Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries

  Рет қаралды 511,994

Adam Savage’s Tested

Adam Savage’s Tested

Күн бұрын

The chefs at Modernist Cuisine show us how to cook the perfect steak and french fries using unconventional methods. Learn why freezing and then deep frying a steak makes it taste incredible. If you need an excuse to get hungry, just watch this video.
Watch more videos from our trip to Modernist Cuisine at www.tested.com/

Пікірлер: 632
@flyingface
@flyingface 8 жыл бұрын
advice for the host. let the chef explain the food. it's really annoying to hear you explain things in an attempt to prove that you know what's going on.
@darkinertia2
@darkinertia2 6 жыл бұрын
jbrunnez that guy does it all the time for everything its annoying
@miketoles8613
@miketoles8613 8 жыл бұрын
You went through all that and DIDN'T EVEN TRY THE FRENCH FRIES? What a waste.
@silvermediastudio
@silvermediastudio 8 жыл бұрын
+Mike Toles Honestly, I've made twice-cooked french fries in the same oil I fried a chicken or turkey... salted a pile of them spread across a 3'x2.5' tray. They were crunchy and steamy and perfect. Not soggy at all, and they didn't get soggy. These guys are out to lunch, literally.
@44lilnugget
@44lilnugget 8 жыл бұрын
+Mike Toles I wish they had showed them cutting through the steak to see the cooked interior also..
@44lilnugget
@44lilnugget 8 жыл бұрын
+Lucy Wyman i made that comment before i saw the whole meal plated haha
@shosho107
@shosho107 8 жыл бұрын
+Mike Toles they looked soggy though
@NoOne3234
@NoOne3234 8 жыл бұрын
I have access to a laboratory sonicator. Why didn't I think of that? Oh, because the stuff we put in there would probably give you cancer.
@SatchAlways
@SatchAlways 8 жыл бұрын
Love the show... but Will never shuts up! really mate, your the presenter, let the people you are interviewing tell it their way! stop saying "so what you mean is...."!!! They already said what they want to tell us!
@Spacemonkeymojo
@Spacemonkeymojo 9 жыл бұрын
All that work for 5 chips lol.
@m18376
@m18376 8 жыл бұрын
+Spacemonkeymojo \but imagine the profit margins on those things (after paying for the machinmes)
@ReallyWemja
@ReallyWemja 8 жыл бұрын
+Spacemonkeymojo its not only the cooking process that involves a lot of science. The portions should be around the amount of calories needed for a person.
@OGSnoberry
@OGSnoberry 8 жыл бұрын
+Wemja The average person's BMR is around 2500 calories. That gives you 830 calories per meal. Last time I ordered steak it was a 7oz porterhouse, which is about 490 calories. + a serving of french fries (around 360 calories) = 850 calories. And that's a LOT more food than this tiny ass serving.
@Andvaritas
@Andvaritas 9 жыл бұрын
That first guy is beyond nervous looks like he's gonna have a breakdown.
@Cypeq
@Cypeq 9 жыл бұрын
+Todd Stewart thats not harmful unless proplonged...
@nextes85
@nextes85 8 жыл бұрын
+Andvari It's like in those cooking shows. Pressure is building up, you have 15 seconds to go ... and you watch a poor guy's hands shaking like he has a serious medical condition try to finish his delicate plating of the food.
@Andvaritas
@Andvaritas 8 жыл бұрын
+Howmetos I mean, I understand there's a camera and all... But it's just funny, because as a chef you deal with high pressure situations all day every day. And keeping calm is the best thing to do. I wonder what he's like during a busy service? Actually he's probably great if he's familiar with his surroundings. XD
@Aenima308
@Aenima308 8 жыл бұрын
He was shaking more than Michael J. Fox
@ramrod132
@ramrod132 8 жыл бұрын
I didn't even notice, but who cares? Everyone gets nervous, and it takes time to get used to being on camera.
@equallyeasilyfuqyou
@equallyeasilyfuqyou 8 жыл бұрын
Poor guy was so nervous.
@TonecrafteLuthiery
@TonecrafteLuthiery 7 жыл бұрын
Dylan Amadon Probably a medical thing. I don't think just being nervous makes you shake that much. I get that way if I'm really active and don't eat anythong for 12 hours or more
@AlamdaABalqhin
@AlamdaABalqhin 7 жыл бұрын
Dylan Amadon poor boy
@AlamdaABalqhin
@AlamdaABalqhin 7 жыл бұрын
George Mason he wouldnt be hired in a place with hot oil and knives with some medical condition like that, my friend.
