This Place Called: Bateau
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- Опубликовано: 30 ноя 2017
- A different kind of food blog...a food vlog 😁
Bateau: www.restaurantbateau.com/
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Great video! You should do more like this!!
Awesome Video man, you should def do more of those! very cool restaurant concept aswell. I belive its way more thrilling to watch a video like this one than to read an article - very inspiring. Keep up the good work!
Justin Khanna awesome man. Any restaurants already in mind?
Loved the review! Keep it up
Another great one 🖖
Really good
I love these videos of yours, probably my favorite of all of youtube. Are you planning on continuing them after the pandemic?
For sure!
With all the blood on the plate, was it rested properly?
More! Videos like this!
There are tons now!
So, I'm way late coming to this in 2020, when you mentioned the short rib was in the center I was surprised to see it MR. Maybe it was sous vide, then seared in cast iron? Did you ever find out how it was actually cooked?
So weird, right? It wasn’t Sous vide from my knowledge, even at that temperature for long periods, at least SOME of the collagen should’ve gotten softened, but it was still real chewy.
make more vids like this
Great concept tho
hit up harbor house inn in California
So wait , they have a list of cuts on that board like say 38 cuts and once someone chooses 1 they erase it off tge chalkboard ?
Hello sir ?
Watch again, and there's your answer.
Pine ice cream or coffee mousse
Whoa fella.... Do you know what braising is? Perhaps not at the time of this video. OF COURSE it's possible to braise ANY cut of beef and yes, still have it medium rare. Braising is just making a "carapace" or a shell on the outside of the chunk (as much of the surface as possible) to keep more of the moisture, the juices, inside the cut when it cooks. Some of the most highly-regarded, classic French recipes for roast chicken, for example, call for braising, browning, the whole bird in butter before slow baking it for an hour or more. You can still undercook that whole chicken (if you want to) even though it has been braised thoroughly enough to brown it.
You're right, time and temperature are the two pillars of protein cooking...but that short rib was not braised beef. The size of the cut, the sear ring around the outside, and the lack of collagen breakdown are pretty telling signs of how it was cooked.
Incredibly tough short rib, why? Big mistake, not braised long enough
Not braised at all! It was seared and served medium rare 🤦♂️
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