I personally like the fact that this video was done in real time. Thomas Keller's videos are about the entire experience of cooking and not about just rattling off a recipe.
This video was so professionally done. Chef Keller is definitely a natural and a master of his craft but Devin is great as well. He is a true student of the art and you can see how much time and study he has put into not only technique and quality of ingredients but the tools they use as well. I know he was a bit nervous and seems somewhat of an introvert but I really have to commend him for going out his comfort zone for art of cooking. Very well done and I have learned so much. I really appreciate these two taking the time to explain everything as well as shooting in real time.
I love watching Chef Keller doing this type of thing. He gives so much insight into cooking besides the recipe. I really feel like I'm learning so much more about cooking besides the actual recipe.
I appreciated a lot of Chef Knell's comments, they helped answer some questions I had about cooking. For example, his pointer on reducing sauces, specially paying attention to flavor and viscosity, was good to hear.
I started to watch his MasterClass series and have been blown away by his character then his superior chef skills, an absolute genius and inspirational beyond description. If he was born in France he would parallel Paul Bacouse et al.. His passion for everything he touches and he touches everything (most tactile person I’ve ever seen, except for my mum 😊)
This was terrific. Not only does the recipe itself sound yummy, but I particularly appreciated learning about the whys and wherefores of the various techniques and practices.
You can really see the passion and excitement of Chef Keller when he tasted the food, even after so many years of cooking. It looked so genuine. It only happens when someone really enjoys cooking. I also enjoy that Chef Keller shows respect to his Sous Chef as well.
Thomas Keller is a natural at being in front of the camera. Devin is so nervous in front of the camera though he is just as awesomely knowledgeable as Thomas Keller.
Great man, Chef and Mentor for sure. I have Eaten at the French laundry, having heard a bunch of chefs were coming, we were spoiled for sure. We saved up for a while to go to eat there, it was worth it for sure. What people don't know is that everything is simple, nothing is so complex that it is impossible to do. That is what make Thomas Keller unique and great for sure.
Thomas Keller, my inspiration goes to you and I love the way you approach cooking and your culinary background. I am a fan for life and as a professional cook and former restaurateur, i learn a lot ideas from you. Thank you sir
I love how chefs of such a high caliber can still appreciate such simple and honest food and not just obsess and focus on all that fancy and prestigious style of food.
Thomas Keller is one of the top Chef's in the country. It was an honor to learn a few good tips from him. I've never waited until the wine evaporates to continue my recipe, for example. Adding salt in the beginning and then pepper after the cooking process, for another. Even sprinkling the salt from a higher elevation so it spreads evenly was a good tip. I'm going to watch more. About these All Clad D5 pans...FABULOUS! I'm switching all of my pans over to D5 as I can afford it. They distribute the heat perfectly and have a lot of little features like the lip on the rim, the knotch on the handle, extra handle on the opposite side etc. that really makes a difference. The reason he is using metal utensils is because these pans can handle it. They wont scratch like non-stick. The "Essential pan" that he is using here is rather large in person. Great if you have a family and like one pot meals. Good for stir frys. Takes up the same amount of space as the WOK I donated after realizing all I need is this Essential pan. I actually came on line to find a video showing all the D5 pans available with a review. Still looking....
I've had three meals in my life that I would rate 100 points. One was in Florence, one in Rome and the other was The French Laundry. The man is brilliant and his restaurant is MIND BLOWING!
It was even more mind blowing at his Rakel restaurant in NYC which he opened back in December 1986. I spotted a great chef them. The rest is history...
This video is brilliant and refreshing for the fact that the chefs are talking about the chemistry of cooking. As an art, cooking is the most complicated form of chemistry - you have a product and dozens of uncontrollable variables you need to account for on the fly. You need to know the theoretical best state, and adapt as needed every time
Beautiful presentation Chef Thomas! Appreciate you sharing these information. it is not just a recipe.. it is the process, science, and art about it! I am always learning!! True professional Chef!
So well said!! Exactly come back after even 1 Michelin star. People are so eager to follow talentless ignoramuses and here’s a star perfectionist chef whose revered by top chefs in the world over!!!
I bought some All-Clad utensils and was disappointed by the sharp edge on the stainless/aluminum/stainless-metal rim and the burning hot handle. I have other other-branded pans which attach to the pan with a forked end that are very cool to the touch.
