Chef on a Yacht | The Real Below Deck- Day 22
HTML-код
- Опубликовано: 1 окт 2024
- Once a month LIVE COOKING CLASSES $2.99!
How to Join:
1. Go to @abbyinthegalley channel
2. Hit the “Join” Button
3. You are now in the Little Chef Club! :)
Little Chef Merch: www.amazon.com...
Check Out My List of Kitchen Essentials: www.amazon.com...
FOLLOW ME:
Instagram: / abbyinthegalley
Tik Tok: www.tiktok.com...
Facebook: / abbyinthegalley
Edited by: @createwithbel_ on Instagram
Welcome to Day 22 of my journey as a chef on a luxurious yacht!
🌊 Ahoy, foodies and sea lovers! Join us for an exclusive glimpse into the high-octane life of a Yacht Chef as we set sail on a culinary adventure like no other. From sunrise to sunset, experience the magic of preparing gourmet dishes on the open seas.
In this captivating video, we shadow the talented yacht chef, witnessing their daily routine as they craft exquisite meals in the confines of a sleek, luxurious yacht kitchen. Get ready to be tantalized by the sights, sounds, and flavors that come together to create unforgettable dining experiences.
👨🍳 A Day in the Life: Follow our Yacht Chef from dawn as they begin their day, sourcing the freshest ingredients, planning menus, and coordinating with the onboard crew.
![FendiDa Rappa - Clock Dat ft. Shamar Marco [Official Music Video]](http://i.ytimg.com/vi/3NBU8KHdxYY/mqdefault.jpg)
Well, if a brisket squirts its because it hasn't rested enough. I prefer to rest a brisket under a large enough bowl covered by a towel or to leave it in a warm oven (90-110°F / 40-45°C) on the proofing setting. This lets the protein structures relax and the juices to redistribute throughout the meat without getting cold, resulting in a more tender and moist cut.
I agree. You must let it rest. I like to cook brisket a day before serving and slice the following day.
Came to say the same!
@kanganoroo3849 so if you slice it the next day after cooking, do you leave it out or refrigerate it overnight? Just curious about that process and if ur brisket is room temp or cold from fridge.
Then do you ever reheat it and how?
Today my house feels like fridge temps I guess it's time for heat...winter denial...
@PurdueAlum01 Definitely refrigerate. Slices very nicely when it's cold. A little water or broth in the bottom of the pan covered tightly with foil to re-heat. Hope this helps.
Do you slice before or after the re-heat
Those bars look like turrón. Its almonds and the white hardened part is made with sugar and egg whites cooked and beaten. Super delicious. Search for El Almendro or Sanchis Mira brands. There are several types, hard, soft etc
Thank you for sharing so much with us! I don’t see a join button or I would absolutely join your lives ❤️
The dessert from Spain looks like Turrón. I love that stuff. The crunchy almonds ,yumm. Specialy now for the holidays is a hit.
The uniform looks very smart and classy 💜🌹
The food looks delicious, Abby!
Did the meat rest long enough?
Or is there something else happening with temp-heat/% of humidity/salinity/proximity to ocean/elevation type of factors? LOL
Hi Abby, if you want to break the internet, you could do a compilation of all the Thurston videos. Such a cute dog!
The brisket definitely needed to rest longer before slicing. Same for the ribs, they both would benefit from longer rest time. Probably the brisket you served on the buffet line had already had time to rest before being brought out to you.
Swear I just saw u in Huntington beach here in Southern California today on Saturday... If it was u, i literally wanted to act like a fan but I was stealing strawberry jelly ( if it was u , u know they're free an I was jus trynna be quick) if it wasn't u then my luv u have a doppelganger here in southern California today 12/2/2023 her in Huntington beach CA 😂
Did you let the brisket rest before cutting into it? The meat needs time to take those juices back in that has been moved outward during cooking. I went to culinary school too, but I don't know what different schools teach. Hopefully you do not have that problem again! Happy cooking!
Why do you use such a small cutting board?
Oh I soooo want to munch EVERYTHING on today's video - my taste totally ❤😂
The broc salad is def better second day ! Love that salad for thanksgiving!!
I love your videos! Someday I hope to join your classes.
Should have done ribs in instant pot n then broil them. So good. Put liquid smoke in coke as the liquid
If you have a grill outside try a smoker box … 😊
Always great content!
Watched 20 or so vids all all include acai. Props and have fun!
did you let the meat rest that might be why it peed on you
you are a terrific chef just yeah might want to stay way from BBQ.
How do you decide the menu? Do the owners tell you what they want?
I love your videos. What a dream job.
Best video yet!!!!
Lots of personality in that voice ..!
Your videos are always so calming❤
Yummy
Yikes. From start to finish.
Oh yeah. Take some bake classes 👍
I pride myself on being a pretty good cook! It’s my love and relaxing for me.
For the brisket, did you let it rest long enough before slicing? I know you are a chef, so my question may be silly 😝
Maybe letting it rest longer will redistribute the juices more! 🤷🏼♀️
Sending support, love, and kindness from Lexington, Michigan, USA
I always look forward to your videos!
Looks like turron
Hi Abby👋 Do you have room to store a portable smoker on board? You could use a small Traeger pellet smoker and put a couple of fire blankets around it just for safety.
What I have done because I have the room is that I had a Traeger pellet grill/smoker installed in my outdoor kitchen, and it works absolutely fantastic!!!
We actually use this more often now than our galley oven. Your food looked delicious by the way😊
The spanish sweet is probably Turron. Its a nougat.
Cover and let it rest for a least 1 hour jbrisket needs a long rest period.....
Volunteering to be your sous-chef... 🙂
💚🫶💚
On brisket I use chili sauce and Coke low slow in the oven so good
Will you be my chef Abby? Love your dishes!
It was a very interesting video thank you 😊
I call electric reels using our brains.
It all looked so yummy!
Yum !
And where do I go to charter this yacht? I'm just dying to enjoy some Abby's Cookin.
Aww it's not a charter boat it's privately owned. So I think you should find and make friends with the owners then get invited on board. That or become an engineer and join the yacht crew. Or find out what high school she teaches at and if u can pass for a high school kid, enroll there! Three ideas, buuuut, not very plausible.
@@PurdueAlum01 considering my profession, the First is most likely.
Engineer, while within the breadth of my expertise and knowledge, would be as if asking Albeit Einstein to teach 1st grade math. And at 47 years old, with a rather shaggy beard, seriously doubt I could pass for a student.
Does that ever bother you? When people say “I can’t eat this, I can’t eat that, I’m allergic to air and please no water in my water….” 🫤 I don’t know… it seems to get worse and worse each passing year. Not that people who have deathly allergies like peanuts and tree nuts, shellfish and the like - that is deadly. But some….i wonder. I really do. But to each their own.
I have a lot of food allergies. I was tested in my 20s and the foods that I naturally avoided or disliked all came up as positive. My normal diet was fine. I have never forced my kids to eat things they didn't like. My eldest refused apples from a baby, my other children love them. I still cook and serve foods I have problems with, my husband has only one food allergy that we discovered on our wedding night. We had a seafood buffet for dinner and he swelled up after eating mussels!