Top Restaurant Tips That Will Make You A Better Home Cook

In this video, Jack and Will from Fallow show you the best tips to help you cook like the best restaurants while cooking a delicious pork chop dish! We'll teach you the basics of cooking and presenting food so that you can recreate professional-quality dishes in your own home kitchen.
This cooking video is perfect for anyone, whether you're a beginner or a pro. By the end of this video, you'll have the skills you need to cook like a pro in your own kitchen!
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'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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[@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!

[@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.

[@theodorekim3795]

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

[@FallowLondon]

Welcome aboard!

[@wolfingitdown2047]

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

[@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

[@richieh2006]

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

[@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!

[@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

[@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.

[@stevepinnell453]

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

[@zermerschern]

I'm a minute and 20s in and already there's an issue. Buddy you're honing the edge not sharpening it. Had to get that out there, back to the video i go.

[@Fattimithy]

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

[@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.

[@peterjohnson759]

Hey Will you tasted and put the spoon back into the pan? Naughty naughty - this would discourage me from eating at Fallow . Look at 6.31 minutes in and I would welcome your comments. Pete

[@mantasstonkus6189]

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

[@CStena]

You guys are absolutely superb loving the videos thank you.

[@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 😅

[@johnmuldoon2037]

No home cook has ever touched that cut of pork--but thanks.

[@yeahbuddy4712]

Lol so true

[@Kurt01]

Important to taste throughout. Proceeds to taste and put spoon back into dish…. 😮

[@robertholtz]

6:32 Keep the spoon you just had in your mouth the hell out of my sauce.

[@PH4RX]

You want to have it taste it authentic or not? :P

[@BigJohn8736]

Love the videos. Love the food. But to think that your "average" household could do this is ridiculous. There are no real tips here to make you a better home cook lets be honest...

[@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

[@AnubisSilva]

It' impressive how these guys think they know how to cook more than they actually can.

[@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!

[@charlesferrin5]

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

[@maciekdzidziul9345]

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

[@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? 😉

[@barryoffeastenders]

People cooking with rings on makes me gag. The amount of grime and germs that collect under them. Not to mention when they mix ingredients with their hands 🤢

[@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.

[@athancarranza6835]

First 15 seconds of the vid, he notice that the 1/9 pan doesnt fit well. He push it immediately. Same as me oc'ness at its finest.

[@womblesfan8939]

at 6:31 the chef literally eats from the spoon and puts it back into the saucepan. To me that's gross.. Is this the standard in a professional kitchen?

[@Jsanon00]

Very common. Though it doesn't matter in this steaming hot sauce, it's being cooked at a high temp so and bacteria are killed instantly.

[@anything9128]

I’m pretty sure they aren’t serving that to customers based off of how they literally ate the food at the end.

[@shbld]

In my understanding there is a big difference between hygiene and gross. The one thing is death serious, the other is a feeling for snowflakes. For hygiene other things are important, e.g. washing your hands every X hours, separating chickens, ....

[@eksine]

This was so intense, you guys seem more like ex soldiers than chefs but gordan Ramsey is the same way, except he's really annoying. I'll subscribe to you guys for sure

[@timo184]

Great videos!

[@simonmackness403]

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

[@edwinwang5594]

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

[@Perk.Eo.1]

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

[@Grappdaddy]

the cooked are cooking ladies and gentlemen 100% awesome video

[@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!

[@acetabulam]

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

[@zekelucente9702]

My dream kitchen would have that infrared salamander.

[@Equinoxious342]

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

[@tanyaball1220]

I felt dude wanting to punch him when he cut him off after wiping the counter off😂😂😂😂. The guy on the right doesn’t seem fun to work with🤷🏻‍♂️🤷🏻‍♂️. Douche bag💯💯💯

[@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!

[@Учимсяинвестировать-в4ц]

Young Tom Hanks

[@jameseustace4375]

These guys obviously know what there taking about. The produce there using looks incredible. But for alot of people this isn't home cooking and has nothing to do with home cooking. Sorry.

