Yea there was this revered beloved untouchable chef that had his own best restaurants on the planet that was giving a lot of crap to Thomas Keller on his trussed roasted chicken because he didn't confit it or otherwise put any extra fat on it. I find that the biggest critics of anything aren't even heard of and couldn't even come close to trying to do what these guys do. I've also found that the majority of people functioning at a high level at anything have a humility about them that is noteworthy ....even the seemingly arrogant ones.
I commented on the same thing, you think they would have at least done the homework of asking how to pronounce someone's name. I used to watch this show with my mom when I was a kid and now all my respect for old PBS shows has come into doubt.
@@raminrouchi202, It’s amazing for a person your age not to know the basics of food preparation. Scallops absorb water just like mushrooms do. You better stick to McDonald’s.
@@raminrouchi202, Um, what does having Michelin stars have anything to do with the knowledge of proper food preparation? Do you need a mathematics degree to know math? Your comment is illogical. “The scallops haven’t been soaked, they’ve been removed from their shells and washed very quickly for 15 seconds so they don’t absorb water.” - three Michelin star chef Marco Pierre White “Scallops are like little sponges. Don't let 'em soak in water, or they'll absorb a ton of it and then release it all when you start cooking them. If you need to wash them, put them in a strainer, and run them under the water for a second. Then pat them dry with some paper towels.” “1. Rinse the scallops individually and very quickly under cold water. *** (Keep the contact brief so the scallops don't absorb the water.)” Welcome to basic cooking 101 .
Хобби
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Love the "chefs" in the comment section telling a 3 michelin star chef that he's doing things wrong
Yea there was this revered beloved untouchable chef that had his own best restaurants on the planet that was giving a lot of crap to Thomas Keller on his trussed roasted chicken because he didn't confit it or otherwise put any extra fat on it. I find that the biggest critics of anything aren't even heard of and couldn't even come close to trying to do what these guys do. I've also found that the majority of people functioning at a high level at anything have a humility about them that is noteworthy ....even the seemingly arrogant ones.
That will be 125.00 dollars please
Borat!?
Wow...he was so young.
Such mispronunciations of the restaurant and of the chef himself!
Éric the Ripert, world-class chef by day, NYC's most famous and yes, _still uncaught_ serial killer by night.
I commented on the same thing, you think they would have at least done the homework of asking how to pronounce someone's name. I used to watch this show with my mom when I was a kid and now all my respect for old PBS shows has come into doubt.
I wonder how he would change this dish if he could/would update it
He stopped using wondra...
Eric Ripert. The anglicized pronunciation.
Obviously, both announcers have never studied French, or met Eric Ripert. They butcher his name and the name of the restaurant.
Vegetable oil? That's surprising considering you don't cook scallops on high heat.
Probably used here because it has a neutral flavor, that won’t overpower the scallop like olive oil might.
You only clean the scallops once quickly in water never three times.
And could you please send me the location of your 3 star Michelin 5 stars New York Times restaurant so I can make reservations?
@@raminrouchi202, It’s amazing for a person your age not to know the basics of food preparation. Scallops absorb water just like mushrooms do. You better stick to McDonald’s.
@@TheIkaika777 so I guess Eric Ripert better do the same.
@@TheIkaika777 Il take that address whenever you feel like sending it
@@raminrouchi202, Um, what does having Michelin stars have anything to do with the knowledge of proper food preparation? Do you need a mathematics degree to know math? Your comment is illogical.
“The scallops haven’t been soaked, they’ve been removed from their shells and washed very quickly for 15 seconds so they don’t absorb water.” - three Michelin star chef Marco Pierre White
“Scallops are like little sponges. Don't let 'em soak in water, or they'll absorb a ton of it and then release it all when you start cooking them.
If you need to wash them, put them in a strainer, and run them under the water for a second. Then pat them dry with some paper towels.”
“1. Rinse the scallops individually and very quickly under cold water.
*** (Keep the contact brief so the scallops don't absorb the water.)”
Welcome to basic cooking 101 .