This is masterful cookery. The attention to detail is inspiring. Perhaps, not practical for most at home cooks, but it truly shows what separates a Chef from an average cook. *Applause*
Sophie N Restaurants have cooks as well, not only a chef :P And I do not think that a single restaurant in the world would have this on their menu because it is not practical, and it do look good but the taste probably isn't better than a traditional carrot cake. I enjoy watching ChefSteps but it does not look like they could handle a restaurant to be honest.
***** Most of the restaurants that I have worked on has had a pastry chef. It is his job to make breads and desserts. The reason that no restaurant would make this is because it is not worth the trouble. Working in a kitchen is stressful and it isn't realistic to spend hours on the same thing like this. This video is more of a "this works" than a "you should do this" type of video.
***** Well it isn't my job to make desserts so I don't have to worry about that. Trust me when I tell you that there is a difference between something challenging and something that isn't worth doing. It isn't hard to do this, it just isn't worth it. Any moron could follow this recipe, it has exact measurements and it is very hard to fail with it. This isn't about ambition or passion, it is just about the fact that in a restaurant this dessert isn't that great. If you actually have worked in kitchen you know how much more work it is in reality compared to how much it is on paper. I am no baker, that is for sure, and I like to experiment with the food I cook. I like it when I don't have a recipe and I must use my brain for making food but maybe a pastry chef wouldn't mind making this thing Let's be real though, it really comes down to the pastry chef and if he or she would like to make this recipe, then of course she could make it but I haven't met someone that would like to make something that is this boring to make and that is so much work for something that isn't really that awesome.
+MusikAlltid That's a very rude comment. Have you ever heard of Project Management. It's not different from a professional kitchen. Once you create a dish, all you need is other professionals working by your side. All you need, is the ability to coordinate a team.
The immersion circulator in this vid is the polyscience one. There was no Joule in 2013. Polyscience is sold still, but starts at $400. Anova is $180, and Joule is $199. The tub is a simple polycarbonate one you can purchase at a restaurant supply store.
It really doesn't cost near that much. You can have all of this equipment for around ~$200. I got my immersion circulator for $129, fine mesh sieve for ~$20, and have an immersion blender that cost $25. The carrageenan, which is the only "weird" ingredient, is pretty cheap at the amounts they're using (it's like $8 for 50g and they used 2g total).
This isn't something for a home cook, but I actually tried out this recipe (using my kitchen from work) and it turned out amazing, actually got me laid. Thanks chefsteps!
Mark Sparks Why? One CAN do this at home easily. You don't have to have fancy equipment to do Gastronomy... and telling people the average "home cook" can't is utter BS!
All ur recipes are just fantastic but unfortunatelly at such a high level that I'll be never able to make them. I don't have these equipments at home. I'm just a normal hobby baker/cooker .-D
+luticia a lot of high end cooking is about the tools and technologies that they use. us everyday joes should stick to the old school ovens and stoves.
I was going to comment something like " this is deprived of any passion, this is not cooking " and I saw all the bad negative comments. But then I took well, actually 2 hours, watching a good deal of your cooing videos, and what you do certainly is different, but it is certainly not without passion. It is beautiful, I'm so glad I found your channel, you are a bunch of geniuses. Those videos are perfectly edited btw and I think we should all watch a couple more videos to see that these guys do make incredible food with incredibly complicated and long processes. And if I may, these are possibly not replicable at home, but it's interesting and aesthetically astonishing.
Through August 4th, just $20 to enroll in our Tender Cuts class! Chef-instructor Grant Crilly demonstrates nine simple steps for cooking almost any meat to perfection with minimal equipment. Our method involves pre-searing and low-and-slow cooking, to give you near-perfect control of doneness. Enroll today! chfstps.co/1z9yscb
Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.
I just wanted to say that these older Chefsteps videos are amazing. The way these videos were edited make it feel like a video from this year even though they are 10 years old :)
So all you need is a whole day and you will still mess this up and end up making mashed carrots on a plate :D If only you could download cooking skills!
