At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.
I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya
Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count. Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems. In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.
I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.
This has to be one of the best You-tube channels on You-tube. Years and years of experience here. So simple, so French and we need smell-avision. Many thanks for sharing this with us.
Jesus Christ. I just found this channel and have literally been doing nothing but watching all the videos all day. It's now 8pm and I'm having a cocktail and I want to shed a tear at this beauty of sauce and steak. I can't wait to get busy creating all your beautiful dishes. BRAVO!
I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.
This channel is the best cooking show ever - I've made several of your recipes and they have all been great. Unlike my usual experience with recipes from the internet. You also have a great sense of humor and comic delivery. Thanks!
Just wondering.... what do you guys suggest the used meat scraps be used for after its done giving up all that flavor. I'm sure there will be some good ideas instead of just throwing it into the garbage. Like maybe dry it up and use it for salads?
toast a sub bun lightly add the scraps and some nice cheese ... and make a philly cheese steak ... perhaps add some nice shitake mushrooms and minced garlic and make it awesome
Chef John, when I was growing up in Monterey, Ca I acquired a taste for all the food at restaurants, hotels, catered events, country club brunches, and so on. Many chefs create food I enjoy such as Ramsey and Batali on tv, and since I tried your fondant potatoes I've been hooked on your channel! Your recipes I find remind me of the food I had growing up, more so than any other chef. Lately, my kitchen is more rich with inspiration than ever! Thanks!!
OMG!!!! This looks so good!!!!! I've recently moved out and about to start college soon, so for the first time in my life I am cooking for my self, and it is such a fun thing to do, hopefully soon I'll be able to cook something like this steak!!
I’ve commented before but this man is a fricking treasure to us “ gourmet” types. Also he’s a poet n he doesn’t know it. He seems to rhyme all the thyme( deliberate pun).
The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.
I made this sauce, and it was spectacular. I have tried a few of your recipes and this was the best so far! A key part to possibly the best meal I have ever had. Thanks Chef!
I just watched practically every red wine steak sauce video and your wins. The steaks are a little over done for me but everyone likes it how they like it, so you still win. Beautifully done sir.
"Sorry I cant go out tonight I'm watching steak being dragged through sauce" "Oh what channel is that on?" "The meat being dragged through sauce channel. Duh!"
If this recipe were an old-school written on an index card recipe, it would be very well worn in my kitchen. This is my video every time I need to make this. I love the style that you teach in. thank you for the video
"I've cooked them to perfection." :: dying :: This sauce may be the cheffiest thing you've done so far. Two hours to make a cup of liquid? Oh boy. I bet you could put this on a humble hamburger and it would give any steak house a run for their money.
@@IlDeimos you mean worcestershire sauce...and you can just add corn starch or flour to thicken it or any other thickening agent basically that's all gravy is
It's so infuriating... He has a good voice for commentary, but he just ruins it by constantly inflecting at the end of every sentence. This is the train crash result of a poor speaking habit combined with clipping together 100 separate voice clips.
I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.
Wow this looks amazing can't wait to make this recipe. Thank you (also I appreciate your sense of humor and vocabulary during the cooking lessons too).
Love your recipes, my wife and I enjoy them all the time, especially the soups. This recipe is something is have to make for 10 people, I always start to sweat when I have to go full blown caterer. Thanks, Chef!
I Made this two days ago and it was the best steak I've ever had. I thought I could only get that kind of taste from a fine steak house but that's no so anymore. Thanks Chef John!
You are the man!!! We just tried this cut at a very popular steak house and I'm so happy to see you execute it to perfection. Gonna try it, but will Sous Vide and see what happens .
God I love your channel. I've made multiple attempts at a red wine reduction with varying degrees of success. Gonna try your method soon. Thanks for posting this.
Here's a question...did you take those meat bits and make a little garlic bread sandwich? Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)
looking back, i can tell that this video was one of those exceptionally popular videos that non-subscribers will see, and sadly also comment on as though anyone cared food wishes comment sections are normally a wonderful place, it seems like sacrilege to someone as pure as chef John to be rude here
@@Crosshill I so agree I could not believe the negativity of those comments. Now 5 years later it has infected so many. We must remember that what we put out continues on like a virus. Perhaps a spiritual pandemic of fear and Hate. However courage and love can make a difference and that cure lies within each of us. Be safe my friend in this crazy crazy world.
Chef, I revisited this after I watched and made your “cheater” veal demi-glace. The same technique works with that as well - I saved the scraps from the strip steak for another use and just used a couple of tablespoons of demi-glace after I deglazed with red wine and then finished with the butter - delicious ! On another occasion I added some mushrooms, parsley and a jalapeño for some heat, which was a home run as well.
