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Cambeau Kitchen
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Добавлен 28 янв 2019
Hello and welcome to Cambeau Kitchen!
Let's be honest, I'm a chef before a videographer. I try and focus on different techniques and classic preparations that I probibly don't explain that well but hopefully you can still learn a thing or two!
Let's be honest, I'm a chef before a videographer. I try and focus on different techniques and classic preparations that I probibly don't explain that well but hopefully you can still learn a thing or two!
the shop is open! (actually, it opened two months ago)
the shop is open! (actually, it opened two months ago)
Просмотров: 177
Видео
Opening A Butcher Shop Episode #2 - Updates and a walk through
Просмотров 4388 месяцев назад
Slowly but surely this shop will open! In this video I'm just giving you guys updates for all who are interested or have any questions. Especially for those who are interested in opening your own business going through the build out process like mine. Lots of moving parts. Stay tuned for more related videos. Thanks for watching and leave questions and comments down below!~ #BeauregardsFineMeats...
Opening A Butcher Shop! - How I'm Opening A New Shop, All The Details Included Episode #1
Просмотров 1,9 тыс.11 месяцев назад
In this video series I will show you start to finish how I am opening a butcher shop. Everything from hiring an architect, to the permitting process, to construction, hiring staff, cooking recipes, to opening the business and everything in-between. It will be a lot of information, but I think people will find the entire process interesting. For those young aspiring business owners that are in t...
Brown Butter Seared Blackfin Tuna Dish - Super Delicious & Easy
Просмотров 1,3 тыс.Год назад
First I want to shout out #MasFarmhouse in NYC (recently shuttered) and #GalenZamarra for teaching me this technique. It looks fancy, it's super easy to make and iv'e never had anyone not like it. It's always a banger. It's also healthy and quick if you want to do something a little different for a lunch with friends, or a dinner with your partner. I hope you enjoy. Also shout out to #captincla...
Chocolate Bundt Cake
Просмотров 802Год назад
Recipe 1 box #duncanhines devils food cake 1 package instant vanilla jello 2 eggs 1/3 cup canola oil 1/2 cup kahlua 16oz sour cream 12oz chocolate chips (I used semi-sweet) 1 bundt pan none-stick spray if needed -Mix all ingredients together -Bake 350F for 45-55 minutes
Grilled Whole Bronzino With Ginger, Garlic, Scallion Sauce
Просмотров 361Год назад
I can't bring myself to pay $70 or $80 for a whole grilled Bronzino at a restaurant. They are way too easy to cook at home. If you overcook it a little bit don't fret, these fish are incredibly forgiving! Ginger garlic scallion green sauce - (Enough sauce for 4-6 fish) 1 head garlic peeled and chopped 3 inch piece of ginger peeled and chopped 5 bunches scallions 2-4 Fresh chili peppers of your ...
CHICKEN ADOBO- AUTHENTIC 10 MINUTE RECIPE OF YOUR DREAMS
Просмотров 635Год назад
The worlds most authentic and delicious Filipino chicken adobo. Recipe- 6 bone in skin on chicken thighs 1/2 cup 2 T Silver Swan soy sauce or any kind that you have 1/4 cup Datu Puti cane vinegar or any white vinegar you have 1/2 cup water 1 head garlic peeled and lightly (or brutally) crushed 1 small onion 1 Teaspoon black peppercorns 3 dried bay leaves -Sear chicken lightly on both sides remo...
Treat Yourself.....Holiday Cocktail Boulevardier
Просмотров 220Год назад
3/4oz Campari 1oz Sweet Vermouth (I like Cocchi) 1 3/4oz Rye or Bourbon Orange twist Large ice cub if possible
THE BEST HOLIDAY ROAST EVER- PORCHETTA ALLA ROMANA
Просмотров 640Год назад
This is the best Porchetta recipe iv'e every tasted and I think you will agree after making it. You need to make this for any occasion. It's truly one of the most delicious preparations man has created. The first time I tasted it at a fancy restaurant in NYC my life was changed forever. The juicy salty fat, the crispy skin, the herby flavorful meat. Incredibly. Not only is it delicious but it's...
Proper Onion Soup
Просмотров 1 тыс.Год назад
Recipe for 12 people Soup Broth -4kg roasted bones (primarily beef, but can be a mixture) -12 liters water (top off water as needed) -2 onions, 3 stalks celery, 3 carrots, head garlic all roasted -bay leaf, thyme, peppercorn Simmer for 6-8 hours -Caramelized onions -5kg spanish onions sliced thinly -Butter as needed to sweat onions -Cook low and slow for 4 hours stirring every 15 minutes for th...
