Chef Reacts To Steak Tartare Video (would NOT do this again)

[@ailurusfulgens1849]

You know SImon is a great butcher because he still has all his fingers

[@Edino_Chattino]

but that means he doesn´t give any extra meat to his clients

[@ficolas2]

After all these years

[@dovanice-rn6et]

i juste see great working condition

[@davidblalock9945]

True.

[@DiakosDelvin]

Nearly all butchers have full sets, meanwhile if a carpenter has all joints past 40 he's either very good or very lazy.

[@c0mpu73rguy]

By all means, do revisit your older recipes, it’s always good to see how much you improved.

[@PaulaBean]

It were the kitchen hacks he did twelve years ago that made me subscribe to Alex' channel. Like making soufflees in mugs in the microwave and microwaved brownies

[@shui_og]

@@PaulaBean same here!

[@freshyfreshyfresh]

Loving the subtle intro’s of the new staff. It’s like you’re showing us the ingredients of the new dish you’re cooking up. 😊

[@erobwen]

I think you should get in to stir-fry and meat velveting techniques. There are a lot of things to unpack there that could create great content. How to make meat tender like in Chinese restaurants, with egg white, baking soda, meat hammer, starch, deep fry etc etc. Also I think that a good stir-fry has a lot in common with Italian cooking when it comes to emulsified fat. I had an old authentic Chinese cooking book, and their staple fat was lard, so a great stir-fry sauce is essentially lard, emulsified with a little bit of starch and water, the base is very similar to that of a carbonara, but with soy and other spices. I do not know if you are into stir fry and meat velveting, but I would like to see your take on that.

[@pete7110]

Alex is hands down my go to chef on youtube. While other chefs who started on youtube, ending up drifting away from cooking by selling out as much as possible (not saying as a definite bad thing), Alex sticks to what he did originally, pushing his skills to the max. Not only that but his professionalism and appreciation to professional chefs he introduces and their work is unbeatable. Much respect to you Alex :)

[@Jen-iy7lq]

Love how the blue light reflects on the fridge so you still have a Blue Fridge! I love dry-aged beef and lamb--I can certainly see how it was able to stand on its own without mustard.

[@asw1546we]

A nice orange egg yolk plopped on top of the tartare would bring a nice contrast, and when you mix the egg yolk in to the tartare you get a creaminess that just olive oil can't bring.

[@Zachafinackus]

Remember, BetterHelp sells your health data to other companies!

[@snifey7694]

Oke.

[@remibb30]

So are all those VPN solutions, be carefull outhere

[@cfv1984]

Who doesn't? I'd probably go with them instead if there was another equivalent service that didn't

[@icirrus5104]

Yes! I've been commenting this too... 😅

[@pricklyrick7253]

That better helps

[@davidcarter4877]

Old Alex sounds like hes trying waaay too hard to have an American accent, its kind of adorable!

[@bignate2814]

I was going to say he lost his American accent lol

[@PraetorianAU]

Oh wow so true. I was reading the top few comments while watching the video and as soon as I read this, I started notice it. Especially the way he emphasizes his "r".

[@albertvivas]

​@@bignate2814😢😢😢s w was s wws

[@DerekSmit]

Yeah I thought the same he sounds more French now

[@scaramaxxx]

Is french, was just trying to speak english, is kinda challenge for those guys:))

[@shui_og]

Hi Alex, I've been following your channel for 9-10 years now, and I still remember watching your original tartar video when it first came out. It was one of the many videos that inspired me to start my own cooking journey. Watching this new video, I feel like I've been on this journey alongside you. I see many of your reflections in myself, and it's made me think about and reflect on my own journey. This video has impacted me in a new and unique way, and I'm so grateful for your continued passion and dedication.

[@lourensjan]

Seeing Josh in a video really makes me want to see new episodes of "Food, but we digress"

[@GerardJLim]

same! i miss that podcast!

[@ilariaritucci2428]

Yesss! I was thinking the same :)

[@gabzolina]

Yes please

[@greenmachine5600]

I miss the podcast and always check back 😢

[@aukewester8030]

Same! I miss the podcast

[@fietsbel1234]

The edit form the editor is more then enough to give this video a like! :')

[@scaredyfish]

I feel like a French guy should be able to get behind just ignoring half the letters in a word.

