Heston Blumenthal DEFENDS Gordon Ramsay?
ฝัง
- เผยแพร่เมื่อ 18 ต.ค. 2022
- Heston Blumenthal defends Gordon Ramsay from tabloid stories about using pre-prepared foods. From a BBC interview on the Jonathon Ross show 2nd April 2010 and the copyright of the footage remains theirs. The story they are referring to is this one www.theguardian.com/lifeandst...
You may enjoy my full documentary on Heston • How Heston Blumenthal ...
If you liked this, please tip me on Ko-fi ko-fi.com/bigspud
If you have a minute, please subscribe to this channel!
Visit my blog bigspud.co.uk
Find me on Twitter / bigspud
Find me on Instagram / thebigspud
Find me on Facebook / thebigspud
Visit my blog for over 1,000 recipes, product reviews and restaurant reviews bigspud.co.uk
AFFILIATE DISCLOSURE:
Some of the links used in the description will direct you to Amazon. I get a small kickback from purchases through this at no additional cost to you. - แนวปฏิบัติและการใช้ชีวิต
![มองหน้ากันไม่ติด (Awkward) - โอ๊ต ปราโมทย์ FEAT. MAIYARAP [Official MV]](http://i.ytimg.com/vi/4b02SY_r6Gw/mqdefault.jpg)
Worst part about being a chef is being judged by people who know absolutely fuck all about food
Apart from what they taste 👅
i think that comment pretty much sums up everything these days.
clueless idiots opinions and absolute professionals opinions being given the same amount of respect!.
its truly insane!
@@darkmarksfantasticallyrand6666. No that’s silly of course a top chef is more qualified that a punter, but the paying customer is the paying customer and their entitled to their opinion
@@markdonnelly9117 calling me "silly"? Lol.
Im not just talking about the food industry.
If you ask me your not paying attention to the very weird world we are living in these days.... read the comments section and open your eyes.
@@darkmarksfantasticallyrand6666. No I didn’t say you were silly, I said that’s silly. I’m a grown man I don’t resort to cheap naming calling. Anyway now you have lost me so I’ll just leave it there before it turns into something silly
Tremendous explanation of professional food preparation for the lay person.
I think a lot of people don't think about how much pre-cooked food has to happen to get timely and accurate service in many chain locations.
@Gary | BigSpud Logistics also matters. Most large older urban cities have older pubs with little to no kitchen space. It is only through technological nnovation that even allows for such establishments to allow food service.
While nothing can ever replace fresh made to order cuisine , the technology allows for dishes such as soups, stocks, braises, and stews to be prepared in a much expedited manner therefore allowing such dishes to even be offered.
The explanation this man gives in the video is perfect for the lay person to understand & differentiate the concept of "pre-made".
Nah, what u on, watch a few cooking shows and some experts and you'll know what a sous vide machine is. Everything else in his conversation is pretty "lay" to me
@@Toxic_unicorN7823 Cool for you 👍. Here, have a cookie 🍪
@@yoholmes273 nah kiddo, you probably need it more than I do
Heston makes roasted potatoes into an elaborate artwork. Gotta love the guy
Huge fan of his roast potatoes method.
Your complimentary bread and butter will be with you in about 3 hours
Probably frozen
It's an absolute non story that a credible journalist would not write, and a credible editor would pass.
And yet Jonathan Ross bothered to bring it up in an interview with a completely different chef! Gave it oxygen.
@@BigSpud It's a chat show, they need something to chat about. Whether it's relevant isn't important. Bloomin tool obviously had nowt to fill the air between promoting his latest book.
Except that this guy is lying about it.
Of course the story didn't speak about sous vide and dint have a waitress mistake in it.
Even Gordon confirmed the allegation to be true since, dishes are prepared by GR Logistics for 3 or 4 locations
I was not prepared for the close up shot of Gordon at the end😂
That Gordon, he is scary.
No one was prepared for it
I’m sure if you wanted a 4 hour wait for your dinner it could be arranged
Ate at Hestons London restaurant a few years ago. The food was so good, I proposed marriage to the chef!! He politely declined 🤣🤣🤣🤣
😂 Brilliant.
His mistake.
It's his choice, as Marco would say😊.
Everybody who says that it isn’t fresh clearly never had a sous-vide cooked piece of meat
Sous vide is absolutely everywhere now. Every chain gastropub and mid-range restaurant relies on it.