@Noobhead34DoesMC
@Noobhead34DoesMC 7 жыл бұрын
Maybe hes just cold lol
@KU-mg9el
@KU-mg9el 6 жыл бұрын
its meth.
@douglasrmarion
@douglasrmarion 9 жыл бұрын
"and you can do it all at home" Yup, let me get out my Liquid nitrogen, ultrasonic water bath, sous vide bath, vacuum sealer, centrifuge and deep fryer running at two different temperatures. Dinner will be ready in several weeks - have a snack to hold you over... Before I get called out as an ass - What I mean by this comment is that Scientific Gastronomy is sometime better left to the professionals to be enjoyed in a setting that caters to it. Not everything needs to be made at home.
@brucebellak1905
@brucebellak1905 9 жыл бұрын
Can't comment on the Fries because I didn't make them, but I can tell you the Cryo Fried steak was great. All my guests thought so as well and thought it one of the best steaks they had ever had. You can make the steak at home with minimal investment and they same applies to many of the other dishes that they talk about.
@CODomingo
@CODomingo 9 жыл бұрын
douglasrmarion Actually sous vide can be done at home. You don't need an expensive bath and vacuum sealer. Some of the new techniques are innovative, while others are just pretentious and a waste of time.
@syn010110
@syn010110 9 жыл бұрын
douglasrmarion sous vide can be done with plastic bags and a pot of water, lol.
@HeyManny69
@HeyManny69 6 жыл бұрын
Funny ass comment my friend!
@jonwise3419
@jonwise3419 6 жыл бұрын
An average kitchen already has at minimum a fridge, a freezer, an oven, a stove, an electric kettle, a microwave, a blender, a water supply system, a drainage system, etc. You make it seem like modernist cooking equipment is complicated, when, in reality, it's not. In fact, it makes life a lot simpler, it gives you precise control over cooking process and makes it very easy. Sous vide makes cooking food very fast, because vacuum packed frozen and reheated food doesn't loose it's flavor, so you can cook food a week in advance and then reheat it later and serve. If can eat food that takes hours to cook for breakfast, because you can prepare your meals in batches. Not doing sous vide is a waste of deliciousness and time. You can cook a perfect state every time, make it in batches and then reheat and eat it any time you want. It's precisely what you would want it used at homes, because it doesn't require years of training your intuition and senses to get timing and to get perfectly cooked food that tastes as if it was made by top chefs. Furthermore, your food doesn't get exposed to three large classes of degradation reactions (oxygen, aerobic bacteria, dehydration) until it's on your plate, which makes it taste delicious and provides maximum food safety. And sous vide equipment is less than $100-150. One has to be mad to have a microwave, but doesn't have a vacuum packing machine, which are very cheap and save you money and time by making even food last 5x longer.
@Penndennis
@Penndennis 8 жыл бұрын
three fucking chips? Are you kidding me?
@kifenehma3ak
@kifenehma3ak 8 жыл бұрын
its called "fine dining". it takes them a year to make 9 fries, i think it should be half a chip per plate :P :P
@kikisato
@kikisato 8 жыл бұрын
and Will didn't even try any on camera!
@AlamdaABalqhin
@AlamdaABalqhin 7 жыл бұрын
Penndennis AND HE DIDNT EAT ITTTT 😬😬😬😬 FUCK I WAITED THE WHOLE VIDEO FOR IT URRGHHHH
@luxnox9303
@luxnox9303 6 жыл бұрын
Better learn to appreciate what you've got.
@JoeShopper
@JoeShopper 7 жыл бұрын
"I'll have some French Fries please." "Ok sir, that will be about 4 hours. Can I throw some wine in the blender for you while you wait?"
@quityojibbajabbaa
@quityojibbajabbaa 10 жыл бұрын
After all that you ate the fucking salad!
@ChrisBakerDrummer
@ChrisBakerDrummer 10 жыл бұрын
Max Billet... could be a skit character on Portlandia
@chefykitty
@chefykitty 8 жыл бұрын
You can do the same thing at home by par boiling the potatoes after they're cut, take them out, let them cool, rub the surface a bit until it starts to flake/get "fuzzy" and then fry like normal.