[@valdir7426]

@@scaredyfish we might ignore letters but we don't ignore entire syllables

[@Son_of_Mandalore]

Salut Alex. There are few people on KZbin that present such a dichotomy as you do Alex, I both love and am frustrated you. I love you for all the inspiration, the dedication, the ingenuity, and the passion but at the same time, whether it is ramen, pizza, or something as simple as beef tartar, you always present us with sublime dishes that we cannot taste when all I want to do is taste the dish that you present. It is currently Saturday evening and I didn't think I was hungry, but now all I want is tartare de boeuf! Curse you and your wonderfully beautiful mind!!

[@scottboettcher1344]

It's somehow comforting that an international food star with a large, well-equipped kitchen/laboratory.... still doesn't have a biscuit cutter. 😄

[@PicSta]

Life is a journey and it is about evolving. Making a dish 9 years later, means the other me, with 9 years more experience, better sensed me. At the end we are also braver and doing things to edge is what chefs do. Almost breaking the lines, almost breaking rules, or even doing that by intention makes a dish wonderful. Happy to see the Beef Tatare 2.0 impressed you and your camera guy.

[@ethanatwood2301]

What!! I love how you got the blue reflection of the wall on the stainless fridge to turn it blue. What a touch! I still miss the Blue Fridge Theory…. But I’m still impressed with your attention to continuity in the details. 🎉

[@Dinolobe376]

Ça m’a frappé quand j’ai réalisé que je regarde tes vidéos depuis 9 ans ! Ça vieillit bien ❤

[@mcb9644]

Le pire moi c’est que je viens de voir le nombre d’abonnés, ça semble fou pour un youtubeur bouffe français ! À l’époque c’était un ovni et je le se que beaucoup se sont inspiré de lui depuis mais personne ne va autant au fond des choses que lui

[@jerminfestedmedia]

there is a confidence in present day Alex to know he can stray from a recipe and explore things on the fly and to question the use of certain ingredients to create a unique twist. i started watching when this was French Guy Cooking, it would be great to see a revisit to one of the creations from "the tartine series"

[@24KGoldBacon]

I love watching this as I cook, it's like having a foodie friend doing their thing without constantly being in the way ;)

[@Ironeyes]

I think you should have used a salt-cured egg yolk and pickled mushrooms. I think there would have been a lot more depth of flavor, without getting in the way of the beef.

[@LaraMayLMT]

I have been watching your channel for at least nine years. What I see today reflects what I think is tremendous growth as a chef/artist. You speak a little less on technicality and what’s classic or traditional, and more on what you FEEL should go in the dish. You talk about creativity and what you enjoy. Absolutely beautiful, friend.

[@bndp]

your hand writing is absolutely BEAUTIFUL!!!!

[@eldoradocanyonro]

I will say that the filming of the chopping of vegetables was very nice....not too long, not sped up, not tedious, but close in and nicely portrayed. Fantastic filming and editing! I've never said that before. Well done!

[@Door_Casts]

honestly just looking at them i want to eat this one so much more. it's so inviting, fresh, and somehow because it's not bound as intensely, feels less carnivorous, less like you're just eating a single slab of meat, and more delicate, despite it highlighting the beef more. Would love to see more stuff like this :)

[@robin_marriott]

That looks absolutely spectacular. There’s two French dishes I’ve always wanted to try, a proper soupe à l’oignon and this, which is at the top of my list. Love the format of the video too, I’d definitely like to see more revisits.

[@pssurvivor]

skip the onion soup not worth wasting it in paris, tastes the same everywhere. replace with snails

[@christopherkarr1872]

Much better thoughtfulness in this recipe. My favorite way to serve tartare is to place some of the 'additives' around to the tartare, such as a slaw or salad with mustared, pickled onion, crostini, some semi-soft cheese (think young brie, or maybe a soft blue such as cambozola). If crostini feels like a bit much, you can use romaine (or in this case radicchio!) as a vessel for your ingredients. Oh, and I tend to pasteurize my eggs via sous vide, then separate the yolks to top; the egg yolk stays creamy, whereas fridge-cold olive oil becomes a bit slimy and grainy. For perfect cube cuts, it helps to par-freeze the meat for fifteen to thirty minutes before cutting, and doesn't hurt the texture at all.

