Michelin star chef Marcello Tully creates slow cooked Scotch lamb shoulder
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- Опубликовано: 10 сен 2024
- Michelin star chef Marcello Tully creates a recipe of slow cooked roast Black Isle Scotch lamb shoulder with a warm tarragon mousse; a current dish on the menu at Kinloch Lodge. The dish is slow cooked and then flaked before breaded and fried before being served on a warm tarragon mousse
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Dang. That looks jaw-droppingly delicious.
What an amazing looking dish. it takes so much effort.
That looks good. Ill have 15 plates.
Think you've got a Tate worm
Will you be paying with your liver or your first born?
think i ll have 150
Sure, that’ll be $700,001
Again the ignorance of people not understanding Michelin starred food is usually served in a tasting menu, consisting of 12-15 courses typically
WHERE IS THE LAMB SAUCE?
mint sauce. it s lamp sauce with mint.
@@Humanprototype-wh8qr Moth brothers unite
Scotland: Where even the haute cuisine is deep fried
That all delicious ! And what a friendly guy. See! Chefs don’t have to be a-holes.
immediate subcrscribe lmao. My wife is going to hate all the dishes and the failed results but I cant wait to try this and every other dish from this channel!
Interesting dish indeed, thanks for the video!
Wow amising chef
Lovely dish!!
That's pure art
amazing chef your isle scotch lamb shoulder thanks chef .
This is absolutely superb - thank you!
Fabulous recipe. Though a sizing issue - outsized on a small disc unless a nod to Eileen Donan?
Great. What's for dinner
Very nice.
That looks amazing I'm hungry now
Yum
we havnt got a steam oven but we have a sous vide machine so what temp and for how long would you cook this
165 Fahrenheit for 18 hours should do it-but it's cooked well done and flaked so you could just vac pack it and chuck it in your stock pot or just simmer it in a pan of water, don't really even need a circulator for this.
looks delicious....
Well, well. Me gusta slow cooked
OMG what I'd give to try that dish. Subscribing here and now.
At what temperature did he put the lamb in the oven? I don't understand english very well
91° celcius
but on a steaming setting
Thats a small serving for $30-40
Gordon Ramsay: THE PEAS ARE FROZEN!? OH DEAR GOD!
wao very nice chef, but how can I find recipe? plzz tell me thnx
Hi Heena,
Sorry but we don't have this particular recipe! However, you can find a similar recipe from a professional chef at: www.thestaffcanteen.com/chefs-recipes
I absolutely hate square plates (just personal preference) but that's a bangin dish 👏🏻
Unfuckinbelievable..👍🏿
Not even kidding that would go down im one swollow for me😂
awesome
1995 called... they asked for their plates back
You guys know this is part of a tasting menu right so there's likely 10+ courses like this so yeah small portions but plenty of them
ok 20 plates please. that be 100000000 sir !
Nice video
A michelin chef who's cooking with frozen green peas and industrial tabasco??
what temp did he set the steamer too?
91 celcious he said, i thought it wouldnt steam under 100, must have been steam bake setting
no it's steam but ovens like he has are a lot more capable than the old steamers. You can set a temperature and it will shut the steam off when reached so it gets steamed at the right temperature.
okay chef doesn't matter? thank you so much for sagection..i will try to made my own sence ..
The music ruins the video.
Shut the fuck up you whining little baby
Why cook your peas in a pan when you're going to put them in a thermomix anyway?
Is that supposed to be an appetizer. You could’ve put about two more of those, it looks as if i’m eating just one scallop without any salad or anything.
It's usually part of a tasting menu consisting of several plates. One dish isn't meant to fill you up, the whole menu is
Stegabro So it’s not the traditional three course meal? Damn, I need to try that out in a restaurant.
@@koumusic2600 most michelin restaurants have menu's with 5-7 courses
Did he just barehand the lamb out of the deep fryer? O_o
Just enough to feed a small child.
its fine dining, theres like 5 courses all that size, and its not about stuffing yourself anyway, rich people don't eat to get full.
Ummm wtf, did he leave the plastic wrap on??
Mal0 No. He cut through it to keep the shape though.
wondering how chicken can cook at 91° temperature for 6 or 7 minutes and be done...
