Not me. I make clam chowder base with it. You can also use it as a clam stock or a sauce. It has alot of great flavor. The majority of chefs who throw it away are amateurs with it.
Thanks for sharing the cooking methods. The camera doesn't clearly show but it seems all 3 times the chef tried the soup straight from the cooking spoon and dip the spoon right back into the soup stock. If so, that is not good for public health.
@@ezramatan5233 Yeah, I throw it away after I make my clam cream base. No need to eat it afterwards. All the flavors and taste is now preserved in the broth which makes it delicious! Afterwards, you can discard it. Usually, asian cuisine like to eat that part, but I prefer not to.
Omg..I hope the chef prepared that soup for himself cause he tasted the soup with the same mixing spoon ..just goes to show you dont know what you are eating when you eat out 😢
... wait did chef jus sipslurp I off th cookin’ spoon?🤭😲 y’all call th health department n 🚑 😂😂🤣🤣 shiShiboo jus play play I’m sure it taste great 🤎💜✌🏽😉🌸
It depends on the size of the clam. The larger ones need a little longer and not just five minutes. That is too short. At least 15 to 20 seconds for the average geoduck.
It is a little more discoloured than normal, you should blanche the geoduck BEFORE you cut it open, so you dont affect the texture of the meat. You also only need to leave it in the boiling water for ~15sec not 30sec
It was nice to see how the chef uses the stomach of the geoduck. Most people throw it away.
Not me. I make clam chowder base with it. You can also use it as a clam stock or a sauce. It has alot of great flavor. The majority of chefs who throw it away are amateurs with it.
謝謝前輩師傅
Love this cooking content thumbs up chef
Is it kosher for chefs to taste and then put that utensil back into the food? Just curious?
Thanks for sharing the cooking methods. The camera doesn't clearly show but it seems all 3 times the chef tried the soup straight from the cooking spoon and dip the spoon right back into the soup stock. If so, that is not good for public health.
Pathogens die at 160 degrees F .
I was just about to say that....
what are you a cop? :)
This happens more than you realize that chef uses same utensil to taste. It shouldn't happen though.
I was thinking the same thing😳
Sound quality is not very good, but the information is great. Would like to hear from chef, not narrator.
I don't want to taste it, but I think I have to.
Kelsey Thomas if you like clams and clam chowder, you will love it. Makes the best clam chowder ever. I can’t speak for this fancy cooking.
Damn, he just used the table cloth to pat dry the just rinsed meat ?? (8:30)
And where's the problem?...
I believe a cloth (especially touched hands and cutting borad surfaces...) that contains a lot different kind of germs
everytime i buy live geoduck it shrinks so much by the time i prepare it.. its never plump like that.. how do i get it to unshrink?
So what happens with the stomach part? does he add it back to the soup or trhow it away?
Typically you throw it away. Some people like, most don't.
@@ezramatan5233 Yeah, I throw it away after I make my clam cream base. No need to eat it afterwards. All the flavors and taste is now preserved in the broth which makes it delicious! Afterwards, you can discard it. Usually, asian cuisine like to eat that part, but I prefer not to.
It was kinda gross to see how long the geoduck sat on that dirty-looking cutting board before being wrapped into rolls.
mr Thomson n mr Holmes, if I spit in your soup, however give it a boil, will u b happy 2eat it ? its about kitchen ethics not always pathogens.
Sometimes I ask for extra spit.
Does this taste like a sea clam? Little neck, top neck, chowder clam?
yes it does, years ago many chef used it in clam chowder, because it used to be very affordable
Omg..I hope the chef prepared that soup for himself cause he tasted the soup with the same mixing spoon ..just goes to show you dont know what you are eating when you eat out 😢
That soup is plenty hot enough to autoclave any pathogens. That clam came from the ocean. Do you know what fish and clams do in the ocean?
If you put enough spices on it and cook it, anything tastes good.
... wait did chef jus sipslurp I off th cookin’ spoon?🤭😲 y’all call th health department n 🚑 😂😂🤣🤣 shiShiboo jus play play I’m sure it taste great 🤎💜✌🏽😉🌸
anuder30secguuunns cld u plz let th man do his thang n not talk🙄we get ot😂😂😂
when he cut it, i feel weird down here..
Fahmi Meiwardhani manukmu dioseng
Not exactly fresh lol fresh geoduck is very white and curls when cut
where is the word "fresh" I cant find it anywhere lol
well actually when its curled it gives it a refined tender and a little salty taste and is very fresh so under a week old
oh hey people, dip it in boiling water for 5s not half a minute LOL
It depends on the size of the clam. The larger ones need a little longer and not just five minutes. That is too short. At least 15 to 20 seconds for the average geoduck.
very good instructions however, I wanted to add that all races love Geoduck. Thanks
Gross! He tasted soup and put the ladle back into the soup. 🤮
thats the most unhealthy looking geoduck ever seen is that normal for it to be dirty stained?
It is a little more discoloured than normal, you should blanche the geoduck BEFORE you cut it open, so you dont affect the texture of the meat. You also only need to leave it in the boiling water for ~15sec not 30sec
@@KesslerCOIL It depends on the size. Sometimes, a larger size clam needs to be in longer.
@@clamshell6863 Not if you use an appropriate amount of boiling water.
@@nunliski It depends on the size of the pot you use really.
Clumsy and not very clean.
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The narrator is not good. There was no purpose of excluding different races. Some may have missed it, but the narrator needs to GO.