Beautiful presentation and explanation, a good rapport but isn't our host a bit too close to the guest? And why isn't he wearing a hat? All that long hair is bothering me in the kitchen
I'm guessing (hoping) this was a pastured, specially processed chicken that's safe to eat a little bit pink. My understanding is the way that commercial chickens are raised and processed increases the risk of salmonella contamination to something like 30 percent. If this chef were serving undercooked commercial chickens, a lot of her customers would be getting very ill.
In Japan, there is a chicken called nagoya cochin which is a famous high quality heirloom breed. That chicken is regularly eaten raw as sashimi, and I haven't heard many cases of people getting sick. I think it comes down to how the bird was raised. If you raise it up in a setting when they are cramped into space with thousands of other chickens, pathogens are much likely to spread.
Would you be saying that when if a steak was pink in the middle? People eat chicken sashimi (raw) in Japan, as long as it’s raised properly. Rare chicken is fine, as long as you get it from a safe source. Salmonella doesn’t spontaneously form in chickens. Only shitty, disgusting farms, produce chicken that needs to be overcooked to be safe. Sadly, in America, those shitty farms make up about 95% of the chicken industry.
Watching Adeline Grattard on Chef's Table France right now. She's so inspirational!
i also watched her on chef's table.. what an amazing person and chef.
That sauce is insanely impressive. That flavor combination just boggles the mind, and to get that velvety finish.
Beautiful dish!
I loved everything about that video.
omg I am so in love with Chef Grattard... My life is incomplete.
this is soooooo amaizing
So creative @.@
I definitely thought at some point these 2 were going to start aggressively making out.
I kinda wanna start aggressively making out with her right now...
hahahahaha
Love it! You cant realy combine "aggressive" and "making out" it german, but it's exactly what I thought!
@@CraftingDepths aggressiv rummachen?
1:47 release your inner Borat!
I usually choke my chicken by the neck too.
leo ll laugh out loud, u son a bitch!
I had to process that this french woman had a chinese accent the whole time...
OMG.... She is ...
She is so cute :)
That is how chicken is supposed to be cooked
do they look alike?
Beautiful presentation and explanation, a good rapport but isn't our host a bit too close to the guest? And why isn't he wearing a hat? All that long hair is bothering me in the kitchen
Uhm, was that chicken done?
I'm guessing (hoping) this was a pastured, specially processed chicken that's safe to eat a little bit pink. My understanding is the way that commercial chickens are raised and processed increases the risk of salmonella contamination to something like 30 percent. If this chef were serving undercooked commercial chickens, a lot of her customers would be getting very ill.
In Japan, there is a chicken called nagoya cochin which is a famous high quality heirloom breed. That chicken is regularly eaten raw as sashimi, and I haven't heard many cases of people getting sick. I think it comes down to how the bird was raised. If you raise it up in a setting when they are cramped into space with thousands of other chickens, pathogens are much likely to spread.
Would you be saying that when if a steak was pink in the middle? People eat chicken sashimi (raw) in Japan, as long as it’s raised properly. Rare chicken is fine, as long as you get it from a safe source. Salmonella doesn’t spontaneously form in chickens. Only shitty, disgusting farms, produce chicken that needs to be overcooked to be safe. Sadly, in America, those shitty farms make up about 95% of the chicken industry.