If you take the time to listen here, you might actually learn something! If you already know it all, why are you watching youtube cooking videos? I followed these instructions to the letter and just made a fantastic Thanksgiving dinner. Best tasting sauce I have ever made, as good as you will get in any restaurant. Put mine on roasted garlic mashed potatoes instead of polenta. This is not a, " Recipe," video, it's a lesson on cooking. Keller is not a TV personality, but he is arguably the best chef in America and has forgotten more than most of those TV chefs will ever know.
A little tomato paste in the mirepoix with eg port instead of just a red wine 🍷to further enhance unami & a little beef demiglaze does miracles elevates it 😋
This was a wonderful tutorial for so many little things I hadn't considered (the bouquet garni & substitutions for alcohol, for example). I learned a lot. Thanks, chefs! I cannot wait to try out my new All-Clad 5.5 :)
been watching a couple vids from thomas keller group. all the veggies show evidence of excellent knife skills! uniform cubes .1m width by hand quickly is tough
I thought this video was interesting and it inspires people who like cooking and want to become a chef in the future. And Thomas keller is an amazing chef and he is an inspiring character to all.
Love the way he cleans the top of that pan after he puts the lid on it. You can see that he is meticulous and fastidious in a good OCD way. That's the type of chef that raises the bar for everyone else.
Yes and love the idea that after he taste the recipe he licks the spoon clean and put it back to be reused.... He is that clean .. never to eat In his restaurant period
BTW, for anyone not liking the HANDLES of All Clad, you NEED to hold the pan with your PALM UP and with your Finger Tips in the GROOVE on top of the handle. I see a lot of people complain that the All Clad handles DIG into their hands or that the Handles are too narrow. I have LARGE hands, my wrist measures 8.5 inches, and at first I also had the issues of the pan "Twisting and Digging" into my hand. Once I turned my hand over with my Palm up and put my finger tips into the groove the pan became very stable and comfortable. :~)
I didn't realize I was watching the great chef himself till video was nearly done. I think he would have excelled in any field of his choice....aura of a mathematician, maybe? Of course, renowned chef suits him just fine. He is enjoyable to see and hear. .
People complain too much in the comments about all the talking. People have such short attention spans these days. They can’t keep their minds still and focused for more than a minute. I feel really sad for the lot of you who can’t appreciate a free video with two fine chefs. If you don’t like it move along.
Did any one of you, before posting your deconstruction comments about various minutia you observed in the clip, pause a moment to consider why this man is so highly regarded, and is so successful? I urge each of you to start your own food channel, and see what they say about you, despite none of them knowing who you actually are. Educational, in the least. ;)
Three Michelin star chef Marco Pierre White never ever studied in France. You don’t have to go to France to be a great high level Michelin starred chef.
I ordered Gumbo in an upmarket New Orleans Restaurant (special treat for a special lady). I was served a bowl of water with a few ladies fingers floating in it. The bill was eye watering. Fortunately her meal was good.
43:10 "We chefs have such a high tolerance to salt that we always want a little more salt." This is the first time I've ever seen a chef admit this. On a coking show the contestants are often berated for the food being 'bland,' when the taster is some chef who has blown out their palate with highly salted food for years. I always want to see someone stand up to the bully and explain to them that the food may be bland to them, but it will be perfectly delicious and well seasoned to someone who hasn't eaten over-salted foods for years.
Totally agree. I don't personally like salt, I will have it on fish and chips, I'm English and it's traditional, other than that I only add a small amount of salt in any dish. I'm with you on this fascination for seasoning, as far as I'm concerned if your meal tastes of salt then surely you've lost the true flavour of the product involved, fish or meat.
@@bossHogOG I listened...and spoke my mind, and my food is never bland, I'm an ex chef and my son is a head chef!!! There is a million ways to season food without it tasting salty, but you stick to the sodium, you don't sound like you know much about good food.
A chef is not always a bully, who has strong opinions. There is a way of speaking to people, about your tastes, that is not name-calling, or aggressive. Giving in to anger in the kitchen, where there are less strict social behaviours makes a difficult work
jw Both of you are idiots. In professional kitchens, chefs put their tasting spoons and other utensils they use regularly in a hot water bath. That metallic cylindrical container contains hot water, it's metal because you can leave it on a hot stove or griddle to keep the water just below boiling. That is also why the utensils you see in that container are handle side up so that the end that is used is always in the hot water bath. Source: I used to work in a professional kitchen, this is what every chef I've worked with does.
