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Пікірлер
@masterofnone520 4 ай бұрын
Looks lovely, I am with you, I don't like fall apart pot roast. Thank you for the upload.
@chefhackerkitchen 4 ай бұрын
I appreciate the comment.
@Briggs392 4 ай бұрын
Hello uncle
@chefhackerkitchen 2 ай бұрын
Hi!
@Briggs392 4 ай бұрын
Amazing channel
@Briggs392 4 ай бұрын
❤️❤️
@Briggs392 4 ай бұрын
Hello
@lbetz7908 5 ай бұрын
What happens if you DO open the door?! I accidentally put a lid on the roast and then realized I was not supposed to use the lid! So- I opened the oven to remove the lid (while still at 500) I turned over off when oven returned to 500 and wondering if it will be cooked. 🤷♀️
@chefhackerkitchen 5 ай бұрын
Sorry I did not respond sooner but I just now see this comment-if you opened the door at the start of the cooking process when the oven temp is still set at 500 and it was only opened for a minute then you should be fine. On the other hand if you opened it after you turned the oven off then it is likely that it will be under-cooked. How did yours turn out?
@alonzoboehm 5 ай бұрын
*Promosm* 💔
@inzMaruda 6 ай бұрын
that's perfect. thanks so much for recipe
@chefhackerkitchen 6 ай бұрын
Our pleasure!
@nicoleiacobino9780 6 ай бұрын
thanks for sharing!! love this recipe
@chefhackerkitchen 6 ай бұрын
Happy to provide it and glad you like it!
@adelebranthover8483 7 ай бұрын
Genius!! Will definitely be trying this!!😊
@chefhackerkitchen 7 ай бұрын
Great! Thanks and let us know how it turns out!
@davidgoodman7507 7 ай бұрын
Another great recipe thank you. I have to start freezing my vegetable scraps instead of throwing them in garbage. I can make this great soup.
@chefhackerkitchen 7 ай бұрын
Thanks! Let us know how it turns out!
@lisaohara5855 7 ай бұрын
Delicious!
@chefhackerkitchen 7 ай бұрын
Thank you 😋
@adAbsentia618 8 ай бұрын
Salad? I'm sure it tastes fine, but that's just raw zucchini with lemon juice and salt/pepper. If i ordered a salad and they brought only ribboned Zucc I'd be a little confused
@chefhackerkitchen 8 ай бұрын
Yes, I get your point. If I was putting it on a menu I'd list it as "Zucchini Ribbons" and I'd put that listing in the "Salad" or "Side Dish" section much as I would a cucumber salad. Thanks for the comment! If you try it I hope you enjoy it!
@jesus.is.the.answer229 8 ай бұрын
💗💗
@AgentXaos 8 ай бұрын
Subscribed...this seems like an easy and tasty dish- I'll be sure to try it!
@chefhackerkitchen 8 ай бұрын
Thank you and I hope you enjoy the Pastina and Egg!
@jcorniii 8 ай бұрын
I'm going to make this
@johnmotto2158 8 ай бұрын
This is certainly a fancy version of "Pustina" that my gramma used to make. She never had cheese. Nor did she drain the water so it was a soup. Water, butter, salt made a simple but tasty broth. Lastly it was cooled of with a splash of milk. Clearly was a hit when they had to feed the family of 6 on $0.04 a day. Thanks!!
@chefhackerkitchen 8 ай бұрын
Thanks for the comment! I've heard from other people about the addition of milk so although my Grandma never added milk, it does seem to have been very popular. Thanks again.
@foodisforeating6181 8 ай бұрын
Good video. ... Subbed. 👍
@chefhackerkitchen 8 ай бұрын
Thanks 👍
@jasonlapiska2441 8 ай бұрын
The world is not saved
@Briggs392 4 ай бұрын
Cap 🧢
@cfmpam498230 8 ай бұрын
Peelers are made to be pushed and pulled that's why the blade has a sival to it ! Try it and do another video !
@Beeeazybones 8 ай бұрын
Is this a serious video?
@Briggs392 4 ай бұрын
Yeah it is
@SharksFan1997 8 ай бұрын
There's no way anyone peels like the first method. Makes no sense
@Samydonnah 8 ай бұрын
Are people really that stupid these days they need to learn this 😂😂
@treylew69 8 ай бұрын
Don't ever cut your meat on glass.
@chefhackerkitchen 8 ай бұрын
You are not wrong. Good advice.
@davidgoodman7507 8 ай бұрын
Wow, another great prime rib recipe from Chef Hacker. I will give this one a try too. I loved the previous prime rib sear method I been using it for years now it’s my favorite. Thanks again
@chefhackerkitchen 8 ай бұрын
I hope you enjoy it and thanks for the comment!
@terrapax8554 8 ай бұрын
How about bending them down with prongues?
@chefhackerkitchen 8 ай бұрын
That was my first thought and I tried but those little bunny ears are tough! It felt like if I used enough force to bend them the whole thing would come apart. Thanks for the comment!
@lisaohara5855 8 ай бұрын
Ingenious!
@tianzhang5566 8 ай бұрын
That’s how you use it
@EmmaDee 9 ай бұрын
I thought it was 5 mins per pound at 500? Then do not open over for two hours.
@chefhackerkitchen 8 ай бұрын
Yes, as in the "Closed Oven Method". That works as well and provides really even cooking through the entire roast. Using the Warm/Sear/Roast/Rest Method depicted in this video delivers a darker and more crisp crust and more variation in the doneness of the roast. It's good for when some friends or family members like, say medium or medium well beef and other prefer rare or medium rare. Thanks for the comment.
@xaoslordxaosynth106 10 ай бұрын
A recipe adjustment is not a "hack", fool.
