when we get to the episode.
Oh trust me, I go over it in Ep. 7 🤦♂️
was the adiuo delayed for anyone else?
Yep me too
Ok. 'Woman in a kitchen' issue. Generally it's passive-aggresive shit like screwing up the bouillon, inciting the rest of the staff to give the person who is asking old staff to buy-in, the hardest time. If i were the kitchen cop. Their buy-in is just launching their kid into your kitchen, ie being the kid's parent away from home. So it's a tough win all 'round. But as someone else said, once you convince some of the old guard to come around (by playing and winning on their level) they're happy. Which sounds patronising. Not everyone is happy to work to support someone else, even if it's their kid
Stupid question, but, are italian beef sandwiches halal?
In the show nothing suggests it was but they could be made halal with properly sourced meat, proper staff knowledge and kitchen sanitation. You may be able to find it depending on where you live.
Halal chicken is generally better processed than non-halal because there is less water left in the meat.
Are you sure those weights are gonna called duck press?
I call it a duck press cause I had a chef that would call them that lol - bad habit. The company is called Chef Press: www.thechefspress.com/ but a bunch of folks have made their own versions (you can get cast iron ones, for example)
@@justinkhanna Oh I see. Haha. But the real duck press… this construction thingy on google images looks also very interesting. :D
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Frist
Eyyyy 🙌
"Frist" means "deadline" in German. What sense are you trying to make?