Celcius... And it's deep fried in smaller portions
mind you most countries uses celcius and not farenheit :)
You can eat tartare "raw" chicken so why not cooking briefly at 97C.
however the chicken wont be raw anymore after that... cause raw chicken can legit poison you. Tartare is a complete different story
@@co_li7300 no you can't eat raw chicken and there's no such thing as chicken tartare
👍👍👍
What kind of Ju is he saying? Mint Ju?
non capisco, cuoce a bassa temperatura, poi va a friggere ( rovinando il lavoro della cottura a bassa temperatura), poi la mette in forno a cuocere ancora. secondo me esce molto più asciutta la carne cucinandola per 3 volte in questo modo. Comunque ginger e curry come se piovesse, se senti ancora il sapore della carne sei fortunato, una crema di piselli e timo sarebbe stata meglio
La frittura non cucina l interno perche l impanatura viene fritta su carne che è stata in frigor tutta notte...quindi tra frittura e forno la carne interna viene semplicemente portata a temperatura e non cotta
Add some mushrooms to that mousse and that be a better dish
okay but he didnt take the plastic wrap off the lamb
such a fuckin dish...like it but too much garlic for me
Probably taste all kinda Weird
Could you sous vide the lamb! Sorry not a chef just trying to learn
No carbs? And I don't count that spoon of peapuré as carbs... It's not a complete dish!
Somebody coocked that dish recipe at home?
foil master
Scotch lamb!! Ffs ✊
far to little jus if you ask me.
burnt brought me here
Same
... wenn man dafür ein Stern bekommt. Will ich gar keinen mehr haben
Tabasco 🤮🤮🤮 so many great hot sauces available now,why are qlty chefs still using this spiced dirt.
Watch the video how tobasco is made, it’s not that bad
Sponsored?
Total cost ingredients: 10 USD, price at restaurant 3x.
+amazingdany yeap that's called business
The x3 bill is the cost of electricity, gaz bills, the staff's salary and all the other stuff u can think of, It all comes out of the meal lol
are you dumb
oh darn it those restaurants and wanting to cover costs and not do it for free.
Food ingredients are 25 to 40 percent, there is the physical plant to pay for -- all that stainless steel and hot water, the ovens, cooktops, and frigid air. People in back, people in front, dishes, linens, and replacements. PLUS -- and this is important to me as a customer -- there is entertainment value, ambiance. I pay well for entertainment -- concerts, theaters, shows. Even a rodeo or a street busker deserves money. Bob's Diner can get by with less money that Chez Chi Chi, but they all have the same expenses.
*Peee powder* 😏
frozen? fuck me
A joke?
Dafuk is dat!? Give me a proper meal!
PoombaJaggaYo you don't know anything about fine dining. This meal is part of a 5 course meal
Wtf? Where’s the flavor? There is no seasoning.
i admire it ,ramsy is the shit chef and he is over rated ,(well done chef )
I don't think you know what you're talking about, Ramsay can do alot better than that, he just never shows his Michaelin type food for the people at home is all. Look up who Ramsay is before you speak.
Good dish Marcello, i think you're showing people nice things.
You must be on something lol... Ramsay is such a beast chef. He is like, if god walked the earth and became a chef, his name would be Gordon Ramsay. The guy can literally cook anything.
Gordon Ramsay's restaurants have been awarded 16 Michelin stars in total. His signature restaurant, Restaurant Gordon Ramsay in Chelsea London, has held 3 Michelin stars since 2001.
No self-respecting Michelin star chef would use "curry powder"
what makes you think he did't make the curry powder?
The Hammered Chef The issue is with the concept of the generic term 'curry powder' itself....it's similar to the concept of an apparent leader in gastronomical experiences using ketchup (even if he/she might have created it)
Sai Kiran A Michelin Star chef can use any ingredient as long as he is talented and creative enough to make the flavors work for him.
Thank you for telling us how all Michelin starred chefs feel and behave. Are you the official spokesman, or is this just a hobby for you?
Add some mushrooms to that mousse and that be a better dish
Add some mushrooms to that mousse and that be a better dish