All the Secret Tricks Chefs Don't Want You to Know

[@caidanhorton2071]

There are no tricks that chefs don't want you to know. It's cooking and I encourage anyone to give it a go. What makes a chef a chef is how they operate in service with consistent care, consistent presentation, working well under pressure, being able to cater at a moments notice. Just because you can cook something delicious means nothing in the industry if you can't make the same dish 10 times over

[@henryrmarliniii8360]

I'm my 20 yrs, working in a kitchen. I've met three chef's, who's ego. Never came into play, it's nice. It definitely carries over, kindness goes a lot farther. Then getting yelled at

[@kushchopra4300]

He said that to attract viewers only ☺️

[@lancewright3572]

And that's my biggest issue... I cook phenomenal food but its never consistent one time to the next...

[@flashyboy626]

@@lancewright3572 its just different when you have to cook something 20 times over a night it becomes second nature then

[@ransbarger]

@@tra7762 That response has become so lame. Try a little creativity instead of this lazy, passive-aggressive, parent hating insult that shows your immaturity.

[@tomdwan7080]

DO NOT WATCH THIS VIDEO. After I watched this video, some local chefs beat me up and told me if I ever tell anyone about the secrets they would be back. BE CAREFUL!

[@joshuagaramfel8182]

Lol

[@mike.o3616]

Yes

[@thehilaryglow]

At least they didn't BEET YOU UP

[@tprime2702]

I'm coming back for you, you rat!

[@okiepita50t-town28]

Guido and Antney are coming to get you man.

[@malinamaharana4374]

I love to cook. All the time. I'm in college right now, and it's so hard to balance out school work, and social life, but when I'm cooking, it's just me and my food. Thank you so much for your channel. Your videos are truly inspiring and I love how relatable both of y'all are :)

[@TheNinnyfee]

On keeping it warm: 1. Warm the plate before you serve, all professional kitchens warm their plates so that the food stays warm. 2. Plan, even how you serve it. If you have a picture of your idea you just need to put it together instead of free-styling it. Warmth depends on speed, so you don't want to waste time in between. By planning you can also keep the "staying warm" in mind, e.g. first make the puree and keep it warm until you plate and cook the steak last just before you serve. 3. If you have a drawer under your oven, that's it's function, it is not for storing pans. 4. My mom and granny used to keep food warm in the pot by wrapping the pot in blankets and then putting it into the bed under the covers. It works. Or you can get one of these styrofoam delivery containers to put your pots in. I know you guys are half-pros so you probably know most of this, but maybe other people here can also get some new ideas about keeping food warm.

[@anawesomejourney1198]

Thanks

[@ScarlettBloodletter]

Its* function

[@kennedygreer36]

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts 😉

[@Breakbeat90s]

mandolin as in the medieval instruments? wtf

[@candycemonroe7345]

​@@Breakbeat90sThere's a kitchen slicing tool that shares the musical instrument's name.

[@MrJuiceGaming]

A couples extra tips to anyone that cares, and too both of you if you ever see this comment (I work in a Michelin starred kitchen) 1) Beetroot, you could salt bake the the beet to stop any dryness, plus extra flavouring 2) Microherbs, Microherbs are some of the most important parts of the finish dish, not taste wise, but presentation, when I am plating a dish the difference a couple lemon balm herbs make is insane 3) Chives, PLEASE PLEASE PLEASE TAKE TIME WITH YOUR CHIVES, take your time and get them right, there is NOTHING worst than a thick chive, 4) Foam, you can buy a shipon bottle for $35, some of the foams you can make are just insane

[@TheNyzzler]

Haydn Payne nice input 😎

[@germalean88g77]

Haydn Payne u r wasting ur life in a kitchen for not very much money when u work all ur hours out!!! I feel sory for u

[@LibertyDino]

GERMALEAN88 G depends on where you work. Talking about your standard go to tourist trap, yes. No money and loads of hours. If you work in a good place you make a living and I hate to admit it but Iove cooking but my last job payed too bad and I kind of want more private life atm. Wouldn't stop me to maybe work in a kitchen when I live somewhere not Germany.

