46 Commentaires

  1. “Master of the universe? Is that not acceptable? Fuck!”

    That’s a chef right there. Don’t need to see anything else or know anything about him. He’s a chef through and through. Love it.

    Edit:
    And I’m right. First the butcher twine around the ribeye and then the cake tester. Never trust probe thermometers or digital read outs. A cake tester never needs calibration.

    Though I will say, you see at the end how he slices a piece of the beef and uses the entire length of the blade. That’s the secret, serrated knives might make it easier for the home cook, but the real point is to use an extremely sharp and elongated knife like a sujihiki (you can think of slicing raw fish for nigiri and sashimi in the same way as slicing cooked beef, chicken, pork, lamb, etc). It should be clean, in one motion. Each hesitation damages more cell walls losing the flavor you worked so hard to build.

  2. Hey look! Its THE BULLY CLIFF CROOKS whom physically assaulted Chef Marcel on Top Chef Season 2! Yes people CLIFF "Crooked" CROOKS was just one of a group of cowards that ganged up on Marcel because he was annoying. Oh yeah that's justification for all the backstabbing, bullying, to eventually CLIFF CROOKS physically assaulting Marcel furthermore Alia, Sam and Ilan, 'cooks' from the same season were part of this gang of bullies of Top Chef they also tried to have Marcel disqualified in the finale purely because he was annoying. CLIFF CROOKS was asked to leave season 2 of Top Chef for physically assaulting Chef Marcel. It was disgusting and a disgraceful way to see grown adults behaving. CLIFF CROOKS bad temper, rudeness and sexism toward female contestant's completely overlooked. Cliff you are a coward, a fraud, unprofessional and should never be allowed in a professional kitchen again. Beware of this bully CLIFF CROOKS.

  3. You should do a whole "How To" series with this dude. His way of explaining and teaching is awesome, and his personality is on point as well. Triple thumbs up.

  4. Try taking a second, smaller cast-iron skillet, wrap bottom with foil and lay it on top of steak for the first side sear. This prevents the meat from 'curling' and makes the sear more uniform. This technique works great for all types of chops, and even chicken thighs.

  5. Looks amazing… I can never be bothered disabling my smoke detector! I suck at cooking steak though. I like it medium and I get it there probably 40% of the time! But then again I buy cheap thin cuts so I shouldn't expect the world!

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée.


*