@lenyoung4217 10 ай бұрын
Good job ... Maybe sharpen that knife . ??
@chefhackerkitchen 10 ай бұрын
Thanks. And yes! That knife was dull!
@lenyoung4217 10 ай бұрын
Good on ya chef H , its the old saying ,, " Good chef good knives " ... cook and stay well .. cheers .. Len 👍
@davidgoodman7507 Жыл бұрын
I love this recipe. The best tutorial I’ve found.
@chefhackerkitchen Жыл бұрын
Thank you! I'm happy if it was helpful.
@jimgordon1635 Жыл бұрын
to much fat cap taken off and to much salt. You get the same out come if you cook it at 350 for the same time so no fooling around.
@verakirlin Жыл бұрын
💯 P R O M O S M
@byteme9718 Жыл бұрын
A perfect demonstration of why you should reverse sear.
@samhall988 Жыл бұрын
you only salted the fat cap, not the sides or underneath. I question the flavor exchange just from the top. good luck in your endeavours .
@chefhackerkitchen Жыл бұрын
Yes, your observation is spot on. My preference runs to less seasoning when it comes to beef. I do, however, love the crispy salty fat that results. (Although I might need to double up on my cholesterol meds!) Thanks for the comment.
@mrequi1 Жыл бұрын
If most people put a 118° roast in for 10 min, it would probably be overcooked. Also, removing the roast to check its temp is really inefficient. You can also reverse sear. That will be med rare all the way through. But there are several ways to cook a standing rib roast (remember, it's not truly a 'prime' rib unless it's USDA prime grade beef, which is really hard to find. Most are choice grade, some select. Grading has only to due with the amount of fat marbled through.
@chefhackerkitchen Жыл бұрын
Yes, all valid points. Thanks for the comment!
@lucascady4992 Жыл бұрын
Salt and seasoning won't penetrate the fat, but it does season it..
@janjohnson9002 Жыл бұрын
Beautiful!
@chefhackerkitchen Жыл бұрын
Thank you!
@bkmills58 Жыл бұрын
Reverse searing, I have found produces a more evenly cooked roast and better crust. Low and slow around 250F then finish at 500 or under the broiler for a few minutes. Another method would be sous vide at 133F followed by a sear. Both methods are superior to searing raw meat.
@chefhackerkitchen Жыл бұрын
Yes, the reverse sear method is a great one, especially if your family or guests all prefer the same level of doneness as it provides extremely even cooking throughout the roast. Same with sous vide but I'm not excited about adding another cooking device to my kitchen arsenal. Chef Hacking is a broad discipline with room for multiple methods and preferences so I thank you for sharing you view.
@kimberlyminjarez 10 ай бұрын
NO NO NO
@ivykaneshiro7554 Жыл бұрын
I like your style…simple with the seasoning..salt and salt and pepper…thank you
@socalifone3044 Жыл бұрын
Buy a thermometer with a cord or Bluetooth. Every time you open the oven much of the heat escapes. Using a dull chef's knife lol Why a chefs knife? Use a cutting board. C'mon you should be better than this in a cooking channel. This was amateur hour. With practice you'll learn proper techniques.
@chefhackerkitchen Жыл бұрын
Thanks for the comment. When I was at the Culinary Institute I studied under a chef who said that he wished the school had one kitchen in which every tool was booby-trapped. Every CIA kitchen was top shelf-equipped and well maintained. And that was good because that is how to learn proper technique. His issue was that once the graduates got into the field they had to deal with the old and improperly maintained equipment typical of many low end professional kitchens. You'd like to think that professional kitchens always have the proper tools needed to do the job right but that is just not so at many places. So the students would graduate and then need to learn, very quickly, how to improvise. Based on my experience when I went out in the field, that CIA chef was right - and I, like many other new cooks started hacking. So you are right about the oven door, chef knife vs slicing knife, etc. Home cooks, though, will often need to make do with what is available. They will make mistakes, and need to improvise. This site is for them so I try to use the tools that are available in most home kitchens. Also, when I make a mistake while filming, like dropping an ingredient on the counter or forgetting to place a damp towel under a cutting board, I normally leave it in the final edit. If you are a professional, or care about strict classic technique then this may not be the channel for you. Still, I appreciate your comment and hope you hang around.
@richrichie7911 Жыл бұрын
Enough with the intro!!
@scoutfinch7727 Жыл бұрын
Lovely! But, really, there is nothing worse than eating a warmed up cow! Put a bit more heat at those ribs! ;-)
@chefhackerkitchen Жыл бұрын
I'll serve you the end cut! It's cooked well done. I'll take a rare cut from the center and we will both be happy! Thanks for the comment!
@mikeclark9731 Жыл бұрын
You need a sharper knife 😳
@chefhackerkitchen Жыл бұрын
True! Keeping it sharp is a constant battle.
@tommyboy2260 Жыл бұрын
Wow..Excellent techniques and skill. I accompany my RBPR with English style beef fat oven roast potatoes. Spot on....
@chefhackerkitchen Жыл бұрын
Adding oven roast potatoes, dark and crisp. Great pairing! Thanks for the comment.
@leannlabarre6778 Жыл бұрын
Tomato sauce or paste?
@darinmcdonald2016 Жыл бұрын
Like no seasoning before cooking. Dudes out of his mind
@chuckdavis572 Жыл бұрын
You may be the worst cook I've ever seen. WTHF.
@marissakratochvil8092 Жыл бұрын
Thank u this was so helpful an easy to learn !! My first time making a 8pound prime rib from Hyvee an it turned out perfect !!! Thank u happy thanksgiving:)
@chefhackerkitchen Жыл бұрын
Wonderful!