DouchebagamusMaximus Thank you for the explanation. If it wasn't for the name calling I would say you are a great teacher. Believe me, even idiots can learn.
It's kinda funny, the guy is an exectutive chef, thus he is in second in charge. Despite that he get anxiety while cooking with the great chef Thomas keller.
Just water. Normally hot water, but after 40 minutes and not being in the usual spot on the stove it's not hot by the end. They definitely weren't using good sanitary technique.
Keller believes tongs tear the meat fibres and are too aggressive on it. Its true though. Although the average diner may not know the difference to him it makes all of the difference and that's what make him stand out as one of the best in the country
As a professional chef for almost 40 years I was very interested in this video. As a professional chef as well I wonder where are your tongs? Where are your wooden spoons? or spoons of any description but BARspoons? Mr. Keller you are reknowned but who set up your props?
Beautiful dish. Wish TK would use a whisk to blend the butter into the sauce. The sound of metal scraping metal is worse then nails on a chalkboard. Then, I was shock to see him toss his tasting spoon back in with the utinsels. Please buy a set of tasting spoon to toss. It's bad enough that most chefs grope the food and staff. But the shared spoon was to much to witness.
The Chinese have been using corn starch for only a few hundred years, since prior to expansion into the Americas by Europeans, there was no Corn in Europe or China or Africa. The same is true for spicy Chinese or Indian dishes - There was no Chili pepper there until Europeans traded.
GREAT video. But the poor guy on the left looks like he's gonna crap his pants every 5 seconds. He seems so intimidated by Keller, it almost becomes semi-enjoyable and yet I feel kind of bad for the guy.
I would disagree, not everyone is used to having a camera on them. He seems extremely knowledgeable, having a camera pointed at you will always make someone not used to it nervous.
Hes a chef not a TV personality, i worked with a chef that was confident at work but when he hit TV it was just corny and awkward, but in the kitchen he was a beast.
Flash BBQ Grilling the Shanks at Hi temp to "sear" the product and getting a smoked component. Then with actual mint, red wine 1/2 bottle , little garlic and onion, carrot at 135 c slow cooked for 8 hrs + NOT in an electric slow cooker!!!!. But in a cast iron pot /pan/etc and baked in an oven My call
Great video, but I still prefer my aluminum pots and pans. All-Clad is great but it is way more expensive than you need to spend if you on a budget, get some standard cheap heavy dutch Iron pot for the shanks and the rest is just as good as All-Clad, if you have the money or aluminum if not for the pans, it is well worth the investment to get the good stuff, All-Clad will last forever.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Excellent teaching. I'm 76 and you have opened up to me a treasure. Thank you.
I personally like the fact that this video was done in real time. Thomas Keller's videos are about the entire experience of cooking and not about just rattling off a recipe.
This video was so professionally done. Chef Keller is definitely a natural and a master of his craft but Devin is great as well. He is a true student of the art and you can see how much time and study he has put into not only technique and quality of ingredients but the tools they use as well. I know he was a bit nervous and seems somewhat of an introvert but I really have to commend him for going out his comfort zone for art of cooking. Very well done and I have learned so much. I really appreciate these two taking the time to explain everything as well as shooting in real time.
Thomas Keller seems so warm, calm, and humble in all of these videos. It's very refreshing for such a highly esteemed, accomplished chef.
Yes true, very articulate ,well spoken and no ridiculous f words
Absolute psycho when he was younger
@@jjay75 Where did you get that information?
@@TheWorldsStage It's out there, and shouldn't really come as any surprise to anyone that's worked in a restaurant with a decent reputation
I love watching Chef Keller doing this type of thing. He gives so much insight into cooking besides the recipe. I really feel like I'm learning so much more about cooking besides the actual recipe.
Thomas Keller is a rare individual. A great great chef who is also a nice man.
I appreciated a lot of Chef Knell's comments, they helped answer some questions I had about cooking. For example, his pointer on reducing sauces, specially paying attention to flavor and viscosity, was good to hear.