"Wrong again" No u. "Imperial and other traditional systems are highly intuitive, " HAHAHHAHAHAHAH. 12 inches to a foot, 3 feet to a yard, 1760 yards to a mile. 8 fluid ounces to a cup, 2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon. 16 ounces to a pound, 14 pounds to a stone, 2000 pounds to a ton. Oh, yes, highly intuitive. ", utilize base-twelve" Except only one of the conversion factors above is a multiple of twelve, and namely, it's twelve. And last I checked, humanity was overwhelmingly using base 10. I mean, notice how I just wrote that? 10? As in, one-zero? As in, 1 * 10^1 + 0 * 10^0? Yep, even writing the number we use base 10, not twelve. You must've skipped that class. " and have evolved from ancient times." So did rape, pillaging, and dying of smallpox. "Metric takes its scale from the Earth's longitude" My man, that hasn't been true for like 150 years. Are you a vampire? "was arbitrarily imposed by governments in recent times. " So were sanitation, roads, and basic health care. "There is nothing objective about it." Every unit system has some arbitrariness. Everyone has to learn how big a meter is just like everyone in some challenged nations has to learn how big a foot is. This doesn't change the fact that a system informed by science and designed around factors of 10 is objectively superior to an awkward rollercoaster of random conversion factors. Not much you can do about that, I'm afraid.
Hello chef john i love your videos im a chef too big like for you from ukrine keep being great at what you do i hope that i would become some day a good chef and person like you
+cody hoover (CpTNxCruNcH) Cutting up meat like he did in the video into small pieces that you can make a patty out of makes a way better hamburger than using ground beef ground the way grocery stores a and most butchers do it.
I've used a method I saw once somewhere that you can use that cheap, for cheese sandwich use only white bread to soak up grease/fat from the top of what's being cooked/made. It seemed to work well.
At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.
move over to the metric system, it made sense until you denied it.
I'm a better home cook because of you Chef John... Thank!
Dumass88 You stay in your country and have militers, we'll stay in ours and have cups, okay?
I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya
Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count.
Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems.
In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.
I love how Chef Johns humor sometimes flies miles over peoples heads.
More like goes under the hurdle.
peepslostsheep give me.an example to see if i missed it
Shin Da the measurement system when he changed from ml to oz saying its more logical
i would agree but miles make no sense.
he meant kilometers above people's heads.
I actually just finished making this sauce with my steak and omg it was freaking amazing! I highly recommend it.
I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.
"That's you adjusting on the fly, also known as cooking" LMFAO.
mweagle89 classic line
This has to be one of the best You-tube channels on You-tube. Years and years of experience here. So simple, so French and we need smell-avision. Many thanks for sharing this with us.
Why on earth do people watch the entire video and then complain about the guy who made it? I'm going to make this recipe Friday night.
Jesus Christ. I just found this channel and have literally been doing nothing but watching all the videos all day. It's now 8pm and I'm having a cocktail and I want to shed a tear at this beauty of sauce and steak. I can't wait to get busy creating all your beautiful dishes. BRAVO!
John, you never fail to come up with truly desirable recipes to try. Thanks so much!
It's 6 am here now. Can't wait for 6 pm! Thanks, Chef John,for all that you do. You bring a lot of happiness.
Chef John, you are probably the funniest chef to watch...I enjoy every vid of yours! Great job!
Yep! Good classical recipes with great humor to go along with it. One f the best cooking channels on the web.
...also known as cooking... Best line ever! Love the videos. Delicious sauce.
I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.
I made this & the Manhattan filet last night & it was amazing. My wife was impressed. I guess you could say I'm the "Don Juan of faux filet mignon."
How wonderdully satisfying and interesting and enjoyable it was to watch this while listening to you. I love you Chef John.
You food is delicious and your jokes make my day, i love you man
This channel is the best cooking show ever - I've made several of your recipes and they have all been great. Unlike my usual experience with recipes from the internet. You also have a great sense of humor and comic delivery. Thanks!
*_THREE_* reductions...WOW, that's concentrated flavor!!
My mouth waters.
You never fail to catch me about to get to sleep and make me mad hungry until breakfast, Cheff John
Just wondering.... what do you guys suggest the used meat scraps be used for after its done giving up all that flavor. I'm sure there will be some good ideas instead of just throwing it into the garbage. Like maybe dry it up and use it for salads?
Put it in an omelet if it isn't burned.
for pasta maybe...