Today ...I found some flourless chocolate cookies at Starbucks and it truly blew my mind. I have a gluten allergy and it truly awesome to find great product with quality ingredients. They were so delicious ,flaky,and war and chocolatey. I show this video and was so amazing how steady your hands were and how patient you were through the whole process of making this beautiful creation and it looks so delicable and too beautiful to eat. Thanks again for the video and will attempt to make it as well as you have. Thank you !
tbh your average at home cook cannot make any of these amazing creations on this channel simply for the fact that the equipment that you would need is rather expensive and would probably take some training to use properly. i mean a darn fine mesh strainer is like 80 bucks lol sooo yah. still amazing and maybe if i win the lottery one day
hnjahnjah I've had a lot of success using ziploc bags and a $20 digital thermometer and just getting a pot of water with the right amount of low burner to hold a temperature. I don't find sousvide cooking to be very exciting so I never considered getting dedicated equipment, but the technique is really powerful and you can improvise it acceptably with a little extra effort setting the temperature.
hnjahnjah Use a ziplock bag and a straw to replicate the vacuum machine and something like a cooler(I'm not a native english speaker so I am not sure if that is the name) that you have cold food in when you go on a picnick can act as a sous vide machine. Just add warm water and have a themometer so you can adjust the heat as you wish.
+mrtodd3620 It has a pudding-like texture and tastes the best carrot cake you've ever had. In face, Chef Nick actually adds the baking soda to more closely emulate the taste of cake!
+ChefSteps Please make more recipes like this. I subscribed because of this style of video with chill music AND amazing crazy inventive complicated recipes. It's really relaxing... Please.
Wow I just read the comments and I'm pretty surprised at all the haters. ChefSteps is damn brilliant! They're also showing tons of secrets and innovations that are happening in the culinary world. I love this channel.
we have a very experienced kitchen and media team, all collaborating on direction and coming up with ideas. It's very much a group of individuals inspiring each other.
Excellent video. The precision is mind blowing. I too wish there was a "at home" version for those of us who have no clue what carageenan is, and lack the equipment. Like maybe using gelatin and McGyvering some equipment from everyday items. "This is how we did it, this is how you can do it", sort of thing.
Wow! Such precision in your measurements! I felt as if I were in a lab with all the instruments you used; beakers, water bath, precise scale! I enjoyed this experiment!
My God! Truly a culinary genius. My hat 🎩 goes off to your detailed precision in the culinary arts. Truly amazing to watch. Loved the music as well. Very inspiring for the professional to raise their bar in their careers. Thank you 🙏
wow...5 star stuff. The process and techniques alone during it's beta stages...applause to R&D. Thanks for sharing...This is not for everyone, but the breakthrough on starch-base produce and food storage has its' wide array of applications.
This is brilliant. *You* are brilliant. All ingredients and measures, the temperatures and presentation. This is art and science mixed to the brim. The cake looks very elegant and chic. Great job chef!
You too can make this in just 753 easy steps!
siegeaye lol
Hahahahahaha. It feels like "Nah I'm okay.. Don't want any cake anymo"
753 "easy" steps or 10 "chef" steps
this is gotta be the most complicated cooking video i've seen on youtube yet
What's cooking? This is chemistry.
I agree lol
lol exactly my thoughts
Same
I sat there hypnotised, still staring at the screen after the video ended wondering what I just watched :o
I came here thinking it was going to be a more simple "flourless" way of making carrot cake... boy was I wrong.
i know i was so excited but now im like "huh"? never in a million years could i do this!
This is masterful cookery. The attention to detail is inspiring. Perhaps, not practical for most at home cooks, but it truly shows what separates a Chef from an average cook. *Applause*
Sophie N Restaurants have cooks as well, not only a chef :P And I do not think that a single restaurant in the world would have this on their menu because it is not practical, and it do look good but the taste probably isn't better than a traditional carrot cake.
I enjoy watching ChefSteps but it does not look like they could handle a restaurant to be honest.
***** Most of the restaurants that I have worked on has had a pastry chef. It is his job to make breads and desserts. The reason that no restaurant would make this is because it is not worth the trouble.
Working in a kitchen is stressful and it isn't realistic to spend hours on the same thing like this.
This video is more of a "this works" than a "you should do this" type of video.
***** Well it isn't my job to make desserts so I don't have to worry about that. Trust me when I tell you that there is a difference between something challenging and something that isn't worth doing. It isn't hard to do this, it just isn't worth it. Any moron could follow this recipe, it has exact measurements and it is very hard to fail with it.
This isn't about ambition or passion, it is just about the fact that in a restaurant this dessert isn't that great. If you actually have worked in kitchen you know how much more work it is in reality compared to how much it is on paper.
