All the Secret Tricks Chefs Don't Want You to Know
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- เผยแพร่เมื่อ 21 ธ.ค. 2016
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These days chefs are the new rockstars, people are buying seats at fancy restaurants all around the world to sample elaborate and mind-blowing dishes that are executed with precision! Although we do enjoy a good fancy dining experience, these dinners (and their price tags) do have a way of intimidating the average cook!
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We’ve teamed up with PRIME by Chicago Cutlery bit.ly/2hrA6Ti to let you in on many of the secret techniques chefs are using these days in order to plate up elaborate style dishes. We will break down the techniques below so you guys will be cooking up fancy meals at home without having to break the bank.
If you want to enter the contest to win the PRIME by Chicago Cutlery set featured in this video, please like the video and subscribe to our mailing list by clicking the link below. This contest is open to international subscribers as well!
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02:50- Sous Vide
05:02- Veggies
05:52- Puree
07:15- Fluid Gel
09:46- Frying
10:40- Beet Tartare
12:10 - Powders
12:52- Knife Skills
13:45- Reduction
14:49 - Plating
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Mozart Lacrimosa - Premiumbeat - แนวปฏิบัติและการใช้ชีวิต
There are no tricks that chefs don't want you to know. It's cooking and I encourage anyone to give it a go. What makes a chef a chef is how they operate in service with consistent care, consistent presentation, working well under pressure, being able to cater at a moments notice. Just because you can cook something delicious means nothing in the industry if you can't make the same dish 10 times over
I'm my 20 yrs, working in a kitchen. I've met three chef's, who's ego. Never came into play, it's nice. It definitely carries over, kindness goes a lot farther. Then getting yelled at
He said that to attract viewers only ☺️
And that's my biggest issue... I cook phenomenal food but its never consistent one time to the next...
@@lancewright3572 its just different when you have to cook something 20 times over a night it becomes second nature then
@@tra7762 That response has become so lame. Try a little creativity instead of this lazy, passive-aggressive, parent hating insult that shows your immaturity.
I love to cook. All the time. I'm in college right now, and it's so hard to balance out school work, and social life, but when I'm cooking, it's just me and my food. Thank you so much for your channel. Your videos are truly inspiring and I love how relatable both of y'all are :)
Great video guys! I'm a self taught cook and I was wondering about this stuff. Thanks a million!
On keeping it warm: 1. Warm the plate before you serve, all professional kitchens warm their plates so that the food stays warm. 2. Plan, even how you serve it. If you have a picture of your idea you just need to put it together instead of free-styling it. Warmth depends on speed, so you don't want to waste time in between. By planning you can also keep the "staying warm" in mind, e.g. first make the puree and keep it warm until you plate and cook the steak last just before you serve. 3. If you have a drawer under your oven, that's it's function, it is not for storing pans. 4. My mom and granny used to keep food warm in the pot by wrapping the pot in blankets and then putting it into the bed under the covers. It works. Or you can get one of these styrofoam delivery containers to put your pots in.
I know you guys are half-pros so you probably know most of this, but maybe other people here can also get some new ideas about keeping food warm.
Thanks
Its* function
Such a great video! Super informative about techniques I thought I knew the processes of, but apparently didn't. I also appreciate that you guys included the context of how restaurants have the capacity to make these time-consuming dishes that aren't super hard to do, but not really feasible for a single person living at home.
A couples extra tips to anyone that cares, and too both of you if you ever see this comment (I work in a Michelin starred kitchen)
1) Beetroot, you could salt bake the the beet to stop any dryness, plus extra flavouring
2) Microherbs, Microherbs are some of the most important parts of the finish dish, not taste wise, but presentation, when I am plating a dish the difference a couple lemon balm herbs make is insane
3) Chives, PLEASE PLEASE PLEASE TAKE TIME WITH YOUR CHIVES, take your time and get them right, there is NOTHING worst than a thick chive,
4) Foam, you can buy a shipon bottle for $35, some of the foams you can make are just insane
Haydn Payne nice input 😎
Haydn Payne u r wasting ur life in a kitchen for not very much money when u work all ur hours out!!! I feel sory for u
GERMALEAN88 G depends on where you work.
Talking about your standard go to tourist trap, yes.
No money and loads of hours.
If you work in a good place you make a living and I hate to admit it but Iove cooking but my last job payed too bad and I kind of want more private life atm.
