@@ecoakley46 that's a load of crap made up by people online you dont cook at high enough temperatures for it to break down the coating and if you use the right utensils no flakes will come off to go into your system
Same here. I’m baffled at how many vids/cooking shows say to cook steak at high heat in doors, but when I do it sets off the alarms & chokes everybody out.
@@pwrofrobwhy are you baffled? Browning meat requires heat simple as, prepare your area and there no issue, my kitchen has two small windows and a tiny extractor fan and I manage it no problems
@@deadageYeah you're definitely not eating the same grade of beef or eggs that he has so the experience of the eating is totally different but as you're 20 im mostly confident that you have barely anything you have to pay for life.
@@Paulstrickland01 i guarantee I’m eating way better quality than him. I spend about $35 a day on my food. Corn and soy free eggs straight from the farm and grass fed organic meat from the farmers market. Food is more than just energy. It’s information for your body. You have to give your body high quality foods if you want to thrive and perform at your best everyday. I still live with my parents, but i bought my own car, pay for gas, buy my own clothes, and buy my own food and i still have some money left to spare.
@@YarioAndMoshi Realistically, you won't get much better with a cut like that, unless you want it to a higher degree of doneness. That still looked medium rare, so... "dog shit" it is.
@@genericusername8337i get a crust with that cut like that every time, i’ve never seen anyone give advice to flip it every 15 seconds, giving no time for any crust to form
For people questioning the maldons comment, Maldons is a common type of high quality finishing salt. Normally, chefs would recommend using a kosher salt for seasoning meats. Both these salts are the same molecule, sodium chloride, but a kosher salt will have much more uniform grains, intended for doing things like putting a pinch of salt in your stew. Kosher comes from one of their common uses, koshering meats, which is really just brining meats. The kosher grains are much easier to literally pinch in your fingers and get a consistent amount. With good practice, you can consistently get a gram or two of salt pinched easily. Maldons, on the other hand, is a finishing salt. It has much coarser grains, and is intended to provide a lot of texture to certain foods. You might throw a pinch of maldons on a focaccia you baked, or on top of a steak you seared just as you serve it. Why does this matter? When dry brining a steak, which is what seasoning with salt is, the salt is dissolved into the liquids of the meat and absorbed within it. This means the main advantage of Maldons, its texture, is completely irrelevant. You will have no benefit from using a nicer salt to brine your meat. They are both NaCl, just with different crystal structures. So if you forgot to buy a new box of kosher salt when you bought that nice ribeye, and all you have is some finishing salt, it will be completely fine, but otherwise you’re wasting money. Maldons is more expensive than diamond kosher or whatever brand you prefer.
Please don’t use maldons for brining meat, unless you don’t have cheaper kosher salt on hand. Maldons will absolutely work, but you’re just wasting money with it, and this is the issue I have with chef here saying he’s using Maldons with no qualifiers. The main benefit of Maldons over a kosher salt or some other pure salt is its texture. Maldons has a much coarser texture, allowing you to sprinkle some bits on like fresh focaccia or a seared steak. When you brine a steak or piece of meat; however, you are doing something completely different. You are trying to get the salt absorbed throughout the meat. Salt is soluble, meaning when you put it on the meat, it will begin to draw out moisture, create a brining solution, and then dissolve throughout the meat. This effectively eliminate Maldons main benefit: its texture. Maldons will not improve your dry brining game at all, and can make getting a consistent amount of salt in “a pinch” difficult. Something like a kosher salt is what most good cooks use 99% of the time. It’s easy to use, it’s pure salt, and it’s cheap. Keep your Maldons for when you really think it’ll make a dish pop. It looks absolutely amazing and tastes great on a freshly baked focaccia and is my favorite use of it.