@@BigSpud i rely on it at home daily as well
Not quite daily for me but I am about to pop some beef short ribs in the ol' sous vide.
Lol we used to call it boil in the bag.
@@beardwierd2783 Not really the same thing, but I see your point, looking back on my childhood meals, the boil in the bag fish dishes were actually a fantastic way to cook a bit of fish and cheap.
I remember I watched this guy as kid he just seemed like a Mad scientist to me back then
He still is!
To paraphrase Marco Pierre White (Gordon Ramsay's teacher), "One day I realized, Why do I care about the opinions of people who know less about food than I do?"
Heston know the food x100 times Better than Marco Pierre white
@@giovannitonini492 wrong.
Someone at work was thinking of going to a Ramsay restaurant. A colleague said "but it wouldn't actually be Gordon cooking for you". He really thought people expected Gordon to be personally cooking 🤣🤣🤣🤣🤣🤣
Wellll he might get lucky. Happened to me with Gordon once, but he has so many restaurants around the world odds are slim!
i mean depends on which one. If he happens to be back in London, he very well might drop by his flagship quite often. He might not be the one on the stove(Matt Abe) is the one in charge, but he will overlook everything
I've had my Anova Sous Vide stick for over 4 years now. Absolutely awesome for perfectly cooked medium rare steaks at home. But the biggest surprise was perfect, medium, thick pork chops and chicken breasts. Because you hold the temp at between 60-68c (I usually go 64 or 65c), for over an hour - it's perfectly cooked and SAFE to eat, and retains all those cooked juices, so it doesn't dry out and get tough to eat like Chicken Breast and thick pork cuts do when you pan fry them to 'cooked' temps.
Absolutely. I did beef short ribs in mine last week for the first time and they were heavenly.
He’s defending Ramsey. But more importantly he’s explaining the process so people understand better. Educating 👍🏼
A classy response.
And lying at the same time as the issue was never the sous vide but the fact that one factory prepares dishes for 3 or 4 of his restaurant (confirmed by Gordon R. himself)
That outro startled me
Gordon can be scary.
We need a programme explaining these things for each career
Good idea.
"I'll have the 90-day dry-aged steak. How long will that take?"
"20 minutes."
"How can it be aged for 90 days if it only takes 20 minutes?!?!?"
Superb logic isn't it.
Same on aircraft , the food is half cooked when arrives on flight and then cooked in those boxes..
💯 Funnily enough Heston did a TV programme looking into how to improve airplane food. Our flavour senses change a lot under cabin pressure.
@Tom well there is that too!
Even average £14.99 a meal restaurants and bars can produce really, really nice food out of pre prepared, mass produced vacuum bags. I don't see the problem with it
Yes all the chain restaurants do it as well as upmarket ones.
@@BigSpud Yeah industrial food preparation and storage has come a long long way in the last few years. It's world's away from the vespa curries and findus crispy pancakes it's associated with
@@dannypaterson888 don't tell anyone but sometimes a Findus Crispy Pancake hits the spot 🤫 😂
Assuming this person ordered slow cooked pork while sitting at the table, what tf did he think was going to happen? That he would be sleeping at the table until 12 am next morning? Of course it's pre prepared...
Just chasing headlines is my guess.
Heston is a National Treasure.
I wish we saw more of him on TV.
@@BigSpud I think he couldn't find the right format. His life is devoted to perfecting cooking techniques. He's not bossy like Gordon. His restaurants are worth a visit.
I find him fascinating to watch, but you're not going to get drama with him. If you haven't listened to his podcast there's many many episodes and it's well worth a listen.
Classily defending his industry
I like that it's not confrontational.
Yeah, contrary to popular belief, when you order fries we don't start washing and peeling potatoes.
They already have been washed, peeled, cut bathed, dried and precooked, the only step left is to fry them 3 minutes and add a bit of salt.
Same goes for a long list of dishes that need a lot preparation (lasagna, stews, soups...) for as long as restaurants existed.
Food critics piss me off. The vast majority have never stepped foot in a professional kitchen and have no idea of the techniques used in every dish they're eating
A difficult one because critics in any industry aren't necessarily proponents of the skill they are judging.
He’s 100% right. Although as an Irishman who lives in the us and married to a southerner, my first instinct was to laugh at a European discussing how to make pulled pork correctly. What has happened to me. I’ll be saying y’all soon
Y'all come back now, y'hear?
I’ll have the slow cooked stew for lunch.