Wouldn't stop me to maybe work in a kitchen when I live somewhere not Germany.
Thank you cheff
@@germalean88g77
Ur an idiot chef cook for the love of it not the money. 17 years in the kitchen and counting.
Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts 😉
mandolin as in the medieval instruments? wtf
@@Breakbeat90sThere's a kitchen slicing tool that shares the musical instrument's name.
LOVE watching you guys work against each other. Such a great vibe.
omg where has this video been all my life! please share more tips and tricks!
DO NOT WATCH THIS VIDEO. After I watched this video, some local chefs beat me up and told me if I ever tell anyone about the secrets they would be back. BE CAREFUL!
Lol
Yes
At least they didn't BEET YOU UP
I'm coming back for you, you rat!
Guido and Antney are coming to get you man.
Great tips and I’m a home chief, great! So glad I found you two: great team!
Chief huh? Ya think they have any skill your all around trash
As an enthusiastic cook but no professional kitchen xp, this was awesome.
I'm definitely going to try the egg yolk pickled in salt....that really looks great. I'm delighted that your channel promotes cooking at home...too often restaurants use food technology chemicals (high fructose corn syrup anyone?) that contributes to obesity....greatest thing someone can do for themselves and their family is to cook most of their meals themselves at home. You enable that! Great technique, and I love that you can present gourmet without being pretentious! Keep up the good work. Whoever gets the knife set giveaway is pretty lucky...knives are very important in the kitchen!
The first time I saw foam on my food plate, I asked the waiter, what's with the soap? lol. Anyone who loves cooking and entertainment, and can afford it, should get a slicer, OMG is a time saver. Love this video, I learned new things and I love how you teach the real trick to the ameteurs!
Thank you for the video. It's fun, very informative and helpful. 🙏
Btw, I also have the round rock plates which I bought for less than a dollar per piece in a hundred yen shop in Tokyo. I use them to fancy up my dinner scene and as a pot saucer for my bonsai. Just gorgeous. Lol.
I love to cook and you offered me somr great tips. Thank you guys!
So glad you bruthas just taught me the curing of the egg yolk! I had one the other day at a Yakitori in Japan and was at a complete loss of how it was done.
Thanks for your useful knowledge.!
I have returned to this video at least five times now. AMAZING stuff, guys!
Awesome, approachable, decent length of video, perfect variety of skill shares... thanks so much guys I feel inspired.
"These knives are nice and sharp".
Has to use them like a hack saw.
that is the nature of the cut, not only the sharpness of the cutting utensil being used :)
Those are clean cuts. Those knives are sharp.
Swiss Army Knight no they aren’t sharp knives are able to thinly slice veggies in one stroke
Scene In Vegas
Pop
Lu
@@bobismycatsnamelol286 That also depends on the cooks knife skills... plus, if you notice, the knife was cutting TOO easily and originally made it too thin... he's trying to control it rather than just letting it fall...
And the fluid gel will also usually go through a strainer ;-)
This is one of my favourite videos on cooking. I seriously go back to this every time I want to be reinspired.
I love how real your kitchen looks. Love this video.
Guys - great video! Really informative and learned a bunch. I like how the video exposes textures and how to create various effects to dishes. I wish you guys made a video on how to pair these textures together and how to use them in the real-world.
Of course, puree+crunchy+meat goes well together but looking for more theory and more application simultaneously. For example, what's a good fish dish with puree plus veggie? Or how do actually use those liquid jelly dots?
Thanks!@#
Hey there brothers Green, I've watched some of your videos years ago and loved it, but forgot about it. Now i've refound you and Your videos have gotten even better! Hands up for showing all this great stuff. I myself have gotten into studying being a chef myself, and have found a nice ambitious restaurant.
In less than a month im going from the restaurant to the school, to learn the tecnical stuff behind the food and also to make my own dishes/ideas. I have quite some expenses, rented apparment, car, a gf (most expensive) and I'd really love to be able to cook with some awesome knives but can't efford the good quality ones. If anything I definitely subscribed to your channel and email list, and currently looking forward to new awesome videos. happy holidays!
welcome back! glad you are enjoying.
you guys are amaing, i always was afraid of using anything else than my frying pan, but the rice bowl eggplant video really got me in to all that coking stuff
Planet earth needs more people like you two!