@chefykitty
@chefykitty 8 жыл бұрын
I wonder what they do with the rest of the steak they don't serve to the customer. Do they use it for another person's dish, put it in a completely separate dish, or what? I highly doubt it goes to the workers.
@GonnaBeTragedy
@GonnaBeTragedy 8 жыл бұрын
+Skeptical_Spatula why would you just par blanch like the rest of the world when you can go buy a $700 fucking wedding ring cleaner and a vacuum packer? this is a massive piece of bullshit.
@chefykitty
@chefykitty 8 жыл бұрын
Keith Phillips haha. True
@OGSnoberry
@OGSnoberry 8 жыл бұрын
+Skeptical_Spatula I mean that last chef ate 2 pieces of meat while he was plating it, and only put 5 bites worth on the plate. So he ate 40% of what the customer would get. And he even said "I'll give you more than I'd normally put on the plate"
@OGSnoberry
@OGSnoberry 8 жыл бұрын
14:15 what the absolute fuck out of that entire steak and all those french fries the final plating is 3 fries and 5 bites of beef? And I noticed the chef eating 2 pieces while he was preparing the dish. So you're getting less than 1/4 of the steak and the chef is eating a good 40% of what you get. How the fuck does this shit fly? If I ordered this and the waiter set down this paltry plate in front of me I'd have words! "Excuse me, what the fuck is this? I ordered steak dinner, not a nibble. Bring me the whole steak." especially considering this plate probably costs at LEAST $500
@Oqtam
@Oqtam 8 жыл бұрын
+Streptovsky Well, chances are you are getting 5+ courses so if you wanna whole steak you probably would ruin other courses. And if i am paying fuking 500$ i wanna enjoy all courses as they are, if i wanna big chunk of meat i would make it myself at home for 13$.
@trstmeimadctr
@trstmeimadctr 6 жыл бұрын
I am an adult who can decide how I want to eat the $500 food I am paying for; I don't need the restaurant trying to fuck me and nanny me
@dronthegreat42
@dronthegreat42 6 жыл бұрын
Gordon: i will have the cryo steak Waiter: will that be all Gordon: is that from frozen Waiter: ...
@RiyeL
@RiyeL 6 жыл бұрын
CharlieKelly FullonRapist hahaha oh my god thats perfect
@kotonizna
@kotonizna 9 жыл бұрын
Switch speed to 1.5 much much better!
@craz3d001
@craz3d001 11 жыл бұрын
for those without a sonicator (ie all of us) shaking the chips around in a collander works brilliantly too
@jjasperchan
@jjasperchan 10 жыл бұрын
i wanted to hear the french fry crunch :(
@maseomatic
@maseomatic 9 жыл бұрын
What happened to the French fry? All that time and he didn't even taste the potatoes!
@silvermediastudio
@silvermediastudio 8 жыл бұрын
+Justin Mason Because they were cold and actually soggy... if you watch the plating closely the middle one is quite limp.
@seanonel
@seanonel 9 жыл бұрын
The one kitchen in the world that I want to visit! Modernist Cuisine at Home is a fascinating read...
@donovanthompson2212
@donovanthompson2212 7 жыл бұрын
Maxime Billet is such a weird (in a good way) guy! I love how enthused he is when he speaks! Super inspiring!
@thePowerPlant
@thePowerPlant 12 жыл бұрын
I tried MC's frozen steak recipe and I was shocked at how well it worked.
@joerennard1
@joerennard1 8 жыл бұрын
I'd pay a lot of money to punch the presenter !
@1337mas1337
@1337mas1337 8 жыл бұрын
+Joe Rennard Yup, dafuq is he thinking compare potatoes to the inside of an intestine....
@jennifercox5506
@jennifercox5506 9 жыл бұрын
I'd be sad if I only got 3 fries, and 3 bites of my huge steak! How much does a dish like that sell for?
@gutz-Coldrevenge
@gutz-Coldrevenge 8 жыл бұрын
+Jennifer Cox TOO freaking much. this is why i dont go to "fancy" restaurants!!
@WhoFramedMSG
@WhoFramedMSG 7 жыл бұрын
im sure someone has already mentioned this but when refering to the steak and mailard, it's actually a reaction of amino acids and carbon. caramelization is only carbohydrates reacting to form long groups from singular rings.
