I purchased the Meater+ a few months ago, and absolutely love it! This plate is all of my favorite flavors! I cook pork at least once a week, and love beets and leeks (hey, that rhymes 😂) so I'm going to try that puree!
Stretch fim is good for wrapping and keeping at low tempretaures. How do you know that it is appropriate to cook food at relatively high temperatures (potentially 100C)? Chemicals that are relatively stable at low temperatures may migrate into food at higher temperatures. Not all plastics are appropriate to use at higher temperatures.
I just put a recipe for tuile in the description. For the puree, you don't need it just put a bit of oil and then water until you get the right thickness plus seasoning for a taste.
In the shop probably...not sure what answer you looking for. Just google it and find it in your country or made it yourself. I already did it on the channel
Yes I agree that the MEATER does hinder fine presentation with the hole it leaves. But with some creative 'covering' with some garnishes such as microherbs it can be overcome! It's a small price to pay for such a brilliant and accurate cooking tool!
Today I copy your pelting in my food trial . The chef first look my pelting and told me fine dining . I was happy but sauce going little bit Solti. But I like you cooking style I am also from Pakistan but right now in Dubai
Cauuuuu majku a nemel by jsi ty recepty někde i v češtině... jako ja rozumím trošku ale nic moc. Ses asi jedinej komu bych posílal peníze jestli máš patron nebo neco takovýho :-)
Loved everything except the cooking in plastic film. That's definitely going to lead to some sort of microplastic transfer. I would look for an alternative way of doing this.
I am fine with that... Restaurants have been cooking in plastic for years and nothing is changing. If would be that crazy dangerous they would stop doing that because of safety and health control which they have very often.
@@ChefMajk My personal view is that no amount of additional microplastics above what's unavoidable is a good idea. Considering that they take a while to get out of our systems. And restaurants still use teflon coated and aluminum pans all over the place. Even the higher end ones. When we know Aluminum cross-contamination and teflon chipping at high heat leads to serious health issues. So no, safety standards have nothing to say when profits are threatened. Sadly, the shitty part is you won't find out until after an entire generation or two starts losing their teeth in their late 40's/early 50's. And if it's all the same to everyone I'd like to avoid that for as long as possible.
@@牛逼紅共產 yes I agree in general. But the same thing you can say about alcohol, smoking, faty food etc. If you wanna be 100% healthy you have to eat just grass and water. So yes it is bad but I will still use it because there is nothing better for these things. But ofc no one pushes you to do the same.
I love watching your videos for inspiration. Thank you for giving me a spark to create new dishes.
I purchased the Meater+ a few months ago, and absolutely love it! This plate is all of my favorite flavors! I cook pork at least once a week, and love beets and leeks (hey, that rhymes 😂) so I'm going to try that puree!
Chef Majk you are one of the best chefs , I love your recipes
Glad you like my work ;)
Guuuaaauuu you're amazing chef!!
All food you make is good and beautiful presentations, congratulations for your talent .
Looks fantastic !! Can’t wait to try making it - Thk you 😊
Awesome plating
Stretch fim is good for wrapping and keeping at low tempretaures. How do you know that it is appropriate to cook food at relatively high temperatures (potentially 100C)? Chemicals that are relatively stable at low temperatures may migrate into food at higher temperatures. Not all plastics are appropriate to use at higher temperatures.
Eres genial!!!!❤
I just found you yesterday,and I LOVE your taught process, 👍
Thank you. Your videos are amazing.
Perfect
You are the best chef💗
Thank you love your recipes
Thx Manuela ;)
I ❤ food inspector
I will tell him :)
Love this chef thanks
Looks amazing! Can I find the measurements for the recipe (especially the beet root tuile) somewhere?
I just put a recipe for tuile in the description. For the puree, you don't need it just put a bit of oil and then water until you get the right thickness plus seasoning for a taste.
I love all of your receoues arn't you frkm Czech Rep?
Yes I am
Woww! Love it
I love your dog. Beautiful
awesome as always
thx mate
Hi Majk, cant wait for your recepies!
