Top Restaurant Tips That Will Make You A Better Home Cook

[@johnbaldwin143]

I started my field to fork journey by watching Scott Rea. You guys have taken my skills to another level. Absolutely love your passion!

[@ronsimon5209]

scott Rea rocks!

[@bigbawz6108]

These guys are incredible - a true testament to their work. I visited Fallow last weekend and WOW, words cant describe the taste, atmosphere and food.

[@spamcan9208]

out of curiosity, how much did your meal cost?

[@tomwilson7236]

@@spamcan9208 I went a few days ago. Probably look to spend around £75-85 per person

[@bravo2966]

@@spamcan9208 It's very pricey, and the cheeky twats add on 15% for some reason at the end. No tip culture in the UK, so it's just a hidden charge they add on, then to add insult to injury they charge an extra £2 for something called streetsmart. They should just put the actual price on the menu, hate places that add on extra charges and I refuse to use them.

[@8thlvlMage]

One thing I love about this channel is Jack looks like he's in charge, and Will also looks in charge. They both treat each other equally and are both fantastic presenters. I would want these two gentlemen in charge no matter the job.

[@theodorekim3795]

Stumbled upon your service GoPro video and haven't looked back since. Absolutely love the videos. Cheers.

[@FallowLondon]

Welcome aboard!

[@simonmackness403]

Love this look at how a dish comes together - the skill, time and and effort is what makes restaurant food so good.

[@theneezon108]

Really love your videos. Fairly casual homecook myself, but have visited quite a lot of good restaurants and love doing so, and have tremendous respect for the incredibly hard work you chefs put in. Cheers guys!

[@BrianBaastrup]

I would watch this or a full 12 hour service go pro style over any Kitchen Nightmares episode, any day. Some of the best cooking content I've seen online. Combine this with all of the great KZbinrs who make food content and I think you've got your own cooking masterclass.

[@pamcullen537]

So love watching and salivating over the delicious dishes I probably can’t afford but enjoy second hand, thank you 😋

[@SaxonRanger94]

Love Jacks energy. Every young man should strive for that confidence with an intensity yet calm and friendly at the same time. Im not ass kissing, I am the same way but Ive seen so many kids do poorly or be pushed around just because of their lack of energy/authority they project in their persona/movement. A true passion for your work/art helps too. Great instruction as always gentlemen. 👍🏻

[@karldavis1539]

I'm in the US and just discovered your channel. I would love to visit your restaurant. After watching all your videos, I feel like I know the place like the back of my hand

[@nr6010]

Credit where Credit is due, my sauce game has STEPPPED UP. Creating my weekly meals is more diverse, more fun and more tasty, Keep it up! Will be coming to the restaurant too

[@berelinde]

Sauces bring so much new life to old favorites! Kudos to you for keeping it fresh!

[@devaultc]

I just found you all on here. I’ve went thru a bunch of videos. I do like seeing you all clean as you go!

[@TheSpakMeister]

I had this exact meal when we visited, and it was outstanding!

[@OhNoPicco]

You guys are definitely my favorite KZbin channel. Thank you so much for all the education! I am a chef here in Colorado for an amazing executive chef whome I've worked for for the last 4 years. I hope one day to open my own restaurant but I swear the more I know the more I realize I don't know 😅

[@mihatle2346]

Hey broski. 1 year ago u wrote this comment but i just stumbled upon it. You are a chef who obviously knows a lot about cooking. did you learn anything you did not know from this video if you can remember? Also, how u doing on your goals of opening a restaurant?

[@OhNoPicco]

​@@mihatle2346 I always learn something when I watch these guys's videos. Honestly the restaurant thing didn't happen for me yet because our economy is kind of shot right now here in America. Maybe with a new election some things will change but we'll see lol. These guys do have a lot of great knowledge so if you're interested in learning a lot especially from across the pond these guys the ones to watch.

[@Venoms60]

I found your site a month ago and now I watch it all the time from Sweden. I wait for the day I will visit Fallon with my daughter (lives in Brighton) and enjoy your food first hand.

[@nca4794]

This must be one of the first videos. Jack's refusal to look at the camera made me chuckle a few times.😂 I came across this channel in 2024, and I really love your content. Thanks Jack and Will for all you do. You've come a long way in a short time, which is a testament to your passion and expertise.