@bballbreakdown
@bballbreakdown 7 жыл бұрын
The Maillard reaction is not "caramelization of sugar & carbohydrates on the outside." Sorry, Mr. Pretentious. Rather, it's a chemical reaction between an amino acid and a reducing sugar. The only likeness to caramelization is that it's a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and produces a vast collection of aromatic molecules. This process accelerates in an alkaline environment because the amino groups do not neutralize.
@ravidesai5750
@ravidesai5750 3 жыл бұрын
Great, if only you used the same level of analysis to cover the sixers in an unbiased manner. At the least, correctly calling Mitchell’s offensive foul on Ben Simmons as hooking or perhaps showing some of the bad calls/no calls towards the sixers instead of only being one sided towards the overrated loser Jazz team. Stop enabling crybabies like Mitchell, and start giving the sixers their due. Emvpiid is your bball daddy - Go sixers!
@mtayaba6582
@mtayaba6582 9 жыл бұрын
I want your job! That looks FABULOUS!!!
@Hududding
@Hududding 8 жыл бұрын
From a cooking perspective, cryofrying is really smart wow. I'm impressed.
@bgnyc1
@bgnyc1 8 жыл бұрын
This is such a great episode. Can we get a 'tested' channel dedicated to just exploring food?
@mattrandomdj
@mattrandomdj 8 жыл бұрын
Modernist Fish and Chips Recipe. Serves 1.... just. Cooking time 52 hours.
@dumyjobby
@dumyjobby 8 жыл бұрын
+Matthew Brydon and the dish is 2 potatoes and 30g of fish, at 100 bucs
@PugilistCactus
@PugilistCactus 6 жыл бұрын
Modernist? Looks more like a restaurant for dumb 1% that wouldn't know what a good steak was even if the chef slapped them with it. Ie, an expensive money pit with gimmicks to attract the rich. The sous vide however is a pretty cool addition. Its like a slow cooker, but smaller.
@valenceLOL
@valenceLOL 12 жыл бұрын
this is great! love the new tested
@holgerx541
@holgerx541 8 жыл бұрын
13:30 cook cuts steak after the viewer waits at least 10 min for that moment. puts a piece into his mouth and eats it without any comment. presenter watches him a little shocked: "thanks for tasting!" so hilarious.
@andonguyen7970
@andonguyen7970 7 жыл бұрын
That's one hell of an appetizer...
@MikeTrieu
@MikeTrieu 3 жыл бұрын
Ooh! I have a largish sonicator. It awesome fry time! 😎
@ntnnot
@ntnnot 6 жыл бұрын
- "What does the Maillard reaction actually do?" - "It's all this caramelization of sugar and carbohydrates on the outside of the piece of meat." No. Maillard and caramelization are different things. _"The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, as well as many other foods, undergo this reaction. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes will call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced."_
@billysnickers
@billysnickers 9 жыл бұрын
Great job
@vinnieboombatzmd3508
@vinnieboombatzmd3508 8 жыл бұрын
@15:15 If someone set that plate in front of me at a restaurant I'd be beyond pissed. Plus the last "Chef" says "I gave you more meat than I usually would serve." Well Thanks a pantload Chet! Modernist Cuisine LOL what crap.
@HereIsHelena
@HereIsHelena 8 жыл бұрын
"I'm going to give you a little bit more meat than I would normally." ....wow.
@DanRichardson
@DanRichardson 12 жыл бұрын
I tried the wine thing last time it was on the site, it totally works.
@DucDucSTFU
@DucDucSTFU 9 жыл бұрын
That kids hands are shaking do bad, did he do a fat shot of coke right before filming? lol
@titaniumdiveknife
@titaniumdiveknife 11 жыл бұрын
This is amazing
@Oscar0057
@Oscar0057 8 жыл бұрын
the guy in green top talks to much and its annoying.
@hyder-0
@hyder-0 8 жыл бұрын
Agreed. He just would not shut up.
@NoOne3234
@NoOne3234 8 жыл бұрын
Really annoying at the start, but got better. I never met the guy he's interviewing. Maybe he's not used to talking on camera (lots of people aren't) and the guy in green felt he needed more prompting.