Put it in a quesadilla!
toast a sub bun lightly add the scraps and some nice cheese ... and make a philly cheese steak ... perhaps add some nice shitake mushrooms and minced garlic and make it awesome
Just eat it
Chef John, when I was growing up in Monterey, Ca I acquired a taste for all the food at restaurants, hotels, catered events, country club brunches, and so on. Many chefs create food I enjoy such as Ramsey and Batali on tv, and since I tried your fondant potatoes I've been hooked on your channel! Your recipes I find remind me of the food I had growing up, more so than any other chef. Lately, my kitchen is more rich with inspiration than ever! Thanks!!
OMG!!!! This looks so good!!!!!
I've recently moved out and about to start college soon, so for the first time in my life I am cooking for my self, and it is such a fun thing to do, hopefully soon I'll be able to cook something like this steak!!
Should of learned cooking way before college! Anyways did you ever make your steak?
I’ve commented before but this man is a fricking treasure to us “ gourmet” types. Also he’s a poet n he doesn’t know it. He seems to rhyme all the thyme( deliberate pun).
The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.
i'v made this three times now. And its amazing. Intens flavor! Thank you chef John. You make cooking fun!
Was anyone else waiting for him to say "The o-o-old choppa-choppa" when he broke out the cleaver? :)
or the o-o-old hack-a-hack-a
This is the second tie I’ve made this sauce and it was delicious! Chef John’s recipes never fails. Thank you again!
the ups guy never came back u lied. D:
I made this sauce, and it was spectacular. I have tried a few of your recipes and this was the best so far! A key part to possibly the best meal I have ever had. Thanks Chef!
What did you do with all those beautiful browned meat chunks after you strained the liquid?!?
I would stir them into re-fried beans and put that in a burrito!
@@davyb123music you are a very wise man
sprinkle them on ice cream.
Add them to a quesadilla!
Grab a spoon from the drawer and....well, you know.
I just watched practically every red wine steak sauce video and your wins. The steaks are a little over done for me but everyone likes it how they like it, so you still win. Beautifully done sir.
I won't say "no way"! to this Bordelaise. Nicely done again Chef John.
Blessings ChefMike
AWESOME video! Just awesome. Sounds so much ,ore complicated than it actually is: just frikkin cook, man. Your humor, John, is spot on.
"Sorry I cant go out tonight I'm watching steak being dragged through sauce"
"Oh what channel is that on?"
"The meat being dragged through sauce channel. Duh!"
I made this for my girlfriends and they were oh so impressed ! They gave me compliments throughout the dinner. ❤️
"also known as cooking" :D this is why i love your videos, chef john!
If this recipe were an old-school written on an index card recipe, it would be very well worn in my kitchen. This is my video every time I need to make this. I love the style that you teach in. thank you for the video
"Adjust it on the fly, also knows as cooking".. That right there killed me... Subbing =)
You are seriously one of the most entertaining Chefs on RUclips. I subscribed and cannot wait to try all of your recipes. Thanks!
“A way more logical system of measurement” . . Everyone not living in The U.S 🤔
thas about 1/120 football field of sauce, yes way more logical xD
Even worse try to figure out fahrenheit... 😅
😂hope he was joking
@@michaeltschuertz Celsius is good for telling you the temperature of water. Fahrenheit is good for telling you the temperature of a human.
I’m American and the metric seems to be an easier system to understand! Great video btw!🙏🙏🙏
By far my favorite cooking channel! Thanks Chef John! I always love your fresssshly ground black pepper...
I like how you say shallot and this is great worth the wait from the video yesterday
That's how us Americans say it xD
Yeah i'm in the minority here probably
The first time I heard Gordon Ramsey say shallot I was offended! But quickly recovered.
littlestbroccoli I just looked up “Gordon Ramsay shallot” and convulsed when he said shaLOTS
How can somebody downvote that video? Steaks and sauce were gorgeous.
"I've cooked them to perfection." :: dying :: This sauce may be the cheffiest thing you've done so far. Two hours to make a cup of liquid? Oh boy. I bet you could put this on a humble hamburger and it would give any steak house a run for their money.
Oh yeah, you can add a bit of washashire sauce to the liquid and reduce it a bit more, and you will have a great steak sauce for just about anything.
@@IlDeimos you mean worcestershire sauce...and you can just add corn starch or flour to thicken it or any other thickening agent basically that's all gravy is
I love your funny commentaries on all your video and of course your food choices. Lastly your way you say en..joy. perfect.
That looks delicious. "More logical sense of measurement." Good one, Chef!
