So sad that Lowlife closed after only 6 months. They, apparently, were praised for their food, but took a hit in the price of the plate. Somewhere else I read that investors were new to hospitality and unfamiliar with the turnaround time for a small restaurant in an out of the place location in NYC. Glad to see ya share a small bit of what you made at the time, it looks amazing Alex!
There's something to be said for an executive chef who dresses simply. It speaks humility and more interest in creating a good product than in puffing up one's ego.
I've been making this recipe for more than 5 years now. I add some truffle oil or espelette pepper (or whatever is in my spice rack) and this recipe never disappoints. It is a LOT of work to get the meat through the tamis but it is a must for every chicken lover out here. Thanks chef
You could but then you might overcook it. The inside is perfectly cooked with the water bath. You just need to quick sear the skin to make it crispy and appetizing .
@@carloscabrera1912 In Australia Yellow is for raw poultry, Red is for raw meat, Brown is for cooked meats and poultry (obviously change boards for each type of meat), White is for dairy, Green is for veges/fruits, Blue is for seafood.
So sad that Lowlife closed after only 6 months. They, apparently, were praised for their food, but took a hit in the price of the plate. Somewhere else I read that investors were new to hospitality and unfamiliar with the turnaround time for a small restaurant in an out of the place location in NYC. Glad to see ya share a small bit of what you made at the time, it looks amazing Alex!
There's something to be said for an executive chef who dresses simply. It speaks humility and more interest in creating a good product than in puffing up one's ego.
I've been making this recipe for more than 5 years now. I add some truffle oil or espelette pepper (or whatever is in my spice rack) and this recipe never disappoints.
It is a LOT of work to get the meat through the tamis but it is a must for every chicken lover out here.
Thanks chef
So glad this recipe has been useful to you!
I'd like to be a student of that chef
Nice work!
Awesome.chefy it's help me in my study
Can we fry it completely
You could but then you might overcook it. The inside is perfectly cooked with the water bath.
You just need to quick sear the skin to make it crispy and appetizing .
Wowww master chef recipe ...thank you chef
very nice chef thnks
Is that Chef Marco Pierre White in the picture when he was in his young age? 0:15
Edward Eng You're absolutely right!
No,its my grandpa
Can he remove plastic film while frying?????
its poaching, not frying, so you can poach with the film on
wow is that vegemite sauce
The yield and labor involved had to make this and expensive plate.
it looks good but requires too much work...
mrmongo673 exactly! It will consume my day!
why you use a yellow board for raw meat ? are you really a chef ?
Considering yellow is meant for poultry I don't see the problem here. Nice try though idiot.
A lot better one than you, i would say.
@@adamsmith309 In the UK, yellow boards are for cooked meat and ready-to-eat food. Red boards are for raw meat.
@@carloscabrera1912 In Australia Yellow is for raw poultry, Red is for raw meat, Brown is for cooked meats and poultry (obviously change boards for each type of meat), White is for dairy, Green is for veges/fruits, Blue is for seafood.
so what if simply color scheme did not serve particular purpose..?