Just joined your Patreon the other day because I caught one of your Vids and cant stop watching, Going to try this dish tomorrow. Drying tomatoes now!! Please keep it up , so much joy to see!
I made this Chef M! The textures and flavours & texture across the burnt cucumber and polenta were awesome. And that citrus beurre blanc was perfect! Thank you 🙏🏼
@@ChefMajk All of your videos are amazing, dude. I'm making this scallop dish right now. I'm sure you'll hit at least a couple hundred thousands subs soon. One constructive point- it would be super helpful if you had a moment in the video where you list on the screen all the ingredients and the amounts. Thanks for making these!!
I've been looking for a channel like this for a while! Michelin start food to do at home. There aren't enough channels like this! Awesome. A question I would have is, how do you keep your food warm without overcooking it? People always complain my food is cold but judging by this video you haven't kept anything warm? Whats your opinion on this?
I am happy you like it :) For me is very hard keep everything warm, I put more focus to record everything nicely. But when you gonna cook it at home you can easily do everything same time. Anyway main thing is get hot meat and souce the rest can be just warm on this dish ;)
Chef, can you recommend perfect cooking time for bigger scallops (probably bigger) and if there's a trick to know when they are not over or undercooked? I believe those are 10/20. Also is thyme a good addition to that wonderful beurre blanc if I love the taste of thyme? It is so cool you promote cooking and person does not have to be a chef to enjoy this art of cooking. Big props for sharing your awesome work
There is no exact time, you have to learn how to touch scallops and find out how there are cooked. Then people can like different stages of cooking. So you have to adjust it for your taste. The best is to get experiences with cooking many scallops. And I would not probably put thyme in this recipe with citrus.
this is absolutely amazing , using the simplest food but make it to different level of dishes . and the explanation is easy to understand . amazing chef
These recipe videos are absolutely fantastic! real teasers too :-D One thing I struggle with is in assemble - time- management, I have a domestic kitchen with many mouths to feed, what tricks are to be used to send out food at the right temperature all at the same time ?
Although I love grapefruit , I'm not allowed to consume it with my Cholesterol medicine , so I will use oranges instead with the same preparation. Hope it'll be just as tasty.
Never cooked the scallops before as I know it will be turned out too hard if I am not doing right. Thanks for all of the details Sir 🙏👊.. by the way could I use the frozen scallops when I can’t get the fresh one at the market?
Hi chef!thank you so much for the yummy recipe you've always share.but I hope you will put sub title on it so that we can understand and follow your tempting and yummy recipe.thank you and god bless.
@@ChefMajk I really enjoy your videos, your work and explainations are very clean and concise, from one professional to another, I hope to see many, many more of your videos. Keep up the great work!!
Hi Chef May I ask how much gram of water and butter and polenta please? Im terribly sorry but English is not my first language so I can't really understand what you said.
@@ChefMajk Well that would be useful some cooks want to make sure this dish is as close or better than how you make it. DId you say Thai Basil? we dont have these readily available so some of us have to grow it from scratch.
Btw oil is vegetable, and temperature is doesn't matter, untill you dry them properly. Sometimes is good to use brain and not just copying something from internet from sucks guys ;)