Enjoy ;)
You are the best Chef Majk,Like you
Thanks for support ;)
Perhaps some kind of injectable stuffing to place in the hole thermometer leaves, just an idea
Love it chef
What else could i replace the leek with? Great video!!!
Hey, did you ever find out what you can replace the leak with
I just did bacon-wrapped French green beans or bacon-wrapped asparagus.
Amazing
Thx ;)
this channel is insane!
Where can you buy that tuile silicon mat from?
In any pastry shop probably
where do you get those molds????!! love it
Online or any pastry shop
@@ChefMajk what's it called?
@@alexanderwindh4830 I don't think they have a name. Just flower shaped silicon molds
I use one of your recipe to our cooking competition in our restaurant and i won the elimination round to proceed to the finals.
nice
Ya man. It's good
Thx :)
mňam vařit jídlo ve folii kde se uvolňují mikroplasty
Me to nevadi a tisicum restauraci kteri to delaji take asi ne...komu to vadi at to nedela, easy
Next dish,👍🙌👏👏
Yes,Chef 🙌👍
Beautiful
What's the name of sauce chef
is it proportional ?
What do you mean?
Chef please add the quantity of your ingredients as well. It will help us more.
Beet Powder? Where is that purchased?
In the shop probably...not sure what answer you looking for. Just google it and find it in your country or made it yourself. I already did it on the channel
Hi my friends... So beautiful and delicious 🥰🥰🤤
5:40 My love life
Videa v češtině neděláte? Díky.
Ne
Absolutely beautiful
Thanks ;)
Yes I agree that the MEATER does hinder fine presentation with the hole it leaves. But with some creative 'covering' with some garnishes such as microherbs it can be overcome!
It's a small price to pay for such a brilliant and accurate cooking tool!
And in a different dish or same a sweet potato pie
What is the breed of food inspector?
Really cute 🥺
Cocker x Biegel
@@ChefMajk oh ..
Sending virtual kisses and hugs to food inspector ♥️
not insignificant moisture loss from such a thick thermometer. jinak v pohodě
Can't make this stuff without creating a warzone in the kitchen.
Reserve for a special date.
I have sometimes problem as well no worries 😁
😋😋😋
For your next video plz do a fancy cheese salad like a mozzarella boloon or something else like that
Today I copy your pelting in my food trial .
The chef first look my pelting and told me fine dining .
I was happy but sauce going little bit Solti.
But I like you cooking style I am also from Pakistan but right now in Dubai
İt says I want the tenderloin, not the nerves.
✌️✌️👍❤️
👍
už tak nějak od začátku jsem věděl že jsi čech xdd
Jsi velice chytry 👍
Leek roll no use you plastic roll,you for reek roll Rice papper.thanks
Cauuuuu majku a nemel by jsi ty recepty někde i v češtině... jako ja rozumím trošku ale nic moc. Ses asi jedinej komu bych posílal peníze jestli máš patron nebo neco takovýho :-)
Nemam vubec. Pro cechy se nevyplatí nic dělat, jsou nevdecni a umí jenom kritizovat.
Klidně se zeptej tady a rád pomůžu.
Which country are you from my friend?
Czech Republic
Loved everything except the cooking in plastic film. That's definitely going to lead to some sort of microplastic transfer. I would look for an alternative way of doing this.
I am fine with that... Restaurants have been cooking in plastic for years and nothing is changing. If would be that crazy dangerous they would stop doing that because of safety and health control which they have very often.
@@ChefMajk My personal view is that no amount of additional microplastics above what's unavoidable is a good idea. Considering that they take a while to get out of our systems. And restaurants still use teflon coated and aluminum pans all over the place. Even the higher end ones. When we know Aluminum cross-contamination and teflon chipping at high heat leads to serious health issues.
So no, safety standards have nothing to say when profits are threatened. Sadly, the shitty part is you won't find out until after an entire generation or two starts losing their teeth in their late 40's/early 50's. And if it's all the same to everyone I'd like to avoid that for as long as possible.
@@牛逼紅共產 yes I agree in general. But the same thing you can say about alcohol, smoking, faty food etc. If you wanna be 100% healthy you have to eat just grass and water. So yes it is bad but I will still use it because there is nothing better for these things. But ofc no one pushes you to do the same.