POV: Cooking Restaurant Quality Pork (How To Make it at Home)
HTML-код
- Опубликовано: 1 авг 2023
- Will prepares restaurant-quality pork chops that you can make at home, accompanied by a delightful mustard and cider pan sauce that will elevate your dining experience. In this video, you'll witness Will's step-by-step process of cooking juicy pork chops and creating the perfect pan sauce to complement their flavors.
Will shares his secrets for achieving tender and succulent pork chops that rival those served in top-notch restaurants. Learn the art of seasoning and a beautiful sear that locks in the flavors.
Will takes it up a notch by revealing the magic behind the mustard and cider pan sauce. Discover the perfect balance of tangy mustard, cider and apple sauce, creating a symphony of flavors that will leave your taste buds longing for more.
Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will help you master the art of cooking exceptional pork chops. Follow Will's expert guidance, and soon you'll be impressing your family and friends with this delectable and gourmet dish.
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter 
Хобби
I loved the way you sauced the bone and the edges of the pork to highlight the caramelization and the meat itself. You don’t see that in a cook book.
Great practical and inspiring vid as always, love the content lads
Yeah, when I was growing up I used to dread pork chops - blasted under the grill for about 20 minutes.
I think it's the history of bad pork and parasites - modern pork that's raised properly doesn't have any parasites, so it's no longer an issue.
Just slightly beyond medium rare is perfect - moist, but not so pink that it puts people off :)
And that chop looked absolutely delicious!
I love you guys! I've learned so much. You already taught me how to make a steak, pork is next!
Always nice to see a chef cook their own meal
Thank you soo much for this recipe, just cooked ate this, magnificent, the sauce is amazing, much comes down to the pork chop, seek out a good free range chop with deep fat and you will be in heaven.
Fell in love with this guy ever since the full English breakfast video 😂❤ bangin!
Just wanted to say I took some inspiration from this video and had made the best pork chop dinner in my life. Who woulda guessed a top tier restaurant could give good advice huh
Can we get a cook off between Jack and Will????
brilliant idea
Will you Jack off a cook?
A Sorted Food style battle
Id prefer a beach off!
Yes
Great stuff bro keep cooking
you guys are genuinely awesome I'm 17yrs old thinking about adventuring into the food industry and not only have you guys shown me what it has to offer but also put out awesome videos like this that help me any many like me to get our feet wet and start trying to cook amazing food at home.
Do it while you can, I’m 18 currently and trying to become a personal chef you’ll come along a lot of struggles but you’ll have the knowledge and experiences for life
Don't do it it's a terrible job long hours on a salary so you don't get paid for the hours you work you come home stinking of grease everyday and by the time you have cleaned down and arrived home the last thing you can be botherd to do is cook its pushes you toward alcohol as its always around and you need one after a long shift its the worst paid job iv ever had also the hours were so long it caused arguments between me and my partner who was at home all day and night woth the kids stay well clear if I could go back in time and put my energy into construction I'd be alot further ahead in life right now but if your a guy who likes to spend all day working for crap money with no time for a partner or kids then go for it some people are suited to the lifestyle but it wasn't for me
@@craigdawson3450 Yeah, I learned quick it wasn't for me. I love cooking but working in the food industry, doubt I'd ever go back. I only ever was on the bottom rung so never a head or sous but even when I did my chef course the chef said it's not an industry to get into if you want to make proper money. You can live comfortable on the higher ends but you'll never be rich.
Also, it robs you of a social life. You're going to work while everyone else is going home.
You have to be a certain type of person to work in kitchens.
Your channel is amazing!!!! Any chance you could do a video on prep for service and station set up?
Bah just seen if there was a table for 2 on my birthday weekend evening, but guess left it a bit late! Hope to get there soon, be following and salivating for a while now!
Beautiful! Thank you …
Looks delicious!🤙🤙
I could not care about this career path but I fell inlove with this channel as i enjoy cooking and there's a level of standard and experience apllied to every dish ❤😊
Gorgeous - 100% something I'd order in a restaurant.
I love this channel.
good work chef!
You guys are just smashing it
Very nice. Thanks for the great videos.
Fantastic Chef 👌
Would love to see the apple purée recipe as have seen it a few times on the vids and looks so good
I think he mentioned it had something to do with reducing cider down and adding apples after, maybe that has something to do with it? I agree though, this whole dish is superb.
@@aonghusjohnson1814 ah yeah would make sense, would have to have xantham in or something to to hold it
Looks great!
Would love to see the recipe for that apple jam!