I am no baker, that is for sure, and I like to experiment with the food I cook. I like it when I don't have a recipe and I must use my brain for making food but maybe a pastry chef wouldn't mind making this thing
Let's be real though, it really comes down to the pastry chef and if he or she would like to make this recipe, then of course she could make it but I haven't met someone that would like to make something that is this boring to make and that is so much work for something that isn't really that awesome.
***** All I heard was "I was wrong" but okay.
+MusikAlltid That's a very rude comment. Have you ever heard of Project Management. It's not different from a professional kitchen. Once you create a dish, all you need is other professionals working by your side. All you need, is the ability to coordinate a team.
literally want to make all these recipes, but I feel like the first step is always "spend $5,000 on specialty equipment"
My thoughts :).
The only things they used in the video were the Joule sous vide cooker which is ~$150 and the hand blender which is only like $30
markowalski, well, I think, that their equipment is way more expensive (1500 - 2000), but maybe I'm wrong.
The immersion circulator in this vid is the polyscience one. There was no Joule in 2013. Polyscience is sold still, but starts at $400. Anova is $180, and Joule is $199. The tub is a simple polycarbonate one you can purchase at a restaurant supply store.
It really doesn't cost near that much. You can have all of this equipment for around ~$200. I got my immersion circulator for $129, fine mesh sieve for ~$20, and have an immersion blender that cost $25. The carrageenan, which is the only "weird" ingredient, is pretty cheap at the amounts they're using (it's like $8 for 50g and they used 2g total).
Why does this feel more like a science experiment rather than cooking
Lance Lindle Lee because of the beakers, probably.
i was just about to say the same thing
I was gonna say that
ikr
I can find it like an art not science experiment
i think this video is less about making a practical carrot cake and more about re imagining a carrot cake while making full use of a sou vide machine
AznGosu They sell a sous vide machine. That's why.
I've learned to watch these for the sake of just knowing I could never recreate most recipes
This looks incredible. But I left my PhD in cooking in my other chef's apron...
This isn't something for a home cook, but I actually tried out this recipe (using my kitchen from work) and it turned out amazing, actually got me laid.
Thanks chefsteps!
hahahahahaha
Pfft you can TOTALLY do this at home... easily actually!
shutup
Mark Sparks Why? One CAN do this at home easily. You don't have to have fancy equipment to do Gastronomy... and telling people the average "home cook" can't is utter BS!
post a video doing it without "fancy equipment" until then lets have the peanut gallery keep it down
All ur recipes are just fantastic but unfortunatelly at such a high level that I'll be never able to make them. I don't have these equipments at home. I'm just a normal hobby baker/cooker .-D
Their recent recipes are more accessible.
I agree this too
+luticia a lot of high end cooking is about the tools and technologies that they use. us everyday joes should stick to the old school ovens and stoves.
+LazyElectron exactly💯
So small that I could eat it at one bite. But kudos to the chef, so clean preparations.
This is to savor, not just to consume.
Jojo Yuna
Its okay Jojo, you can do anything you want....especially with a name like Jojo.
strike a pose
I was going to comment something like " this is deprived of any passion, this is not cooking " and I saw all the bad negative comments. But then I took well, actually 2 hours, watching a good deal of your cooing videos, and what you do certainly is different, but it is certainly not without passion. It is beautiful, I'm so glad I found your channel, you are a bunch of geniuses. Those videos are perfectly edited btw and I think we should all watch a couple more videos to see that these guys do make incredible food with incredibly complicated and long processes.
And if I may, these are possibly not replicable at home, but it's interesting and aesthetically astonishing.
Although not realistic for me to make, I thoroughly enjoyed watching this come together. Your style has a unique take on cooking/baking!
Through August 4th, just $20 to enroll in our Tender Cuts class! Chef-instructor Grant Crilly demonstrates nine simple steps for cooking almost any meat to perfection with minimal equipment. Our method involves pre-searing and low-and-slow cooking, to give you near-perfect control of doneness. Enroll today! chfstps.co/1z9yscb
I watched another video and she said yes it can be done using the agar agar, but will try it with Gelatin as I dont like agar agar
Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.
+ChefSteps Is there any way I can do this without sugar, or little sugar? Like, stevia or something?
Can you imagine doing all that and in the end...not liking it?
I'd stab myself
:)
😄😄😄😄
😂
this is more art than food, appreciate it and enjoy it!