[@jaeff4]

Recipes are a human invention and as such are very much alive. Thank you for sharing your culinary journey and for having the humility to update yourself.

[@yobgodababua1862]

Just last week, someone mentioned that, unquestionably, the three most difficult things to say in the English language are: "I'm sorry", "I need help", and "Worcestershire Sauce". You're in good company mate. Also, it mostly adds salty and umami to a dish, but the umami mostly comes from anchovies, so you almost could have just used more anchovies.

[@valdir7426]

it's one of those english places that have a crazy pronunciation with entire syllabes disappearing or getting turned around; like Edinburgh. It's impossible to guess.

[@SeeNyuOG]

Alex 9 years ago - happy, energetic. Alex now - serious, mysterious, slow

[@nyhyl]

Now that you have mentioned and showed your editor and cameraman I notice how beautifully your assembling/eating scene was edited! Hats off to that!

[@Uryendel]

Egg yolk doesn't bring heaviness, it bring creaminess, also you drowned it in olive oil so it ain't any more light. You should do the regular recipe with the mature beef and compare, bet it would be better

[@fotogfitzfoto412]

Use Avocado oil.

[@Uryendel]

@@fotogfitzfoto412 spotted the american...

[@Samtagri]

No no. It brings disgustingness and the urge to throw up. Oh and salmonella.

[@asw1546we]

@@Samtagri Unlike the US, raw eggs are completely safe to consume in the EU.

[@VallornDeathblade]

@@asw1546we They're mostly safe in the US as well. Not 100% but safe enough that I've had them more than a couple of times. Just don't get the super cheap supermarket eggs that they sell in a pack of 24 if you plan on having them raw.

[@nic.trades]

I love how you incorporated your editor and your camera guy in that video. Pretty cool to see the team!

[@shellyl4902]

i love that you went back in time and reinvented a classic. More of these please.

[@benjaminvis]

I've not been following you for nine years, but I enjoyed this. Very educational as it shows the culmination of lessons you learned. Thumbs up from me for more content like this.

[@Getpojke]

Nice, it's always fun to see how we've progressed & matured through our life journey. Plus one of the tenets of your channel has always been continual improvement of a dish. I don't make tartare very often, but I've deviated from the standard recipe, partly due to my tastes/dislikes & ingredient availability. #1 is mustard, smooth mustard upsets my stomach, but wholegrain doesn't. So a little wholegrain goes in with some extra pickled mustard seeds. They add a nice pop in the mouth as you bite down. #2 I was out of capers, but had some poor man's capers; pickled nasturtium pods, they work well & the addition of sliced nasturtium leaves add texture, bitterness, peppery flavour, & the leaves retain texture when chopped up finely. I'm easy-osie on the egg yolk, but like you have found that a good oil can make a difference. I've been adding some locally produced cold pressed rapeseed oil + a drop (quite literally) of sesame oil for a background earthy nuttiness. Cooking is a journey, would be fun to see you revisit early work.

[@tony_25or6to4]

I like this revisitation of old videos. Especially showing the old video to Simon.

[@Earthy-Artist]

Yes! I'd love to see you revisit old videos It's fun to watch you watching your reaction to your old self. And I like to see the new spin you will put on things due to the additional experience, knowledge & ideas you've gained since back then.

[@weakestkeebs1944]

i love this type of video. Revisiting and reimagining old videos and recipes

[@proosee]

Josh, as a fellow editor I greet you! Also, your digression was very helpful!

[@thelionofgod]

Really enjoyed seeing you revisit an old recipe. You and the butcher both commented that you want a lean cut of beef because raw fat is unpleasant to eat. I agree completely, but it does mean you miss out on a wallop of beefy flavour. I think you should try to incorporate some. Beef fat will be a solid up to about 40˚c, so even if you added rendered beef fat to your tartare, it would be likely to resolidify before serving. I'd be tempted to render some fat and then emulsify it with the mustard and any other sauces you're using, maybe a few drops of water, and some oil if you need more fat. Would coat the meat without going hard, and would definitely add loads of flavour that would be very hard to get from anywhere else.

