Yum.

Do we need the sound of frying SO HIGH ? ?

Is it best to remove skin first?

Thank you very much i just bought one and i burnt the food a bit. I will put more water and regulate the heat. Im excited I hope the next try will be better because im cooking for Christmas 😂😅

great! Thanks!

Going to try this cut/recipe tomorrow for my first time ever in 59 years. I’m going to cut my roast in half and experiment to see if I can use this cut for the hubby’s pork and sauerkraut New Years tradition. Has anyone used this cut before for that?

Nope. Not preferring this method. I only use 15% grass fed/finished, cooked in tallow, over low heat, only until Medium rare and water is gone - it's done. And I do get the Maillard seer and flavor because I leave it broken in bite size, on one side for at least a third of the cooking. You'll never see my skillet smoke and scorch because that breaks the fat molecules and denatures the valued proteins. Also dries too much. Then I toss with Jerome salt and real butter, sometimes sprinkle some nutritional yeast. My process retains max protein, taurine and collagen.

Or you can cook them in a cast-iron pan and put another cast-iron pan on top of them so it pulls all the water out and it evaporates so there’s no oil or fat necessary.

My Dad was Polish and we'd go to Wales from Liverpool just to pick mushrooms. He would fry them like this but we'd take the bulk of them home to his Lithuanian friend wh would pickle them in huge sweet jars and I would just eat them in spoonfuls straight from the jar! Thanks for this video!

Would this apply to ground turkey as well.

Honest man

Better fried

Can't you just dump the water?

I keep hearing two different prices but at our Costco they're both the same price. Usually $14.99/lb steak or bulk.

Farmed? Are you kidding. Full of dyes and chemicals. Do you know about farmed salmon.? Do your research people.

Mushrooms are very dirty no mention of washing Wow

Should u peel the skin off & take the stork out & wash the mushrooms?

throw them away!

Thank you for NOT adding background music. Music is so distracting from the message.

Very delicious 🤗

Do not put garlic directly in the meat. It looks cool, but if you do, it will not taste good. 0

I pour the water out!

I love mushrooms of all shapes and sizes, being mostly veggie I eat a lot of them. Our climate here in the UK has been a little mixed up over the last few years so I haven't been able to find my favourite wild mushrooms.

Great recipe! I love that its nearly impossible to overcook mushrooms. The only risk is overcooking and burning spices or aromatics that you add and toss at the end. These are delicious!

I'll stick to Julia Childs method. These mushrooms are WAY overcooked.

Thanks 🎉

Is it okay to eat the brown spots?

Is it okay to eat the brown spots?

I've always used butter instead of olive oil. Someone else posted olive oil is not good when exposed to high heat

Finally took the plung on trying this few months back, totally worth never buying over priced af sashimi again unless I'm in Japan then they won't be over priced XD. I'll its crazy how much salmn there is for like $30. You selling those at restaurant prices that shit is like easily 10-20x the cost.

Thanks for going over this. One question though - just how important is the curing step? I've had some salmon sashimi (deemed sushi-grade) from my local Asian grocery store, and it's easy to tell it's been cured. However, I find that I don't enjoy the cured taste as much and just want the pure fish taste instead. Edit: And I guess as another thought, do all sushi places use cured fish for their sushi/sashimi? I feel like this was only a recent thing from my local grocer - they used to never do this before.

I actually knew how to cook it properly and have explained it to friends, but in my opinion, the time to season is right when it goes in the pan.

Can you suggest a good knife

I'm not sure that a "smoking" hot non stick pan is a good thing. I'm thinkin that means the non stick coating is smoking? I usually heat my pans to the "water droplets start to dance on the pan" temp. I like your vid, I subscribed. Thanx!

I'm just not convinced about meat cooked in boiled water...a few bits I can think of like salt beef but not many......

Make one big pattie and smoosh it in. Sear that side, drain fat. Break into four pieces and flip to sear the other side. After searing, break up using a potato masher, season it, and continue until cooked fully.

So basically... fry for 15 mins on high heat, then add salt & pepper?

Butcher 40 years. When your spending that kind of money buy yourself a cheap vacuum pack machine. No more frost bite meat Chubby butcher.

Heaven ❤❤

Trying tomorrow! I have same roasting pan, but no lid….is lid necessary

Nice - been wondering how to get rid of all that moisture. (With 26K views, it's not a secret. LOL)

For next level add a splash of Worcestershire sauce and cook another minute.

Excellent video! I'm so excited to try this technique!!

My mom cooked burger like that all the time. Dark n crunchy. We would drown it in ketchup to get down our throats. It was very dry n hard to eat. I never knew a soft piece of burger till I was well into adulthood. I mean no disrespect, but this is too dry n choky to eat. I'm very happy for your video! It was very nice n you really explained things well. Thank you!

Thanks, I didn't realise that cutting a mushroom in half was so easy

Excellent! I will subscribe!

Never been sick? :-)

I would never use a good carbon steel knife to cut through plastic...Knives are for cutting food !

Doesn't Costco's butchers cut the roast for the customers?

They're slimy if not cooked propery like this. Nice with soya instead of salt too.