You need more heat and time control to fry a good egg, eggs are delicate and their texture varies dramatically. Foie gras just needs a nice outer char so yes, I would say frying an egg is easier
@@CaptainPupu He meant writing. Difference between classically trained chef and a home cook novice is the same as writing a school essay and comparing that with writing Shakespeare.
Yes I would. I ask for well done, I want it well done. It doesn't matter if it's a random chef, Gordon Ramsay, or Jesus himself. Well done is well done, not a soggy disgusting pink bloody mess.
@@SilvaRizIt's true. Eggs can have many degree of doneness and nailing it is a hassle. Foie gras however, just need a light sear on a hot pan and you're pretty much done.
JustinStormCatcher birds don’t have gag reflexes, a tube down there throat isn’t more discomforting than them being locked up in in pens filled with their piss and shit. People get mad over the force feeding, but don’t bat an eye at the actual terrible situation most of the meat we eat comes comes from. I eat meat and accept that these animals have a miserable existence so I can have steak.
I'll buy the entire stock and restocking after I'm finished with them. And repeat until my bank account went bankrupt Nah just kidding, Im a miners and I can get money by sitting on my comfy chair watching idiots complaining on the internet
Many of these expensive foods usually have really high content of fat, even with meat aren't those Japanese kobe beef expensive because of the marbling which is basically higher fat content which makes them melt in the mouth. I wonder if there's a dish that's basically just a very well seasoned knob of butter.
I can just imagine the yelling matches between Mr. Gordon Ramsay and PETA over a chef's right to make this delicacy and other specialty meats the world over, regardless of its controversy.
Am I the only one thinking it's a bit funny how the woman eating the Foie Gras says ''It slithers down your throat'' knowing how it's made... ¯\_(ツ)_/¯
Foie Gras looks delicious and fun to cook, but I have some big hangups about the forced overfeeding methods to fatten the liver. It would feel alot less cruel if the liver of the duck/goose what was obtained by a migrating bird, (as migration is when their livers fatten naturally) but I can see how this could potentially cause repercussions in the migration/population process, per region. But to my understanding there is also Foie Gras that can be made with the standard liver that is blended with added fats in the form of a pate, but that texture reminds me too much of wet cat food. But I'm saying this as somebody who has never attempted to make it, neither can I afford it lol.
this has been done, Eduardo's natural Foie Gras, from the video that talked about it, it says that it's very expensive, and is produced in limited quantities.
I read a book on molecular gastronomy where it explains that foie gras tastes even better if you eat it without having it cooled down after killing the duck. So after collecting the foie gras instead of letting it cool down and package it, you send it warm directly to the pan. If anybody gets the chance to try this let me know!
I always love seeing young chefs, they inspire me for some reason, seeing someone young have a passion, drive and love for food. Reasonable young man instantly understood what gordon was talking about and follow he isnt arrogant like some chefs that swear they know everything.
I love when he is teaching. You see his passion. Entertainment aside you can see it all. He wants to pass it on. I love his passion. My goal is to eat anything he cooks. Even if it's just toast. B
Because the bird was forced to have a horrible life of having tubed shoved down its throat to force feed it until its liver is TEN times the size it should be. And now you're helping indirectly fund that. I love steak, but if I knew that every steak I got was made by effectively torturing the cow, I would probably stop eating it. There's no ethical method of producing foie gras.
Articulated lorries excite a lot of passion because some people think they are expensive to run, but I think it's about eleven and a half miles from Thatcham to Basingstoke.
@@Josh-fj9hi Let's cram a metal pipe down your throat and force-feed you slop and see if your opinion changes And before you say it, no, I'm not a vegan or vegetarian
@@Josh-fj9hiit is. But just in case, come on over and we’ll shove a giant oversized metal tube down your throat and we can discuss whether it’s humane or not.
0:36 I love how instead of answering genuinely and saying "I didn't know or I wasn't sure what the best way to cook it was" he has to say "stupidly" because that's exactly what Ramsay wants to hear. You really can't have an ounce of pride or dignity when working under the guy he renders you into a submissive slime ball and if you ever question or be honest with him he'll fire you lmao
Sharks are endangered and the sharks fins do not contribute anything to taste. People just eat it because traditionally it has been a rich man's dish in Asia. Now it's just an everyman's dish which means it's going to make sharks extinct
Liver is more common than shark fin, and the large objection against the harvesting of shark fin is that farmers only use the fin rather than the entire shark which is a huge waste of resources.
See, this is why i wish I would believe in god. Then i could think in my head that all of you empathy lacking monster defending this foie gras would be punished in hell by getting force fed every day for eternity. But then again there is no god, only this shitty reality with piece of shits like you
John Smith rape and death are different things. Plus, ducks are not as valuable as humans. They’re our prey as well as chickens, cows, and pigs. Why else do you think scientists do experiments on animals and not humans?