Traditional Filipino Soup - Nilagang Baka ( Rustic Beef Stew)
Просмотров 543Год назад
Recipe- 5lbs bones with meaty bits attached ( I used half beef and pork neck bones) 3lbs beef for stewing like chuck, brisket, or shank (shank is preferred) 1 head green cabbage 5 small red potatoes peeled 1 onion preferably white 3 heads bok choy 2 heads garlic 1 T black pepper corns 1 bay leaf 4 scallions Fish sauce of your choice (about 20ml per 300ml of broth) The basic method- -Soak and ri...
WEEKNIGHT SHRIMP SCAMPI
Просмотров 222Год назад
Shrimp scampi is a popular dish for a reason. Try this recipe out., i's easy and elegant. 5-7 Shrimp peeled and deveined (I used 16/20 shrimp) 1/2 clove garlic minced 1/2 shallot minced 1/4 cup white wine 1 pinch chili flake 1 pinch parsley 1 small squeeze lemon juice or 1/2 teaspoon 1 serving pasta, rice, potatoes, or anything else. I used spaghetti Nero which is spaghetti past with squid ink ...
How To Make A Simple Tuna Tartare
Просмотров 3 тыс.Год назад
Fantastic recipe that's healthy and easy to make Recipe - 5oz sushi grade tuna -1/4 teaspoon Dijon -1/8th teaspoon capers -1/2 teaspoon shallots -1/4 thin sliced scallion -1/8th teaspoon sesame oil -1/4 teaspoon soy sauce -1/8th teaspoon fish sauce -1 teaspoon lime or lemon juice - 1 teaspoon olive oil -1 large pinch cilantro - 1/4 avocado small dice - Crushed chili paste or minced chili (optio...
Jucy Lucy MasterClass - The Best Burger In The World
Просмотров 272Год назад
Jucy Lucy MasterClass - The Best Burger In The World
HEARTY, NUTRITIOUS & AFFORDABLE BEAN SOUP
Просмотров 1272 года назад
HEARTY, NUTRITIOUS & AFFORDABLE BEAN SOUP
CHICKEN TERIYAKI - (5 INGREDIENTS READY IN 15 MINUTES!)
Просмотров 2502 года назад
CHICKEN TERIYAKI - (5 INGREDIENTS READY IN 15 MINUTES!)
Vietnamese Style Marinated & Grilled Pork Chop - Easy, Flavorful & Healthy Dinner!
Просмотров 28 тыс.2 года назад
Vietnamese Style Marinated & Grilled Pork Chop - Easy, Flavorful & Healthy Dinner!
Oven Baked "BBQ Style" Brisket - Low & Slow & Smokey
Просмотров 206 тыс.2 года назад
Oven Baked "BBQ Style" Brisket - Low & Slow & Smokey
One Of The Greatest Ice Cream Flavors Of All Time Malt Ice Cream!
Просмотров 2,4 тыс.2 года назад
One Of The Greatest Ice Cream Flavors Of All Time Malt Ice Cream!
Banana Foster - Easy & Super Delicious Ice Cream Topping
Просмотров 2582 года назад
Banana Foster - Easy & Super Delicious Ice Cream Topping
Why You Should Brine Your Short Ribs- Slow & Low Recipe
Просмотров 4,5 тыс.2 года назад
Why You Should Brine Your Short Ribs- Slow & Low Recipe
Pasta Aglio E Olio Y Peperoncino - (Garlic, Olive Oil & Chili Pasta)
Просмотров 3112 года назад
Pasta Aglio E Olio Y Peperoncino - (Garlic, Olive Oil & Chili Pasta)
Butternut Squash & Coconut, Lime, Chili Soup
Просмотров 2602 года назад
Butternut Squash & Coconut, Lime, Chili Soup
DELICIOUS PARSNIP MASH - with Brown butter and chives
Просмотров 3,4 тыс.2 года назад
DELICIOUS PARSNIP MASH - with Brown butter and chives
PICKLED RED ONIONS - THE QUICKEST & MOST DELICIOUS RECIPE
Просмотров 1802 года назад
PICKLED RED ONIONS - THE QUICKEST & MOST DELICIOUS RECIPE
How To Spatchcock & Roast A Chicken (Or Any Bird) With Crispy Results
Просмотров 1262 года назад
How To Spatchcock & Roast A Chicken (Or Any Bird) With Crispy Results
BROCCOLI RABE - A Side Dish That Goes With Everything
Просмотров 1592 года назад
BROCCOLI RABE - A Side Dish That Goes With Everything
Making it for dinner, for the second time. ,i love it so much.
Excellent video! Thanks
How much did the brisket weigh?
“EASY? Simple?, HARDLY.
Sorry, bro. But, wrong in every way.
