I met you at Chicago NRA I think it was 2011 restaurant show, thank you for an absolutely fabulous your one my heroes I went culinary 25 years ago ACF member since 1987 thank you
Made this tonight, Prime Rib Steak (One rib from Rib Roast) from my butchers. Cost me £16. Had between three people, loved it. I didn't even have to try and cook this as the wood oven did all the work. Do try this guys you feel like you are cheating! I cooked my meat in the oven for about 10 mins or a lil more than that after braising on coals. Got it to be medium rare how I wanted. The Horse Radish too was an eye opener. Going to get it more often!
You are quite right! I'd like to add that some DSLR that place themselves towards the higher end also have a input port for an external microphone... which can be a professional one if you so please.
Halfway building a wood oven. Base built , oven coming this week. Looking forward to this kind of cooking. I used to be a chef as well . Looking forward to the fun!
Jamie you are rocking my world with this. I will try this. I will master this and I will be in gastro heaven......does anyone e know the best type of wood??
Very well presented. Have ever seen Tandoori Oven Cooking? Much more efficient and clean cooking. Food would not look burnt outside but still cooked nicely inside.
True that, but you can just use a cheap Zoom H1 and problem solved. I don't know if you follow the channel, but they still use DSLRs for filming everything now, but they are much more refined and professional, and they now have great sound.
Well there are a lot of canon DSLR's which shoot pretty similar video, I'd say get a Canon 550D-600D-650D and invest in some quality glass. I'm sorry to say that 6-700 pounds isn't a lot in this market, but I'd reccomend a 50mm 1.8 lens over the standard kitlens (though you might just get that as well for a walk around lens untill you get the chance to upgrade). The 50mm 1.8 Canon lens is cheap en versitile and great to get that shallow DOF you're craving haha. I Hope I helped
Pro's of filming with a DSLR, it makes everything look beautiful with the depth of field and what have you. Con is that the audio is just horrible, but that's me as a filmmaker/foodie
Hey mate, I am looking to get a DSLR because of the amazing DOF effect they produce. As I am a complete rookie to film and photography ,what would you recommend I get for my first one? Price range around £600-700. Thank's in advance. :)
"Adequate cooking (56°C for 5 minutes) of beef viscera destroys cysticerci. Refrigeration, freezing (-10°C for 9 days) or long period salting is lethal to cysticerci. Inspection of beef and proper disposal of human excreta are also important measures." (ref: Wiki) Usually, mid-rare is cooked until central temp hits... what 63 C? So unless you're eating raw beef, I don't think its going to be a problem.
it's funny. you say "it's all about the fat dripping on the coals" and here in germany everybody tries to avoid it because of acrylamides which are said to cause cancer... but your right, meat's way better cooked over open fire. what's the point in living forever if you haven't lived with joy anyway?
Now I now I am a bit of a "do it yourself nerd" but there is really no problem in building your own garden oven for a tenth of the money. I built mine for around 100€ (except that I didn't pay 100€ because I built it mostly out of my old Terasse)
That's uruguayan asado. Most of argentinians use coal. Then again, a while back we were all one huge piece of land, so back in the day we all did it that way.
just curious.. but the first time he put the meat straight in the oven without the rack, wouldn't the charcoal be sticking to the meat from the bottom of the oven? and even with the rack the meat is touching the charcoal. isn't the charcoal bad for our body??
The problem with coal fire grill with thick steak is--you either put too much oil burning the meat outside and raw inside, or put too little oil and end up with a Beef jerky. Ofc you can manage to get it done perfectly, but the cooking condition (temperature and etc) with wood oven is not consistent and stable, which will most likely get you fraustrated and tons of meat wasted
if you're the master of wood oven, you'll know how to handle it :) my grandma uses fire or coal when cooking dishes and she knows how to control the temp even without a thermometer LD and ofcourse her magic was passed down to me :3
After years of cooking with grills I tried my wood fired oven for steak, never looked back. The high and dry temps give the meat caramelisation like no other, you just need to use the heat cycles correctly and understand the way your oven works. HIGHLY recommended.
i dont like well done steak but, i dont know why i like burned steak xD I prefer blue or rare but when you mess up and it´s well done Im like...well lets just burn it xD
his cookware is shite. l just bought his microplane - excellent. and this wood oven looks great. It's NOT cheap. There's no shame in promoting a quality product. I want steak like THAT!