[@artiebaca7724]

Thank you cheff

[@rigoparra5540]

@@germalean88g77 Ur an idiot chef cook for the love of it not the money. 17 years in the kitchen and counting.

[@airofballin]

another secret: don't use cast iron to boil your beetroot/grapefruit juice...great way to strip off the protective seasoning and will also give a weird taste to whatever was simmering in it...

[@Ashleenaccarato]

DON'T USE A METAL WHISK

[@fernandoacosta8237]

hence "sauce pans"

[@DiotraxSecondlives]

the weird taste IS the seasoning, some kind of oil-based polymer, just don't do it. Unless you just love eating plastic, in this case, you MUST do it.

[@bobbyatman273]

Yap theres a proper tool for the job

[@susanfudge1737]

Nothing acidic in cast iron.

[@mckennavicchiarelli9197]

"Hot food, hot plate. Cold food, cold plate" is what they teach at Culinary school.

[@SW-zu7ve]

Wow! They do!!?

[@count7340]

Is that all?

[@shadowtemp7839]

Too bad they dont teach common sense

[@hiddedejong3806]

@Klimzo yeah but you can enjoy your "hot" meal for longer if you do

[@shadowtemp7839]

Klimzo if you want to serve crap at home that’s on you bro. Not here

[@emmatessier600]

Planet earth needs more people like you two! Your cooking is from the heart, so I don't think you need to take advice from any snobs or perfectionists that may come across your awesome videos.

[@emmatessier600]

hmmm don't get it, maybe due to lack of english skills, sorry

[@NC-qc7wd]

The first time I saw foam on my food plate, I asked the waiter, what's with the soap? lol. Anyone who loves cooking and entertainment, and can afford it, should get a slicer, OMG is a time saver. Love this video, I learned new things and I love how you teach the real trick to the ameteurs!

[@kwasiwilliams5014]

Here is 2 more secrets. We keep our plates in a low oven and we use heat lamps to keep the plate under durring and after plating

[@HorseShit35]

Dan Delgado and majority of this is done well in advance. Not sure about a Michelin restaurant as I’ve never worked in one before but fine dining and down most things are Pre-cooked some case days in advance.

[@cookncrook6902]

@@HorseShit35 Misen Place

[@orhankeyvan]

Chefs Hate Him! Check Out This One Weird Trick He Uses To Cook Awesome Meals!

[@silvermediastudio]

He did this ONE WEIRD THING in the kitchen, and what happened next will SHOCK YOU...

[@tjblackmore7863]

Hahaha It's funny that you say that... I was just thinking this was the best piece of sponsored content I've ever seen... didn't feel like an ad at all!

[@alexanderkunovszky40]

(GONE SEXUAL)

[@priscillacastillo3742]

👍🏻

[@migosiriban]

He made this RECIPE, and HIS Neighbour Took his CAT!!

[@luxnox9303]

"These knives are nice and sharp". Has to use them like a hack saw.

[@sceneinvegas]

that is the nature of the cut, not only the sharpness of the cutting utensil being used :)

[@swissarmyknight4306]

Those are clean cuts. Those knives are sharp.

[@bobismycatsnamelol286]

Swiss Army Knight no they aren’t sharp knives are able to thinly slice veggies in one stroke

[@timothyspangler7634]

Scene In Vegas Pop Lu

[@TheDeathmail]

@@bobismycatsnamelol286 That also depends on the cooks knife skills... plus, if you notice, the knife was cutting TOO easily and originally made it too thin... he's trying to control it rather than just letting it fall...

[@steppbrooEFT]

"these things are nice and sharp" proceed to saw through vegetable

[@DarrinSparks]

Such a great video! Super informative about techniques I thought I knew the processes of, but apparently didn't. I also appreciate that you guys included the context of how restaurants have the capacity to make these time-consuming dishes that aren't super hard to do, but not really feasible for a single person living at home.

[@Animeeater25]

If you have to use a sawing motion with your knife to cut through a medium done 1/2 inch steak, this may come as a surprise, but your knife is not sharp. 13:20 Real, forged, maintained, honed, carbon steel chefs knives will do it in one cut with little to no pressing on whatever you are cutting. Also banger job promoting a product from Cutco, AKA the MLM pyramid scheme of knives.