Right away Sir, it should be ready by dinner. 😮
Dinner is of course the name of a restaurant by Heston Blumenthal :-)
I love Heston comment sections 😂😂😂
“Cooked in a plastic bag” is the key phrase
I'd say 'sous vide' is the key phrase, a vacuum packed product cooked at low temperatures.
@@BigSpud right. vacuum packed in a plastic bag and cooked at 120-185 degrees. Plenty hot enough for that plastic to leach into the food. Anyone that's still cooking in plastic I think just doesn't know or wants to die sooner rather than later. Same with chefs using it for their customers food.
Food-safe plastic should be used.
@@BigSpud I don't think there's any such thing. Regardless of what data they claim to know. How many times through history have products been "safe". Plastic is made with petroleum. Breathed in or ingested, petroleum kills. I try to go glass, or ceramic, iron skillet, stainless steel. I store in plastic when there's no other option but I NEVER cook with it. No plastic utensils either. No Dupont no-stick. Nada. Folks just GOBBLING up the chemicals out there. FeBreeze. What do you think that is -- any of those scents that last for MONTHS? That's petroleum. You get off that stuff, completely off of it, then get around someone wearing that kind of fragrance - you'll get a splitting headache. And when it's a part of your house full time? Bad stuff. Unless you're trying to die sooner! And not be too obvious about it. Then it's great stuff. Lol.
@@aarontpassmore you really are a special type of stupid
One great thing about chefs is although they all take the piss out of each other, when something like where a false accusation is made they will stand up for one another.
Every slow cooked stew I've ever made, the leftovers taste better after 2 days in the fridge.
Sicko
Yup!
🤣 thanks
I've noticed that too, (not with your stews, obviously), I thought it was because I just go off food that takes a long time to prepare, and love it when I just need to heat it up.
@Longrodvonhugendon takes one to know one
It’s prepared off site in a different kitchen and then finished at the place you order from? Maybe it’s semantics, but that sounds like pre made food. Of course, they are talking about slow cooked pork, so it’s always pre made, just sometimes it’s all done in house. Don’t tell nobody, but a meatloaf sandwich on a lunch menu is usually meatloaf done the day before or even earlier. Same with meatballs and other foodstuffs that’s easier to do in large batches. Hell, I worked at a place that cooked rib roasts and ny strip roasts, then sliced them down for steaks, seared to order. Made the medwells and well dones come out fast. Still tasted great. The demi was made every two or three days, so that wasn’t scratch made either 😂.
News flash any stew, meat pies, braised meats aren't cooked to order. It doesn't mean it's bad food. You can't braise meat in 20 minutes from order. Educate yourself on professional kitchens and prep work.
Yes this has to happen.
@@BigSpud lol this is the general public be prepared to repeat yourself over and over again.
@@sid35gb I'm prepared for blisters.
Imagine waiting for beef Wellington then. Making just puff pastry is a 12-13 hour process. 😂
"But I like my Wellington microwaved"
guys clearly not knowing how slow you can slow cook and the value that adds
Slow = flavour.
I love sous vide... I, a single man, can go to Sams and buy a family pack of steaks, season them, vacuum seal them individually, and then throw them in the freezer. Then after work, I can come home and toss the frozen, vacuum sealed steak straight into the sous vide from the freezer. Then I go to the gym and workout and go about my evening. Anyytime after an hour, I just remove it, pat it dry, and then brown it with my torch for the perfect steak Everytime without firing up the grill or making my townhouse smokey. 🤷🏾♂️
Thanks for the comment. I'm just putting the finishing touches to a new video discussing sous vide so I hope you check it out. Should be out in the next 48 hours.
@@BigSpud sure. Subbed
Amazing! Thanks so much.
so basically it is pre-prepared, it just has a fancy name.
Yes!
It’s like when people say shit like “oh the fudge cake is microwaved.” Well yeah, to hear it up. It wasn’t cooked that way though
The general public doesn’t have a clue how professional kitchens work there’s a ridiculous amount of planning and organisation to feed vast numbers of people often understaffed kitchens especially with slow cooked dishes.
Especially in the mid-range gastropub environment.
my head chef never liked using sous vide machines - and obviously he’s passed that on to me. I certainly understand the appeal, and they are a totally valid cooking method; they just didn’t fit in with the way we liked to make food.
Good on you for recognising how they can be a big help in the kitchen. And genuinely they can offer a controlled way to deliver great results.