Your cooking is from the heart, so I don't think you need to take advice from any snobs or perfectionists that may come across your awesome videos.
hmmm don't get it, maybe due to lack of english skills, sorry
Chefs Hate Him! Check Out This One Weird Trick He Uses To Cook Awesome Meals!
He did this ONE WEIRD THING in the kitchen, and what happened next will SHOCK YOU...
Hahaha It's funny that you say that... I was just thinking this was the best piece of sponsored content I've ever seen... didn't feel like an ad at all!
(GONE SEXUAL)
👍🏻
He made this RECIPE, and HIS Neighbour Took his CAT!!
another secret: don't use cast iron to boil your beetroot/grapefruit juice...great way to strip off the protective seasoning and will also give a weird taste to whatever was simmering in it...
DON'T USE A METAL WHISK
hence "sauce pans"
the weird taste IS the seasoning, some kind of oil-based polymer, just don't do it. Unless you just love eating plastic, in this case, you MUST do it.
Yap theres a proper tool for the job
Nothing acidic in cast iron.
Nice video! I may have learned a few things here. I am not a chef, but i take time to plate up and try to make my dayly dishes look good. Presentation is everything, even if it is nothing special. Nice plating just lifts a dish.
I'm going to totally do this!!!!
Thank you!!!
Guys - I have to say I love your cracked food-processor bowl, the cooked-on stains in your casserole dish, etc. It makes your kitchen feel real.
my favorite part too!
I'm a day late and a dollar short... but was about to comment on the same thing. 656k subs... time to head to Walmart and get a new one... or maybe see if ya can at least grab a new or used one from the manufacturer or ebay even.
"Hot food, hot plate. Cold food, cold plate" is what they teach at Culinary school.
Wow! They do!!?
Is that all?
Too bad they dont teach common sense
@Klimzo yeah but you can enjoy your "hot" meal for longer if you do
Klimzo if you want to serve crap at home that’s on you bro. Not here
This was a really informative and neat video thanks!
Loving the Mozart lacrimosa in the background
Beautiful.
So beautiful I could cry..
Here is 2 more secrets. We keep our plates in a low oven and we use heat lamps to keep the plate under durring and after plating
Dan Delgado and majority of this is done well in advance. Not sure about a Michelin restaurant as I’ve never worked in one before but fine dining and down most things are
Pre-cooked some case days in advance.
@@HorseShit35 Misen Place
Dude
I Started watching you ever since I was started looking up ait fryer recipes and you popped up.I love your presentation I love the education great job I see why you get tons of views keep the good work
hi . i am william, a chef from botswana in southern africa. i am a die hardest fan of yours. you boys are incredible. you make machillin star cookery look really easy. you rock.
Couple more protips for plating:
Put odd numbers of things (blobs of sauce, slices of beet, etc.) and plate asymmetrically. Too much symmetry (four corners, linear patterns) tend to look weird for whatever reason.
Not necessarily. There are many examples of even numbers of elements and symmetry used in beautiful modern plating. 'Odd numbers' is just an old 'rule', and rules are made sometimes to be broken to huge success.
15:20 and that is the whole reason fancier restaurants are more expensive: skilled manpower to serve food hot and juicy! The video is great for calling the attention to seeing the inidividual components on a plate which could be replicated at home, to a degree anyhow. Perhaps the result will be less than juicy and/or less than hot. Ultimately, making people appreciate restaurants and their food. Restaurants have different chefs, with different roles responsible for their section, each with helper chefs. To serve perfect balanced food quickly and hot. The main chef is akin to an art director. The fancier the restaurant menu, the more complex the menu and the more people, with right skills, are needed.
Other 'secrets' worth mentioning, restaurants are always accruing cuts of meat, bones and vegetables to create stocks and sauces! They don't make every stock or reduction fresh. Otherwise it would become an impossible mission.
Hands down the best cooking demonstrator !!! 🧡
Hi, I enjoyed your video. I am from SA and even here eating out at good restaurants is a luxury. Not only do I love cooking dishes from all over the world, but even if it is just my husband and me, I always like to present my food so that it looks like a picture on the plate. I feel insulated when we are invited out to dinner at friends houses and the food is just dumped on the plate. I always strive to make the presentation of my food exciting. Cheryl. Western Cape, South Africa
When doing the puree, you can roast the vegetable of your choice. After peel the skin cut it up into smaller pieces and put it into a pot with cream and flavours and heat it up to a boil. Use an actual blender rather than food processor if you want it to be really smooth. Also while it's getting blended add cold cubes of butter in there. It gives the puree this velvety texture, and ofcourse in the end put it through the sieve.