Care to explain? Don't even think about giving me that half sauce espanol half veal stock bs. That sauce is better suited for car oil than on a plate. But I would like to hear you out.
tru big dog chef 🔥
Thank you boss hog
Straight to the point, good job man!
Thanks for watching!
Love this recipe but is there an alternative for this for AIP diets? No dairy?
You could leave out the dairy and use vegetable stock. It would still be delicious
@@cambeaukitchen great idea. Thank you. I’m Italian and my world has been blown up by my doctor telling me I need to adopt an AIP diet. Did I mention I was Italian…😩
@@theawakening6323 Sticking to an anti inflammatory diet is always great for your body in my opinion. Use olive oil and veggie stock and you'll be good to go.
Nah you ain’t slick you totally said nice soft and tender like PISS not “this”…
Looks fantastic
Thank you, boss!
This might fo in a pinch...but its not the way to make demi glace
True, it's slightly unconventional. It makes a tasty sauce, tho!
cheap meat?
Ha, let's call a spade a spade. I used scrumptious high quality meat. But they were trimming I brought home from the shop I worked in
I think it's nearly ruined.
Ruined to perfection.
Just made this exactly as directed and WOW! Thank you I look much more accomplished than I really am with brisket!
That's awesome to hear. Thank you!
how much the average investment for that kind of shop sir?
@srvlog1440 There are too many variables to give an exact answer. All I would say is whatever your budget is and the number the contractor tells you, have at least 35% extra cash on hand, and be prepared for things to take much longer than expected
I have mines wrapped in fridge 2 days. Gonna cook mines at 250 bout 12hrs. Great video I’ve watched it bout 5times. It’s my first 1. Hope my color comes out the same!!
@@mr_hawaiian5571 how did it turn out??
Tried this with a store bought chicken thigh (bone in). Very raw inside. My fault for not leaving it in the oven for longer.
Usually if you set your oven to 450 and you start with a pan that is hot enough so the chicken doesn't instantly stick, it'll cook about 90% of the way skin side down. Once the skin is super crispy, put your butter and herbs in the pan, leave it off the heat on the stove stop and let it rest for like 5-10 minutes. The carry over cooking should cook it through. But keep in mind the chicken I used was a small 3lb bird. Larger chickens will take longer. Give it another shot!
Congratulation! I sticked on the project for long time! :-)
I hate biting into a piece of lemongrass. So I use lemongrass powder.
Who many square feet?
only 1500
i want to point out... Thats NOT coconut milk, its coconut cream. But i want to try this recipe, half my family is alergic to milk.
That's 100% false. If you look at the can it says coconut milk. There is no dairy in this recipe. If your family is allergic to cows milk, they can have this dessert
Best video ever. Straight to the point.
You're the man now, dog!
Congrats
Thank you!
Did you wash your hands???
Yes I did
@@cambeaukitchen thank you for helping clear my anxiety
@@savannahboone7637 My pleasure. It's hard to see with the professionally done video edits 😉
Great vid, got right to the demo without a lot of unnecessary commentary and/or attempted humor. Delicious looking end result; in our family, we all LOVE the extra fat and we're not obese. No trimming fat for us! hahahaha but I get your intent... again, great vid, thanx!!
@@nateroo my pleasure! Thanks for watching
I love your voice.
thank you
How long & at what tempt should I do a 7.5 lb brisket ? This 4th of July will be my first time
I should mention, I got it from H-E-B . So it came trimmed already.
I would do 250 for about 8 hours. If it gets too dark wrap it up.
Looking good man. One thing I try to avoid plastics touching my food. Glass containers flipped onto each other work too
I respect that
I love your recipe but I just had a few questions and I would really appreciate if you’d answer them 1) I’ve seen a few recipes where they wrap the entire tray with foil and then bake it. Do you know the difference between covering and leaving it uncovered in the oven and what difference does it make? 2) my brisket only weighs 2 pounds so would 1 and a half hour at 275 be enough or should I cook it a lower temp? Thank you so much I’m going to try this recipe out tomorrow!
Thank's for your interest. I would say wrapped in foil would keep it juicier and would prevent coloring. Non-foil would give you color but a little bit dryer final product. If you had a 2lb brisket, I would say season it up really well and cook it at 250 for a couple hours then wrap it until it's tender. It will still take 4 or 5 hours to become tender at 250
@@cambeaukitchen thank you so much!
whats a subsitute for lemongrass?
Lemon zest maybe? You could just leave it out. I don't really think there is a good sub that is readily available.
Ginger
Lemongrass powder. Easy to find.
