🥲 that’s why it cost so much now. I always make my family a chuck roast dinner at least twice a month and it’ll last almost the entire week. Shits getting expensive
I don't know my man I always got thyme I can get thyme always at the supermarket for $2 or for free in my garden 😏. On a more serious note low and slow is the way to go.
I just did a dinner inspired by this video and it was so delicious I absolutely love your approach of embracing being both American and of another culture and how that becomes its own unique third culture in your cooking and in your content and seeing you go to my homeland Puerto Rico and be so respectful was heart warming
Wow that is SUCH A GREAT POINT! I really like chuck roast and I do a lot of different things with it, but I've never tried that!!! I'm going to the store in the morning and picking one up! The leftovers will be tacos!
My favorite thing about this channel is the personal revelation I had while watching it. > A few months ago “Wow, look at this buff handsome chef. God, he keeps looking at the camera with that eyebrow raise. He must get so many girl in his DMs. Probably a fuckboy.” > Weeks later, sees TH-cam short that references him flying out to visit boyfriend. “W-Wait fuck he’s gay? S-Shit why am I jealous? Fuck, I think I’m gay.”
@@TamaraInTanzania2 isn’t it the same cut as a Chuck Steak when you’re in the market, just sliced thinner? One of the lower priced cuts with first cut being the lowest, and center cut a little more. Some that mum would buy had a bone through them. When not cooking it as a whole, mum would cut them into smaller pieces and freeze for just a couple of servings to be pan fried or grilled, or she’d use them to make slow cooked stews or pies. Mum was a gravy perfectionist so I have good memories of this with mashed potatoes, broccoli or peas and gravy. Yum!
@m.theresa1385 that sounds really good!! I don't know about it being prepared medium like a steak.. I did in the past because I was young and I thought it was a rib eye... now that I am older I know it is not but am still wondering if it is ok to Continue to prepare it like that
We made chuck roast once a week when I was a kid. My mom’s is great, but my grandma’s was better. It’s literally just an old-school roast over buttered carrots and yellow onions, maybe a little rosemary or parsley. It was all in the prep. And that dish goes with potatoes, rice, dinner rolls, anything you put with it. Sort of the same with pork shoulder. You can have a really nice meal for not too much, if you have the time and prep knowledge.
I love the concept of time as an ingredient. Whenever someone asks me about the fundamentals of baking, I tell them it is a chemical reaction of all the ingredients to time and temperature. So temperature must be viewed as an ingredient. However, I had never considered time as an ingredient until I watched this short.
I really like cooking that is low impact but takes a lot of time. I'm severely physically disabled and have a lot of limitations. But I do have time, I have more time than most, it's just my physical health prevents me from doing much with that time because everything I do takes me 5× as much effort as a normal person doing it. So if something takes 5 days to make but I can do each stage in 20 minute bursts over that period of time then I can make that thing and a lot of able bodied people won't have the time to do the same.
Waygu is just a Japanese cow, and most of the time the type you get at the store has been exported. If you want an actual A5 Waygu you have to go to Japan because it's a Japanese rating like prime.
Free wagyu! Thanks for driving up the price of chuck roast though, now I'm going to have to learn how to cook the balls.
@@jonkung 😂😂😂😂
Scariest line I will ever hear in my entire life, “Today we’re cooking B A L L S.”
😭😭😭
🥲 that’s why it cost so much now. I always make my family a chuck roast dinner at least twice a month and it’ll last almost the entire week. Shits getting expensive
I know right, but genius. 😂
Time is an ingredient. That is well said 👌🏻
Lowkey I thought he was talking 'bout thyme 😭.
Chuck will NEVER compare to a ribeye no matter how you cook it but your effort is immense
I don't know my man I always got thyme I can get thyme always at the supermarket for $2 or for free in my garden 😏. On a more serious note low and slow is the way to go.
I really thought this man was talking about thyme, and I was proud I already had it.
i might start making this for my family, seems cost effective and pretty good for a family meal, thanks :))
Where do you find all these wonderfully beautiful renditions of "Howl's Moving Castle"? This one is serenely soothing!