@@BigSpud oh yeah, spot on mate. delivering great results particularly at scale - like gastropubs - is really only achievable via sous vide so I absolutely get it
Sous vide also means your meat is perfectly cooked.
Every time!
75% of things you order in a lot of restaurants is par-cooked or pre-cooked ahead of time so that it can get to your table in 15-20 minutes. A steak and fries is quick enough cook fresh but you want a duck leg confit, a pulled pork sandwich, or even mashed potatoes? They’re not starting from scratch when you order.
So I order slow cooked food six hours before I turn up?
I mean when you get too big it becomes easier to preserve. Now sous vide is what manufacturers use to pre make shit in a can. Basically it's posh pre made in a de centralised kitchen which is no different to buying the posh preserved stuff in tins.
It is similar but it's still prepared to a particular recipe.
@@BigSpud totally agree . Except often it's not. Often it's simply a plain base and then a chef finishes it off ie pre cooked chicken breasts so they can turn them into any dish. Gordon built his entire TV brand by laying into chefs that didn't use fresh . Ie bought the pre prepared stuff. What he's doing by pre making it out of kitchen in an industrial kitchen he owns. no different from buying the food to making it if it's made off-site.
The problem for professional chefs is to provide excellent quality hot food in a timely manor. If my kitchen had used sous vide, then I would probably have stayed in post for many years. Unfortunately, people are watching all the TV programmes and expecting slow cooked pork belly in a few minutes. Hell's kitchen doesn't show all of the pre-service prep, Gordon Ramsay is a producer and has a say, so he's partly responsible. I would love to have an episode following the whole prep. for every dish. A beef Wellington is delicious, I am told (still trying them) but it doesn't take the 9 minutes shouted for the time to create. All of the shows on TV are under-selling the amount of prep that goes into the service.
Oily food heated in plastic bags? 😮 haven’t they heard about hormone disrupters?
Even without sous vide, the BBQ/smoking process starts 8-14 hours before service. It's still considered fresh, and if you ask your waiter how long it takes they will tell you 10-12 minutes.
Part of this is the fault of the reviewer not having a thorough discussion with the service. Not that this reviewer could have been taught. They were looking to shit on a famous person.
Is the Sous vide cooking done in house or is it an off site commissary kitchen like Taco Bell, McDonald’s, Olive Garden, subway, chili’s, outback steakhouse, and Applebees?
Off site, which was the criticism.
Heston went on to make a show explaining and cooking using this method..he shows precooking and sealing with a small mechanical device
Indeed, sous vide bath and vacuum packing machine.
I did not order food cooked yesterday put in a bag and heated in water for starters, what is for starters fried soup from Aldi's?
It takes three hours to slow cook pork belly. And it's absolutely as good the next day warmed up.
Imagine telling a customer they would have to wait over three hours for their meal.
Definite misaligment of expectations.
It used to be called cook n bags.
It is a different technique to the boil in the bag of the 70s.
One of the most enlightening videos I think I have ever watched. Speechless
Glad you liked it!
its not frozen, not even a day old, recently cooked, its fresh.
I loved that interviewer/comedian when he hosted Penn & Teller's Fool Us!
My friend had a "water oven"! Great for Prime Rib, etc.
Jonathon Ross is extremely well known in the UK - the equivalent to a David Letterman-level fame. I enjoyed him on Fool Us too.
@@BigSpud Thanks. I forgot his name and forgot to look it up. Yeah, he's cool as hell. Lots of great British comedians.
I like their quick wit.
Fresh frozen? No, fresh vacuumed
Can't beat it when mama used to freshly vacuum your meal for you when you got home from school.
Gowdon Wamsey 😂
Classic Wossy!
I had a burger at his place in Vegas and it was the dryest, most tasteless burger I've ever had in my life.
All these people whining about pre prepared food conveniently forget what they eat in the likes of Marston, or weatherspoon pubs. 45 second burgers pinged in a microwave, mixed grills that take 2 minutes in a cooker. Wake up.
Yes that's how these chains get food on the table quickly and cheaply.
@@BigSpud I'm well aware.
So it's not fresh
It's a day old!
Fuckin Hell!
Difficult to serve at scale without it.
Can you imagine the stupidity of someone who expected a slow cooked pork belly to be cooked from fresh as your order it? I can, I was a chef, Someone asked if the slow roasted shoulder of lamb could be served pink once. Also, medium steak but with no pink was another time.
Slow roasted pink lamb! That's amazing 😂 🐑
Actually true and not related to sous vide.