[@sk8rdad]

agree. They should have cut a tomato to show how sharp they are.

[@YeshuaKingMessiah]

They said the knife ppl were sponsoring them, so duh

[@Phoenix5365]

@@PurpleElephant808 Any fool who can't keep the edge and point of ANY knife out of their own flesh really should just stick to baking...maybe even Easy Bake baking.

[@zz-.-]

Secret trick #1 - 3x as much butter than you think you need.

[@MissPanoramix]

Agree! And salt! Out of sight out of (patrons') mind

[@simonneslezak4540]

The Truth hahaha so right

[@woofolliesmydog8628]

Mo buttah mo bettah¬!

[@zackp1045]

Chef tip =butter cures all faultz

[@iian_]

i agree, but i think there is a good balance between flavor and health. if you eat out all the time, all that salt cant be good.

[@Incredibleatthesametime]

I'm definitely going to try the egg yolk pickled in salt....that really looks great. I'm delighted that your channel promotes cooking at home...too often restaurants use food technology chemicals (high fructose corn syrup anyone?) that contributes to obesity....greatest thing someone can do for themselves and their family is to cook most of their meals themselves at home. You enable that! Great technique, and I love that you can present gourmet without being pretentious! Keep up the good work. Whoever gets the knife set giveaway is pretty lucky...knives are very important in the kitchen!

[@martro_]

This is one of my favourite videos on cooking. I seriously go back to this every time I want to be reinspired.

[@axeltech9914]

The secret of the chef ? Nope , we have no secrets , we are sometimes underpaid , working long hours of tough job . All we want it to finish our work , and go back to sleeo

[@ami2evil]

Some begin their sleeping before the shift is over...

[@robertmcelfresh1031]

Guys - I have to say I love your cracked food-processor bowl, the cooked-on stains in your casserole dish, etc. It makes your kitchen feel real.

[@LifebyMikeG]

my favorite part too!

[@BeastMortThe]

I'm a day late and a dollar short... but was about to comment on the same thing. 656k subs... time to head to Walmart and get a new one... or maybe see if ya can at least grab a new or used one from the manufacturer or ebay even.

[@1mackdavis]

those knives aint sharp

[@blondecat666]

The boys are sponsored by the manufacturers.

[@keekee4936]

aren't

[@tex2tallable]

Aren't! And why yes they are I have one of them my friend gave me there actually good knives. Expensive but good!

[@audreybossman8369]

That was exactly what I said! It should not take so much sawing to get through that chicken or steak. It should take one sliding push to get through a piece of meat like that.

[@madthumbs1564]

Something I wish Chefs would learn is knife handling and care including sharpening.

[@williamphiri5267]

hi . i am william, a chef from botswana in southern africa. i am a die hardest fan of yours. you boys are incredible. you make machillin star cookery look really easy. you rock.

[@andys8805]

Pro tip. If you want the duck skin to crisp up when pan frying then score the skin with a criss-cross pattern as it helps the fat to escape and the salt to penetrate the skin more.

[@danielwdunn]

The cast iron pan was not hot enough when you first put the steak in it.

[@ZeroGundam18]

Chefs don't keep secrets. They'll happily tell you why their food is good. Their goal is to make you happy.

[@JS-ok4dx]

I think it is more so their narcissism than willingness to help, but we can go with that!

[@veryconfused9768]

@@JS-ok4dx oh come on how is that narrsesism?I feel each time when they talk about food they are very passionate.

[@zenec_]

And yet sometimes you meet ppl who just WONT tell you what their "secret ingredient" is haha ^^

[@TheBinklemNetwork]

@@zenec_ the whole "secret ingredient" technique is bs most of the time. Its like old school version of buzz words. Keeps people talking about the dish even though the dish is just good. Like honestly half the time it's a basic ingredient. Martha would would always be like " try and guess the secret ingredient in my tomato sauce" ITS JUST BASIL MARTHA.

[@nonprofitgirl]

@@TheBinklemNetwork binklem, that made me laugh out loud! You’re so right!

[@princessgoomonster]

omg where has this video been all my life! please share more tips and tricks!