[@tawpgk]

I was thinking the same... Rendering the dry-aged fat would be sublime.

[@scotomaville]

Your opening methodology is called self-reflection video modeling. Story telling is a suoerpower. Blessings for aiming your gift and efforts to help others, Alex.

[@FraustByte]

What would've made this episode more complete. You should've made the original as well and then done a side by side. But absolutely love the idea of going back and doing new interpretations of old diahes

[@Pitichou37]

Excellent idea to review old videos like this. As an old subscriber (and French guy too), I feel proud of what you've done, and I definitely feel like you had, still have and will continue to have an impact on my vision and approach of cooking. Thanks ✌💙🤍❤

[@arnoldschonberg9598]

I really like this video. The way you go through your old techniques and comment on them, why they're good, and why you'd change them or keep them the same. Incredibly informative.

[@brennanlottes2276]

Ive been watching since it was french giy cooking and i wouod personally like to thank you for the work and education youve done. You've taught me so many things id never heard of and fanned the flames of passion within me

[@omegahunter9]

I love your interactions with the camera man :)

[@howHumam]

Dear Josh, bless and thank you. I have deep respect for that explanation because it eclipses any other I have ever known.

[@ramonmosetti1113]

Love the incorporation of the Team!

[@sojiro288]

Thx Editor for the pronunciation tutorial! Great videos as per usual

[@SneakyGun]

Hi Alex, I never comment on youtube videos but I had to share something with you. In Belgium we have a bread spread called 'Filet Americain' or 'Preparé' (both pronounced in the French way). We put it on baguettes. It's absolutely incredible and few people know about it outside of Belgium and the Netherlands. It's similar to steak tartare as it's also made out of raw meat. You can get it in most supermarkets but the best way to try it is to go to a 'Broodjes' place. It's a place where they sell freshly made baguettes with all sorts of things on them, the best places are actually outside of the big cities and into the surrounding smaller villages and cities, almost every village has a shop like this. You can get a broodje with filet americain, or you can get a martino which is a bit more special as it adds a bunch of things on top. Please try it, more people need to know about it. People get scammed into buying waffles in Belgium without ever trying prepare, it's not fair.

[@switzerland]

Just today I read your book again and noticed how much deeper you went into literally everything

[@HyperactiveNeuron]

Revisiting old recipes is a great idea!

[@元農]

being following your channel since that period, definitely want to see another video like this one! It brings back so much memories.

[@jewishmonarch6657]

Well all need a guy like Simon in our life.

[@gilbreathca]

Alex... Howdy, from Texas! Given your current kitchen/studio status I think it would be completely appropriate to revisit the Sardine video with new and/or updated recipes! You were in the process of building your old kitchen/studio in that video and you are currently doing the same! Congratulations BYW!!!! I can't wait to see where your channel goes from here!

[@detijazzz]

Alex, I've been watching your video for years. It's great to see people from your team! Please stay center, but these little moments are super-sweet ❤‍🔥

[@Ca55per]

In the US, it's called NY Strip or half of a "T-Bone" steak. I suppose, if you cut a T in half it makes 2 Ls... In either case, it's the opposite side of the T-bone from the filet mignon. If the filet is greater than 1.25 inches, it's called a "porterhouse", whereas if the filet is smaller than that it's called a "T-bone". The strip loin steak runs straight into the chuck loin, which has a significant amount of cartilage and... also, is considered tougher and "beefier" than the strip.

[@DigYourSumo]

To clarify, "NY" here stands for New York. A New York strip steak could also be called a strip steak, sirloin, or striploin

[@gabor.kovacs]

Josh, thx for the heads up :D that was funny as hell, I really like when the editor needs to intervene

[@zieverinkpatrick]

I don't like beef tartare, but I love your method! This is exactly what I do with the recipes I make every few weeks. Sometimes I forget to change and I always dislike the outcome. Not that it is untasty, not at all, but it is so unoriginal, so standard. Great one Alex!

