WANT! I would love to spend a couple weeks with these guys, especially Francis Mallmann, just learning and cooking with them. Brings out the firebug in me!
My chef describes it as an oven in an oven and fresh fish (or shellfish, or root vegetables) cooked in a salt crust are amazing. It’s such a cool process because you assume the natural desiccant properties of salt will leave whatever you are cooking too salty and dry, but the heat prevents it and the fact that salt cannot burn because it has already been dehydrated just makes it radiate heat. I’ve seen at Arzak they take vice grips to keep grilled oysters closed throughout the cooking process, but probably still the best way to keep that liquor inside is a salt crust or dough.
Such a great an amazing Chef, but unfortunately he loves himself so much that his humanity is lost, being an Argentinian, he doesn’t care about the kids in his country or its future, it’s all about him self and buying himself top cars and designer clothes, it’s all about his ego, and fair enough, but with all his greed, does he actually do anything for his country? For its Children? Does he care about his community? I haven’t seen one show of Francis giving back to the community and helping out with his greed so many people in his Country that he talks so much about, why isn’t he present with his people? He’s NOT FRENCH, but he’s head is well up his arse, as if he’s been active in the community and been involved in Charity, all his words are of ignorant self indulgence unfortunately, his beautiful things are all selfish views while his country goes downhill and no charitable acts are ever chowing in his selfish videos
almost watched this just to read the stupid ass comments, but you have a good one. salt crusting the fish is what it is bc it gives you the most moist and flavorful fish you have ever had. somebody said they would eat the skin.....not with a salt crust you wouldn't. gummy and salty af. once you taste the most moist flesh you don't need the extra addition of the skin. sure i love crispy seared skin too but there are more than a few ways to cook a fish. thank you
+Michael Give it a try and be amazed! Of course the skin is salty (but not overly much), but the flesh is just perfect. In essence you're steaming the fish within it's own juices to tender perfection ... now I'm hungry.
@@ignaciocambero9314 Also important to keep in mind that the environment is extremely influential to your taste buds as well, everything from temperature to humidity to the scent in the air can influence your experience. It's why airplane food tastes so bad so they have to add a ton of salt and sugar to it, and why cooking over a campfire makes the food taste so much better.
Well, as you know, meat dont absorve oil, but prevent fish the dry on the wild. So, when you eat it, you just have a thin layer of olive on the bottom of the fish, no more.
GladRichGirl Te quantity is correct for that volume. If he clean and reuse the oil (as im sure he does) then is no problem. For example, i see him cutting an artichoke to use only the center part..........but then creat a dish from the rest.
Sebastian Greco If the fish is cooked properly it will be moist enough without the need of extra fat. I am aware that some Mediterranean people have the habit to put olive oil on top of everything, but that`s not very smart as far as taste goes. Good olive oil has its own flavor, and it can easily kill the flavors of whatever else is being served. It has to be used with caution.
MrLaizard You can try eating the skin, but you know what was protecting the fish from being saturated with salt? that's right, the skin. the very reason you don't eat the skin is because it's probably way too salty to be edible.
What a waste. Burning way more wood than necessary - for what? The salt seals off any aroma from the wood. Cooking inside a brick oven or similar would save resources and pump less carbon into the air. It's a good thing most people in the world don't have the time for this method.
Too much time, too much energy. All the wood, all that salt, that (frankly) huge apparatus, to cook 3 fish. He may be well respected by some of his peers, but this seems to be just a wasteful way to cook.
I don't see why people just don't always use Microwaves... I mean.. cooking in stoves? all that heat, all those pans, that (frankly) huge apparatus, to cook eggs? Just seems to be just a wasteful way to cook.
Marky Ochoa maybe because everything that comes out of a microwave tastes like shit? But it's fine i understand you have low standars and can't tell dogshit from food it's quite common. You're probably amarican aswell
Are you stupid? He was clearly being sarcastic, and what you just said completely encapsulates his point - they cook this way because it tastes better.
![งมหอย จับปลา มือเปล่า หาอยู่หากินแบบวีถีอีสานกับแก๊งเซียนหรั่ง ม่วนคัก! [ขอนแก่น] @Sianstudio](http://i.ytimg.com/vi/JEJZg6N-AbU/mqdefault.jpg)
WANT!
I would love to spend a couple weeks with these guys, especially Francis Mallmann, just learning and cooking with them. Brings out the firebug in me!
With $28,000 you can! Haha
I like ed, he's very understated and unassuming
My chef describes it as an oven in an oven and fresh fish (or shellfish, or root vegetables) cooked in a salt crust are amazing. It’s such a cool process because you assume the natural desiccant properties of salt will leave whatever you are cooking too salty and dry, but the heat prevents it and the fact that salt cannot burn because it has already been dehydrated just makes it radiate heat.
I’ve seen at Arzak they take vice grips to keep grilled oysters closed throughout the cooking process, but probably still the best way to keep that liquor inside is a salt crust or dough.