This guy is awesome, love all the sauces and recipes and this is how I like to cook , professionally of course
I missed this channel....!
I love your videos 👍❤️
Me too 🤧
You are absolutely the This Old Tony (fellow youtuber) of cooking. Love the delivery and knowledge!
He ends every sentence with a question mark?
It's so infuriating... He has a good voice for commentary, but he just ruins it by constantly inflecting at the end of every sentence. This is the train crash result of a poor speaking habit combined with clipping together 100 separate voice clips.
Fillets?
That was my thoughts exactly. I felt an urge to slap my loudspeakers
HAHAHAHAHHAA, I HAD TO REWIND IT IN ORDER TO SEE IF IT WAS TRUE
why not? isnt it fun to drive people crazy with a repeating lyric sound?
I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.
I love the look of the side dish. Is it potato? I would love to see the recipe for that. Thanks chef, the sauce looks amazing :)
Marie , You look amazing 😆
Man just fry up some tatar-tots from the supermarket and you have your side...
Wow this looks amazing can't wait to make this recipe. Thank you (also I appreciate your sense of humor and vocabulary during the cooking lessons too).
I've been waiting 2 days for this! Now my steak is cold.....
🤣
Love your recipes, my wife and I enjoy them all the time, especially the soups. This recipe is something is have to make for 10 people, I always start to sweat when I have to go full blown caterer. Thanks, Chef!
HAHA this is 100% more interesting than the weather channel. :)
am I the only one who was thinking "they have the food network dude!!!"
I Made this two days ago and it was the best steak I've ever had. I thought I could only get that kind of taste from a fine steak house but that's no so anymore. Thanks Chef John!
“That’s you adjusting on the fly, also known as cooking.” Lmfao love it!
These puns are off the chart. Chef John you did it again
the funny part was when you said the imperial system is logical
@Mike Wilhelmson that's why he said it's funny dumbass
Carlos Leon someone probably commented before him thats why he said woooosh
Yeah I think he was being sarcastic
It is logical, but does not work well with a decimal number system
blaise rascoe ofc
A classic, absolutely delicious sauce for beef prepared and presented by an excellent chef.
at first i thought the fond from the steaks was going to waste...i had so much anxiety
You are the man!!! We just tried this cut at a very popular steak house and I'm so happy to see you execute it to perfection. Gonna try it, but will Sous Vide and see what happens .
“That’s you adjusting on the fly...also called cooking”. LMAO. Said so politely too.😊
God I love your channel. I've made multiple attempts at a red wine reduction with varying degrees of success. Gonna try your method soon. Thanks for posting this.
Don't remove the fat! That is where the excellent flavor is.
no thats where the fat is lol
Fat isn't bad for you, so I say keep it in for extra flavour.
this looks so amazing and the way you show how u make the sauce and how to cook the steak seriously best on youtube with all your cooking videos
Turn around to a way more "logical" system of measurement.
I lol xD
Yeah, the Imperial System of course.
You're awesome. I love all your videos and the dry sense of humor that goes along with them- very informative and helpful. Cheers!
"fresshhly ground black pepper"
OMG, I've been making wine reductions for years, but I have never thought of anything close to this. I can't wait to try it!
Pro-tip: Everything sounds fancier in french.
I made this recipe today and it was delicious. Very well explained! Thanks for sharing.
I'm just gonna replace the scrap with regular ground beef and shallot with onion. Ghetto!
that'd be a waste because you'll be throwing away the beef..
Plus you won't get the same taste with just ground beef than you would with the steak scraps. And ground beef has more fat, which you don't need.
i think he/she is saying she can't afford the steak in the first place
Frank Gutowski like Spam?
That's so funny
Thank you for your excellent demo and commentary...always a pleasure.
Here's a question...did you take those meat bits and make a little garlic bread sandwich?
Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)
Right on! You sir can be my chef any day!!
Drop that in a tortilla . . Chef's snack
I made this tonight, that sauce was beyond spectacular ! Truly amazing stuff :-D
Thanks a lot, Chef John !
3:27 more logical system ? I think you mean the most stupid system of measurement.
He was being sacarstic, pretty sure.
whoosh ...
writing and saying "8" is easier and shorter than "200"
I hope he was joking
Came in this video to watch how to make a reduction sauce or cry about a measurement system?
This really is one of the best steaks I've ever had. Unreal. Thnx for the videos!
Warning: Like all RUclips videos, reading the comments section will cause your IQ to reduce significantly. Thanks.
looking back, i can tell that this video was one of those exceptionally popular videos that non-subscribers will see, and sadly also comment on as though anyone cared
food wishes comment sections are normally a wonderful place, it seems like sacrilege to someone as pure as chef John to be rude here
Uh, what does IQ mean? ;^D
Your comment made my iq very low..