I like Thomas Keller. I feel he is a very good teacher. Thank you for this video.
I started to watch his MasterClass series and have been blown away by his character then his superior chef skills, an absolute genius and inspirational beyond description. If he was born in France he would parallel Paul Bacouse et al.. His passion for everything he touches and he touches everything (most tactile person I’ve ever seen, except for my mum 😊)
Well said my friend.
This was terrific. Not only does the recipe itself sound yummy, but I particularly appreciated learning about the whys and wherefores of the various techniques and practices.
I'm so happy to have found this class.
You can really see the passion and excitement of Chef Keller when he tasted the food, even after so many years of cooking. It looked so genuine. It only happens when someone really enjoys cooking. I also enjoy that Chef Keller shows respect to his Sous Chef as well.
Thomas Keller is a natural at being in front of the camera. Devin is so nervous in front of the camera though he is just as awesomely knowledgeable as Thomas Keller.
He's nervous cuz Thomas Keller keeps interrupting him when he's talking, what an asshole boss.
@@themusician2912 You speak of things of which you do not understand.When the Chef speaks, the apprentice shuts his fuckin mouth. Go play some guitar
Great man, Chef and Mentor for sure. I have Eaten at the French laundry, having heard a bunch of chefs were coming, we were spoiled for sure. We saved up for a while to go to eat there, it was worth it for sure. What people don't know is that everything is simple, nothing is so complex that it is impossible to do. That is what make Thomas Keller unique and great for sure.
for sure
Thomas Keller, my inspiration goes to you and I love the way you approach cooking and your culinary background.
I am a fan for life and as a professional cook and former restaurateur, i learn a lot ideas from you.
Thank you sir
I loved watching them prepare a whole meal! Looks delicious! Thank you!
I love how chefs of such a high caliber can still appreciate such simple and honest food and not just obsess and focus on all that fancy and prestigious style of food.
+Francis Hacket We feel the same way!
Such an amazing Chef..I learn something new every time I read his cookbooks or hear him speak.
Including him licking the spoon put it back in the clean silverware
MICHAEL ABDIN, it’s ok, he’s not serving the dish in the restaurant.
Thomas Keller is one of the top Chef's in the country. It was an honor to learn a few good tips from him. I've never waited until the wine evaporates to continue my recipe, for example. Adding salt in the beginning and then pepper after the cooking process, for another. Even sprinkling the salt from a higher elevation so it spreads evenly was a good tip. I'm going to watch more. About these All Clad D5 pans...FABULOUS! I'm switching all of my pans over to D5 as I can afford it. They distribute the heat perfectly and have a lot of little features like the lip on the rim, the knotch on the handle, extra handle on the opposite side etc. that really makes a difference. The reason he is using metal utensils is because these pans can handle it. They wont scratch like non-stick. The "Essential pan" that he is using here is rather large in person. Great if you have a family and like one pot meals. Good for stir frys. Takes up the same amount of space as the WOK I donated after realizing all I need is this Essential pan. I actually came on line to find a video showing all the D5 pans available with a review. Still looking....
I've had three meals in my life that I would rate 100 points. One was in Florence, one in Rome and the other was The French Laundry.
The man is brilliant and his restaurant is MIND BLOWING!
It was even more mind blowing at his Rakel restaurant in NYC which he opened back in December 1986. I spotted a great chef them. The rest is history...
This video is brilliant and refreshing for the fact that the chefs are talking about the chemistry of cooking. As an art, cooking is the most complicated form of chemistry - you have a product and dozens of uncontrollable variables you need to account for on the fly. You need to know the theoretical best state, and adapt as needed every time
Beautiful presentation Chef Thomas! Appreciate you sharing these information. it is not just a recipe.. it is the process, science, and art about it! I am always learning!! True professional Chef!
Refreshing to see him cook with his right hand guy, a lot of great insight 🙌🏽
People in comments all complaining about his technique😂😂😂 come back when you have 7 Michelin stars👌🏿
So well said!! Exactly come back after even 1 Michelin star. People are so eager to follow talentless ignoramuses and here’s a star perfectionist chef whose revered by top chefs in the world over!!!
Not to mention being able to perfectly replicate it during service....anyone putting their two cents in on his technique have never even seen a line.
I must say That I don't watch a cooking video entirely, but you keep it very interesting. Thank you so much for sharing.
