Thank you Jacob for putting out some of the most in-depth, high quality cooking content on the internet right now. Your efforts are deeply appreciated for home cooks aspiring to take their cooking to the next level!
So excited to see you posting videos again, Chef. This looks delicious, and I can use some of the tips here at the brasserie I work at! I look forward to seeing more of your work. Thank you so much for everything you do. I would not be where I am today without your meticulous instruction and willingness to teach.
What a gorgeous dish. I'll need to give this a try. I've tried 3 day shortribs before and didn't like them, but I am guessing the shorter times and higher temperatures that you've suggested might work better.
I can tell your techniques really seem to be inspired a lot of the principles from Chef Keller. Wrapping the beef in the cheese cloth. Cooking sous vide. Discarding the mirepoix after braising. Preparing the additional components separately and recombining. I know you also take a lot of cues from Harold McGee, but it's nice to see some of your other influences as well.
I love your channel and content. You taught me how to properly cut vegetables and cook a lot of different things, all of which considerably improved my cooking game, making it faster and better :) Thanks a lot for all that awesome info and content!
Great video chef! I like the style of plating with a simple presentation. Hope we see more videos like that from you! Using a cheese cloth is an amazing idea but I wouldn't cook the meat pieces for so long at the end :)
Amazing technique! I can’t wait to try it! I have a question about seasoning with salt. Do you wait till the end to add salt? It’s my understanding that seasoning prior to cooking seasons the meat all the way through and actually helps the meat retain more moisture when cooked. The concern with adding early in this application is all the reduction could make it too salty? Thoughts? 🤔 Also, would Red Wine vinegar be a good acid option to further reinforce or another type of vinegar? Thanks!
Hey Chef - I've had simple roasted chicken many times in different upscale restaurants and it is SO TENDER. I know the chicken is most likely brined but when I brine my chicken at home its never super tender like a restaurant. Can you pretty please post a video on making super duper moist tender chicken on the bone ???? thank you
It helps to balance the richness of the sauce and brighten flavors. I go into depth on this concept in my Flavor Structure lecture video here: th-cam.com/video/Z9L-tJxPTGY/w-d-xo.html
Why have you not posted any cooking videos for 7 months ? Seems like a shame given you had 90k subscribers to enjoy your most excellent teaching videos. Thank you.
Thank you Jacob for putting out some of the most in-depth, high quality cooking content on the internet right now. Your efforts are deeply appreciated for home cooks aspiring to take their cooking to the next level!
Thank you for the kind words. Glad you're enjoying the content!
I love your videos man. Great instructions. Factual. No bullshit. No wanting to be a youtube celeb. Keep up the great work Jacob !
Omg this is fantastic!!! Beautiful modernist techniques... So smart throughout.
This looks DELICIOUS !! Thanks for a great video - glad you're back !!
Always fascinated by your detailed videos Chef Jacob, this looks delicious.
very nice
You should get a James Beard award for internet websites or whatever the category is called. Jacob the audio commentary alone was great.
Thank you for the kind words. I'm glad you enjoyed it!
Welcome! Jacob Burton that cast iron looks huge, what size is it?
It's either a 14 or 16". I forget. Definitely nice to have around though!
Jacob Burton wondering if you are going to post the recipe for this? I know you are anti-recipe, but it would help a non-pro like me.
Glad to have you back!!!
awesome dish, and really great to see you making new recipe videos!
So excited to see you posting videos again, Chef.
This looks delicious, and I can use some of the tips here at the brasserie I work at!
I look forward to seeing more of your work.
Thank you so much for everything you do. I would not be where I am today without your meticulous instruction and willingness to teach.
Thanks Chase!
What a gorgeous dish. I'll need to give this a try. I've tried 3 day shortribs before and didn't like them, but I am guessing the shorter times and higher temperatures that you've suggested might work better.
That looks beautiful but the explanations are detailed and superbly easy to understand. Wonderful cooking video.
Thank you so much for sharing your knowledge:) I’m so obsessed
I don't think I've ever seen anyone wrap the short rib in cheese cloth but that genius I'll make sure to do that next time
Yep, simple trick, whether you're cooking sous vide or not. Helps to keep you from having to pick peppercorns from your teeth later on. ;-)
Looks awesome. Lots of work!
