He turned a flank steak into bacon, made Bearnaise sauce with no sauce, and cured an egg yolk into cheese. The amount of technique and inspiration that go into his dishes is on a whole other level
@@chody5840 Exactly and the best thing about him is that he is not like most other 'fine-dining' chef that emphasize too much on presentation and over complicate things.
Sorry just 1 point, did the chef sear the steak or not, he said that he cold smoke it then a quick sear, but I just wander it is the sear from the smoke or pan?
I'd drink Pinot all day everyday if I could but wondering why a Syrah wasn't chosen for this dish. Smoke, pepper and meat? Sounds like the perfect pairing with a cool climate Syrah like the Burrowing Owl Syrah or something from Hermitage or st Joseph. Or north island Syrah. Or Cot.
Hand cut tartare is far superior to ground. Cool techniques though. 2 days for the cure seems fast, I usually do 12-14 days. I'll have to try that out.
This host is so much better than their other one Jeremy-who tries way to hard on videos and says things where he really doesn't know what he's talking about and it's painfully obvious! You don't need to have a chefs knowledge to host but no one likes a poser
i initially gave a + to this which i then changed to a - the reason being that the video gives neither ingredients' types/brands (coffee but what type of coffee?) nor quantities; nice to watch but not safe to try unless you want to try 100 times before you get it right
Look to the right, there's a couple video's from Indulgence that start with "How to". This is not one of those. You don't go to an exhibition event and demand to know how things were done, it wasn't the purpose.