Cooking Without Electricity Or Gas Over Open Fire
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- Опубликовано: 17 июн 2021
- Swedish chef Niklas Ekstedt offers Michelin-level gastronomy, prepared without electricity and gas - he creates his extraordinary cuisine over an open fire. Fire, ash and smoke are simply the ingredients. His hope for the future is that his Stockholm restaurant - Ekstedt - may be able to operate without any electricity at all.
#Ekstedt #Michelin #Stockholm
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This is giving back Swedish food the flavor it originally had.
Loved that. All throughout my childhood cooking on coals have been the norm. And I agree that dishes cooked on coals have that distinct aroma that adds toward more pleasant eating experience indeed. Much more having such remarkable woody scent of twigs typical in Scandinavia.
What's your favourite coal-cooked dish? 😋
That place is so cool.
Excellent!
Anyone else who recognizes the Chef from Alex' Meatball Series? :)
Chef is a genius
thats why he was one of the judges in the show crazy delicious the others were
heston blumenthal (awarded the title best cook in the world)
and carla hall
Only in the 'developed' First World that most have lost this pleasure of simplicity that nature provides or has provided for thousands of years. People living in poorer developing countries still rely on coal and wood for kitchen fuels; some out of necessity and others out of choice.
Wonder which restaurang going to be open there is a black out🤣
live in the south of sweden but oboy it would be a dream to work there for me atleast im working on my familes newly open restaurant where im the pizz boy. i cook with fire and i just love it
dope
My mother cooked and baked bread over a peat fire, as did all bean an tí then
Historically, when's the last time a restaurant cooked food over an open fire?
Wood fired pizza, Texas barbecue, it's not unheard of.
Pumpkin grilled on fire is just something else. The meats.. the truth is that you just get used to everything, so it just taste better only if you eat it every couple months. The fish is also on another level, always worth, no matter how often, lamb.. I am bias cose I love it in every way. I agree with the chef, taking the fire out of the cooking it was just a convenience, is safer, but in terms of flavour the progress toke us backward. Should this cooking method be back on fashion? that would be a lot of smoke. Depending from wind direction, you can smell a nice bbq from more than half a mile.
Have used dung? Some cultures burn dung.
This how Vikings must have cooked
Did he use a metal spoon with caviar?
Looks like it lol
Mmm.. Iron caviar 😅
I would expect the lighting also be done by candles or torches with a proper ventilation.
Come to my grandma and you see that on a daily basis
Thanks for the invitation 😜
I wonder how much consideration he has given to the coatings on some of the metal high temperature cooking utensils he uses. I saw some galvanized screen in there at one point. Also, I would be terrified to use the "cheap" strainer over an open flame. No telling what Chinese alloy and corrosion resistant coating it has.
In addition, I hope he's checking for toxins that some of the grasses and other fuel sources may give off during the burning process.
Coming from the bbq business, these are things to consider.
If he has thoroughly vetted all these items, he needs to mention it. It's a huge threat that citizens need to know about.
Many "healthy foods" being prepared out there in ways that are actually poisoning folks.
Lennox Hastie does it better!
So you've been to both restaurants and tries a variety of dishes from bot menus?
I bet the reality is it tastes just ok.
Idk, but meat usually taste better when it's been grilled over fire than on a electric stove, same with pizza and bread too, so perhaps it's the same for those other dishes he serves
I'll bet you are zero fun at parties.
Why is this guy talking like he's the first one to ever do this 😂
Argentine chefs have been cooking like this for centuries lol. I know this even though I'm from Southeast Asia
Save me the philosophy.
OK, the food should be good but it is a bit pretentious. He is using a wood burning stove to cook with pans, what's the point. It is environmentally really bad to burn wood when he could just have a gas stove.
Either way, resources are expended. Question is, how many living things do we have to use (kill) to enrich our gluttony?
@@jsmrt6875 as many as is necessary. Thankfully animals provide more environmentally sustainable sources of protein than any plant could wish to and on top of that don’t participate in widespread ecosystem destruction that soy and corn contribute to every day.
You have a valid point . He is cooking food to create a particular flavour which wouldn't come if he uses electricity or gas .
@@josephmathew12 cooking food in a pan does not have different flavour regardless what the heat source is. So either he cooked something in a wood stove or an induction stove the flavour would be the same.
@@jaytorr6701 A ha. Makes sense.
Don't cut trees
Don’t KILL trees!
72% of Sweden's land is made up out of forests, unlike many other countries... On top of that Sweden isn't overpopulated like 95% of the countries on earth...
@@pepin8277 Sweden also plants two trees for every 1 tree cut down. We're not the one sucking on Putin's gas teats (yes Germany, we're looking at you).
There are literally 3 restaurants in the world that cook like this… so how about going after Cargill or companies with real agendas?
These guys are doing something good and, just like their produce, sustainability is paramount for them.