I now have a meat thermometer, I’ve seen it used so often and you were the catalyst to help me get one, Let’s see what I make with it
I just did a dinner inspired by this video and it was so delicious I absolutely love your approach of embracing being both American and of another culture and how that becomes its own unique third culture in your cooking and in your content and seeing you go to my homeland Puerto Rico and be so respectful was heart warming
The best meals I’ve ever had in my life came from humble ingredients.
That’s some powerful Grandma Wisdom.
Your philosophical insights are a breath of fresh air in a much crowded food-fluencer space on TH-cam ❤️
I love seeing his satisfying smile when he takes the first bite of his food! ❤️
Chuck roast is got to be in the top 5 kind of stake.
Love your vibe bro 🙏🏼 very Edward Norton in a good way.
Fabulously positive commentating. I would love to hear the sound of the knife scraping across the cooked meat.❤
I cook a lot but I have never thought of time as an ingredient. Thank you
Agreed on the filet. “But it’s so soft and tender!” Yeah, Jeff, so is a marshmallow, and both have as much beef flavor.
Your so awesome. You are always able to make us smile along with all the knowledge that you give.
Everytime... just Everytime. Keep doing you boo. 👌❤️
Brilliant, witty, and wise.
Wow that is SUCH A GREAT POINT! I really like chuck roast and I do a lot of different things with it, but I've never tried that!!! I'm going to the store in the morning and picking one up! The leftovers will be tacos!
Miyazaki background music!!!! and the superb cooking 😭😭😭 Trade life with me😭
Love your videos.
Specially because most of your videos have an intellectual element to it.
Keep decolonizing food. With you!
One of my all time favorite chefs
If he would have just told us how it did it!
Thyme really is amazing
I hope you look back at these older videos and see wow far you've come. Your setup now in 2024 is insane!
Best kitchen tool ever is a thermometer and learning time in cooking! ❤
I did this tonight. Sooooo good. Turned out juicy, tender, and seasoned just right. Thank you. 😊
This is nice. I love it since my local butcher is in a low income area so he mostly stocks meats like chuck roast or one similar to chop 🥩
“No amount of money ever bought a second of time”- Chef Howard Stark
When you were showing off your oven, I was like 'That's Sandra!'
Grilling it over charcoal will give an even better taste
The choice in music 🧡
Awesome!
I'll be searing a chuck roast soon!!
😊
like for the food, the shirt and the beautiful arrangement of "Howl's moving castle", one of my favourite things!
Chuck is probably my favorite cut ever.
Solid, easy, cheap and healthy. Solid vid bruh!
Love your philosophy about time being an ingredient. Is an apathany to me
Chuck and rib have the best flavor!
Beautifully Made...Yummo
Looks soooo delicious!!
I appreciate the vitriol for TH-camrs over using Wagyu
Chuck is great, I prefer braising it to get delicious and way less chewy texture
I mean, we won’t be turning down free food, especially if it’s wagyu. Also, that chuck roast phenomenal.
Instant pot = time machine yo.
My favorite thing about this channel is the personal revelation I had while watching it.
> A few months ago
“Wow, look at this buff handsome chef. God, he keeps looking at the camera with that eyebrow raise. He must get so many girl in his DMs. Probably a fuckboy.”
> Weeks later, sees TH-cam short that references him flying out to visit boyfriend.
“W-Wait fuck he’s gay? S-Shit why am I jealous? Fuck, I think I’m gay.”
Hell yeah! Love that for you!
You are gay. Not that there's anything wrong w that!! 😉
This was beautiful, thank you
Slow cooking is the best way to make cheap meat and veg seem fancy
Very well put! 💪👌
Get well soon dude.
I love thyme!!
Wow he finally almost smiled
The Howl's moving castle theme is exquisite
Okay but seriously I’ve never done this with a chuck roast I always make a pot roast out of it. Gonna have to try this!
I love chuck roast, put that bad boy into a slow cooker with some broth and vegetables, man it’s heaven
I think most people know that method but most people...myself included, didn't know you could prepare It like a steak
@@TamaraInTanzania2 isn’t it the same cut as a Chuck Steak when you’re in the market, just sliced thinner? One of the lower priced cuts with first cut being the lowest, and center cut a little more. Some that mum would buy had a bone through them. When not cooking it as a whole, mum would cut them into smaller pieces and freeze for just a couple of servings to be pan fried or grilled, or she’d use them to make slow cooked stews or pies. Mum was a gravy perfectionist so I have good memories of this with mashed potatoes, broccoli or peas and gravy. Yum!