Damn props to the video, the chef!! It even looked like a chemistry experiment. Excellent vid looks amazing!
all that effort for a four inch cake?
popcorn pretzel Exactly what I was thinking. Looked bigger in the thumbnail, but I guess it's all about perspective. :D
ikrrr
ikrrr
When you have nothing but time and a new molecular gastronomy kit from amazon...
Just double or triple the ingredients
At first I thought oh this isn't what I was looking for (home cooking tips) but my god was that beautiful, this is like an art.
Daaaamn. It's so different to a normal carrot cake, but I'm just blown away by how good it looks and the effort that goes into it.
Seems like a whole lot of energy put in a carrot and cream cheese pudding.
WOW I've never seen anybody bake a cake in such a scientific way just WOW this is truelly amazing!!
Wow you guys are awesome it's like cooking with science
You don't cook! U make art works. Congratulations! You're perfect.
I really really like the way he treats the food
I just wanted to say that these older Chefsteps videos are amazing. The way these videos were edited make it feel like a video from this year even though they are 10 years old :)
But the core is the sweetest part!
I made this in our office kitchen with a bag of carrots a microwave and a kettle, It was a complete success and now I own the company
funniest comment I've ever read
Stunning... absolutely stunning! One of the most fascinating things I have ever seen on RUclips.
This is super beautiful.. One of the most beautiful cooking video and cake I've ever seen 💖
I can feel sophisticated and delicate all the step you make
love the way you gentle with all the ingredients
So beautiful! The flavor and texture must be amazing!
zannie27 It is insanely good, and worth the effort :)
Omg it looks so amazing
That moment when you yell out into your empty house "if you sous-vide this mother-effing cake!"...
So all you need is a whole day and you will still mess this up and end up making mashed carrots on a plate :D If only you could download cooking skills!
😄
So it's basically carrot cream cheese pudding. No cake here, people.
it's basically carrot version of cheese cake without the base.
khajiit92 You do realize you're just arguing semantics....pointless.
***** because the cake is a lie
This is by far the most complex and impressive carrot cake recipe I have ever seen.
Or you could just make a normal carrot cake and not waste 10 hours of your life
lol this made me laugh....i thought after all those steps what are u eating Carrot jelly!
I bet you still wear nothing... live in a cave... and hunt.
queeni84 Exactly. It isn't a cake in the sense 99.9% of the population interprets the word cake.
i admire your patience!! Looks awesome! :)
WOW - it looks absolutely stunning and delicious!
Nothing less than brilliant.
Today ...I found some flourless chocolate cookies at Starbucks and it truly blew my mind. I have a gluten allergy and it truly awesome to find great product with quality ingredients. They were so delicious ,flaky,and war and chocolatey. I show this video and was so amazing how steady your hands were and how patient you were through the whole process of making this beautiful creation and it looks so delicable and too beautiful to eat. Thanks again for the video and will attempt to make it as well as you have. Thank you !
I need this cake. I need it now.
carrot cake flavored jello.
Thanks but I think I will stick to the real thing
tbh your average at home cook cannot make any of these amazing creations on this channel simply for the fact that the equipment that you would need is rather expensive and would probably take some training to use properly. i mean a darn fine mesh strainer is like 80 bucks lol sooo yah. still amazing and maybe if i win the lottery one day
not to mention a proper vacuum machine or a sous vide machine....the sous vide alone would cost i suppose around 1000 dollars all by itself.
:O lol
hnjahnjah not to mention a water bath can cost up to and over $1000
hnjahnjah I've had a lot of success using ziploc bags and a $20 digital thermometer and just getting a pot of water with the right amount of low burner to hold a temperature. I don't find sousvide cooking to be very exciting so I never considered getting dedicated equipment, but the technique is really powerful and you can improvise it acceptably with a little extra effort setting the temperature.
hnjahnjah Use a ziplock bag and a straw to replicate the vacuum machine and something like a cooler(I'm not a native english speaker so I am not sure if that is the name) that you have cold food in when you go on a picnick can act as a sous vide machine. Just add warm water and have a themometer so you can adjust the heat as you wish.
Can you describe what this tastes like?
+mrtodd3620 It has a pudding-like texture and tastes the best carrot cake you've ever had. In face, Chef Nick actually adds the baking soda to more closely emulate the taste of cake!