Excellent! So many little but important things I’ve learned
Devin Knell in this video is my brother.
Well done on a French cuisine menu. Very much enjoyed watching here in New Zealand.
Thomas Keller is totally taking me over tonight.
Tried the recipe with pork shoulder and it was excellent. Thanks!
Thank you very much indeed for the detail instruction on cooking. I am beginner for western cooking. Your video helps me a lot.
My favorite chef but he talks so much is amazing he gets anything done
I bought some All-Clad utensils and was disappointed by the sharp edge on the stainless/aluminum/stainless-metal rim and the burning hot handle. I have other other-branded pans which attach to the pan with a forked end that are very cool to the touch.
Excellent instruction and recipe.
If you take the time to listen here, you might actually learn something! If you already know it all, why are you watching youtube cooking videos? I followed these instructions to the letter and just made a fantastic Thanksgiving dinner. Best tasting sauce I have ever made, as good as you will get in any restaurant. Put mine on roasted garlic mashed potatoes instead of polenta. This is not a, " Recipe," video, it's a lesson on cooking. Keller is not a TV personality, but he is arguably the best chef in America and has forgotten more than most of those TV chefs will ever know.
Awesome video!!!! Takes the fear right out of Lamb Shanks.
Thank you for sharing this useful video. It is very helpful to me.
I love this video, Thomas Keller explained much ideas/theories behind the skills/ techniques which could be applied in other or your own receipts!
Simple easy no skill required dish for the home cook. Well done. 👍🏻
TK is The King. Thank you for this video.
A little tomato paste in the mirepoix with eg port instead of just a red wine 🍷to further enhance unami & a little beef demiglaze does miracles elevates it 😋
This was a wonderful tutorial for so many little things I hadn't considered (the bouquet garni & substitutions for alcohol, for example). I learned a lot. Thanks, chefs! I cannot wait to try out my new All-Clad 5.5 :)
So glad you enjoyed it, Annemarie!
been watching a couple vids from thomas keller group. all the veggies show evidence of excellent knife skills! uniform cubes .1m width by hand quickly is tough
.1m is 10 cm. Can do that with a meat cleaver😂
I love you, Thomas Keller.
Wonderful! I’m going to try it 😊
no body teachme to cook at home since I was little. but now I want to learn. thankyou.
Good to always be learning
I thought this video was interesting and it inspires people who like cooking and want to become a chef in the future. And Thomas keller is an amazing chef and he is an inspiring character to all.
There is so much info in this video. I do think though that at 7:00, 'the higher you go' the more mess is made.
Love the way he cleans the top of that pan after he puts the lid on it. You can see that he is meticulous and fastidious in a good OCD way. That's the type of chef that raises the bar for everyone else.
Yes and love the idea that after he taste the recipe he licks the spoon clean and put it back to be reused....
He is that clean .. never to eat In his restaurant period
And yes that is very gross...
As gross as exchanging saliva with a lover?
anonymous the water in that pot will be hot enough to kill any bacteria from his spoons, every restaurant does that so sorry to disappoint you
If Keller's MasterClass is anything to go by, the bain marie with the utensils is filled with a sterilising solution.
What great cooking tips
BTW, for anyone not liking the HANDLES of All Clad, you NEED to hold the pan with your PALM UP and with your Finger Tips in the GROOVE on top of the handle. I see a lot of people complain that the All Clad handles DIG into their hands or that the Handles are too narrow. I have LARGE hands, my wrist measures 8.5 inches, and at first I also had the issues of the pan "Twisting and Digging" into my hand. Once I turned my hand over with my Palm up and put my finger tips into the groove the pan became very stable and comfortable. :~)
I’m going to have to make this!
Delicious,Thank you for posting
We all know that Thomas is a perfectionist... but...that´s a great video for paranoic perfectionists!
The guy behind Homer nailed it " Less chat, more splat".
I learned to make a lamb jus reduction with butter, vinegar and salt. As well as understanding the bed of vegetables technique
I didn't realize I was watching the great chef himself till video was nearly done. I think he would have excelled in any field of his choice....aura of a mathematician, maybe? Of course, renowned chef suits him just fine. He is enjoyable to see and hear. .