[@MrDanielWaters]

This is great content, but the videographer needs to watch Top Video Production Tips That Will Make You A Better Camera Operator

[@ronnyskaar3737]

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

[@Ironfranko]

The fact that you're not serving me the pork chop without the bone (ref: 08:00), would make me an unhappy customer :)

[@alextoppen]

First off the chef sampling the sauce and then taking the spoon that he sample the sauce with and putting it back in the sauce. Then dressing the pork after it's been cooked with beef fed confuses me. Why are we using beef fat on top of pork. Seasoning? Why are we seasoning three times? It seems like if a piece of meat is seasoned correctly to begin with and then seasoned in the middle and then seasoned at the end that would be oversalted.

[@yannlaforest9993]

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

[@TheSpakMeister]

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

[@36424567254]

Cool video but basically nothing of this is _actually_ very useful for a home cook tbh

[@jeremiahcheng889]

The video was all going well till he tasted the sauce with the spoon and he put the used spoon it back in? 6:30

[@boratlovesrabbits]

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

[@einundsiebenziger5488]

These* guys are ...

[@gregorybeattie4435]

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

[@violetnop4345]

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

[@Danielusic]

I want to know too, they slaying

[@user-vc1nt1kp2n]

yo, did any one catch him suckling on the spoon and putting it back in the sauce pot? lol

[@varaurho]

Clean mind 😂

[@nero1810]

45 degree angle?

[@Jayzzzzzz237]

Why did you not wear the gloves before cooking? This dish seems so delicious but it won't be good if I think about this.

[@viktorostrom7718]

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

[@PH4RX]

Adds the special extra!

[@rupertenberg5949]

Possibly slightly uncoordinated...but very good clinicians. And, perhaps less individuality...But food looks delicious.

[@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

[@paulsawtell3991]

Interesting but why the 'music'?

[@tavishlaughlin9530]

I know Fallow prides itself in being environmentally sustainable and using the whole animal and all that, i would look into the damage that microfiber cloths do to our oceans compared to oeganic fibers for wiping work surfaces

[@barryoffeastenders]

Watching people handle food while wearing wedding rings makes me gag. The amount of grime that gets caught under there 🤢🤢🤢

[@ckarcher]

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

[@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😊

[@jakeMontejo3272]

Basically, expect several cooks saliva to be on your food when eating in a restaurant.

[@woozzification]

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

[@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

[@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!

[@PabloEasyGo]

Am I the only one that sees Paul Walker?

[@willluong9236]

Is it just me or is Jack worried about the chopping block when Will demonstrate his 'chopping' skill?

[@mnegline1971]

great videos lads. keep em coming.

[@charliemoss2]

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

[@tylerfalcon2162]

That steel isn’t a sharpener… it just hones your edge…

[@mrwaltermathews]

And you don't swipe at 45° it's half that

[@nikkik5011]

That other geezer sounds and speaks so much like Bear Grylls 😂

[@DavidBrown-tj8us]

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

[@Joey-tv7ln]

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

[@miklevey3429]

Eung from canada, we can never get access to meat like this.

[@elliotsykes9656]

They need better camera work for close ups but yeah great video

[@luismendez841]

Their food looks great but again, poor sanitation 101

[@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. 👍🏾😁

[@jgestiot]

Absolutely useless advice to the home cook

[@rupertenberg5949]

If they are worried do not show their sharpening style.

[@mountieman18]

What style of knife is that at 1:00?

[@braedonmarsh1101]

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

[@michaelscheffler6073]

Impressive - I would love to dine with you, but too far away.

[@chriswright4677]

Nduja is made by the Gods.

[@tobshergold]

did buddy rip a lino

[@CloudianMH]

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

[@randominnkeeper1756]

Cool! Where can I apply? 😁

[@jasonbean2764]

These guys are so earnest.

[@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

[@santoshsan3578]

Can you please give us a apple sauce recipe

[@latexzebra5693]

We are coming to eat with you soon!

[@ttanizawa901]

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

[@liamdunne225]

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

[@JJRocheO]

Can you do a dessert plating tutorial?