How to Make Seafood Dashi with Eric Ripert | On The Table Ep. 11 Bonus | Reserve Channel

[@richsims6870]

Chef Ripert is a genius in the kitchen.

[@pacificcoastbreeze]

You don't have to presoak the kombu. Look at that beautiful waste from that bowl when he took the kombu out and into the pot.

[@terryjp3050]

your telling a world class chef how to cook?

[@MusicaNLAlma]

so simple, tasty and beautiful. the cherry on top=eric's accent

[@HiddenWen]

Cooking without fire is like making love to a blow up doll. It's just not the same feeling.

[@isaacsteiner672]

So much wrong with this

[@camocorndog]

real dashi from japan is 10x better then ur fancy electric stove seafood lol

[@rickyw.2631]

camocorndog y u being mean tho, dude is just trying to incorporating dat Japanese culture yo!

[@rickyw.2631]

Anytime someone outside of a culture choses to incorporate ingredients that are not originally part of there own culture, IT A COMPLIMENT! chill out brosky, u sound like a jerk