[@Petsublak]

The only trade with tricks and secrets, is that of the Magician/illusionist. All knowledge comes with years of work and a passion to learn. I have been a chef for 20+ years, and I continue learning new things often.

[@noplacespecial]

I like cooking channels like this - tiny kitchen, some of their equipment has seen better days. I'm not fancy, I don't have a lot of money or skills. These are people I can relate to, as much as I do enjoy also watching professionals.

[@Jodabomb24]

Couple more protips for plating: Put odd numbers of things (blobs of sauce, slices of beet, etc.) and plate asymmetrically. Too much symmetry (four corners, linear patterns) tend to look weird for whatever reason.

[@mhrgall]

Not necessarily. There are many examples of even numbers of elements and symmetry used in beautiful modern plating. 'Odd numbers' is just an old 'rule', and rules are made sometimes to be broken to huge success.

[@GameChanger-hj9jx]

Great video guys! I'm a self taught cook and I was wondering about this stuff. Thanks a million!

[@ipedros7]

15:20 and that is the whole reason fancier restaurants are more expensive: skilled manpower to serve food hot and juicy! The video is great for calling the attention to seeing the inidividual components on a plate which could be replicated at home, to a degree anyhow. Perhaps the result will be less than juicy and/or less than hot. Ultimately, making people appreciate restaurants and their food. Restaurants have different chefs, with different roles responsible for their section, each with helper chefs. To serve perfect balanced food quickly and hot. The main chef is akin to an art director. The fancier the restaurant menu, the more complex the menu and the more people, with right skills, are needed. Other 'secrets' worth mentioning, restaurants are always accruing cuts of meat, bones and vegetables to create stocks and sauces! They don't make every stock or reduction fresh. Otherwise it would become an impossible mission.

[@LoveRonnelid]

I have returned to this video at least five times now. AMAZING stuff, guys!

[@cherylrobertson5991]

Hi, I enjoyed your video. I am from SA and even here eating out at good restaurants is a luxury. Not only do I love cooking dishes from all over the world, but even if it is just my husband and me, I always like to present my food so that it looks like a picture on the plate. I feel insulated when we are invited out to dinner at friends houses and the food is just dumped on the plate. I always strive to make the presentation of my food exciting. Cheryl. Western Cape, South Africa

[@JonnySublime]

I don't know it seems like most chefs are going out of their way to teach us almost everything these days. From TV stars to Michelin rated restaurants. But I'm sure you know more than they do.

[@asbjrnfossmo1589]

Don't know about other countries, but in Norway, it's actually hard to recruit good motivated chefs, so recruiting may be one point. Also, if you try this at home (and you should) then you'll figure out how much hassle it actually is, maybe even fail miserably, and then the next time you eat at a fancy restaurant, you'll appreciate it more. Lastly, some people just want to raise the bar. No point in raising the bar if no one know it was raised. If a tree falls in the forest, it's still a tree, right?

[@0smv]

When doing the puree, you can roast the vegetable of your choice. After peel the skin cut it up into smaller pieces and put it into a pot with cream and flavours and heat it up to a boil. Use an actual blender rather than food processor if you want it to be really smooth. Also while it's getting blended add cold cubes of butter in there. It gives the puree this velvety texture, and ofcourse in the end put it through the sieve. Also for fluid gel, 6-8g of agar agar per 1 litre. It depends on the quality of your product, and yes they differ. And you do have to the precise. Too little, it won't hold. Too much, like in the video it becomes grainy. After blending it should be put through a fine sieve, just so that the final texture that might be left behind is broken.

[@retiredjuggies361]

I love what you guys do for a long time now.. But seriously.. Those knifes are not different to most mass produced stainless steel knifes.. thus already overpriced.. and those silicone gel handle is just god damn awkward to hold, unless you are the type who cuts why having all 4 fingers on the handle and a thumb on the back.. Sorry, it is a thing that you pay premium price for premium product, but I find no worth in paying premium just for an okay product, which is what PRIME turned out to be

[@ComedyLove28]

Also, I highly doubt that a gel handle could be legitimately sterilised to the standards of a professional kitchen...