Also for fluid gel, 6-8g of agar agar per 1 litre. It depends on the quality of your product, and yes they differ. And you do have to the precise. Too little, it won't hold. Too much, like in the video it becomes grainy. After blending it should be put through a fine sieve, just so that the final texture that might be left behind is broken.
That was great, I really enjoyed it.
@Kevin McFarley Lol
The only trade with tricks and secrets, is that of the Magician/illusionist. All knowledge comes with years of work and a passion to learn. I have been a chef for 20+ years, and I continue learning new things often.
New to the channel.. This looks delicious! Thanks guys
The cast iron pan was not hot enough when you first put the steak in it.
If you have to use a sawing motion with your knife to cut through a medium done 1/2 inch steak, this may come as a surprise, but your knife is not sharp. 13:20 Real, forged, maintained, honed, carbon steel chefs knives will do it in one cut with little to no pressing on whatever you are cutting. Also banger job promoting a product from Cutco, AKA the MLM pyramid scheme of knives.
agree. They should have cut a tomato to show how sharp they are.
They said the knife ppl were sponsoring them, so duh
@@PurpleElephant808 Any fool who can't keep the edge and point of ANY knife out of their own flesh really should just stick to baking...maybe even Easy Bake baking.
Love your videos, keep it up. Lorraine from Perth
Wow that looks wonderful! Love your channel! SUBSCRIBED
Pro tip. If you want the duck skin to crisp up when pan frying then score the skin with a criss-cross pattern as it helps the fat to escape and the salt to penetrate the skin more.
Secret trick #1 - 3x as much butter than you think you need.
Agree! And salt! Out of sight out of (patrons') mind
The Truth hahaha so right
Mo buttah mo bettah¬!
Chef tip =butter cures all faultz
i agree, but i think there is a good balance between flavor and health. if you eat out all the time, all that salt cant be good.
Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts
Thank you so much for sharing fluid gel with us .
those knives aint sharp
The boys are sponsored by the manufacturers.
aren't
Aren't! And why yes they are I have one of them my friend gave me there actually good knives. Expensive but good!
That was exactly what I said! It should not take so much sawing to get through that chicken or steak. It should take one sliding push to get through a piece of meat like that.
Something I wish Chefs would learn is knife handling and care including sharpening.
Hey guys, this was the first video of yours that I have seen. I like that you are making these techniques available to the wider public. You mentioned that you had a little trouble with the temp on certain items (I'm guessing you meant the sous vide). I have never seen sous vide done the way you do it, but my friend introduced me to another great sous vide hack that worked very well and maybe a little easier? All you need is a good insulated cooler (easier with a smaller cooler) and a thermometer. Add water just off the boil and use small amounts of cold water to bring it to whatever temp you desire. Once you shut the lid it will keep at that temp for at least 45min (depending on the cooler). Check periodically depending on how long you want to sous vide, and if it needs a little more water, slowly add more boiling water to bring it back up to temp. Another tip is if you don't have a vacuum sealer use the technique shown here to get the air out of the bag, and then shut lid of the cooler with the zip lock part hanging out keeping your meat submerged without the chance of water leaking in.
I also have to comment that those knives really didn't look too sharp. A sharp knife would have gone through any product you had with one effortless slice. In the video you had to saw at some products to cut through them. Also the black oxide "finish" on the knives although appealing is impractical when it comes to sharpening them (sharpening, not honing. and specifically when thinning the blade after multiple sharpening's.) just getting nitpicky because I love kitchen knives. Japanese knives are in my opinion the best out there. Thin profile which will glide through the product and hard enough take on a much thinner edge and keep it. I can not speak of the metal they are made of since I've never heard of "German MoV" steel, but my educated guess is they uses Molybdenum and Vanadium to reach a higher hardness, but they do not mention the HrC rating or any information on the forging process. Sorry to go off on the knives, I just really don't like the mainstream knife industry and how they try to coerce customers into buying something with ambiguous terminology or cool looking blades that make you think its a good product and worth the price.
I wish you guys luck with your channel, and I will definitely be back!