I guess that would make sense if yournpan is crazy hot. Youre ensuring that all areas ate getting touched by repositioning it all the time. More browning
@@DaDaDo661not at all, ur ensuring less of a thick brown crust removing one side from the heat constantly. push it down on one side and keep it there. then flip once, this crust was ass
‘It’s breakfast so not too much fat’ - My man dropping more butter on his eggs and finishing with Hollandaise sauce. 😂
Healthy fats lad 😋
@@JJ82IOE exactly 😄
Universally understood that non stick pans are TERRIBLE for your health
I know right lol....
@@ecoakley46 that's a load of crap made up by people online you dont cook at high enough temperatures for it to break down the coating and if you use the right utensils no flakes will come off to go into your system
Finally a professional recommending the flip often method. I switched about a year ago and the difference is substantial!
That steak overcooked though
@@NeiltheDealNo, I could see pink in the middle, just because it's not end to end pink doesn't mean it's overcooked
Tom hanks knows how to cook
Ryyaaaan has anybody seen ryan
Where on earth does this man look like Tom Hanks?
@@thorelietz3514London
@@thorelietz3514I honestly thought this was a young Tom Hanks
He looks absolutely nothing like him
My house would be smoked out. Alarms goin crazy.
I gotta open all my doors and windows when i cook steaks for my wife n kids 😫
Nightmare isnt it. Honestly with all the smoke filling the house and the fat all over the hob i just really cant be bothered to cook it
Same here. I’m baffled at how many vids/cooking shows say to cook steak at high heat in doors, but when I do it sets off the alarms & chokes everybody out.
@@pwrofrobwhy are you baffled? Browning meat requires heat simple as, prepare your area and there no issue, my kitchen has two small windows and a tiny extractor fan and I manage it no problems
@@aussieflintknappingI got too as well 😂 fucking alarms in Canada are heat based ! If it’s hot in here the bitch is going off
proper breakfast. looks amazing.
I would have that everyday if I could. Looks so good - and that hollandaise... food porn right there 😍
And doesn’t that hash brown look god tier?? So good 😭
Looks shit
You can. Im 20 working minimum wage and eat this for breakfast and dinner every day. I just don’t eat out or buy tons of unnecessary ingredients
@@deadageYeah you're definitely not eating the same grade of beef or eggs that he has so the experience of the eating is totally different but as you're 20 im mostly confident that you have barely anything you have to pay for life.
@@Paulstrickland01 i guarantee I’m eating way better quality than him. I spend about $35 a day on my food. Corn and soy free eggs straight from the farm and grass fed organic meat from the farmers market. Food is more than just energy. It’s information for your body. You have to give your body high quality foods if you want to thrive and perform at your best everyday. I still live with my parents, but i bought my own car, pay for gas, buy my own clothes, and buy my own food and i still have some money left to spare.
How you gonna do ANYTHING after eating that in the morning?? Lie back down in bed, your day is DONE.
High protein low car...honestly it's the bread that floors you high protein keeps you light on your feet
@@TVsezcorrect
You should try it. I feel better after a steak in the morning then I ever did after cereal
Half the uk eats this for breakfast and keeps this country running , I’m presuming you work in an office
Nah chief. It’s carbs that make you lethargic
I love the chefs perspective!
don't know how or when I discovered you all.. but you all are amazing and I love every content being put out! cheers!
I hope nobody eats steak for a breakfast.
Astronauts did before going to the moon.
Fella, that's a finishing salt.
I don’t give a damn
Im pretty sure that salt burned off on the sear lol.
@@QkjajshsjajaCcccc”The sear.”
We only saw one side of it, and half wasn’t even seared 😂
Maldon is great for seasoning meat
@@nahum3557if u season it ahead of time it's ok to use, it won't give u an even seasoning but it's better than nothing
Absolutely love these videos! Can’t wait to visit FallowLondon when I am next in London 😊
Steak and Eggs might be the best breakfast taste wise
Idk man, hard to beat a good croque monsieur.
'better crust' 💀💀💀💀
Where is the crust 😭?
@@michaelwinborn7701 That brown shit on the top, that's the crust. Use your eyes, not the sockets.
