Steak Maman Blanc by Raymond Blanc

[@nikoskiosoglou1245]

A human personality straight out of the ancient greek world radiating benevolence and enthusiasm about live, other beings and food. We adore your cooking proposals Monsieur Blanc.Merci bien!

[@shanepasha6501]

I never get tired from watching Raymond cooking his classic Maman Blanc steak. You are a treasure Monsieur Blanc. Merci beaucoup.

[@spionsilver9626]

i learned a few tricks over the years just by watching chef raymond cook the best trick is to cook with fresh ingredients and taste the food .. makes you learn so much better

[@shanepasha6501]

Simple, yet sophisticated. There's a genius in simplicity and I've just witnessed it. Merci.

[@Mollikar]

I have had traditional French food and worked with people from Thailand and it always amazed me the opposite take they have on not just how they cook but ingredients, except for base sauces.

[@jeongminjang5946]

Beautiful music beautiful person and dishes indeed.

[@auniquehandle]

merci monsieur Blanc, as soon as i found out you have a youtube channel, instant subcribe.

[@AvivC1]

+Myrrah same!

[@marquez2390]

Myrrah me too. He makes me laugh all the time.

[@ericpmoss]

I like the subtle "no stock" at 5:37 and "without stock" again at 6:28.

[@bg357wg]

Stock cubessssss

[@deonmuso4430]

My favorite chef

[@randomscribblings8270]

You are great chef... I love your cooking 👌👌👌👌

[@rooneye]

Puts his spoon into a fiercely boiling sauce, takes it straight out and into his mouth, doesn't even blow it. Tongue of steel. I would have singed the shit out of my tastebuds!

[@marlon8597]

I have been trying to find the beef shin with papaya video but it got deleted. It looked really delicious, I planned on making it!

[@earltpt]

The secret to French cooking…first some butter, later a bit more butter then at the end some more butter😋

[@alho9231]

How does ze sickness of ze steak influence ze cooking time?

[@kmsy200]

What’s the brand ? I would like to know if it’s PFOA free ? Thanks

[@JamieR1988]

You developed the same way my old college cooking teacher did!

[@shammy63]

why is your head sideways?

[@hadynsr]

@@shammy63 because of your mother

[@Th0ughtf0rce]

It's a bit different technique than on a vid a few years ago which used medium low heat. Different thickness and maturity?

[@ericpmoss]

I've wondered about that, too. I think the main difference is that here he turns the meat every minute so it doesn't get too hot on one side.

[@samuelgreenrod1812]

Yeah this steak is much thinner. Cooking this steak for 6 minutes per side would get a well done steak.

[@dorebom]

The steak in the older video is much thicker, plus in this one he's showing off his fancy name brand non stick grill pan which doesn't give you much of a fond for making a pan sauce

[@CooManTunes]

Maturity is irrelevant. It's about thickness and heat. ALL about thickness and heat.

[@alexandrpetrov1110]

However it’s obvious they are made to promote the pans. Having had a set I was not impressed as they are not really dishwasher proof and the nonstick linings corroded quite quickly.

[@ericpmoss]

That part is disappointing. I remember the funniest bit from one of his shows where he ridiculed a whisk that was badly designed. Then he saw it was from his brand of cookware, and he couldn't stop laughing. Funny thing -- when these chefs cook for themselves, they usually have tin-lined copper and use much lower heat than what we see in the professional kitchens.

[@russ9921]

I love these simple cooking videos. However it’s obvious they are made to promote the pans. Having had a set I was not impressed as they are not really dishwasher proof and the nonstick linings corroded quite quickly.

[@brianallen858]

Sir, I concur, I spent over €400 on this Raymond Blanc stuff, only for it to deteriorate to scrap in a few years, I had to dump it all bar one pot, and have since gone le creuset despite the exhorbitant cost from those guys, and the le creuset is bombproof !!

[@darranbeal5947]

Correct. The pans are rubbish. He would use cast iron in his kitchen.

[@zhbvenkhoReload]

Me piace, Blanc.

[@gd5830]

5:32 He double dipped, HE DOUBLE DIPPED!!! :D

[@JamieR1988]

gd5830 haha caught that too! Suppose it's OK if it's for yourself

[@Hazn]

gd5830 Marco quadruple dips... on every finger

[@socialclub6216]

It is happening in 3 michelin star restaurants..

[@NGC6144]

That's the least of issues. He touches the raw steak and then touches everything else without washing his hands.

[@NGC6144]

Are you sure of that, the pepper mill and the bottle of oil was specifically cleaned off camera? Somebody later is actually going to disassemble the pepper mill, pour out the pepper corns and wash and sterilize it? The reality is most people are lazy about such things and don't bother. I've seen Chef Blanc do likewise in other videos where he handles meat and then touches everything else. It's a bad practice that directly leads to the risk of food poisoning. I like and respect Chef Blanc too but you might want to read up on this risk instead of defending him as a mindless fanboy fuckwad.

[@pd5156]

I made this sauce and really dont like it. Maybe I was using wrong vine?

[@rachelm7525]

Don Parmezano Was it a little bitter? Maybe you hadn't reduced it down enough? If not, you could always "cheat" by adding a teaspoon of sugar, pourquoi pas?

[@pd5156]

Propably You are right.

[@rachelm7525]

I have never understood how to rest a steak without it going cold! So, I would probably create my sauce first and 'rest' it somewhere between the kitchen and the table!!!

[@hotkonto]

I usually rest it under some tin foil.

[@harfinch3104]

you need to rest a steak for about 5 mins, 5 mins is not enough for a steak to go cold since you`ve removed it directly from a piping hot pan

[@asdf1616]

Too late, but the trick is resting in a wooden cutting board so it doesn't cool that much and serving on a WARM plate. A cool plate will immediately cool your steak.

[@CooManTunes]

Viewers need to realize that this is supposed to help you figure out the way. If your steak is EXACTLY like this one, then you'll get what he gets. If your steak is thicker and you have a different pan, then you need to use this as a guide, and improvise. It's not like rocket science...or maybe it is, and I'm just incredibly smart.

[@rayzer7693]

And I don’t even give a shit that he double dipped. lol

[@jeongminjang5946]

Something different

[@e.t.4824]

So many videos, but still saying "adonized" instead of "anodized"... :)

[@KL005]

ALLONZ Y

[@bigguscurlyus]

I can't believe he didn't deglaze his steak pan, all that flavour wasted!

[@epyon1983]

He use the resting juices from the steak

[@CooManTunes]

This is a wine sauce. Wine is the main ingredient. The steak juice is not supposed to play a big role. If you want to see the steak juice play a big role, then watch his other Steak Maman Blanc video.

[@cutekev1]

What's with all the slow motion nonsense! It's far too obvious and doesn't do any credit to the video. (just my opinion)

[@thomasmikrut9587]

Im

[@WESSERPARAQUAT]

he put his spoon in to taste and took another go with the same spoon , nice lil transfer of whatever germs he has in his mouth into the dish! lol bon appetite

[@michaellaidler7143]

He's serving it to himself you donkey

[@WESSERPARAQUAT]

OK , hehe we believe you :P if i'm a donkey what are you? another faceless , i don't hide from anyone why hide??

[@michaellaidler7143]

I'm not hiding from you. Even if you had a picture of me, would that matter? I'm just pointing out that you should stop nit picking.

[@WESSERPARAQUAT]

ok Michael

[@xzseng4524]

chefs keep tasting. meh. Enjoy your mcdonalds