[@DominusDolorum]

"How to look beyond failure" It's been 4 years and I think you should look at that video again because every time I do it helps me stop asking myself to deliver nothing besides perfection.

[@droftreeology]

This is so wonderful, I hope you turn it into a series!! I kind of want you to revisit all of them, but if I had to choose I would say croque monsieur, and the marinades video!

[@susanshearer2762]

Love the idea of a revisit series! I would have eaten either version, but I love the drama of a raw egg being served on top of Steak Tartare

[@bulldogg4]

I have no opinion on which old video you should redo but I did want to say I really enjoyed this video. Re-imagining something you had done previously with all the knowledge you've gained since.

[@garyv2498]

great idea to revisit something from your past and show everyone what you've learned and how you've grown since then.

[@janmarkovic4720]

We eat tartare with fried bread and garlic here in Czech republic. Sometimes restaurant brings all the ingredients on the plate (chives, onion, mustard, pepper, salt, paprika etc.) and beef so you can add exactly what you like and make your mix by yourself.

[@JohnBraxton-v3s]

Hey Alex, tried your "sacrilege" ;) Applause for having the nutmegs to change a classic. I have deviated from the classic preparation ages ago (wasn't a fan of the raw egg - and earned a lot of angry eyes for it. It's an insight into you pallet thank you for the openess. As a present of reciporicity, here's mine: salt, toasted black pepper, homemade green peppercorns in brandy (the stuff you use for Steak au Poivre) - in stead of L&P Sauce , toasted Sezchuan pepper, garlic, capers, fresh ground Wasabi - in stead of mustard (or ground fresh horseraddish),miso-paste in stead of anchovy, chopped and squashed demi-sec cherry tomato, shalot, chopped rocket, water cress, homemade lemon in brine. Would love you feedback ;) Enjoy

[@badger9641]

I do want to see more videos of that concept! Franchement ça déchire grave, au plaisir de voir d’ailleurs ton équipe aussi que ton studio qui prend forme Keep going!😊

[@jschlesser]

Alex, first your videos are great because they get to the heart of things. I love the revisit, the premise was that you had fresh beef the first time, and now you have aged beef and different ingredients and a different perspective. It would have been nice to hear your comments on just the taste of the aged beef and what you think it actually needs for a good tartare vs just jumping in. Comments on the taste of the beef and what would be complimentary to make a great tartare and explore a bit of what makes a great tartare outside of no rocket greens. I like the deep dive, i wish you would have dove deeper vs just adding stuff. You got there a bit in the end, but didn’t get to the essence of the dish. I feel that digging to the essence is what I love most about your videos. I didn’t get that from this video. Dont let the great new production values hide the analytical stuff that we love you for to being with. But, I do love the new space and production!

[@beautifullifeform4360]

I personally love adding fermentation into tartare. sauerkraut would go very well with the capers. also i love having a touch of seasonal fruits or berries, plums and strawberries go especially well

[@amcconnell6730]

What I learned today - Alex has very nice hand writing.

[@angrypotato_fz]

Excellent inset, Josh! Glad you put it in :)

[@leetween7232]

I had no desire to try tartare when i started this video and my mouth was watering by the end! Yes keep making videos like this.

[@dufferjuice]

I loved this! Yes please do more takes on old videos!

[@bosbode1]

Alex! Love your videos. It's so fun to see how you've become such a natural in front of the camera and to see how much you've grown as a cook. Keep up the good work!

[@gaukaiser]

Great video....nice seeing the changes over the years If you ever redo a video, maybe the Steak Au Poivre

[@codymccall]

I change my comment. If there’s something that I think that you could make is an in-depth series about fermentation in general. The way that a mother can be built in the way that that actually changes the structure of dough. How to build a mother and understand the in-depth process of yeast culture. Parts per million. understanding a mother for beer and understanding a mother for dough. It might be pretty cool for you to get involved with a brewery and understand their process for cultivating yeast and sustaining different brew styles

[@grimm_]

Alex, I don't know exactly how long I've been subscribed, but it's been at least several years, and I always look forward to your videos. Your passion and love of food and learning really make my day.