Uff tengo ganas de probarlo ya
Awesome 👍
Thank u chef
Awesome chops will definitely try this at home. Yum
Unreal can taste it from here 👌
question for the pro's .. I'm always intrigued by the continued handing of raw meat during the cooking process. I guess there could be lots of hand washing off camera but continuing to touch the meat in the first stage of pan frying? Also I assume the board is washed down after cutting the rind ? but then at 5.35 looks like the raw rind is on the board with the cooked chop. I am not being critical just curious about how these protocols work in a pro kitchen...
I personally wouldn't go raw pork - pepper grinder - raw pork - pepper grinder. Better to grind the pepper into a small bowl ahead of time and then just use your fingers!
You can eat pork raw, so it doesn't matter at all.
The chops will be prepared for service in advance and kept in the fridge
When you deal with meat in such great numbers daily you lose the paranoia of getting salmonella and whatever other fear. You’d be surprised how the top chefs seem to fondle meat, I personally don’t do it.
If you watch different parts of the video, you can see the board moved around.
Now, food safety guidelines are just guidelines. They do not replace actual awareness and making intelligent decisions in a kitchen.
Of course, it isn't optimal to have the raw rind on the same cutting board as the cooked pork. And that's a good point. However, something like that probably wouldn't happen during service. All the trimmed pork they need for the night would probably be prepped beforehand and stored in the fridge. This is just a quick demo for RUclips after all. And he's doing this between and around people that are actually working their shift, so you wouldn't have time to make things proper and perfect for the camera. That's difficult and hats off to them lol.
What he did at 5:35 was he kept the cooked pork and the raw pork totally separated. They did not touch. This is not cross contamination. Even if he didn't wash the cutting board, any chef would be painfully aware of what surface touched what. Your hands. Your tools. The food. You just gotta think and be aware - even moreso doing service. Some people don't, and that's what guidelines are for!
Those 4 thermomixes casually sitting under the table
I always go to my local butcher and order my pork chops special cut about 3 to 4 cm thick. I don't like those thin pre cut meat under coasters.
A perfectly cooked pink and juicy chop just taste so much better, especially with mashed creamy potatoes and apple jam.
If you rested the pork on a plate you could have added the resting juices to the sauce?
When I finally make a trip to London, I will spend all my money at Fallow!
perfectly cooked but one of my pet peeves is when chefs cut the steak into strips :D
Better for seasoning though
please do a video on your kitchen equipment/knifes/pan and pots!
I second this. Interested to know what kind of pots do you use. Steel, Copper, Iron cast...what are the benefits and disadvantages of each and how are they maintained and cleaned.
thats just an insane amount of herbs
Wow! ♥
As a guy from suffolk aspells was bought by Molson Coors a us/candiAn company
Wow 👌 👏
What equipment do u use for filming?
I like it this way to film
When rendering fat from meat try adding some water a few times (like 20-30 ml) to the pan, it will help to distribute the heat to the pan evenly and prevent hot spots from developing (water equalizes temperature very quickly). Best way to render.
Yes, that fat didn't look rendered properly to me.
what's the point in rendering in when you can just cut it off?
@@dariusftw3378fat is flavour
This is the best channel about food on RUclips. Every recipe they show it top notch, really want to visit the restaurant. I really love that they cook properly, not the sous vide crap, while they both have trained in top restaurants.
We eat a lot of pork in my state in India. To me, pork oil itself with some herbs/garlic is the best and it doesn't need butter and better off without it. But to each their own. 🙌🏻
🐷I agree with you. Can I ask what state in India? I live in Europe and I didn't even know pork was eaten in India (I'm not very educated🤣).
How do restaurants deal with cross contamination risks? I always see these videos and they're handling raw meat along with other things that presumable don't get washed much...or like at 4:41 the pork chop is put down on the cutting board that was used to slice the skin off. Not judging, just genuinely curious, because not cross contaminating drives me nuts in my kitchen.
Hey guys thanks for the vids!
I've seen a few restaurants serve with presliced steaks, like a tomahawk for example. Is this to control the temperature? I always like getting a whole cut then slicing it as i eat.
Cheers 👉👉
It’s just a presentation thing (and a way for the chef to check its amount of doneness). They think people like the look of sliced steak next to the bone with a sprinkle of salt or a butter sauce
Great channel! One can learn so much about cooking from watching your videos (I know I have). I will try a version of that pan sauce the next time I get a pork chop, but can anyone suggest an alternative to the mustard that would still add some tang and slightly thicken? I am cooking for someone who really dislikes mustard, wasabi, sauerkraut, etc. and those strong flavors are hard to ignore when added. I could leave it out altogether, or just use very little, but I would love more ideas if anyone has any.