[@8Harmonics]

I really need to make sure I'm already fed when I watch you two cook. Cannot wait to get an opportunity to book a table at Fallow.... If you are taking requests I'd love to see a Home Style Sole Meunière or..... I challenge you to a Laksa.

[@XanderDominitz]

Great video! Next, would you teach us how you keep food warm? What are your thoughts on warming drawers, heat lamps, salamanders, bain marie and broilers, etc.

[@MrAnthony9123]

I just started watching your KZbin video and I enjoy your love for the whole experience. very enjoyable to watch.

[@Grappdaddy]

the cooked are cooking ladies and gentlemen 100% awesome video

[@davidmendez6651]

the way he absolutely GASHED that cutting board 2:18 😂

[@adaniel8632]

Thank you for that point about the honing steel! I see way too many chefs basically "sharpening" about 4 cm of the blade because they're just brushing the same area repeatedly. The way you do it actually makes sure the entire blade gets honed.

[@boratlovesrabbits]

there guys are so passionate. love it. can't wait to visit fallow one day.

[@einundsiebenziger5488]

These* guys are ...

[@wolfingitdown2047]

Love the back and forth here between you two. Thanks for the tips, Chefs!

[@ttanizawa901]

Awesome dish. Very balanced, well done, no fuss or pretentiousness. Just good food. Well done.

[@ronnyskaar3737]

Wow. Next time in London I will definitely visit Fallow. Maybe a meal and some drinks before Ronnie Scott's?

[@richieh2006]

I love what you do, guys. I can't wait to eat at Fallow this month.

[@BrittneyMeguire]

Exquisitely exception! WOW! I LOVE THIS CHANNEL! Thank you!

[@gregorybeattie4435]

These videos you guys are putting out are fantastic and so informative - thank you for sharing the professional knowledge and insights!

[@braedonmarsh1101]

You guys are great, & so are your videos! Keep up the great work boys! 👊

[@nathanyellll]

Thank you fallow, I will now pursue culinary career. I will definitely come back over to London. Well spent time in bristol with dj buddies. Cheers. 👍🏾😁

[@stevepinnell453]

Great video thanks guys, continuing to learn lots. Any recommendations on keeping everything warm while you're plating up please?

[@reallyyouthful]

I noticed around 6:30 you tasted the sauce and then put the tasting spoon back in the saucepan. Isn't this called double dipping and not a good thing to do? Just asking.

[@MutantDoctor]

don't do that LMAO, always carry plastic spoons with ya or something to taste quickly with that is disposable. bartenders use straws to taste tiny amounts of drinks by using the finger over the hole trick and sucking up a bit of the liquid, taste that and throw out the straw into the trash next to them, in kitchens you will find plenty of trash cans to just throw trash into

[@blairmartin92]

Ya that’s as bad as it gets. These guys are hacks, big line of bs.

[@andyr4343]

@@MutantDoctor plastic spoons? are you serious? they have a pot of clean spoons and a pot for dirty ones. dishwasher fills up the clean pot for them and take away the dirty ones too, especially in a high-end place like this. he only double dipped because it was for him and his co-worker to eat, not for customers.

[@blackferdinand2260]

@@MutantDoctoryou can find an American by the way they love using single use plastic when you could easily just use a reusable option

[@argylemanni280]

@@blackferdinand2260 and what do your fellow countrymen do, just sit around all day talking about it?

[@dorny14]

I've been looking for an advanced cooking channel. Not for technique just for ideas! Awesome guys. Also like how you finish the video eating a beautiful pork dinner like a Neanderthal lol i rarely end up sitting down to eat the food as well.

[@working_out_chef]

Just found that channel. Amazing job guys. Love how clean and calm the kitchen is. Even during a busy service everyone is well organised and focused. Will pop in more often. P.s. Double dip? 😉

[@introkick1111]

my new favorite channel, keep it up lads!

[@rechnitzerrechnitzermusicc2186]

Hey guys, if I was doing a big joint of beef and wanted it pink in the middle then what internal temperature would I be probing for?

[@FallowLondon]

We'd recommend cooking until the probe reads between 40-45c and allowing it to rest. It should come up to between 55-60c which will be a perfect medium rare! Thanks for watching and keep on cooking!

[@mnegline1971]

great videos lads. keep em coming.

[@michaelkoltosky6438]

I really love these guys

[@daveduggan3573]

I think you're great by the way. How do you dehydrate the meat?