Dishes are prepared by a company called GR Logistics and then sent to the restaurant. It's good to defend his but in this case it seems that Gordom did cheat a bit.
Another reason why you shouldn't believe anything you read in the press..
All written for headlines.
So he wasn't wrong then, it was pre-prepared.
Maybe it was pre-pre-pre-prepared?
People always judge and get emotional over things they lack the details on
It also makes for appealing headlines.
@@BigSpud Yeah, controversy. And it gets people riled up, and so they get glued to the screen ...
How is that not prepared food? Made in a centralized kitchen, packaged and shipped to his pubs to be warmed in water inside the plastic bag. Cooking in plastic, remember all the health warnings about chemicals from plastics contaminating your foods. Admittedly easier to control than old fashioned braising (searing and browning, carmamelizing vegetables etc) but less complex flavors melding into the finished dish. Celebrity cooks greatest skill set seems to be bullshitting. Why in the world pay celebrity premium prices for them to cook with the easiest, most convenient, cheapest method instead of the best. However, when I was a kid my Mom told me, no one ever went bust underestimating the public taste.
Food-safe plastic is used in sous vide.
Cooking food in a plastic bag? Won’t feed it to a starving junkyard dog.
I'd like an order of ribs from scratch please. I'll wait.
Am I the only one who kinda gets triggered by the word pre-prepared? No matter how long it's take, 20 minutes, 4 hours, 1 day or 90 day dry-aging, isn't it the whole process what it makes the 'preparation'? So pre-prepared is feeding the animal?
Yeah I'm not sure what the distinction is.
Stews always taste better the next day.
💯
That's almost 'haute cuisine'. But I still don't trust Brits with food. Except breakfast and fish & chips obviously.
I've never had fish and chips for breakfast. Sounds good!
@@BigSpud lol, why not actually.
it was fresh frozen
As a cook ; i see lots of chef using sous-vide for evrything. Its getting lazy tbh.
It has it's place. Some things cook really well and difficult to overcook.
Did the food reviewer not realize that something slow-cooked is basically always made in a big batch and "picked up" to order? He probably thinks every roast beef sandwich is roasted and sliced to order lol
The pull of the headline was too strong.
I once had a lady request a parfait without the strawberry through it. A parfait is a frozen dessert and she thought we could just make a different one for her within minutes.
@@ef4947 the customer is always right... except when they're not.
Sounds like a good way to get chemicals from the plastic into the meat
I assume they use food-safe plastic.
Newsflash: People think they are far smarter than they are about all subjects and will die on a hill defending themselves.
Of course Ramsey is right.
What is the internet for if not for endlessly defending a point of view.
What a ridiculous story hahaha the journalist should be sacked. “Why is it only 20 minutes, when I roast pork it takes 3 hours”
It is a weird take.
Classic example of people not knowing how food is cooked... Plus the classic derpy waitress
This is a really old vid isn't it? Must be at least 10 - 11 yrs?
12 years old!
@@BigSpud thought so. Thanks mate!
He’s not wrong can you imagine having to make 30 to 40 meals from scratch for each 1 would take hours before you got your order some people just haven’t got logic in their head
Headlines are headlines.
Years ago a french restaurateur showed how he used sous-vide while participating in a TV program about restaurants. His restaurant lost a ton of customers after the show aired.
That's a shame. Can you remember which restaurant it was?
He basically saud its ridiculous its pre prepared and then said it was...im confused
Still boil in the bag
Not quite boil. About 60°.
And how many Michilan stars do these two have?
Ramsey didn't earn the stars for his tv work.
Further things to consider, kitchen nightmares has been off the air over a decade.
The owners begged Ramsay for his help.
He doesn't just show up to random restaurants and start yelling at the staff.
Youd get arrested for that.
Second owners of failing restaurants called Ramsey in. Over all sucess rate is 50% of rescued restaurants were successful.
75% of new restaurants fail.
A lamb is raised in New Zealand. Slaughtered, frozen, shipped to China to be butchered. Put in a bag, boxed and shipped to the UK.
Obviously that's much better than local, fresh food.
Funny how iconic that show is considering how long it has been since a new episode.
Oh and between them at time of writing they have 13 stars ⭐😉
Fresh frozen
Just like Birds Eye peas!