@Philip_J_Hill
@Philip_J_Hill 7 жыл бұрын
Well its kind of his job? Ya gotta think there is people who have no clue about any of this technology, yes it is annoying, but he does need to explain it a little more in depth for the people who dont watch tested, or just have no clue about science what so ever
@amiti
@amiti 8 жыл бұрын
looks good
@breaux2806
@breaux2806 6 жыл бұрын
I want a new show with Adam Savage and the Tested team called "Savage Cooking" where you guys learn and create new, futuristic ways of making amazing food
@MahmoudSalama10
@MahmoudSalama10 6 жыл бұрын
Good job, Keep it up .
@Sherb3rts
@Sherb3rts 11 жыл бұрын
I just got the new bernzomatic, the mapp gas torch there using, its amazing i can caramelise a brulee in under 5 seconds...
@astrangeone
@astrangeone 7 жыл бұрын
Pea vines in salad? Sounds good. (Chinese cooking, pea shoots/pea vines in garlic and oil. It is delicious.)
@afrgroman90
@afrgroman90 7 жыл бұрын
Now I can do this at home! :D
@TheHannah280
@TheHannah280 10 жыл бұрын
Did anyone else notice how the chef said," I will give you more steak than usual" and he have him four freaking pieces! Four!
@kevinjoseph517
@kevinjoseph517 5 жыл бұрын
wserll for $100 what do YOU expect? [or is it less than 100?]
@houchi69
@houchi69 10 жыл бұрын
Maillard reaction actually involves proteins, water, and reducing sugars. Caramelization involves mainly carbohydrates.
@bobosynth6327
@bobosynth6327 10 жыл бұрын
The first guy has shaky hands
@MERKJONES
@MERKJONES 10 жыл бұрын
That shit is making me nervous
@billysnickers
@billysnickers 9 жыл бұрын
bobosynth My mom has shaky hands
@erichbreckoff3405
@erichbreckoff3405 5 жыл бұрын
Liquid Nitrogen. nuff said
@kuruman1
@kuruman1 3 жыл бұрын
They could substitute him for the ultrasonic thingamabob
@Spacefish007
@Spacefish007 7 жыл бұрын
Wonder if fast food chains could adopt this ultra sonic surface treatment technique.. As far as i know they first wash the potato sticks to get rid of the starch on the outer layer and coat them with dextrose + sodium hydrogen phosphate in a bath later on. The dextrose creates the crispy and brown looking texture when fried.. I guess if you use a ultra sonic bath and scale up the power a lot, you might be able to treat them inline and get rid of these extra ingredients? Could save money + yield a better result!
@ezridaxsgender3914
@ezridaxsgender3914 5 жыл бұрын
The secret to making that steak even better: use ghee. The one thing deep frying a steak loses vs traditional method is the butter flavor
@Francosteiner
@Francosteiner 8 жыл бұрын
Oh it only takes 1½hours to prepare my potatoes in an ultrasonic bath - let me just spark up the ol' one I got laying out the back.... After that I'll get my tank of liquid nitrogen and sous vide, and my dual deep fryers... Ill let you know how it went.
@moesix
@moesix 12 жыл бұрын
I love the guy at the end. Clearly passionate.
@ilichiregius2884
@ilichiregius2884 6 жыл бұрын
What camera are they using to film this series of videos?
@koblongata
@koblongata 6 жыл бұрын
It's baffling to see how half of the comments here are complaining how the techniques used here are a waste of time and effort, WITHOUT having been actually tasted it. What a crazy bunch of people, much much crazier than those chefs who spent countless hours discovering better/tastier techniques and shared to everyone.
@RatIslandCrew
@RatIslandCrew 11 жыл бұрын
Fred Armisen should parody this dude. Its in the Pacific NW - right up Portlandia's alley. Either way, I had a fun time imagining it as an Armisen parody.
@mai1712
@mai1712 7 жыл бұрын
i wanna know how to make that green oil,pls
@barrymore87
@barrymore87 6 жыл бұрын
So many people slagging this cooking. I would eat it, it looks banging.
@LarsWilms
@LarsWilms 12 жыл бұрын
That made me very hungry!
@cliffcox7643
@cliffcox7643 Жыл бұрын
I think waxy spuds would be good with that method as well.
@AlexanderWilithinIII
@AlexanderWilithinIII 6 жыл бұрын
Please someone tell me the menu price of that dish. I need to know.