@@genericusername8337 He’s saying that the crust is dog shit
@@YarioAndMoshi Realistically, you won't get much better with a cut like that, unless you want it to a higher degree of doneness. That still looked medium rare, so... "dog shit" it is.
@@genericusername8337i get a crust with that cut like that every time, i’ve never seen anyone give advice to flip it every 15 seconds, giving no time for any crust to form
Weak sear, uneven browning, tad overcooked. I'd still eat it tho
That looks amazing!!
Thank you for sharing 👍💯🇺🇸
Super easy to make but you still managed to fuck it up. Good work fella
Looks absolutely incredible!
That's a hearty breakfast, not for the summer unless you're having it very early.
It's perfect for summer
Perfect hangover cure mate! Good work from Aus
Couldn’t think of anything worse after a heavy night out
@@JM91x let me know when you've had your first beer m8
@@joshuaparker6862 you’re still young. When you become a seasoned alcoholic like myself you’ll realise that it’s not worth wasting your time eating.
@@JM91x agreed; the best cure for hangover is to drink more
Metal spoon in non stick pan💀
That’s a Ninja pan, you can literally use a barbed wire fence on that and nothing will happen.
I've had more Crust in My eyes in the morning than on that Steak!
That's what I'm talking about right there dude 👏
You are a brilliant chef. Trained in the right way , your techniques are spot on. Merry Christmas mate
Poor sear
The I don't give a damn was so satisfying lol
That meal got me through some tough hangovers
You had me at hollandaise! Ooooohh yeah
For people questioning the maldons comment, Maldons is a common type of high quality finishing salt. Normally, chefs would recommend using a kosher salt for seasoning meats. Both these salts are the same molecule, sodium chloride, but a kosher salt will have much more uniform grains, intended for doing things like putting a pinch of salt in your stew. Kosher comes from one of their common uses, koshering meats, which is really just brining meats. The kosher grains are much easier to literally pinch in your fingers and get a consistent amount. With good practice, you can consistently get a gram or two of salt pinched easily. Maldons, on the other hand, is a finishing salt. It has much coarser grains, and is intended to provide a lot of texture to certain foods. You might throw a pinch of maldons on a focaccia you baked, or on top of a steak you seared just as you serve it.
Why does this matter? When dry brining a steak, which is what seasoning with salt is, the salt is dissolved into the liquids of the meat and absorbed within it. This means the main advantage of Maldons, its texture, is completely irrelevant. You will have no benefit from using a nicer salt to brine your meat. They are both NaCl, just with different crystal structures. So if you forgot to buy a new box of kosher salt when you bought that nice ribeye, and all you have is some finishing salt, it will be completely fine, but otherwise you’re wasting money. Maldons is more expensive than diamond kosher or whatever brand you prefer.
the steak technique lmao
Right? I’m of the opinion you do t want to be moving the steak all around while to cooking, it’s your looking for a good sear
Wow! This looks super delicious! I love steak and eggs!
Man that looks so good ❤
When chefs use non-stick I start to lose faith…
Absolutely baller as usual CHEF ✌️
Also Maldon before cooking all the way in my kitchen, who knew I was doing it the right way all along 😆
Please don’t use maldons for brining meat, unless you don’t have cheaper kosher salt on hand. Maldons will absolutely work, but you’re just wasting money with it, and this is the issue I have with chef here saying he’s using Maldons with no qualifiers.
The main benefit of Maldons over a kosher salt or some other pure salt is its texture. Maldons has a much coarser texture, allowing you to sprinkle some bits on like fresh focaccia or a seared steak. When you brine a steak or piece of meat; however, you are doing something completely different. You are trying to get the salt absorbed throughout the meat. Salt is soluble, meaning when you put it on the meat, it will begin to draw out moisture, create a brining solution, and then dissolve throughout the meat. This effectively eliminate Maldons main benefit: its texture. Maldons will not improve your dry brining game at all, and can make getting a consistent amount of salt in “a pinch” difficult.