[@spencerdukestv]

The spoons being constantly thrown out of frame is my favorite

[@berelinde]

Talking about tasting as you go, my partner is convinced that I barely eat, but he isn't in the kitchen when I'm making dinner. I'm tasting throughout, so by the time dinner is ready, I'm not really hungry. I've been checking the veggies for seasoning, etc. He washes the dishes (ah, the champion of the "you cook, I clean" approach, which I love), and always wonders how I can use 8 teaspoons for a single meal. Tasting, sweetheart, for both explanations. But mystery is good, I guess? At least he enjoys the food.

[@andrewcouper770]

Best cooking channel on youtube

[@liamdunne225]

I have only just found this channel and it's fantastic, I hope I can visit the restaurant!

[@fukinata]

As much as I love this video (and what you guys do at Fallow), this seems a little bit unachievable for people to replicate at home. I know you're also trying to promote the restaurant and all the home cooking tips are on point, but why not do a dish that also shows people pan cooking next time, or oven roasting - things which people can achieve? Just a thought, love the work and well done.

[@mrwaltermathews]

You don't have dry aged pork chops, pickled onions and thrice cooked pork skins. Oh and 20 hrs of prep already done.

[@hamishkerr8934]

Exactly what I thought

[@JoannaHammond]

You can do it, it's just a few days work and for most people they probably won't bother. The only part that is probably not achievable is the dry aging as that requires a controlled environment, but you can buy that.

[@spatulaman2753]

I think the main takeaways I got were mise en place and seasoning throughout the cook process.

[@zoezoeofficial]

I want to clarify chefs about honing steels (yes, its called that for a reason) they do not sharpen the blade, they just clean the metal parts off the blade. You need stone to sharpen it properly, the size would be from 1000 goin down the number, everything above 1000 also works as a fine tuning the blade

[@ninjadudeofficial]

I'm sure they know that (although viewers may not), but the honing rod is a great way to maintain in-between sharpening and make the edge last longer

[@tonydaddario4706]

You don't see any material on the knife or steel do you, that's because all you're doing is moving not removing material.

[@IDuBStepSZ]

Honing steels do actually remove material.

[@johngraham7139]

I would love to stage at this restaurant. I'm a commis in Texas working the grill station. This place would be awesome to train under😊

[@CStena]

You guys are absolutely superb loving the videos thank you.

[@CloudianMH]

can't wait to eat here, you guys are doign a great good

[@NigelDeForrest-Pearce-cv6ek]

Fascinating!!!

[@Fattimithy]

Criminal how few views your channel gets, keep it up guys. The views will come

[@violetnop4345]

love the channel, what music is playing in the background of this video ?

[@Danielusic]

I want to know too, they slaying

[@dimitriosdamalitis9360]

Perfect.

[@zekelucente9702]

My dream kitchen would have that infrared salamander.

[@neilpalmer4328]

Love this restaurant

[@UKFoodco]

When you said you pressure cooked the skin? Is that just in plain water and the cut skin pieces? We are a household that LOVES pork skin and need to know how to do this. Our butchers gives us the skin so cheap too. Love your work by the way, recently found your channel!

[@TheKongWizard]

Hi guys - can I ask a quicky about the pork skin? 2 hours in a pressure cooker - that seems a long time? I'll give it a go though. Perhaps 100 gr skin set on a rack inside the cooker, 250 gr water (I have a small 2L Hawkins cooker) - Whistle + 2 hours on say 20% hob setting (~ 2 out of 9)

[@smithsmith9926]

Don’t think it was pressure cooked. The skin was dehydrated for 24 hours then deep fried

[@supersloth1667]

Been loving the content, hope to make it to London someday and come eat some good food there!

[@Fireandagrill]

6:34 double dipper 😮

[@cicatrace]

Disgusting, why would I want another man's saliva in my meal?

[@PH4RX]

Chef's spittle, the best sort of seasoning. Just watch out for the pass!

[@mistersmithson4321]

@@PH4RX 😂😂😂

[@rachelm7525]

Aagh! Caught you! 6:33, double-dip! 🤭

[@GringoMiguelPgh]

Get it brother!!!

[@Happidap]

How do you maintain temperature when you rest the meat? I understand preheating the plate.

[@moweb7378]

foil. thats it

[@Happidap]

@ thnx!

[@intheknow129]

Love your POV videos!