@IIIrandomIII
@IIIrandomIII 5 жыл бұрын
The ultrasonic fries are AMAZING
@khaustic
@khaustic 11 жыл бұрын
You do know that this kitchen, founded by Nathan Myrvhold - who apprenticed under Thierry Rautureau - was created specifically to perform research on the physics and chemistry of cooking to supplement the writing of one of the greatest literary works on food ever published. This isn't some lab tasked with creating the next McDonald's burger. The executive chefs - Chris Young and Maxime Bilet - are incredibly talented young chefs from the famous Fat Duck, not some slophouse griddle jockies.
@jaleelthompson927
@jaleelthompson927 9 жыл бұрын
Simply amazing. I want to work for these guys. It is truly art meets science meets fine cuisine.
@Roadkilljonno
@Roadkilljonno 9 жыл бұрын
for all the effort that was put into those chips… And you didn't eat them on camera! wtf?
@Tonykunn
@Tonykunn 12 жыл бұрын
looks pretty dam good
@mikiekwoods
@mikiekwoods 8 жыл бұрын
Instead of the jewlery ionic buiness, could i just roughen the edges up with a stainless steel bristle brush?
@omanafire
@omanafire 6 жыл бұрын
"And now on the chopping block: The man who ate really expensive fries off camera, after talking about them at great length."
@samzimmerman8476
@samzimmerman8476 9 жыл бұрын
Great video, but that final chef, ferkrist. Every third sentence. "It's really nice-ah." "Delicious-ah." Drives me mental-ah.Like a Triple H promo-ah.
@AllySmiles201
@AllySmiles201 8 жыл бұрын
Where can I get the exact deep fryer used in this 5:55 restaurant?
@alonidias
@alonidias 7 жыл бұрын
HAHAHAHAHAHAH 13:30 His face and the coments "OH THX FOR TASTING" hahueOASHEUOAHEOUAHUOEHAOUEHAUOEHAUOEAE
@jbz711
@jbz711 11 жыл бұрын
How long in the immersion circulator at 57C? Above 56C the collagen is going to break down so it would be nice to know.
@jvl8731
@jvl8731 6 жыл бұрын
Head chef would be a perfect Fred Armisen character.
@HirachieOfSociety
@HirachieOfSociety 11 жыл бұрын
Even Heston Blumenthal doesn't do the whole ultrasonic waves... He just does the traditional blanching process.
@moses5707
@moses5707 8 жыл бұрын
Holy team shakey hands
@tubebitch12
@tubebitch12 9 жыл бұрын
Cryo fried steak and ultra sonic fries! It's alive...alive!!!!
@michaeltabbal5931
@michaeltabbal5931 4 жыл бұрын
Wow
@svsanchago
@svsanchago 8 жыл бұрын
the chef is really nervous look at that stage fright hands
@Will-yf6tj
@Will-yf6tj 8 жыл бұрын
If he messed up, his boss would probably do to him what he did to that steak.
@maxbruceyy
@maxbruceyy 12 жыл бұрын
Good vid
@UncIeDeath
@UncIeDeath 10 жыл бұрын
Uhh..... I just noticed... The music in the begin... Is the song for that game, 'Zombie Trailer Park'.
@RMJ1984
@RMJ1984 11 жыл бұрын
Its so green, its black :O mind blown. This is some seriously high tech cooking. wow. Never would have thought stuff like this was going on.
@rageme1987
@rageme1987 8 жыл бұрын
surely you will either be over charging or running at a loss to cook like this
@PugilistCactus
@PugilistCactus 6 жыл бұрын
Nitrogen is not cheap no. So yes its going to be expensive to have a gimmicky cooking method used.
@philippebisson1813
@philippebisson1813 11 жыл бұрын
what is the recepe for the spinach butter?
@KinkyLettuce
@KinkyLettuce 10 жыл бұрын
these guys learned so much from heston
@zombieleaf
@zombieleaf 10 жыл бұрын
I'm so hungry!
@Hapidjus_
@Hapidjus_ 8 жыл бұрын
This is kinda like Chef Steps with everyone being socially awkward and 80% more pretentious
@MegaLouLuo
@MegaLouLuo 8 жыл бұрын
+Hapi djus you haven't check out chef steps' early videos have you? one of them was a strawberry. They are just not as used to being in front of a camera as chef steps are.