+ChefSteps
Please make more recipes like this. I subscribed because of this style of video with chill music AND amazing crazy inventive complicated recipes. It's really relaxing... Please.
damn this is painful and long process bet this cost 6000 dollar in a restaurant
It's "chefsteps" not "homecooksteps". I think it's awesome to see how chefs make beautiful things like this.
This is the complicated chefsteps I fell in love with and paid for, I want to know if more ideas like these exist. This is beautiful.
Art. Good video.
I was mesmerized by this process. It was science and art together and so beautifully shot. Wish I could taste it!
This is still my favourite +ChefSteps video. Please come back to this style. :)
Oh! Mini masterpiece! You've combined two of my favorite deserts carrot cakes and flourless cakes. Thank you for sharing this!
Omg satisfaction to the max when he sliced the cake😁😁
Wow I just read the comments and I'm pretty surprised at all the haters. ChefSteps is damn brilliant! They're also showing tons of secrets and innovations that are happening in the culinary world. I love this channel.
Retitle: Most Expensive & Time Consuming Carrot Cake
Food + science + high tech = BOOM chefsteps!! This channel is awesome
I know I 'll never do your recipes but every recipe you make looks like a masterpiece! Definitely worth the subscribe!
I feel myself like I saw magic a moment ago.
Aye, this that bs cake that costs like 100 dollars per cake. Nah cuz, I aint no cheef keef bang bang 1 hunnit ass nigga to spend that much for a cake.
lol
You are painfully ghetto.
Wat
You can buy them online at the bakery's website for 55 dollars.
SCOTTISH!!!!!!!!!!!! :D lol
3 hours to make, 2 seconds to eat
forget the cooking, i just wanna know how he cut it up so neat!! 🍰 🍰
Fancy cooking! I have no idea what half of the equipment or the ingredients are :D but the cake looks yummy!
This looks like some 3 michelin star restaurant carrot cake
The attention to detail is astounding. This is amazing.
I love watching these videos, I always feel like I'm watching a chem. experiment!
One of the most simple cakes with the most complicated explanation ever.
Wow! Very impressive. They recreated a classic with modern techniques making it their own.
this dude's tattoos are really elegant. the cake is nice too.
we have a very experienced kitchen and media team, all collaborating on direction and coming up with ideas. It's very much a group of individuals inspiring each other.
So, basically, expensive carrot jello ...
I’ll live and die on this planet without ever attempting this recipe. And I’m subscribed!
I must commend you! You're full of patience.
WOW....that looks stunning! And I though the Banana Bonbons were incredible but this takes the cake (no pun intended).
i found this video in 2014... five years later ... i still watch hypnotized.
this is art , more than food !
Excellent video. The precision is mind blowing. I too wish there was a "at home" version for those of us who have no clue what carageenan is, and lack the equipment. Like maybe using gelatin and McGyvering some equipment from everyday items. "This is how we did it, this is how you can do it", sort of thing.
this is like some future sh*t
😄😄
Now that's a work of art!
I think I love these videos because of the music
Wow! Such precision in your measurements! I felt as if I were in a lab with all the instruments you used; beakers, water bath, precise scale! I enjoyed this experiment!
We made this carrot cake for 60 customers and it was amazing.
that looks so smooth
Almost a sin to eat it!
ART! 🙌🏽
This was wonderful to watch. A beautiful piece of art.
it's what we do; we aren't interested in running a restaurant but sharing techniques and ideas to empower chefs
This is artistry, purely.
This is not cooking...this is about art !
My God! Truly a culinary genius. My hat 🎩 goes off to your detailed precision in the culinary arts. Truly amazing to watch. Loved the music as well. Very inspiring for the professional to raise their bar in their careers. Thank you 🙏
work of art
Wow. That's art, man!
wow...5 star stuff. The process and techniques alone during it's beta stages...applause to R&D. Thanks for sharing...This is not for everyone, but the breakthrough on starch-base produce and food storage has its' wide array of applications.
This is brilliant. *You* are brilliant. All ingredients and measures, the temperatures and presentation. This is art and science mixed to the brim. The cake looks very elegant and chic. Great job chef!
looks stunning
All this work for a so tiny cake?.... anyway I'm already too tired after watching the video to do it :D
so much hate -_- chill guys. This is just another way of cooking cake without flour. geezus.
both have been pretty awesome from our experience
many chefs like the plunger that comes with the top end vitamix