At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.
I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya
Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count. Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems. In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.
I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.
This has to be one of the best You-tube channels on You-tube. Years and years of experience here. So simple, so French and we need smell-avision. Many thanks for sharing this with us.
Jesus Christ. I just found this channel and have literally been doing nothing but watching all the videos all day. It's now 8pm and I'm having a cocktail and I want to shed a tear at this beauty of sauce and steak. I can't wait to get busy creating all your beautiful dishes. BRAVO!
I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.
The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.
This channel is the best cooking show ever - I've made several of your recipes and they have all been great. Unlike my usual experience with recipes from the internet. You also have a great sense of humor and comic delivery. Thanks!
I just watched practically every red wine steak sauce video and your wins. The steaks are a little over done for me but everyone likes it how they like it, so you still win. Beautifully done sir.
OMG!!!! This looks so good!!!!! I've recently moved out and about to start college soon, so for the first time in my life I am cooking for my self, and it is such a fun thing to do, hopefully soon I'll be able to cook something like this steak!!
Chef John, when I was growing up in Monterey, Ca I acquired a taste for all the food at restaurants, hotels, catered events, country club brunches, and so on. Many chefs create food I enjoy such as Ramsey and Batali on tv, and since I tried your fondant potatoes I've been hooked on your channel! Your recipes I find remind me of the food I had growing up, more so than any other chef. Lately, my kitchen is more rich with inspiration than ever! Thanks!!
I made this sauce, and it was spectacular. I have tried a few of your recipes and this was the best so far! A key part to possibly the best meal I have ever had. Thanks Chef!
"Sorry I cant go out tonight I'm watching steak being dragged through sauce" "Oh what channel is that on?" "The meat being dragged through sauce channel. Duh!"
If this recipe were an old-school written on an index card recipe, it would be very well worn in my kitchen. This is my video every time I need to make this. I love the style that you teach in. thank you for the video
"I've cooked them to perfection." :: dying :: This sauce may be the cheffiest thing you've done so far. Two hours to make a cup of liquid? Oh boy. I bet you could put this on a humble hamburger and it would give any steak house a run for their money.
@@IlDeimos you mean worcestershire sauce...and you can just add corn starch or flour to thicken it or any other thickening agent basically that's all gravy is
Love your recipes, my wife and I enjoy them all the time, especially the soups. This recipe is something is have to make for 10 people, I always start to sweat when I have to go full blown caterer. Thanks, Chef!
It's so infuriating... He has a good voice for commentary, but he just ruins it by constantly inflecting at the end of every sentence. This is the train crash result of a poor speaking habit combined with clipping together 100 separate voice clips.
Just wondering.... what do you guys suggest the used meat scraps be used for after its done giving up all that flavor. I'm sure there will be some good ideas instead of just throwing it into the garbage. Like maybe dry it up and use it for salads?
toast a sub bun lightly add the scraps and some nice cheese ... and make a philly cheese steak ... perhaps add some nice shitake mushrooms and minced garlic and make it awesome
Wow this looks amazing can't wait to make this recipe. Thank you (also I appreciate your sense of humor and vocabulary during the cooking lessons too).
I Made this two days ago and it was the best steak I've ever had. I thought I could only get that kind of taste from a fine steak house but that's no so anymore. Thanks Chef John!
You are the man!!! We just tried this cut at a very popular steak house and I'm so happy to see you execute it to perfection. Gonna try it, but will Sous Vide and see what happens .
looking back, i can tell that this video was one of those exceptionally popular videos that non-subscribers will see, and sadly also comment on as though anyone cared food wishes comment sections are normally a wonderful place, it seems like sacrilege to someone as pure as chef John to be rude here
@@Crosshill I so agree I could not believe the negativity of those comments. Now 5 years later it has infected so many. We must remember that what we put out continues on like a virus. Perhaps a spiritual pandemic of fear and Hate. However courage and love can make a difference and that cure lies within each of us. Be safe my friend in this crazy crazy world.
Hello chef john i love your videos im a chef too big like for you from ukrine keep being great at what you do i hope that i would become some day a good chef and person like you
Here's a question...did you take those meat bits and make a little garlic bread sandwich? Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)
God I love your channel. I've made multiple attempts at a red wine reduction with varying degrees of success. Gonna try your method soon. Thanks for posting this.
+cody hoover (CpTNxCruNcH) Cutting up meat like he did in the video into small pieces that you can make a patty out of makes a way better hamburger than using ground beef ground the way grocery stores a and most butchers do it.
I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.
I knew you would ace the sauce. Last project was the Kiev next one is this. Keep up the good work and thanks for taking the time to make make the videos.
"Wrong again" No u. "Imperial and other traditional systems are highly intuitive, " HAHAHHAHAHAHAH. 12 inches to a foot, 3 feet to a yard, 1760 yards to a mile. 8 fluid ounces to a cup, 2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon. 16 ounces to a pound, 14 pounds to a stone, 2000 pounds to a ton. Oh, yes, highly intuitive. ", utilize base-twelve" Except only one of the conversion factors above is a multiple of twelve, and namely, it's twelve. And last I checked, humanity was overwhelmingly using base 10. I mean, notice how I just wrote that? 10? As in, one-zero? As in, 1 * 10^1 + 0 * 10^0? Yep, even writing the number we use base 10, not twelve. You must've skipped that class. " and have evolved from ancient times." So did rape, pillaging, and dying of smallpox. "Metric takes its scale from the Earth's longitude" My man, that hasn't been true for like 150 years. Are you a vampire? "was arbitrarily imposed by governments in recent times. " So were sanitation, roads, and basic health care. "There is nothing objective about it." Every unit system has some arbitrariness. Everyone has to learn how big a meter is just like everyone in some challenged nations has to learn how big a foot is. This doesn't change the fact that a system informed by science and designed around factors of 10 is objectively superior to an awkward rollercoaster of random conversion factors. Not much you can do about that, I'm afraid.