[@MACADEMIAC]

Just wondering how you manage to serve your meals warm, not cold. So many steps until all is plated the way it should be, seems to take such a long time. Or, do you put the finished plate under a salamander for a few minutes before it goes out to the customers? Heated plates as well? Thanks

[@charliemoss2]

Hi guys. Just a quick one, what chefs jackets do you use as im struggling to find them online.

[@danielbaycock6929]

you can tell how much more confident these boys get on camera over the years

[@acetabulam]

Would love to dine here and even more work in this place... Looks like there's snow in the workplace

[@DavidBrown-tj8us]

I've never tried pork as low as 52-55, I'll have to give it a go.

[@johansalter8690]

You guys are my food guru😊❤.

[@gregargo1898]

Bravo Gents! :)

[@EatCarbs]

Thanks for the video

[@yannlaforest9993]

The double dip spoon at 6:34 😬😬 but everything looks amazing and everything he say is truth

[@edwinwang5594]

This looks very wonderful, but don't think I can do this at home lol

[@JamesMacleanEsq]

When did 'mouth feel' replace texture?

[@Joey-tv7ln]

What brand of chef's jacket are you guys wearing?

[@SonuSingh-iv2hz]

Thank u chef

[@mountieman18]

What style of knife is that at 1:00?

[@woozzification]

Lovely. Brilliant. Stunning. *Insert another chef-ism here*.

[@latexzebra5693]

We are coming to eat with you soon!

[@JJRocheO]

Can you do a dessert plating tutorial?

[@mrelebal]

Hey guys I‘m on vacation and enjoying all your videos!:D I am wondering how I can rest my food at home without having such a professional resting oven. Would you have some tipps and tricks there? Many thanks

[@conkwonthechef9569]

You can put your oven onto a low heat if you like. For big cuts of meat,leaving to rest in a warm kitchen is fine. And just pop back in an oven or pan quickly to bring heat back in to it

[@zekelucente9702]

The difference between restaurants and home cooking is restaurants season more. Proteins especially require fairly liberal seasoning primarily salt.

[@BlackNight603]

They also use fresh herbs

[@jamesduffy7549]

Shitloads of butter is the difference in my experience

[@maciekdzidziul9345]

6:32 Why did he put dirty spoon back in saucepan?

[@cenkarson777]

wow.

[@chefanthonydispensa]

Sick dish chefs...

[@gsilva8360]

I have one question, pork meat can be at 55 degraus? i always eard that it´s not a good idea to eat like that, only well done point

[@timo184]

Great videos!

[@randominnkeeper1756]

Cool! Where can I apply? 😁

[@sarahlangdon1965]

So that’s how to get light puffy pork skin! Right I’m gonna do that!

[@ckarcher]

6:30 special season going into the jus....

[@lazyrocketdrift8506]

I love you guys

[@gandoff7840]

3:05 i want in on this inside joke lol

[@BenRangel]

I dig it but gotta say with the video title I expected something more adapted for home cooking. Rather than pre steamed veg and a huge piece of pork with skin

[@scotch7731]

Is sharpening the knife over a chopping board not bad because you may get pieces of metal onto it or no?

[@DasDieDerErik]

Technically yes. The blade will also have a bit of steel dust on it after honing, so you might want to wipe it off after honing. The dust wont kill you or even be noticable, but still it'd be cleaner

[@tonydaddario4706]

Ever take iron supplements, it's just metal. Tbf a steel just moves rather than removes material.

[@amorfati4927]

@@tonydaddario4706Correct. Basically it’s just folding burs on the apex. If you don’t it can not only really affect the cutting ability of your knife but can lead into larger problems quickly requiring legit resharpening. If you’re actually removing material with the “honing” rod… you’d be doing something wrong because you would basically be trying to cut right into it.

[@charlesferrin5]

This is a great video about fine dining and has absolutely nothing to do with home cooking.

[@6d6575]

Simple dishes done right are always most impressive. Would love to see a simple roasted chicken.

[@chris_ea]

As a carnivore i cannot stop looking at your food, great!!!

[@viktorostrom7718]

6:30 did he just taste and then put the spoon back?

[@PH4RX]

Adds the special extra!

[@Perk.Eo.1]

Finally I know what to do with all my dry-aged pork and apple ketchup

[@chriscooks9850]

Good video. I need a change of career. How do I train as a chef at the age of 40? I've realised that I'm more passionate about food than anything else