[@NatalieMcIntyre-x4y]

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts

[@jeffreyphillips2557]

A couple young guys having fun and contributing something of value; I am completing a culinary arts degree and learned a lot. Whether their knife skills are just right, who cares? They are doing something useful.

[@mattr4296]

As an enthusiastic cook but no professional kitchen xp, this was awesome.

[@mittao86]

As a chef earning my living by doing this kind of work, i will said learning normal people this will only respect the chef little more. We working when everyone is finnish working, we dont get alot of respect we deserve.

[@pupdaddie]

your choice?

[@lsantilli]

"Whatever some French bullshit" - this is exactly why I know these guys know what they're doing. Fallen in love with this channel the last two weeks!

[@ML-xx9kc]

They really don't. A chinois is just a strainer shaped like a cone, it's not 'specialised equipment'. By the way the ugly one was pantomiming turning a handle it looks like they were thinking of a food mill but didn't know what it was called.

[@AnishAhmed]

Your guys make the Best cooking videos ever made by anyone.

[@MuteMusicalMorgan]

I've never seen so many pretentious comments in one place before. XD

[@james68279]

thats because we chefs are cunts. and im quite responsible for that. thanks for the compliment.

[@scottbennett9171]

Hey guys, this was the first video of yours that I have seen. I like that you are making these techniques available to the wider public. You mentioned that you had a little trouble with the temp on certain items (I'm guessing you meant the sous vide). I have never seen sous vide done the way you do it, but my friend introduced me to another great sous vide hack that worked very well and maybe a little easier? All you need is a good insulated cooler (easier with a smaller cooler) and a thermometer. Add water just off the boil and use small amounts of cold water to bring it to whatever temp you desire. Once you shut the lid it will keep at that temp for at least 45min (depending on the cooler). Check periodically depending on how long you want to sous vide, and if it needs a little more water, slowly add more boiling water to bring it back up to temp. Another tip is if you don't have a vacuum sealer use the technique shown here to get the air out of the bag, and then shut lid of the cooler with the zip lock part hanging out keeping your meat submerged without the chance of water leaking in. I also have to comment that those knives really didn't look too sharp. A sharp knife would have gone through any product you had with one effortless slice. In the video you had to saw at some products to cut through them. Also the black oxide "finish" on the knives although appealing is impractical when it comes to sharpening them (sharpening, not honing. and specifically when thinning the blade after multiple sharpening's.) just getting nitpicky because I love kitchen knives. Japanese knives are in my opinion the best out there. Thin profile which will glide through the product and hard enough take on a much thinner edge and keep it. I can not speak of the metal they are made of since I've never heard of "German MoV" steel, but my educated guess is they uses Molybdenum and Vanadium to reach a higher hardness, but they do not mention the HrC rating or any information on the forging process. Sorry to go off on the knives, I just really don't like the mainstream knife industry and how they try to coerce customers into buying something with ambiguous terminology or cool looking blades that make you think its a good product and worth the price. I wish you guys luck with your channel, and I will definitely be back!

[@soundped]

I'm with you on the knives. #advertisingpaysthebills

[@matthewclomo5265]

The knives they showed are shit. Just use what most chiefs and butchers use, good old Swiss knives with German steel.

[@Jaimitoeloso]

We work super hard to make this food that the non chef does not do at home. While I appreciate your video, some of us have been dedicated to our craft for 20+ years to make the food look like it does. Food of this calibre can be done by one person. The timing and organization is how we get the food out at the optimal temperature. This takes a lot of repetition. Repetition makes the master. Thanks for making this accessible to everyone. But please remember, professionals have spent in many cases MANY years and MANY 10's of thousands of dollars and countless hours of grueling and exhausting work to get to the level(s) that we do. Please do not make light of our craft, it is our passion, our life and, for most, our life's goal.

[@georgecobb6613]

Jaime Ontiveros this said it best. Thank you.

[@Jaimitoeloso]

@@georgecobb6613 My intention was never to browbeat the channel or anyone, just to point out that it's not just about dots, smears and splatters, throwing everything in a vac seal bag and sous vide. I thank you for being a brother in arms, we fight the good fight everyday, all of us.

[@R-Breezy2Sleezy]

yea they can cook it at home but when you add the quantity of what your making, the sweat thats constantly in your face, and the pace you need to have good ticket times, its completely different. A lot people wouldn't be able to handle the stress of a commercial kitchen.