That my friends.... Was brilliant!
Hey bud, nice to see a new upload! Love the techniques.
Thank you jacob! I love all your videos! Could you do a video on baking bread in a wood fired oven.
I can tell your techniques really seem to be inspired a lot of the principles from Chef Keller. Wrapping the beef in the cheese cloth. Cooking sous vide. Discarding the mirepoix after braising. Preparing the additional components separately and recombining. I know you also take a lot of cues from Harold McGee, but it's nice to see some of your other influences as well.
I love your channel and content. You taught me how to properly cut vegetables and cook a lot of different things, all of which considerably improved my cooking game, making it faster and better :) Thanks a lot for all that awesome info and content!
Thank you for the kind words. Glad you found my content helpful!
Chef, we need more videos!! 😍😍
Thank you chef. Nice job.
Great video chef! I like the style of plating with a simple presentation. Hope we see more videos like that from you! Using a cheese cloth is an amazing idea but I wouldn't cook the meat pieces for so long at the end :)
Hey, you uploaded something again Chef! Nice one
Thanks a lot chef! You da man!
Man this looks good...
looks awesome!
Amazing man
could you follow this same process to make coq au vin?
How do you know how much you reduce in each case?
you best man!
Amazing technique! I can’t wait to try it! I have a question about seasoning with salt. Do you wait till the end to add salt? It’s my understanding that seasoning prior to cooking seasons the meat all the way through and actually helps the meat retain more moisture when cooked. The concern with adding early in this application is all the reduction could make it too salty? Thoughts? 🤔 Also, would Red Wine vinegar be a good acid option to further reinforce or another type of vinegar? Thanks!
Chef, is it ok if I ask why there is no pork or mushroom elements in this dish? Aren't those kind of traditional?
!!! Ive missed your posts, Chef!
Is it possible if i cook the beef into oven ??
why do you take off the silver skin but leave on the membrane? Recipe looks awesome but I'm just wondering if that is for a purpose or just preference
Hey Chef - I've had simple roasted chicken many times in different upscale restaurants and it is SO TENDER. I know the chicken is most likely brined but when I brine my chicken at home its never super tender like a restaurant. Can you pretty please post a video on making super duper moist tender chicken on the bone ???? thank you
The best!!
Chef - how did you cook the vegetables?
Here's a link to the video where I demonstrate how to make the glazed vegetables: th-cam.com/video/A3I9pBpylxk/w-d-xo.html
Yummy 😋
12 hr 85 c no sense to use this technique , what is the propose to make sous vide for finish the meat with high flames on the fry pan ?
YAY!!!
My mouth waters....
Does not show the cooking and glazing of the vegetables which just show up a the end.
why do we have to put acidity in reduction sauce
It helps to balance the richness of the sauce and brighten flavors. I go into depth on this concept in my Flavor Structure lecture video here: th-cam.com/video/Z9L-tJxPTGY/w-d-xo.html
you really replied , thanks man .
Why have you not posted any cooking videos for 7 months ? Seems like a shame given you had 90k subscribers to enjoy your most excellent teaching videos. Thank you.
Why can’t you use a marinade with the veggie bits removed; then you won’t need the cheese cloth
Nice ! Except the rocket !
Excellent!
Not to be served with ketchup.
There is no doubt in my mind that this will taste incredible, but please don't call it Beef bourguignon, for it is not.
I mean, other than the carrots for mushrooms, it's not that different.
Sounds like more work than the traditionnal way, and not sure it adds anything
Make more
Um... any reason you can’t use Fahrenheit instead of Celsius. I’ll bet most of your listeners/viewers have their sound vide device set that way.
Mamajamas
I always feel like such a shitty cook after watching things like this 😔
yeah man, here I am pan frying steak. And there's this guy right here. Mr Vacuum-Sealed-Marinade Ooh-la-la
TheGiveittomeall as you keep practicing these types of techniques, along with others, you won’t feel as such later on. Just keep going bro.
I love pan fried steak. One of my go-tos. :-)
My challenge is learning how to prepare ketogenic meals so I can control diabetes without medications
Rucola on a beef bourguignon....ahah!!!
Not a beef bourguignon!!