There were some really useful tips here such as adding olive oil and pepper afterwards rather than during or before the cooking process.
wow amazing. great stuff from the amazing thomas keller and williams sonoma
People complain too much in the comments about all the talking. People have such short attention spans these days. They can’t keep their minds still and focused for more than a minute. I feel really sad for the lot of you who can’t appreciate a free video with two fine chefs. If you don’t like it move along.
What restaurants do you all work making the comments?
Thomas Keller Grill on board Seabourn Cruise Line
Jack N The Box
Bill Paulk looks like I’m the only one here with real credentials....
Red Lobster (shrimp deveining station)
Logical fallacy. You lose.
Pasta water also thicken ups a liquid depending on what your cooking
Did any one of you, before posting your deconstruction comments about various minutia you observed in the clip, pause a moment to consider why this man is so highly regarded, and is so successful? I urge each of you to start your own food channel, and see what they say about you, despite none of them knowing who you actually are. Educational, in the least. ;)
John Smith I agree, lots of stupid comments, but yours is a logical fallacy.
All high level chef where brought or trained in France.
Three Michelin star chef Marco Pierre White never ever studied in France. You don’t have to go to France to be a great high level Michelin starred chef.
How did you discard the used cooking oil, and how do you recommend we dispose of it at home? Thanks.
pour it off into an old spaghetti sauce jar and toss the whole thing when its full
This was great!
I ordered Gumbo in an upmarket New Orleans Restaurant (special treat for a special lady). I was served a bowl of water with a few ladies fingers floating in it. The bill was eye watering. Fortunately her meal was good.
Theres thousands of restaurants in NOLA and hundreds of good ones
Lots of good info, I wish they would of shown the cooking of the sides also
It would also be wise to factor in mid-service oven conditions. Much different than early or late evening
What's a gravy seperater?and why do we love them?
The grouping of onions, carrots and celery is called Mirepoix!
It wasn't a mirepoix. The mixture was onions, carrots and leeks. Leeks not celery.
@@TheWorldsStage Sorry, wasn't paying enough attention!
considering he's one of his top men, i dont think hes nervous about working with him.
43:10 "We chefs have such a high tolerance to salt that we always want a little more salt." This is the first time I've ever seen a chef admit this. On a coking show the contestants are often berated for the food being 'bland,' when the taster is some chef who has blown out their palate with highly salted food for years. I always want to see someone stand up to the bully and explain to them that the food may be bland to them, but it will be perfectly delicious and well seasoned to someone who hasn't eaten over-salted foods for years.
Totally agree. I don't personally like salt, I will have it on fish and chips, I'm English and it's traditional, other than that I only add a small amount of salt in any dish. I'm with you on this fascination for seasoning, as far as I'm concerned if your meal tastes of salt then surely you've lost the true flavour of the product involved, fish or meat.
VinniethePanda you must not have listened. I bet your food is bland to everybody but yourself.
@@bossHogOG I listened...and spoke my mind, and my food is never bland, I'm an ex chef and my son is a head chef!!! There is a million ways to season food without it tasting salty, but you stick to the sodium, you don't sound like you know much about good food.
A chef is not always a bully, who has strong opinions. There is a way of speaking to people, about your tastes, that is not name-calling, or aggressive. Giving in to anger in the kitchen, where there are less strict social behaviours makes a difficult work
Almost 7 mins in before the recipe starts. We need a drinking game for the word “ ingredient” lol.
If you put the spoon in your mouth put it in the sink to wash not back in to mix w other utensils you will be using.
mr65plexi Agree.
jw Both of you are idiots. In professional kitchens, chefs put their tasting spoons and other utensils they use regularly in a hot water bath. That metallic cylindrical container contains hot water, it's metal because you can leave it on a hot stove or griddle to keep the water just below boiling. That is also why the utensils you see in that container are handle side up so that the end that is used is always in the hot water bath. Source: I used to work in a professional kitchen, this is what every chef I've worked with does.
DouchebagamusMaximus Thank you for the explanation. If it wasn't for the name calling I would say you are a great teacher. Believe me, even idiots can learn.
jw ;)
DouchebagamusMaximus :)
Some ovens with digital read outs are adjustable.
I want that pan.
You can get it now. All Clad just released the Thomas Keller set.
could i have a similar effect by leaving the pot on the burner at a low heat instead of using an oven?