[@swish6143]

It is obviously not 20 years of 20 cooks combined, but these tricks can up the at home cooking game a million times and I also think people will appreciate the work of real chefs more. Obviously the title is kind of clickbaity though.

[@drk321]

LOVE watching you guys work against each other. Such a great vibe.

[@rachelm7525]

Still great, about 3rd time watching!! Spell-check, guys: Sous Vide. 'Sous' means under, Vide means vacuum, literally, 'empty'! 🖐😀

[@jeffbergstrom9658]

When searing with sous vide get that cast iron skillet ripping hot (use a high smoke point oil...avocado oil is ideal). In this video that steak is so barely searing it is more cooking which defeats the purpose of the sous vide (also, put the herbs in the bag when cooking and not when searing...definitely, dry the meat before searing). Ideally the sear should be about a minute per side and not much more.

[@LifebyMikeG]

Yes a very good point we should have cleared up better, in our case we seared extra for food beauty shots :)

[@rebekkiej]

I guess they really didnt want us to know because it says the video is not available😫

[@LifebyMikeG]

it is not available on some devices such as mobile because of an accidental content claim, try watching it again on your computer and let me know.

[@seanrhodes8338]

Brothers Green Eats worked on my phone

[@jogbon]

Rebekka works on my phone tho

[@arnondeshalit943]

One of the techniques for keeping things warm is also to warm the plate, if the food served on it also needs to be hot.

[@willhulon6367]

Great video! My only.criticism here for people that may see this is, do not put wine or any acidic liquid in your cast iron. It will eat away your seasoning you worked hard to get. It's best to use a stainless steel pan for making acidic pan sauces, like all clad.

[@cboyle707]

Always loved this show! Genius and real.

[@domvanchub]

this was pretty on par I gotta say. Working in a kitchen, these are some of the many techniques we use

[@PLF...]

And the fluid gel will also usually go through a strainer ;-)

[@rubengorcea3241]

And when you where searing the meat do not sear the meat with butter you sear it with a high temperature oil and 1 min before you take it out you throw in the butter. Your welcome hahahah

[@MichaelMerritt]

Hahahah!

[@SuWoopSparrow]

Thats if youre cooking the steak in the pan, not if you already have a finished steak that youre finishing. Even going straight with the butter it started to overcook and defeat the purpose of the sous vide

[@JohnDoe-eo8gi]

You can also us mayo

[@eggrollorsoup6052]

@@MichaelMerritt Hahahah!

[@MichaelMerritt]

@@eggrollorsoup6052 hahahaha!!!

[@SalihGur97]

I learned like tons of things in 17 minute with this video for the past 8 eight years of schools restaurants hotels bla bla bla.. thanks a lot and keep it going because its marvelous

[@mrorange4927]

First 3 minutes gave me now the explanation why your brother is not part of the team anymore ;) lol

[@Macfanize]

Hate being *that* guy, but it's *sous* vide

[@LifebyMikeG]

missed that on the spelling, its fixed in the description

[@rossignollyr]

I was also going to bring it up! Thanks

[@nutz3841]

For me the video is like "Welcome to France" haha

[@Macfanize]

Brothers Green Eats Awesome couple of tips by the way :) Thanks for doing it!

[@ignaciomukadam5528]

Yeah, I was about to say the same thing but I didn't want to be an absolute dick. BTW No chef doesn't want you to know this they don't give an absolute shit so...

[@LastbutNotFirst]

"BROTHERS WHO COOK AMAZING FOOD IN A CLOSET"

[@andread9807]

Loving the Mozart lacrimosa in the background

[@ccc4102]

Beautiful.

[@joanmu1053]

So beautiful I could cry..

[@zumletztenhemd]

I think, that the summary of what you will say is: Don't let you influence by you^re chef and don't let you command what and how you got to do in the kitchen! Be free to be your Master-Chef by yourself and try out anything, you comes to mind! There are no rules as long as your guests are impressed!!