I'm with you on the knives. #advertisingpaysthebills
The knives they showed are shit. Just use what most chiefs and butchers use, good old Swiss knives with German steel.
the beet tartar is super mind blowing...i tried and it is really amaaaazing ...thanks guys
Great video guys, thanks, I really enjoyed it.
this was pretty on par I gotta say. Working in a kitchen, these are some of the many techniques we use
When using sous vide to cook beef: sear before bag, season after bag during second flash sear.
U r amazing guys....I really like your style
Always loved this show! Genius and real.
"these things are nice and sharp" proceed to saw through vegetable
"Whatever some French bullshit" - this is exactly why I know these guys know what they're doing. Fallen in love with this channel the last two weeks!
They really don't. A chinois is just a strainer shaped like a cone, it's not 'specialised equipment'. By the way the ugly one was pantomiming turning a handle it looks like they were thinking of a food mill but didn't know what it was called.
So entertaining guy's. Thank you.
Still great, about 3rd time watching!! Spell-check, guys: Sous Vide. 'Sous' means under, Vide means vacuum, literally, 'empty'! 🖐😀
One of the techniques for keeping things warm is also to warm the plate, if the food served on it also needs to be hot.
enrolled in school for culinary cause of you guys, love it so much!!! 💙💚💛💜
that is really incredible to hear, what kind of foods are you making?
Great video! My only.criticism here for people that may see this is, do not put wine or any acidic liquid in your cast iron. It will eat away your seasoning you worked hard to get. It's best to use a stainless steel pan for making acidic pan sauces, like all clad.
Damn! Guys! Moreeee moreee films like that! You are the masters. Where to learn that hacks?♥️😍😍😍
I'm crying. You guys are such a blessing.
I love what you guys do for a long time now..
But seriously..
Those knifes are not different to most mass produced stainless steel knifes.. thus already overpriced.. and those silicone gel handle is just god damn awkward to hold, unless you are the type who cuts why having all 4 fingers on the handle and a thumb on the back..
Sorry, it is a thing that you pay premium price for premium product, but I find no worth in paying premium just for an okay product, which is what PRIME turned out to be
Also, I highly doubt that a gel handle could be legitimately sterilised to the standards of a professional kitchen...
I loved this video, and definitely got some ideas
I like cooking channels like this - tiny kitchen, some of their equipment has seen better days. I'm not fancy, I don't have a lot of money or skills. These are people I can relate to, as much as I do enjoy also watching professionals.
Isn't it spelled "sous-vide"?
oui.
Questioned 3yrs ago and answered 2months ago
This is how transcend the time gap.
The "s" is silent
@@Zinxjinxy soo veed,the s ain't silent
@@user-rk8yv2pq2e - The time gap continues to be transcended.
WAAAY too much agar.
The rule is 1g Agar per 100ml Fluid.
Yes, those guys have absolutely no idea of what they are doing. And WTF is this ugly plating?
And they seem to kinda make fun of the extra mile that michelin starred chefs take to give people exceptional food. Bunch of clowns. Sorry for the eventual bad english
Thank you Chef. As a home cook, I appreciate all of the little tips shared by the Pros.
That was my first thought! I just wanted to smack him and say hey you know there is a ratio for that right! Also acidity plays a factor. And these Chef work really hard to do what they do and sacrifice almost everything. Sorta a slap in the face to see these two disrespect that. I get what they were trying to do but at least get the facts right and don’t make a mockery of a professional chef.
@@alexmeckley5590 I agree that it's a slap in the face of chefs when you compare this to a real michelin resturant but it's still fun for home cooks to emulate what the pros are doing. It's all just in good fun.
Discovered your Channel recently and yeah im totaly satisfied :D. So yep we have alot tiny little hints to get all out of the ingredients. .At the End it´s all about taste Guys!!! Keep up :)
Fantastic ideas! I feel like a better cook already! Can't wait to try these ideas out. Thanks for making it fun to watch too!
The secret of the chef ? Nope , we have no secrets , we are sometimes underpaid , working long hours of tough job . All we want it to finish our work , and go back to sleeo
Some begin their sleeping before the shift is over...
Are ziploc bags rated for heat safety?
And was the duck in a sous-vide-friendly bag?
No they're not
Not safe... it’s a carcinogen, plastic has the ability to damage the genome.
Yes, yes they are. Turns out plastic bags designed to hold food are made of the safe kind of plastic.
I hear it's better to use freezer bags if you're going to use those bags. I don't know if any of them are safe.