HI
Sort of like a slow cooker. Should work, but better with a slow cooker. Too much hassle having to hang around a stovetop for 3 hours.
wow amazing. great stuff
Talk Talk Talk, goodbye to this.
“Build that wall” - Thomas Keller, 2013
You know he donates to Democrat candidates, right?
Thomas Keller is a chef nerd ! But I like it ! Cheers !
It's kinda funny, the guy is an exectutive chef, thus he is in second in charge. Despite that he get anxiety while cooking with the great chef Thomas keller.
The Survivor I think the anxiety came from having to talk in front of a camera to people watching live.
Chef In The Wild Says the man who spells “their” there. Lmao
Houston 84 oooh burn! What a tool.
He's so sanitary and clean while cooking--thats the only way to be.
I was a little shocked and troubled that during the whole time he wasn't wearing a hair net
you got time to lean you got time to clean
What is in the bowl of spoons and tools?
Just water. Normally hot water, but after 40 minutes and not being in the usual spot on the stove it's not hot by the end. They definitely weren't using good sanitary technique.
Extending flavor profile 15:09 - 15:11 :)
Best chef in the world and he does not have tongs?
Keller believes tongs tear the meat fibres and are too aggressive on it. Its true though. Although the average diner may not know the difference to him it makes all of the difference and that's what make him stand out as one of the best in the country
Shortcuts ?! lol Don't be a shoemaker cooking is an ART treat it with passion and technique!! Trust the process 👌
Erm shoemaking is quite the art as well....
As a professional chef for almost 40 years I was very interested in this video. As a professional chef as well I wonder where are your tongs? Where are your wooden spoons? or spoons of any description but BARspoons?
Mr. Keller you are reknowned but who set up your props?
+Patti Husbands Thomas Keller and all his chefs and cooks don't use tongs. You can read about it in his "Ad Hoc At Home" cookbook.
Brilliant...it all that matters...
Beautiful dish. Wish TK would use a whisk to blend the butter into the sauce. The sound of metal scraping metal is worse then nails on a chalkboard. Then, I was shock to see him toss his tasting spoon back in with the utinsels. Please buy a set of tasting spoon to toss. It's bad enough that most chefs grope the food and staff. But the shared spoon was to much to witness.
The Chinese have been using corn starch for only a few hundred years, since prior to expansion into the Americas by Europeans, there was no Corn in Europe or China or Africa. The same is true for spicy Chinese or Indian dishes - There was no Chili pepper there until Europeans traded.
Who is the Michelin starred?
i never knew jason Belmonte was his assistant. 😀
I think he's more nervous about being on TV.
You don't show what's the intensity of the flame of stove, high medium or low? This is also part of the technique.
*licks spoon and puts back with the clean spoons*.......*grabs another spoon*
What is this, Russian roulette?
GREAT video.
But the poor guy on the left looks like he's gonna crap his pants every 5 seconds. He seems so intimidated by Keller, it almost becomes semi-enjoyable and yet I feel kind of bad for the guy.
i see the same thing bro. He is very nervous
It’s normal thing inside the fine dining industry. He just wants to be perfect.
I would disagree, not everyone is used to having a camera on them. He seems extremely knowledgeable, having a camera pointed at you will always make someone not used to it nervous.
Relax he's just waiting for the perfect time to strike and become the next sith lord. It's a bit nerve racking but I think he's up to it
Hes a chef not a TV personality, i worked with a chef that was confident at work but when he hit TV it was just corny and awkward, but in the kitchen he was a beast.
Flash BBQ Grilling the Shanks at Hi temp to "sear" the product and getting a smoked component. Then with actual mint, red wine 1/2 bottle , little garlic and onion, carrot at 135 c slow cooked for 8 hrs +
NOT in an electric slow cooker!!!!.
But in a cast iron pot /pan/etc and baked in an oven
My call
Great video, but I still prefer my aluminum pots and pans. All-Clad is great but it is way more expensive than you need to spend if you on a budget, get some standard cheap heavy dutch Iron pot for the shanks and the rest is just as good as All-Clad, if you have the money or aluminum if not for the pans, it is well worth the investment to get the good stuff, All-Clad will last forever.
Mike M you’re all over the place. You prefer aluminum but then say alclad is well worth the investment. What?