@@Crosshill I so agree I could not believe the negativity of those comments. Now 5 years later it has infected so many. We must remember that what we put out continues on like a virus. Perhaps a spiritual pandemic of fear and Hate. However courage and love can make a difference and that cure lies within each of us. Be safe my friend in this crazy crazy world.
@@radiergummi9602 and it shows, too
Chef, I revisited this after I watched and made your “cheater” veal demi-glace. The same technique works with that as well - I saved the scraps from the strip steak for another use and just used a couple of tablespoons of demi-glace after I deglazed with red wine and then finished with the butter - delicious ! On another occasion I added some mushrooms, parsley and a jalapeño for some heat, which was a home run as well.
I'd kill for this guy to be my dad! Embarrassing sitcom dad humor and great food!
Ikr! Love it. Lol
Thanks for the video! Love your narrative technique!
Quick question: why is chicken broth used instead of beef broth?
Whats wrong with uisng the metric system
JamesMovingTarget it was a joke
JamesMovingTarget thats what commnies use
" but the Imperial system is easier to work with in the kitchen."
Lmao no it isn't.
It objectively isn't bro.
"Wrong again"
No u.
"Imperial and other traditional systems are highly intuitive, "
HAHAHHAHAHAHAH.
12 inches to a foot, 3 feet to a yard, 1760 yards to a mile. 8 fluid ounces to a cup, 2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon. 16 ounces to a pound, 14 pounds to a stone, 2000 pounds to a ton.
Oh, yes, highly intuitive.
", utilize base-twelve"
Except only one of the conversion factors above is a multiple of twelve, and namely, it's twelve. And last I checked, humanity was overwhelmingly using base 10. I mean, notice how I just wrote that? 10? As in, one-zero? As in, 1 * 10^1 + 0 * 10^0? Yep, even writing the number we use base 10, not twelve. You must've skipped that class.
" and have evolved from ancient times."
So did rape, pillaging, and dying of smallpox.
"Metric takes its scale from the Earth's longitude"
My man, that hasn't been true for like 150 years. Are you a vampire?
"was arbitrarily imposed by governments in recent times. "
So were sanitation, roads, and basic health care.
"There is nothing objective about it."
Every unit system has some arbitrariness. Everyone has to learn how big a meter is just like everyone in some challenged nations has to learn how big a foot is. This doesn't change the fact that a system informed by science and designed around factors of 10 is objectively superior to an awkward rollercoaster of random conversion factors. Not much you can do about that, I'm afraid.
Hello chef john i love your videos im a chef too big like for you from ukrine keep being great at what you do i hope that i would become some day a good chef and person like you
i love how you low key tried to piss off the viewers by referring to cups as more logical lol
"low key tried to?"
You mean, "succeeded magnificently"
Great job. As a fellow chef I feel you made that In the correct steps and looks perfect!!
i would like to see if those ny strip scraps could make a nice hamburger
+cody hoover (CpTNxCruNcH) It would be the fattiest hamburger ever because it's all the fat trimmings but I'd assume it would also taste amazing! lol
I would say better meatball for spaghetti
+cody hoover (CpTNxCruNcH) Cutting up meat like he did in the video into small pieces that you can make a patty out of makes a way better hamburger than using ground beef ground the way grocery stores a and most butchers do it.
I find myself watching your vids for your comedy. Plus I love the cooking
Heh. Took me two videos to realize that the steaks are called what they are because they vaguely are shaped like the island of Manhattan.
Greetings from Greece!
I am a prof chef from greece and I love your recipes and techniques
My food wish is saltimbocca alla romana!!!
Would be better if the steak was blue.
@Food Wishes, it's about time, Chef John!!! Thanks for the upload.
i would turn that into a patty instead XD
This is how technique creates taste. It might not be authentic or proper but it's clever and practical
The metric system is WAY more logical
And ya got trolled
EU are the easiest to troll.
Maybe if your a communist
NEVAH explain the joke...
I like metric, but for me, using cups instead of mililiters is a lot more convenient if it's for cooking.
I've used a method I saw once somewhere that you can use that cheap, for cheese sandwich use only white bread to soak up grease/fat from the top of what's being cooked/made. It seemed to work well.
Too much time and effort wasted on 200ml of sauce. I bet it is delicious, though.
Tried the recipe I will give it 3 thumbs up. Tasted great and not hard to make. I will make it again. Thanks