[@MyDaringIndulgencee]

Hands down the best cooking demonstrator !!! 🧡

[@oldnoob1520]

Hey there brothers Green, I've watched some of your videos years ago and loved it, but forgot about it. Now i've refound you and Your videos have gotten even better! Hands up for showing all this great stuff. I myself have gotten into studying being a chef myself, and have found a nice ambitious restaurant. In less than a month im going from the restaurant to the school, to learn the tecnical stuff behind the food and also to make my own dishes/ideas. I have quite some expenses, rented apparment, car, a gf (most expensive) and I'd really love to be able to cook with some awesome knives but can't efford the good quality ones. If anything I definitely subscribed to your channel and email list, and currently looking forward to new awesome videos. happy holidays!

[@LifebyMikeG]

welcome back! glad you are enjoying.

[@skeleton1765]

DO NOT add oil to a Sou Vide bag. The flavor compounds in meat are soluble in oil, so when you take the meat out all the flavor will be in the oil you added, and your steak will be bland.

[@lmaoDDDDD]

who taught you to "sear" the steak in a cold pan?

[@johnproscheck9801]

Probably the same guy who taught them to cook it well done lol these guys are fucking clowns

[@EvanHT]

@@mizelcluett2105 Only thing started in a cold pan should be duck (Y)

[@Palmhoejnielsen]

You can start in a Cold pan when you have a piece of meat like a duck breast coulotte or couvette that has a nice layer of fat, so what you are doing is just rendering the fat and searing it starting from cold to hot. What they did with the duck breast is so wrong .. but yea that why you can sear in a Cold pan to start with. Good Day

[@nasa258e]

@@mizelcluett2105 did you completely miss the joke?

[@terrancewilson2691]

That sear was weak as shit

[@albertopaulo6950]

the beet tartar is super mind blowing...i tried and it is really amaaaazing ...thanks guys

[@jordanmcpeake2727]

I think 90% of comments are actual chefs, and I also think that to say people can cook Michelin star dishes at home just from watching this is absolute balls.. you can show and tell people how to do this but it takes years to get the proper technique and understanding on how to do it

[@kevinmcfarley156]

That was great, I really enjoyed it.

[@i_n_c_r_y_p_t_o]

@Kevin McFarley Lol

[@mitchellwilliam95]

What's up with the title? It sounds so pretentious, it's sad because Chefing is the only profession in which they tell you everything you want to know if you show real ambition for the art.

[@NikoBellaKhouf]

Chefs are the absolute worst!

[@bloominonions]

i love that dirty ass pan and the cracked food processor--feels like these guys are speaking to my soul.

[@theweirick]

Alex DiCenzo 😂 Real chiefs don’t clean anything.

[@justagerman140]

It's so disgusting, I couldn't believe it. KZbin standards are way higher than this

[@NjeriMuchai]

The roast pan was pretty dirty too 😂 I don't know why this is so funny.

[@lawrencedm3399]

The intro to this video alone provided sustenance for my entire day.

[@mysbhyv1707]

no chef, famous or otherwise, can ever beat my greatgrandma's and grandmothers' traditional home cooking and they said the only secret to cooking is to cook with a sincere heart and the intention of making people healthy and happy.

[@geekasauruswreks8789]

When using sous vide to cook beef: sear before bag, season after bag during second flash sear.

[@urastupid333]

None of these can top my Rice Krispies steak with garlic butter chocolate banana mustard glaze

[@robinconkel-hannan6629]

Share the recipe

[@navbravic1355]

Robin Conkel-hAnnan Top secret recipe obviously.

[@Alex-hongry]

The reason their knives aren’t sharp is because they are cutting on a board with a slate cosmetic feature in it....which is harder than the steel of the knife... You should only cut on ideally plastic (in commercial kitchens this is all that is allowed) or wood in a home setting. Anything glass, slate, marble etc are only for either protecting the worktop from hot pans or for presenting food such as canapés. One cut onto these will fold the sharp edge of a knife and blunt it, requiring work to bring the edge back. Life hack right there- know your tools.

[@MarleneP]

This was very helpful and informative. Thank you!

