Phil howard is an amazing chef his voice really helps you believe in what he sats. I had waghu short ribs at the square a couple of years ago they were mind blowing. After watching this video il b going bk soon. Your videos r inspirational thank you
I've already watched this video a couple of times and this dish, in all seriousness, mad my mouth water! I love slow-cooked/braised under-utilized cuts like shortrib, cheek and shank and so on, and the coffee-chili-ginger flavor combo is something I have got to try out! These videos are just the tits! keep it up.
i lve phil- such an elegant and eloquent man. looks smooth doing everything- even when he was a drug user- probably looked suave ripping a bong on the toilet at work.
That looks just wonderfully!! Can you perhaps reveal what else there is in the onion-puree? The chef says that the puree itself has a sweet-sour flavour to it so I wonder if there is any sugar and vinegar used? Thanks for the gread video!!
I've made this puree 100's of times. You put the onions in the pan with nothing except some salt, cover it, let it steam slowly until the water has come out of the onions and they are all mashed up. The onions are still white, take the lid off and let them turn over in the pan while stirring. The liquid starts to evaporate and everything just browns and becomes sticky. Don't worry about adding sugar because the onions water is already sweet and as it evaporates it caramelises the onions. Let it all stick to the bottom of the pan and scrape it now and again to lift it off, you want it to stick a bit because this is making it caramelise. Add a bit of sherry vinegar at the end to balance it, then puree
The final dish looks great, but it would help any aspiring chef / home cook looking to up their game if there was some ingredient and techniques included.......
Look delicious but one small detail is that i wonder because they could wrap the spoon tightly with plastic wrap so that the mash(pure) potatoes (or something else) come out easier and ye better shape too :D because the food won't stick to the spoon like that :D. Sorry for bad english
The entire video is more about the damn coffee than the recipe. And here I was being deceived into thinking it was about the chef or the recipe. "Ingenious" way to hide the word nespresso using a title that long.
The rib is cooked in the foil, but look at the video, that foil looks new, doesn't look like its had a rib of beef slow cooked in it for hours. You want to cook it, take it out of the oven and foil and chill it. Reduce the juices back down to syrup and use this to baste the rib when you reheat it in the oven
fd fd what liquid do you add to the puree after the initial oven cook to create the sauce before reducing? or is there enough meat juice and onion puree that you'll have something to reduce? It seems at first glance that the puree is thicker than the sauce at the end. thanks in advance
In my opinion the most effective way to figure it out is try it a few times, then you can see what's going on with the process. Juices naturally will collect in the foil as the meat is cooking anyway. Even if you seal the meat it still lets out juices as its cooked. (Even with super low temperature sous vide cooking you will get natural meat juices collect inside the bag). This is cooked at 100 degrees C, so it's quite hot and lots of juices will collect and make the marinade runny. If for some freak reason the marinade is not runny you can add some home made beef or veal stock to the marinade after it's come out of the foil, I guarantee that if you let this reduce slowly and pop in the joint when it reached coating consistency pretty soon you will start to get a sticky glaze on the meat
I would only use a home made stock for this kind of glazing. Because only home made stock has that gelatinous consistency that allows for this kinds of sticky glazing to occur. Chopped veal bones and a calves foot or pigs trotter is the best. Or if you have some chicken caracsses or even bones left over from a roast just make a dark chicken stock with this and add 10-20% chicken wings (as the joints contain high proportions of gelatine)
Yeah this is a Nespresso advert more than it is a recipe. Wouldn't top restaurants be grinding their own fresh coffee with the professional machines rather than using pods? I've never tried Nespresso it might be nice but...seems a bit low key.
I noticed when these chefs witb major in snarkology make or present something really obviously prententious, they explain the process and all that crap, talking about how they had to travel in through middle earth and climb mount mordor just to complete the recipe. All that docu bs and apparently profound visionaries, they'll tell you how it taste and how it'll change your life, but they never had the balls to reach out for the mainstream palate for taste testing. They're too scared to actually really reveal that it doesn't work, it was pushed and forced. And they only feed these to their cult rich and dumb customers who believe in how it's suppose to taste. For me true excellence in Gastronomy and Cullinary is making both taste, experience and cost accessible to everyone. Make a commoner love caviar, truffle and blue cheese, make a fat kid enjoy veggies, make a fitness nut or a supermodel cave in to a good greasy burger, make a man-child eat salad, or get a filthy rich politician or CEO walk through the city to your food truck or streetfood cart..then you have achieve great deal of excellence in your own scope and cuisine. The Michellin restautant guide is a business scheme that only targets western countries, because none of those tire rollin douchebags really know the vastness and complexity of world cooking. To them, anything that has more than 4 spices is exotic lol. It's like jazz you know, a lot of these latin, greek, scandanavian african and asian cuisine don't even have exact measurements..you gonna have to improv a ballad. I've tried making these from chocolate to coffee as a savoury sauce and it didn't work. Bought bottled ones, it was a push doesn't even taste like coffee. I had people taste tested it, it doesn't work. And I'm confident enough to say that. That's why a lot chefs hated Anthony Bourdain because he indirectly exposed the pretentiousness of these chefs. Bourdained dreamt to make the taste (if not experience) of fine-dining accessible to the world as well as bringing exotic flavors into a fine dining plate. These guys sound like a rennaisance virtuoso when talking about their cute little doodle art, I tell you everytime these guys are on tv live, guest at a cooking show or to cook for a certain crowd, they'll go back to their A1 sauces, smoked bbq sauces, and wings with ranch sauce.Whew! That was a bit of a rant but seriously though, go back to frying chicken and buttering bread, chef. Also, commercial kitchens use knife racks. Knife blocks/holders are for the sammich makers with floral aprons 🤣🤣🤣
"My cooking is very un-cerebral, you know, I love food..." "We're trying to do... refined plates of food that are sophisticated and elegant and full of finesse..." What now, "uncerebral" or "sophisticated"? Sometimes I think those people don't really think about what they say but rather throw the same set of buzzwords around to sound accomplished. Smh ;(
"Un-cerebral" is intended as rustic, relate-able, and easily understood. "Sophisticated" is intended as having craftsmanship, purpose, and a keen sense of complimenting factors. In other words; get out you dullard.
