@InnuendoXP Also, starting from a cold pan causes a progressive warming of the meat which equalizes the meat temperature. It bleeds because the internal temperature of the meat reaches the point of medium doneness near the same time the outside of the meat does. Hence there is no place for the moisture to go but out. Carry over cooking only works when the internal temperature of the meat is different then the surface temperature. Sear the meat then place it in a warm oven. It will bleed.
Chef Gigi Mon Ami worked with Gordon Ramsay when he was Sous Chef at Marco Pierre White's Michelin rated "Harvey's " restaurant in Wandsworth Common, U.K. Gigi wrote about it in Moon On A Platter, but she also taught Culinary Fine Dining @ JobCorps- and said Gordon actually was very nice to her; kind of looked after her in Marco's kitchen cuz he had hired her as a joke; she was the only girl in the kitchen, late 80's Ever since then, kind of a soft spot for Ramsay- thats the way European kitchens were in the 80's and into 90's before everything was PC He came by the restaurant sometimes, Koffman
The idea that searing meat causes it to lock in it's juices is a belief that some old chef's adhere to. Today we know that we sear meat to add color and flavor, but not to retain the juices.
@@charleskuhn382 there were, an amazingly still are quite a few holdouts that the Earth is still flat.. not everything we did throughout history was correct, no matter how many of the old holdout codgers say otherwise.
How bout u keep ur mouth shut and fingers back in ur pants. Unless ur a Michelin star chef don't speak on stuff u don't know based on some new websites
There are primarily 2 types of cooks. Some of them, like Marco and Raymond, focus on cooking only and try to achieve 3 stars; others like Pierre cook good food but still can meet with friends, pets, and families. 😄
'from your birth you start to eat good food in your family - the type of food your mother is cooking, if you start eating baked beans from the age of one and sausages full of fat, you got that taste and you keep it all your life'. lol so true
@InnuendoXP The searing of meat does not drive the moisture towards the center, heat transfer during the cooking process does. If searing meat prevented moisture loss then why does a steak bleed before it reaches medium doneness? Heat transfer is what determines how much moisture remains between the protein coils not the Maillard reaction (searing).
@souldude81 It locks the juices in in the sense that the muscle fibers retract driving the moisture towards the center of the meat (which is why resting meat is necessary). It doesn't stop dehydration from happening but it's less the gross moisture content and more where the moisture goes. As I'm sure you know, starting in a cold pan can cause the moisture to boil and leech out of the meat so in-effect searing does to some degree 'seal' the meat as the muscle contracts to form a natural barrier
what part of the lamb is that? --i ordered some lamb loins from a meat company and they just dont look like that in the end. Koffmans almost look more like beef than lamb.
@gordon16663 I think it needed something else, a garnish of garlic or shallots or something... you know? It did look lovely, I just think it needed a littl something.
+Daniel Woodhouse why not? butter add a very distinct flavor that may be not that Chef Koffman was looking for. There is nothing wrong in boiling the parsley, or the spinach for that matter.
He wanted the clean taste of the parsley - butter would overpower the herb of it was the boiling liquid. From what I have gathered, cooking at the highest levels is about retaining the purity and cleanliness of the ingredients used in each dish.
I want to live in the 80s as an adult... looked fun.
That’s where macro got it from “A recipe is only a guideline it should never dictate”
La Tante Claire is where Gordon Ramsay opened his first restaurant. And it's still open! Amazing!
During his time at La Tante Claire, Koffmann worked with several eminent chefs, including Gordon Ramsay, Marco Pierre White, Marcus Wareing
Gordon Ramsay is a classless, uninspiring dickface. Lots of people know how to cook. Few can be as classy and inspiring as Pierre Koffman.
these three comments are so depressing
Isn't it crazy! It's the same kitchen!
Now that is a beautiful Sunday lunch . Great cooking !
I love this old school cooking
@InnuendoXP Also, starting from a cold pan causes a progressive warming of the meat which equalizes the meat temperature. It bleeds because the internal temperature of the meat reaches the point of medium doneness near the same time the outside of the meat does. Hence there is no place for the moisture to go but out. Carry over cooking only works when the internal temperature of the meat is different then the surface temperature. Sear the meat then place it in a warm oven. It will bleed.