[@BlenderBeanie]

you guys are amaing, i always was afraid of using anything else than my frying pan, but the rice bowl eggplant video really got me in to all that coking stuff

[@donkeyfacepunch]

Guys - great video! Really informative and learned a bunch. I like how the video exposes textures and how to create various effects to dishes. I wish you guys made a video on how to pair these textures together and how to use them in the real-world. Of course, puree+crunchy+meat goes well together but looking for more theory and more application simultaneously. For example, what's a good fish dish with puree plus veggie? Or how do actually use those liquid jelly dots? Thanks!@#

[@magdajablonowska2567]

I love to cook and you offered me somr great tips. Thank you guys!

[@thegirlwhospeaks236]

Great tips and I’m a home chief, great! So glad I found you two: great team!

[@larrystewart8110]

Chief huh? Ya think they have any skill your all around trash

[@bobvaningen578]

Nice video! I may have learned a few things here. I am not a chef, but i take time to plate up and try to make my dayly dishes look good. Presentation is everything, even if it is nothing special. Nice plating just lifts a dish.

[@EvolutionYUK]

There's a reason many chefs are working on the one plate, with so much details means heat retention is even more important.

[@yoshiskater]

So glad you bruthas just taught me the curing of the egg yolk! I had one the other day at a Yakitori in Japan and was at a complete loss of how it was done.

[@silvermediastudio]

Awesome.. cooking meat sous vide in plastic bags not intended to be heated, leeching HDPE and BPA into your food. Great Michelin Star tips!

[@TkmPhotographyNU]

But did you die?

[@modestoca25]

Isn't it spelled "sous-vide"?

[@lawrencetaylor4101]

oui.

[@김승훈-c7p]

Questioned 3yrs ago and answered 2months ago This is how transcend the time gap.

[@Zinxjinxy]

The "s" is silent

[@sergiovlad600]

@@Zinxjinxy soo veed,the s ain't silent

[@BatCaveOz]

@@김승훈-c7p - The time gap continues to be transcended.

[@harkeb]

Amazing tutorial. I love it! Thanks

[@toobadistoosilly9538]

I love how down to earth you guys are😁😁😁

[@hanshvaffornoget3311]

i´m a chef - that´s a cool video guys

[@DarientheG]

13:46 for the slightest second I thought it said seduction 😂😂

[@maximilianneumann7914]

"the duck was pre-frozen" tricks chefs dont want you to know ;DDDDD

[@johnrutledge1803]

Really cool ! Thanks ! It would have taken a long time to discover and llearn all of that ! Thel more cool stuff we humans share the better life will get for us !

[@EdieBabeMonster]

Awesome, approachable, decent length of video, perfect variety of skill shares... thanks so much guys I feel inspired.

[@lambyiii]

1:42 "...and you can be dining like that with your friends, for yourself, for yer grrrrlfriend, your boifrennnnn*, whatever it is!" umm, my cat?

[@firereality]

Thanks for your useful knowledge.!

[@Cherbear609]

Great video Brothers Green.... you know you've doing something right, when the petty haters come out lol

[@Cherbear609]

If the haters are all that... where's their cooking show/ and why aren't we all there? just sayin!

[@migbam6922]

Dude I Started watching you ever since I was started looking up ait fryer recipes and you popped up.I love your presentation I love the education great job I see why you get tons of views keep the good work

[@courtneynel7433]

I love how real your kitchen looks. Love this video.

[@n00bspot16]

i enjoyed the video just a lil pro tip dont salt the steak before putting in the bag pulls out too much water rather salt short before searing

[@HRHDMKYT]

Not true: Just watched America's Test Kitchen (aka "ATK') on PBS do sous vide steaks today (Mar2-2019), and they salt-and-peppered their steak before putting in the sous-vide bag.

[@kingpopaul]

Tartar is more about raw meat than making a circle...

[@Rohrae]

They did say that.

[@MrGigs94]

kingpopaul it was more of a play on tartar

[@HollyOak]

Tartar is what grows on teeth. Or there is Sauce Tartar which goes with fish usually. Raw meat/fish mince is Tartare. As for that, they did say it was usually meat and they were doing a vegetable version.

[@colinmccarthy9445]

you missed the whole point of this entire video. the whole video was that high-class dining is more about how the stuff is presented in a fancy way than about the complexity of the stuff itself most times.