Add about a teaspoon of flour to a bowl and add apple cider vinegar until it forms a paste. Whisk into the sauce and it'll add a tang while thickening
The mustard adds a bit of acidity and thickening. You could replace the acidity with lemon juice or a splash of vinegar. For thickening maybe a bit of cornstarch or rice flour slurry - make sure to get it bubbling hot after adding so the thickening actually occurs
Around my parts many people thicken the sauce with a little slurry of either potato starch or wheat flour and then simply squeeze over some lemon juice at the end. Alternatively a tiny splash of white wine vinegar to cook out along with the other liquid
if you can find crab apples, if they're stewed down they can make an amazing sauce - terrible raw - butter, crab apples, sage, and you're golden
@@thebiglimey I second this. The amount of free crab apples we let rot on the ground in the UK seems insane once you've tried crab apple sauce.
Nice. I like a good pork chop every bit as much as a steak.
Agreed. ... My son calls them "Bronson Chops". Because every time I make pork chops, we eat them while watching any movie with Charles Bronson in it. 🙂
@@chirholabarum1171 😂
That's a proper pork chop, good luck buying something that thick from a UK supermarket!
2:38 nice cut...too early bro😂
Can we have a Barnsley chop
Is shallots good in there too when basting the pork?
Need to season food higher so it is distributed more evenly 👍
Not just English folk who overcooks pork, but also Americans as well. Food & Drug Administration lowered the temp requirements a while back so we're slowly getting the hang of it.
Glad he describes the perfect doneness. People have been indoctrinated into thinking steak and pork need to be totally grey to be considered properly cooked 😂
Would this be reheated before serving?
The patina in my de buyer committed suicide watching you pour the cider in. Jokes aside, great stuff.
Que delicioso
if using a stalk cube do you need to use water with it?
ahahah I love the comments from all the experts (temperature is too low!? he touched the meat!? and so on). Anyway I'm just curious: here in Italy we cannot use wooden boards due to HACCP regulations and we have those coloured "plastic" ones, I guess in the UK rules are different?
still waiting for "POV: Eating Dinner at a Top London Restaurant"
Looks very delicious. One thing I have in mind, maybe its just I am paranoid, he put the raw meat on the chopping board which was later used for cutting the cooked meat, wouldn't this cross contaminate the meat? He also touched the raw meat with his hand, and then his hand touched the pan handle, the spoons and the cooked meat when he cut it. Wouldn't this contaminate everything?
You can eat pork raw man...
@@michaelbohm5160 you cannot eat pork raw man...
@@totalChris LOL.
Which brand of pan is he using ?
Awesome dish i so want to cook that , why does everyone cook there pork to death? i've always had my pork pink and never had a problem so juicy.
love the channel your on my bucket list when i can get out of Tenby.
Thanks guy's ;-)
What cut is this specifically? Just a sirlion wirh the bits? Plz help
Hoped you rested the cooked pork on something other than the same cutting board you used to prep it when it was raw....
As an asian we are pork masters.....by just look we know if its cook or jot we dont need that temp tool.. But thats a nice pork chop cut.....
Yep u as a member of a group of near 3 billion people are imbued with this magical ability just by being a member of said group.
What thermometer do you use? Been looking for a good one for work
Also for who doesnt have the perfect feeling in the fingers for steaks do you think its alright for me to cut the steak down to the middle to fully make it sure its medium or etc. And serve it on the uncut side up? All of my kitchen thermometers are broken and since ive been only cooking for 4 years as a Chef in busted down kitchens now where i got promoted to station chef where i need to teach apprentices i need some tips.
thermapen is really good
Looks like a Thermapen Classic (+ custom band-aid repair job fitted to it)
Like the other guy suggested. You can't go wrong with a thermapen.
Can toxoplasmosis change personality?
gondii has been linked to behavioural changes in humans. Toxoplasma infection is classically associated with the frequency of schizophrenia, suicide attempts or "road rage".Jan 21, 2020
I cooked this tonight for my supper exactly how you did this and, Fuck Me Chef, that was the best pork chop I've ever cooked. Thank you.
So the technique is pretty similar to steak minus the heat. I wonder if that fat cap can be crisped up.
The USDA recommends cooking American pork to 145f (about 62c) for food safety.
That raw pork chop is the most perfect looking chop Ive ever seen. The ones in my grocery shop are all watery and WAY too lean. They have no flavor. Might as well feed it to the dogs.
What always amazes me in these restaurant quality videos is the insane amount of salt and butter that is being used
Do you guys dry age any of your pork? I've been hanging my bodies for a week, sometimes even two if I've got the space and then dry aging the belly+loin for a further week or two depending on time/space. It's a game changer but I've not come across many others doing it.
Yep, ours is dry aged in house! However it shouldn't make too much of a difference in the way you cook it, just enhances the flavour.