I love Mozart! Thanks for the Lacrimosa intro :)
The opening shots of cooking and you've already scored a like. Masterpiece
You must be easy to impress
With my armature skills and love for food this works as my inspiration. Needless to say if what you're doing inspires others, you're doing good work )
Chefs don't keep secrets. They'll happily tell you why their food is good. Their goal is to make you happy.
I think it is more so their narcissism than willingness to help, but we can go with that!
@@JS-ok4dx oh come on how is that narrsesism?I feel each time when they talk about food they are very passionate.
And yet sometimes you meet ppl who just WONT tell you what their "secret ingredient" is haha ^^
@@klespio the whole "secret ingredient" technique is bs most of the time. Its like old school version of buzz words. Keeps people talking about the dish even though the dish is just good. Like honestly half the time it's a basic ingredient. Martha would would always be like " try and guess the secret ingredient in my tomato sauce" ITS JUST BASIL MARTHA.
@@TheBinklemNetwork binklem, that made me laugh out loud! You’re so right!
As a chef earning my living by doing this kind of work, i will said learning normal people this will only respect the chef little more. We working when everyone is finnish working, we dont get alot of respect we deserve.
your choice?
I love how down to earth you guys are😁😁😁
Great vid! I learned something new!
I guess they really didnt want us to know because it says the video is not available😫
it is not available on some devices such as mobile because of an accidental content claim, try watching it again on your computer and let me know.
Brothers Green Eats worked on my phone
Rebekka works on my phone tho
I don't know it seems like most chefs are going out of their way to teach us almost everything these days. From TV stars to Michelin rated restaurants. But I'm sure you know more than they do.
Don't know about other countries, but in Norway, it's actually hard to recruit good motivated chefs, so recruiting may be one point. Also, if you try this at home (and you should) then you'll figure out how much hassle it actually is, maybe even fail miserably, and then the next time you eat at a fancy restaurant, you'll appreciate it more. Lastly, some people just want to raise the bar. No point in raising the bar if no one know it was raised. If a tree falls in the forest, it's still a tree, right?
I learned like tons of things in 17 minute with this video for the past 8 eight years of schools restaurants hotels bla bla bla.. thanks a lot and keep it going because its marvelous
Your guys make the Best cooking videos ever made by anyone.
When searing with sous vide get that cast iron skillet ripping hot (use a high smoke point oil...avocado oil is ideal). In this video that steak is so barely searing it is more cooking which defeats the purpose of the sous vide (also, put the herbs in the bag when cooking and not when searing...definitely, dry the meat before searing). Ideally the sear should be about a minute per side and not much more.
Yes a very good point we should have cleared up better, in our case we seared extra for food beauty shots :)
oh it's not available for me either :(
try reloading, people were having problems but it should be fine now. TH-cam backend issue
Brothers Green Eats will do, thanks!
let me know if it works now, some other people are having the same issue.
Still not available.
NSP Paintball same :(
A couple young guys having fun and contributing something of value; I am completing a culinary arts degree and learned a lot. Whether their knife skills are just right, who cares? They are doing something useful.
I think, that the summary of what you will say is: Don't let you influence by you^re chef and don't let you command what and how you got to do in the kitchen! Be free to be your Master-Chef by yourself and try out anything, you comes to mind!
There are no rules as long as your guests are impressed!!
Hate being *that* guy, but it's *sous* vide
missed that on the spelling, its fixed in the description
I was also going to bring it up! Thanks
For me the video is like "Welcome to France" haha
Brothers Green Eats Awesome couple of tips by the way :) Thanks for doing it!
Yeah, I was about to say the same thing but I didn't want to be an absolute dick. BTW No chef doesn't want you to know this they don't give an absolute shit so...
who taught you to "sear" the steak in a cold pan?
Probably the same guy who taught them to cook it well done lol these guys are fucking clowns
@@mizelcluett2105 Only thing started in a cold pan should be duck (Y)
You can start in a Cold pan when you have a piece of meat like a duck breast coulotte or couvette that has a nice layer of fat, so what you are doing is just rendering the fat and searing it starting from cold to hot. What they did with the duck breast is so wrong .. but yea that why you can sear in a Cold pan to start with. Good Day
@@mizelcluett2105 did you completely miss the joke?
That sear was weak as shit
Amazing video! thanks so much
I just fell in loooooooooooove thank you guyyyyyyysss
I've never seen so many pretentious comments in one place before. XD
thats because we chefs are cunts. and im quite responsible for that. thanks for the compliment.