[@hunchbackhobbyist387]

The beef tartare video was the first Alex french guy videos i ever saw. Classic

[@Steven_Kiagiadakis]

At 3:56 you can see a new interpretation of the Blue Fridge. Perhaps you can install a blue neon on top of it for when you have a lightbulb moment and when you want to "activate" it and enter the Blue Fridge Theory mode.

[@hotudk]

the cut used is a striploin steak with the fat removed, if u want soft ide recommend a tenderloin, if ur looking for flavour ide recommend sirloin. each has benefits and downsides. striploin is a nice mix of each while being neither overly tender nor overly flavourful so offering a good balance for additions with a nice bite

[@sharpfocus5]

Always a joy to watch! BTW growing up we used to just say 'Wooster' sauce. It doesn't matter what you call it, as long as there is a bottle in the kitchen.

[@alexisastrie]

please make this into a series, it's awesome!!!

[@BobbyJohnPH]

Alex, I've really been enjoying your new videos. I don't know what's different, but I'm finding myself drawn to click when I see you upload. You've discovered the umami of youtube videos

[@weirdwhat6485]

Anyone else notice the newer addition of the kids seat to his bike??

[@urmothwr]

We have a different version of tartare here in Poland. Usually, the additions consist of yellow onions, pickled mushrooms and pickled cucumber, as well as an egg yolk. Some people will add maggi, some will add mustard, but usually its just the things I first mentioned with finely diced or even ground beef. We put it on buttered bread, almost like a paté, which is why it's more fine than the french one I'm seeing.

[@dumodude]

Great idea to revisit old videos. I'll have to browse them to recommend some. As for boeuf tartare, for whatever reason, it never occurred to me to use dry-aged beef. Next on my list!

[@Balintp14]

The french toast video. One of my favourite videos from you, because it is so funny. Watching your channel since back then :)

[@KimchiSpringRoll]

This video is not only a showcase of a new recipe, but also an inspiration of how to create one.

[@caesargyllhamn1330]

You should really make a series of this Alex! Maybe name it something more about revisiting old recipes indeed of reaction video. Reaction videos often feel very much like clickbait. Very entertaining lovely to see the culmination of all your previous series!

[@bertol97]

I’m really into revisiting old recipes! It sounds like a great thing to do! It’s amazing how much you’ve improved

[@sonodiventataunalbero5576]

You matured well, like a good wine 😂 I do my "tartare" with just row meat, olive oil, salt and a little bit of garlic 😊🙋‍♀️

[@Nsxeel]

The fact that it almost looks like Ahi Tuna Poke really stands out because it shows some kind of equality between 2 raw proteins that can be eaten raw. It's just so perfect.

[@Dylan-vs6wd]

I'm going to make steak tartare for Christmas Eve - as is our tradition, but after watching this I might switch it up a little bit. Great video

[@fredrik.claesson]

Yes! Do more revisits! I can't point to any specific ones just anything that you feel will challenge you and we would be happy :)

[@lionelboutry7084]

Very nice this time again… a chef friend of mine told me once that the secret of a good tartare is to start the egg yoke, the mustard and the olive oil as a mayonnaise… this is making the tartare so much tastier !!! Just an idea…

[@patnunes6843]

Amazing! I got to know you many years ago through that steak tartar video. Ever since I’ve been following you!

[@aanmaaklimonade]

Alex, please revisit the canned chickpea mini series, those have been staples for me, and it was one of the first things you did in “le studio” so starting at your new place it feels like it’s time to do the same! Also, just simple cooking and recipes is your absolute best contant imho, stay hungry and spread it like butter 😀

[@TokuCSK]

it'd be cool, I think, to revisit not just an old video but an entire old series - like the chocolate series or the original ramen addiction series - and see how you would approach now issues like your pasta machine breaking or making instant ramen broth from scratch

[@maninorgo]

Just a week ago I ate beef tartare in a well known Marseille restaurant. I couldn't believe they call it beef tartare. I tasted mustard, capers, shallots, everything but NOT beef. And it was literary covered with all sort of fresh greens leaves. I was supposed to it it with pommes frittes. Thanks for this video. Oh, I love you use fountain pen.

[@Fabio-Jose-DragonKing]

LOVE your reaction videos alex! You're the GOAT!😊😊😊