I'm not a chef chef persay but even I know how it's likely gunna be cooked from restaurant to restaurant or how things get prepped etc 🤔 but some people think they know it all 🤣 most would be shocked a £10-12 curry from a pub is literally all done in a microwave 🤣 yes even your poppadom 😉
No way Wetherspoons has a lot of chefs running around the back kitchen chucking out full meals in ten minutes. Central prep is the way.
@@BigSpud from what I know of wetherspoons alot of it is similar to greeneking, most you'll be prepping is veg, meat and other small bits for service but yeah everyone expects things to be made then and there in these big fancy restaurants 🤣🤣
It does actually taste better!
Slow cooking is the way.
This is amazing! Gordon hated on a restaurant owner for using those vacuum sealed lamb shanks and low and behold its the biggest change to the restaurant industry that they all now do xD granted that owner was using externally sourced but piss off Gordon, you all do it xD
I dont know why im responding but i cant help myself.
That vacuum packed crap he was attacking in his shows was full of preservatives e numbers colourings and in one case couldv been kept unrefrigerated on a shelf fo years!!.. that is disgusting and completely fake food.
What they are talking about is cooking fresh food slowly and perfectly 1 day in advance so that you can have a 12-24 hr slow cooked meat without having to order it the day before!.. its not even close to the same thing!
@@darkmarksfantasticallyrand6666 I dont disagree in that that particular "chef" was using the absolute worst quality food but what I am getting at is Gordon hated the entire process as well as the preservatives going into it whereas low and behold the process itself, minus the preservatives is what they do in the industry. I dont condone crap food, or pedantic hypocrisy. Thanks for replying! :)
@@SGTSnuggles19 i do kind of get what you mean..but i think youd need to research it more, a gentle sous vide at an very low temperature is a bit of a different thing to " boil in the bag".
But hey..i think gordon is a massive hypocrit these days, hes basically become a living meme of himself its a real shame i feel he used to have a lot more class?.
But truly what do i know, everyones entitled to their own opinions.
Yeah these are two different things.
Pre prepared then ??????
Pre pre pre pre prepared.
a lot of things gordon says in his show is utter b.s. every professional cook knows this.
It's a reality TV show, not a cooking show.
Better? More unhealthy and now filled with microplastics.
Food safe plastic should be used.
Sous vide is horrible.
I don't agree, it's one of many techniques a kitchen should use to get food on the table at it's best.
You cannot tell me food cooked yesterday and kept in a bag is better than food made 5 minutes ago.
It really depends on the dish.
Yay more plastic!!!!!!!!! Brilliant! So important!!!!! So absolutely necessary!!!! How ever did we survive without sous-vide?????
The use of plastic is something sous-vide needs to face into.
"Is the food pre-prepared?"
"No. Its made then placed in a plastic bag"
"............."
But Gordon always criticizes restaurants on his reality tv show when the dishes are made the day before or when they use fresh frozen ingredient. Alot of people dont respect him the restaurant industry because of this stuff
While that's true it makes for better TV when he has something to rant about... and pre-cooking was usually only one of their issues!
There is a gigantic difference between food that is frozen sitting in a box somewhere and food that is vacuum sealed and kept in hot water.
@@billtree52 exactly.
Has he ever criticized anyone for Sous vide the food the day before?? If you do not know of work in the industry maybe keep your ignorance to yourself. And most of the stuff is sous vide early in the day and then seared and coocked to order in the evening.
@@jonnystrmsvag9303 well I havent watched all the episodes and I wouldnt remember them all even if I did. It's not ignorance, it's making a comment about something that he is criticized about. Alot of people working in the industry do think he's a joke because of his antics on telly.
Cooked the day before is not fresh.
I guess marketing has a lot to do with it.
Who cares? Roast potatoes using potatoes that were boiled the day before, are much better than using fresh boiled potatoes. If it works, it works.
@@eamontdmas spot on.
@@eamontdmas same with meat? Other veg? Not worth the price if it’s batch cooked the day before.
Tell me you know nothing about cooking without telling me you know nothing about cooking 🤣🤣🤣
Boiling plastic. What could go wrong.
That's why they use food-grade plastic. And why it's not boiled but cooked at a temperature lower than that.
Boiling would mean temperatures of 100 degrees celsius. Maybe you sould understand what you're talking about if you want to appear smart.
Nothing at all
Too many chefs not enough injuries to parody a famous saying!
It is better to eat food that is days old ?
Cooked the day before???
Yep it’s really slow cooking you wouldn’t be able to make it ready for service on the same day.
It's the only way to prep food at such scale.