Something like a kosher salt is what most good cooks use 99% of the time. It’s easy to use, it’s pure salt, and it’s cheap. Keep your Maldons for when you really think it’ll make a dish pop. It looks absolutely amazing and tastes great on a freshly baked focaccia and is my favorite use of it.
Maldon Salt is good at any stage of the cooking process! Great video! Delicious
All the haters gonna say maldon is a finisher 😂 long live the “I don’t give a damn” chef mentality 👍
LOOKS FLIPPING AMAZING
"Maldon salt as a finishing salt" brother I slap tripple that on there all day 😂
Man said lil egg frying tip as if he invented non stick pans 🤣
Jeez that looks amazing
Guess I'm gonna have too try to cook this over the weekend
What? He must be trolling.
Now, that’s a breakfast!
First time I’ve heard a chef say to flip steak every 15 seconds
I guess that would make sense if yournpan is crazy hot. Youre ensuring that all areas ate getting touched by repositioning it all the time. More browning
@@DaDaDo661not at all, ur ensuring less of a thick brown crust removing one side from the heat constantly. push it down on one side and keep it there. then flip once, this crust was ass
YUM!!! Looks great!!
Breakfast fit for a king! Yum!
Man i love this podcast
What is that square thing that cooks in the begining with stake.
As a chef he is on point perfectly done
If you move it you get less maillard effect on it
I'll take the cowboy way for breakfast with coffee and this for "breakfast for dinner"
damn I was literally abt to type “isn’t Maldon a finishing salt” lmaoo
I never saw hollandaise in a squeeze bottle 😂
It could be a batch they made for the day/week so time isnt spent continuously making it for every order.
It's mustard going on a hash brown. Breakfast 🍳
Steak and eggs
Or
Rainbow trout and eggs
Were some of my favourite breakfasts
I'm coming to try this breakfast 😅
Thats not breakfast thats the whole meal for the day
Craig mclachlan knows how to sort steak out 😂😂😂😂😂
Bros putting seed oils and pfas in his food
"Like a chef" Uses a metal spoon on a non-stick
most chefs do that tbh
Anyone tell me where to get the oval stainless prep plates chefs use?
yea looks like he nailed that fucking perfect. hes hired for any restaurant i ever open
Damn my mouths watering!! Lol shit looked so fire 🔥
Definitely a chef’s breakfast.
Is this not the “Once! And I told you that in confidence Gordon” guy?
There is no such thing as too much better
incoming Muricans "that's finishing salt"
Ain't nobody got time to cook that in the morning
Man that looks like a good breakfast 🤤
10/10 it looks great.
Keep the starch away and you’re gold
This is absolutely glorious 🙌 👌
Ok, British Tom Hanks.
Lovely
What oil are you frying in?
You used a metal spatula on a non stick pan?
Dude turned that meat into a shoe sole
You nailed that cook
No
metal spoon and non stick pan, nice :D
If I ate that for breakfast I’m going right back to bed 😂
You deliver that to me and you’re getting smooched my brother
The comments 💀
Ah ya wrecked the eggs lad.
are using iron cast pan for that steak?
I'd laugh if he opened it and said sorry this phone is a fake they got you
That's how you feed the warriors in the dish pit.
Fantastic start to the day that 👏🏻
Honestly That's 1 of My Favorite Meals!!!! FACTS
Bro throwing money away seasoning with maldon lol, baller move
Bro Looks Like Jamie Oliver 💀
Amateur chef acting like he’s Gordon Ramsay 😂
Looks good
Looks great
Most looking UK dude I’ve ever seen
Is regular salt ok? I don't have maldon salt lol
Brilliant 🤩
Ssheezzzuuusss.. That's a ripper dish mate 👌
this plate for breakfast😂😂😂😂😂
Followed subscribed !
Looks like a poor mans Jamie Oliver.
French cooking you'd use clarified butter instead of oil in the nonstick. Flavor comes from every element.
The french can gobble my dick
Clarified butter is the secret behind the french’s incontestable ability to lose