@respberry123
@respberry123 8 жыл бұрын
+Hapi djus this is much more than sous vide, plus Chef Steps make a whole lot of videos of conventional cooking too
@returnhappy8054
@returnhappy8054 6 жыл бұрын
What do you mean pretentious? Hes like doing and saying what he wants to say? That word and ignorant and arrogant are words that people say without having knowledge on it
@MrVoswald
@MrVoswald 6 жыл бұрын
Actually Maxime Billet wrote the Modernist Cuisine compendium together with Nathan Myhrvold, the founder of Chef Steps, who also was CTO from Microsoft before.
@teologen
@teologen 8 жыл бұрын
"It's so green, it's black..."
@hoosherdaddy
@hoosherdaddy 10 жыл бұрын
7:19 so that's what $50 fries look like.
@Chef316
@Chef316 11 жыл бұрын
Genius!
@AhLiang08
@AhLiang08 8 жыл бұрын
What's the point of freezing and then frying, if the blowtorch can achieve the same (less oily) outcome?
@mattsnyder4754
@mattsnyder4754 7 жыл бұрын
AhLiang08 protects the interior of the steak from getting any more cooked than they wanted it.
@trulyinfamous
@trulyinfamous 7 жыл бұрын
It's there a way to make the fries without putting it into a sound thing for an hour and a half?
@Philip_J_Hill
@Philip_J_Hill 7 жыл бұрын
No, im sorry, thats the only way in the world to make fries. These are dark days for the art of frying fries. R.I.P To the Fry frying game :'(
@victoriaaustin5782
@victoriaaustin5782 10 жыл бұрын
wait what? this is in bellevue? WOW!
@bloodofnazre
@bloodofnazre 11 жыл бұрын
he did it sous vide (in a water bath) it takes a long time to get it medium rare
@Gerr.i
@Gerr.i 6 жыл бұрын
what camera did the guy have on 16:04??
@dervente
@dervente 11 жыл бұрын
you know, this happend twice already; I heard about a, to me, new, cool thing (this and coffee home roasting) and want to look it up and BAM, Will and Norm have already covered it. So that's neat.
@jackdavis6603
@jackdavis6603 10 жыл бұрын
"I'm going to give you more meat than usual" Dang that's like 3 oz of meat, how generous.
@khaustic
@khaustic 11 жыл бұрын
Daniel Bouloud, Jacques Pepin, Eric Ripert, Gordon Ramsay, Joel Robuchon, Michel Richard, just to name a few.
@-_glowing.redmoon_-
@-_glowing.redmoon_- 9 жыл бұрын
Perfectly coooked meat. *drool* the french fries process is a bit overkilled though
@Honglechef
@Honglechef 11 жыл бұрын
What is the green sauce, the colour of the sauce is very amazing !!. Who knows ?????????
The Perfect Steak Every Time With These 3 Techniques
13:45
Andy Cooks
Рет қаралды 1,9 МЛН
"King of Carbonara" shares his Pasta Recipe - Food in Rome
23:06
Aden Films
Рет қаралды 3,4 МЛН
Best Toilet Gadgets and #Hacks you must try!!💩💩
00:49
Poly Holy Yow
Рет қаралды 21 МЛН
Опасность фирменной зарядки Apple
00:57
SuperCrastan
Рет қаралды 11 МЛН
لقد سرقت حلوى القطن بشكل خفي لأصنع مصاصة🤫😎
00:33
Cool Tool SHORTS Arabic
Рет қаралды 20 МЛН
When Your Client Thinks They've Outsmarted Physics
10:08
Adam Savage’s Tested
Рет қаралды 207 М.
Gordon Ramsay Makes the Perfect Steak | Cooking With Gordon | HexClad
8:31
HexClad Cookware
Рет қаралды 4,7 МЛН
Inside the Modernist Cuisine Kitchen: Elote and Pistou
22:35
Adam Savage’s Tested
Рет қаралды 170 М.
How To Make Perfect French Fries | Chef Jean-Pierre
12:09
Chef Jean-Pierre
Рет қаралды 1 МЛН
French gastronomy: The origins of haute cuisine
11:50
FRANCE 24 English
Рет қаралды 110 М.
Todos os modelos de smartphone
0:20
Spider Slack
Рет қаралды 64 МЛН
Лучший браузер!
0:27
Honey Montana
Рет қаралды 903 М.
Rate This Smartphone Cooler Set-up ⭐
0:10
Shakeuptech
Рет қаралды 6 МЛН