@m.theresa1385 that sounds really good!! I don't know about it being prepared medium like a steak.. I did in the past because I was young and I thought it was a rib eye... now that I am older I know it is not but am still wondering if it is ok to Continue to prepare it like that
We made chuck roast once a week when I was a kid. My mom’s is great, but my grandma’s was better. It’s literally just an old-school roast over buttered carrots and yellow onions, maybe a little rosemary or parsley. It was all in the prep. And that dish goes with potatoes, rice, dinner rolls, anything you put with it. Sort of the same with pork shoulder. You can have a really nice meal for not too much, if you have the time and prep knowledge.
Propers for the music, another secret ingredient to good cooking
Bros talking about time like he’s having a quarter life crisis
When the crust so good, you gotta stop midslice to "tiktok rubb" the meat
I love the concept of time as an ingredient. Whenever someone asks me about the fundamentals of baking, I tell them it is a chemical reaction of all the ingredients to time and temperature. So temperature must be viewed as an ingredient. However, I had never considered time as an ingredient until I watched this short.
Love this
I love this
Chuck roast will always be my fav 🍖
Absolutely agree. A lot of people don't realize how a chuck is a swiss army knife.
Chef, you can take my time as much as you like. Yes I am in fact the best ingredient!
Dude what is your food budget I am jealous
I really like cooking that is low impact but takes a lot of time. I'm severely physically disabled and have a lot of limitations. But I do have time, I have more time than most, it's just my physical health prevents me from doing much with that time because everything I do takes me 5× as much effort as a normal person doing it. So if something takes 5 days to make but I can do each stage in 20 minute bursts over that period of time then I can make that thing and a lot of able bodied people won't have the time to do the same.
Waygu is just a Japanese cow, and most of the time the type you get at the store has been exported. If you want an actual A5 Waygu you have to go to Japan because it's a Japanese rating like prime.
Thanks chef
My favorite line is this: "there are four dimensions to this world, length, width, height, and time. What would you have me fall in love with? Width?"
I was like huh... Thyme? Yeah that's pretty good.
Completely agree with the sentiment about wagyu.
When I lived in NZ for a year, I ate a ton of wagyu at an event run by NZ Wagyu promoters.
First half of the video I thought you meant thyme til it finally dawned on me you’re saying time 😂
Pound for pound…agree!! This is what my Korean mom made for us on many days.
Give my guy 3 months he gonna be cooking them expensive steaks like every other TH-cam cook
Another awesome video
I didn't realize Kydyrgali Ongarbaev picked up cooking as a hobby.
yeah thyme is pretty versatile
Please make more Asian recipe with this steak it my kids fave
Is that a pin of Asami and Korra? Where can I get one? 👀
Mamobot!
647 days and this is exactly what I needed to see
Nice vid ❤
Yeaaa boy Thyme it is
This was legit well done, lol.
TIME. Not Thyme.
Had me wondering what world he came from where he was putting a whole thyme plant onto a plate or something.
Sous vide is more about consistency for those of us who don't do kitchen stuff that often but love meat.
Why haven't I ever thought of reverse searing a chuck roast.
Beautiful music ♥️♥️
Me: “Thyme? Time? Nah, he’s definitely talking about thyme. Wait, no, time.”
Good point.
Reverse searing something like a ribeye though, is totally next level.
Time waits for no one…❤
I paid $100 bucks for my sous vide set up and it's been worth every penny
That looks so gudddd 😋
Gosh dang I love you
My kids always say the best meals ive made were when we didnt have much of anything. Had to get creative to feed those babies. ❤
Time is the most important ingredient in any recipe
Yoooooooo what kinda knife 🔪 is he using 😍😍😍
I’m a retired chef and old enough to remember before primal cuts
I'm sure even vegans can't deny a free wagyu
The lonher you roast it the more tender