@@FallowLondon yeah I haven't found much of a difference in how it cooks but the fat when it's cooked out properly is 🤌
Would love to see how to do this for 4 people at home?
You guys are the pros, but I'm reading online that 56C is quite low in comparison to recommended internal temp. Is this really safe to eat?
Depends on country from what I've heard. Basically it should be fine but if you know your meat comes from suspicious farms with bad hygiene then a bit higher temp is prefered. I could be wrong though but I saw no one else answered you.
I can have steak tartare but can't enjoy a pink pork chop. Feel like the pork is best when it just turns white from pink (very fine line) because its still juicy as hell but the fat is a little more cooked so it bursts more when you bite into it
No , 160°F or 71°C
Recommended by who, lol?
You can eat pork raw.
Next restaurant name bone marrow, beef tallow?
MISONO UX10's stay UNDEFEATED IN THE KITCHEN BABY
is the pan carbon steel ?
yes, it's a debuyer
Another great video from the team at Fallow. May I ask a technical question? You cook your pork to medium 56c, how do you guarantee there will be no bacteria specifically Trichinella Spiralis? I have been taught to cook pork to 71.2c to be sure I've killed any trichinella bacteria. I agree it seems overcooked at this temperature. Are you freezing the pork first? Any response would be greatly appreciated. Thanks
The same guarantee as for air dried or smoked charkuterier: sausages, hams, proschiutto, bressaola, jamon.... Trichinella is tapeworm
@@nesamark yes I know it's a tapeworm, it can be found when the food is raw. This video they are cooking with a thick piece of raw pork, none of what you listed is raw. It has all been prepared to be eaten.
Sausages are raw, but you dont serve sausages medium rare.
are you ill@@matthewburden5664
The chances of finding trichinella in modern pork is vanishingly small. Unless you're eating organic pork which isn't allowed be dewormed and isnt kept in controlled environments etc then you're pretty much safe because of modern controls.
the skin is the best bit
Can we have the actual recipe for pork crackling please?! I've just made a pork ragu and i have a huge amount of rind left - I was going to just put it in a hot oven for a while but apparently I should boil it for 2 hours first?
Not sure if the chef will chime in but yeah, you will get better results by boiling it first. You will also get a bunch of pork fat you can save. I suppose the boiling cooks the skin but the rendering out of the excess fat is also important. I have also heard of people pressure cooking to achieve similar quicker but in my experience pork skin becomes very fragile when pressure cooked.
The step about drying out the boiled skin overnight is important, warm oven turned off with the fan still running should do it or can do in the fridge. They'll fry up the next day much better if they're dry, better texture and this is basically how pork scratchings are made.
@@lemagreengreen thank you for taking the time to respond I appreciate it very much
I'm totally onboard with medium pork, my other half however wouldn't touch it.
👍
genuine question: is it actually okay to eat pork around 56 degrees celsuis because I thought the recommended was 63.
pork should be cooked properly or so I have been led to believe by many many chefs in the past and this in my opinion is too rare as goes for poultry also.
Mett.
Is medium rare pork safe to eat like beef, or you gotta be extra careful about your source of meat? I thought it was a universal opinion that you always have to cook tha pork all the way through.
A bit pink is perfectly fine. People have been led astray by the "well-done"/overcooked to shit cult 😂
I need a big pile of mash and an English scrumpy with this
carbon steel, what a great pan
We miss the best bartender marcus HEEY
That’s naughty👀
❤
Hearing a Brit say chicharron gave me such a tickle. Love it.
Looks amazing but not sure I'd trust a supermarket pork chop cooked to 56c.
Oh blimey, get yourself to the butchers Sam and it'll be ace! You know it will, it really will.
@@FallowLondon Oh I know, I really do. But I'm a long way away from a decent butcher and the farmer markets are only once a month. Definitely worth buying there but when I fancy a pork chop (and I frequently do..) I surely can't trust a supermarket pork chop at 56c???
@@sambomcl i usually try and stick to around 60C for pork, I googled it and apparently that's the safe pork temperature in the US (62.7C). Mostly supermarket pork cuts, I've never felt sick afterwards.
@@FallowLondonGenius comment!!!
The biggest difference between a chop from a supermarket and from a really good butcher is the amount of fat. We have been told for so long that fat is bad that the supermarket offerings are trimmed right down, or people complain. But you need that fat. Without it, even with your method, it would not be tender and juicy.
IMO, the best for pork chop is by charcoal grill.
when he is using the sauce on the meat why does he sauce only the edges instead of the whole thing?
The only way to cook pork chops is to brine them.
isn't that meat going to be cold when finally served to the customer after the needed rest? seems really hard to serve this & do this a la carte
Do all these guys have high blood pressure with the massive amounts of salt they use?