Show us the butcher shop
soon
What did the brisket weigh in that video? I only have a Walmart to shop at, and the largest brisket they sell is around 5lb. At 45 minutes per pound it should take a 5 pounder less than 4 hours to cook. That doesn't sound all that slow for a brisket. But is that right?
I believe my brisket was about 12 pounds. I think it depends on what part of the brisket they are selling. The point or the flat. You might actually be able to get a 5lb piece of brisket tender in 4 or 5 hours
@cambeaukitchen It says "beef brisket flat." Unfortunately, it has 27 1-star reviews out of 42. The consensus being that it's too tough. There's also a whole brisket available now that must have been out of stock when I first looked. It’s much too big for two people, though. It has 85 1-star reviews out of 182, with most reviewers agreeing that the brisket is 50% fat. My only other option is a small affiliate store owned by Kroger. The only description is the it's Angus. Reviews say that the cut is just whatever the store receives. It comes already coated in salt and pepper. I prefer seasoning my own food because I'm supposed to keep my salt intake low. I guess I could try brushing it off.
Added goat cheese on the plate….yum!!!!
Good call! that sounds awesome
I saw you use soy sauce from the Philippines. Silver swan 😊
The best soy sauce!
@@cambeaukitchen I cooked your recipe yesterday once I searched it here on you tube. Love it. But I also used datu puti soy sauce from Philippines. Though silver swan is the original before datu puti. Both good 👍
@@shelly4966 sounds awesome!
Easy recipe. I’ve made this twice and family loved it. This is now my go to recipe. Serve with Vietnamese fish sauce (nuoc cham).
Awesome! Thank you
As a Brazilian, rubbing olive oil on the Picanha and adding other seasoning than only salt seems a little too much (picanha has arealdy a rich flavour, olive oil also adds a little bitter to the tast). However, as long as it is picanha it is impossible to go wrong. Oh, I almost forgot, we also usually don't trim the fat before cooking, but after. The idea is that we want as much as the own meat fat as possible to melt into the meat (that's why rubbing olive oil maybe is unnecessary - but whatever works for you :)
Respect
this looks fantastic but the raw chicken on a wood cutting board is making me anxious
I use bleach to kill all the germs. No worries my dear
I don’t recommend cooking your brisket like he did in this video. Came out so dry. Disappointing
Thats fair. It could be partially that and also partially cooks fault as well.
Thankyou chef
Oui
metric ingredients: 250 gr AP flour 36 gr baking powder 36 gr granulated sugar 9 gr salt 50-60 gr unsweetened shredded coconut 2 Medium ripe bananas 2 Eggs 240 ml coconut water 240 ml coconut milk 180 ml whole milk 3 - 5 gr Teaspoon vanilla extract 10 gr melted unsalted butter 10 gr melted coconut oil None-stick spray and none-stick pan or griddle for cooking pancakes -Sift all your dry ingredients together together. Sprinkle in shredded coconut -Mix your wet ingredients together Milk, Coconut water, Coconut milk, Egg, Vanilla, Melted butter and coconut oil - Mix your wet with your dry. Do not over mix, small lumps are ok -Slice your banana in small pieces and add to the batter. Fold in gently -Using 50-250 gr measurements add batter to a none stick pan sprayed with oil - Cook over medium heat until bubbles appear on surface and pancake is about 90% cooked -Gently flip over and cook for another minute - Add creamy peanut butter while pancake is hot and top with maple syrup -Eat them all!
Respect
So much effort for little reward, i'll wait until it comes in a packet or tube :)
Or go to your local butcher shop!
How did u find this place
Landlord showed me. I had to build the partition wall to split it in half. I rented half which is 1500sq ft
Whats thr purpose of the coconut water? Can i substitute the coconut water for coconut milk too?
Honestly I don't know, I'm sure you can. This was just the exact recipe. It turns out great with the water. The milk I'm sure would be great too
Ok, thanks chef!
I don't know about the peanut butter. Never liked that stuff.
It's delicious but heavy. Amazing on these pancakes if you want to go the extra mile
That is an excellent video. No BS talking, just on the spot. Exactly what I needed. Well done !
Thank you!
Reminds me of Binging with Babish.
He's the cooking youtube goat
Congrats 🍾 🎉
Thank you!
I don't have a blender so I'll just use the area of my box grater that can do similar.
Absolutely
Which was the rub that you used? Thanks in advance
Paprika and black pepper
Thanks for the recipe. I routinely use 1 Tbs malted milk powder to my French vanilla ice cream base. However, I have never tried it witb 3/4 cup malted milk powder to make a malted ice cream. By the way, my Cuisinart makes great ice cream.
My pleasure, thanks for watching. There's something about malted milk powder, it's just magic. So incredibly delicious. Malted vanilla ice cream sounds fantastic btw.