Francis oh Francis...... you are a Genius
Such a great an amazing Chef, but unfortunately he loves himself so much that his humanity is lost, being an Argentinian, he doesn’t care about the kids in his country or its future, it’s all about him self and buying himself top cars and designer clothes, it’s all about his ego, and fair enough, but with all his greed, does he actually do anything for his country? For its Children? Does he care about his community? I haven’t seen one show of Francis giving back to the community and helping out with his greed so many people in his Country that he talks so much about, why isn’t he present with his people? He’s NOT FRENCH, but he’s head is well up his arse, as if he’s been active in the community and been involved in Charity, all his words are of ignorant self indulgence unfortunately, his beautiful things are all selfish views while his country goes downhill and no charitable acts are ever chowing in his selfish videos
Oh drooling. And laughing at the youtube commenters criticizing the cooking of Francis Mallmann.
all the masterchefs in the commentsection
Man i love this guy AWESOME Person
OMFG that looks insanely good!!!!
DAMMIT that looks amazing.
NO CAUSE WHY THAT LOOKS SO GOOD-
Fantastico!!
It's impressive how well cook that fish is considering he has so little control over the heat.
he knows a fire better then any chef in the world. thats why
almost watched this just to read the stupid ass comments, but you have a good one. salt crusting the fish is what it is bc it gives you the most moist and flavorful fish you have ever had. somebody said they would eat the skin.....not with a salt crust you wouldn't. gummy and salty af. once you taste the most moist flesh you don't need the extra addition of the skin. sure i love crispy seared skin too but there are more than a few ways to cook a fish. thank you
He has complete control of that fire
Francis best chef!!!
Francis seems to be a really nice man
amazed to read that some people think he used all that fire just for those three fish -- no life outside youtube for poor Francis
I WOULD LOVE TO COOK THESE FISHES WITH THESE GUYS!?!?!??!?!?!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Whenever I see people cook like this, I have a hard time imagining that it won't be unbelievably salty.
it's not.
+Michael Give it a try and be amazed! Of course the skin is salty (but not overly much), but the flesh is just perfect. In essence you're steaming the fish within it's own juices to tender perfection ... now I'm hungry.
You can do this in a conventional oven, it'll taste exactly the same. Salt baking is great, but open fire isn't necessary.
agree
Necessary? Is it necessary to drink my own urine???
IT IS necessary... because is not the same flavor you get from the smoke and wood notes ath that you get from tubed gas
@@ignaciocambero9314 Also important to keep in mind that the environment is extremely influential to your taste buds as well, everything from temperature to humidity to the scent in the air can influence your experience. It's why airplane food tastes so bad so they have to add a ton of salt and sugar to it, and why cooking over a campfire makes the food taste so much better.
- Francis Mallman and Elliot Hulse kinda' speak alike.
No entiendo esta fascinación con el profesor lanzallamas
Whose here because of American Dad??
Who is also surprised that Francis is real not really Roger
Hahah que hace aca? nada que ver
francis the vivant king
what happened to the eating part
Ngl came from Andrew Russo
Cook the fish, then destroy it putting 5 ounces of olive oil on top of it.
Brilliant Mallmann, brilliant.
Well, as you know, meat dont absorve oil, but prevent fish the dry on the wild. So, when you eat it, you just have a thin layer of olive on the bottom of the fish, no more.
definitely nothing wrong with olive oil. its more the quantity that seems useless.
GladRichGirl
Te quantity is correct for that volume. If he clean and reuse the oil (as im sure he does) then is no problem.
For example, i see him cutting an artichoke to use only the center part..........but then creat a dish from the rest.
Sebastian Greco
If the fish is cooked properly it will be moist enough without the need of extra fat. I am aware that some Mediterranean people have the habit to put olive oil on top of everything, but that`s not very smart as far as taste goes. Good olive oil has its own flavor, and it can easily kill the flavors of whatever else is being served. It has to be used with caution.
-
Anyone else here from Andrew Russo?🤣
now days it’s a line a McDonald’s 😂💀
The Chef sounds like he's pretending to have an accent, but he really doesn't.
they ruined the fish by pouring olive oil on it. why? jus eat it and taste the fish. that's my personal opinion
People can always go further.
By all means, we all need to learn new ways to hate ourselves. lol
ahahahahah. they ruined the fish because the olive oil?!?!? Are you serious?!?!?
They ruin the fish in the moment the skin is being separated from the whole!
MrLaizard You can try eating the skin, but you know what was protecting the fish from being saturated with salt? that's right, the skin. the very reason you don't eat the skin is because it's probably way too salty to be edible.
What a waste. Burning way more wood than necessary - for what? The salt seals off any aroma from the wood. Cooking inside a brick oven or similar would save resources and pump less carbon into the air. It's a good thing most people in the world don't have the time for this method.
ah i see you are a uncultured men.....
how do you heat a brick oven? with your breath?
Carbon doesn’t hurt the air. Have to feed the trees.
Too much time, too much energy. All the wood, all that salt, that (frankly) huge apparatus, to cook 3 fish. He may be well respected by some of his peers, but this seems to be just a wasteful way to cook.
I don't see why people just don't always use Microwaves... I mean.. cooking in stoves? all that heat, all those pans, that (frankly) huge apparatus, to cook eggs? Just seems to be just a wasteful way to cook.
Marky Ochoa maybe because everything that comes out of a microwave tastes like shit? But it's fine i understand you have low standars and can't tell dogshit from food it's quite common. You're probably amarican aswell
Bulgur05 that's a bit racist
Are you stupid? He was clearly being sarcastic, and what you just said completely encapsulates his point - they cook this way because it tastes better.
Andrew Tozier thats why the americans doesnt understand the asado