Again, how do chefs get dishes like that warm to the table?! It takes my dishes 2 minutes of plating to lose enough temperature for me to taste difference and usually be unhappy with the dish anymore. What's the secret?
@@chefboylee Thank you chef. What would be the best method for a home cook? I tried warming plates in the oven, but top-most ingredients were still loosing temperature too quickly. Time to experiment...
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Stunning video and a superb chef. Hope to have more of this chef video in the future~
Good idea
Man I love this series
I just enjoy watching you cooking 😍
Outstanding chef
This is beautiful.
This is a banger of a dish definitely going to dust off the sous vide machine ASAP! 🥢💦🦑
Good gried that looks so tasty
I believe this idea of "squid bolognese" originally came from Chef Pierre Koffman. It will be better to introduce that for this dish.
What was the ingredient he grated on at the end?
It's called bottarga 😊
bottarga
Dried and cured grey mullet roe….I believe.
@@GreatBritishChefs thanks
Insane dish
Sous vide users: a mason jar works great for dashi.
how do they seal huge bags of water?! 2:05
chamber vacuum sealer
Again, how do chefs get dishes like that warm to the table?! It takes my dishes 2 minutes of plating to lose enough temperature for me to taste difference and usually be unhappy with the dish anymore. What's the secret?
hot plates, different line cooks bringing up all the components at once, heat lamps, etc
@@chefboylee Thank you chef. What would be the best method for a home cook? I tried warming plates in the oven, but top-most ingredients were still loosing temperature too quickly. Time to experiment...
Hot lamps , hot plates , hot kitchen’s !
No chanse to do it home same