Chef Gigi Mon Ami worked with Gordon Ramsay when he was Sous Chef at Marco Pierre White's Michelin rated "Harvey's " restaurant in Wandsworth Common, U.K. Gigi wrote about it in Moon On A Platter, but she also taught Culinary Fine Dining @ JobCorps- and said Gordon actually was very nice to her; kind of looked after her in Marco's kitchen cuz he had hired her as a joke; she was the only girl in the kitchen, late 80's Ever since then, kind of a soft spot for Ramsay- thats the way European kitchens were in the 80's and into 90's before everything was PC
He came by the restaurant sometimes, Koffman
Gordon was commie in Harvey’s, you idiot
thanks for the reference
Probably the only two things I admire about the French. Their cuisine and their commitment to family. The two go hand in hand. It's a perfect marriage
The idea that searing meat causes it to lock in it's juices is a belief that some old chef's adhere to. Today we know that we sear meat to add color and flavor, but not to retain the juices.
souldude81 maybe, but I'll trust generations of recognized chefs over a few blogs here and there
@@charleskuhn382 there were, an amazingly still are quite a few holdouts that the Earth is still flat.. not everything we did throughout history was correct, no matter how many of the old holdout codgers say otherwise.
How bout u keep ur mouth shut and fingers back in ur pants. Unless ur a Michelin star chef don't speak on stuff u don't know based on some new websites
@@charleskuhn382it’s been backed with science
@charleskuhn382 wrong.
That lamb dish looked incredible
We need the rest of this episode!!!!
There are primarily 2 types of cooks. Some of them, like Marco and Raymond, focus on cooking only and try to achieve 3 stars; others like Pierre cook good food but still can meet with friends, pets, and families. 😄
Koffman just loves to cook all the time its not a job for him
'from your birth you start to eat good food in your family - the type of food your mother is cooking, if you start eating baked beans from the age of one and sausages full of fat, you got that taste and you keep it all your life'. lol so true
I know, i cant get off these bloody rusks
@InnuendoXP The searing of meat does not drive the moisture towards the center, heat transfer during the cooking process does. If searing meat prevented moisture loss then why does a steak bleed before it reaches medium doneness? Heat transfer is what determines how much moisture remains between the protein coils not the Maillard reaction (searing).
A true chef stays in his kitchen
Did anyone catch the name of the tradition of adding red wine to the last 2 spoonfuls of broth?
@souldude81
It locks the juices in in the sense that the muscle fibers retract driving the moisture towards the center of the meat (which is why resting meat is necessary). It doesn't stop dehydration from happening but it's less the gross moisture content and more where the moisture goes. As I'm sure you know, starting in a cold pan can cause the moisture to boil and leech out of the meat so in-effect searing does to some degree 'seal' the meat as the muscle contracts to form a natural barrier
Glasses really likes her wine
man, Pierre really DID look like a bipedal grizzly bear.
It didn't fold Koffman moved to The Berkeley
It's early 80s. He won his 3rd star in about 86/87. In this show he hasn't won it yet
This show came out in '85. I checked a few days ago
Yeah I totally agree
very true ,
what part of the lamb is that? --i ordered some lamb loins from a meat company and they just dont look like that in the end. Koffmans almost look more like beef than lamb.
maybe it is the entire tenderloin of lamb. $$$
Bars changed abit now
the boss
What classical song is that playing? The piano
@souldude81 CORRECT! SOME YOUNG CHEFS ON TV STILL ADHERE TO THAT ADAGE
@souldude81 so did he get his 3 star
God please make me French in the next life. These people know how to live.
@gordon16663 I think it needed something else, a garnish of garlic or shallots or something... you know? It did look lovely, I just think it needed a littl something.
@austinmk
Its called the Best End
could it be a saddle of lamb?
Best end I think
Close. It's the stirrup.
mee too
Ooooh la la
1990
I wouldn't do parsley/spinach in water, no way
wilted in butter yes
+Daniel Woodhouse there is no spinach is just parsley
+Daniel Woodhouse why not? butter add a very distinct flavor that may be not that Chef Koffman was looking for. There is nothing wrong in boiling the parsley, or the spinach for that matter.
He wanted the clean taste of the parsley - butter would overpower the herb of it was the boiling liquid. From what I have gathered, cooking at the highest levels is about retaining the purity and cleanliness of the ingredients used in each dish.
Cancer
How can you be so arrogant over a boiled old chicken and boiled veg lol, i'll take a British roast over that slop any day of the week.
8:52 Chef Martin Brundle xD
Very average cookery by today’s standards, country pub level
And how many michelin stars have you won?
@@Marcusx1980 As many as Pierre would have if he served that today