Just joined your Patreon the other day because I caught one of your Vids and cant stop watching, Going to try this dish tomorrow. Drying tomatoes now!! Please keep it up , so much joy to see!
I made this Chef M! The textures and flavours & texture across the burnt cucumber and polenta were awesome. And that citrus beurre blanc was perfect! Thank you 🙏🏼
@@ChefMajk All of your videos are amazing, dude. I'm making this scallop dish right now. I'm sure you'll hit at least a couple hundred thousands subs soon. One constructive point- it would be super helpful if you had a moment in the video where you list on the screen all the ingredients and the amounts. Thanks for making these!!
I've been looking for a channel like this for a while! Michelin start food to do at home. There aren't enough channels like this! Awesome. A question I would have is, how do you keep your food warm without overcooking it? People always complain my food is cold but judging by this video you haven't kept anything warm? Whats your opinion on this?
I am happy you like it :) For me is very hard keep everything warm, I put more focus to record everything nicely. But when you gonna cook it at home you can easily do everything same time. Anyway main thing is get hot meat and souce the rest can be just warm on this dish ;)
Chef, can you recommend perfect cooking time for bigger scallops (probably bigger) and if there's a trick to know when they are not over or undercooked? I believe those are 10/20. Also is thyme a good addition to that wonderful beurre blanc if I love the taste of thyme? It is so cool you promote cooking and person does not have to be a chef to enjoy this art of cooking. Big props for sharing your awesome work
There is no exact time, you have to learn how to touch scallops and find out how there are cooked. Then people can like different stages of cooking. So you have to adjust it for your taste. The best is to get experiences with cooking many scallops. And I would not probably put thyme in this recipe with citrus.
These recipe videos are absolutely fantastic! real teasers too :-D One thing I struggle with is in assemble - time- management, I have a domestic kitchen with many mouths to feed, what tricks are to be used to send out food at the right temperature all at the same time ?
this is absolutely amazing , using the simplest food but make it to different level of dishes . and the explanation is easy to understand . amazing chef
Never cooked the scallops before as I know it will be turned out too hard if I am not doing right. Thanks for all of the details Sir 🙏👊.. by the way could I use the frozen scallops when I can’t get the fresh one at the market?
Although I love grapefruit , I'm not allowed to consume it with my Cholesterol medicine , so I will use oranges instead with the same preparation. Hope it'll be just as tasty.
Hi Chef May I ask how much gram of water and butter and polenta please? Im terribly sorry but English is not my first language so I can't really understand what you said.
@@ChefMajk I really enjoy your videos, your work and explainations are very clean and concise, from one professional to another, I hope to see many, many more of your videos. Keep up the great work!!
Hi chef!thank you so much for the yummy recipe you've always share.but I hope you will put sub title on it so that we can understand and follow your tempting and yummy recipe.thank you and god bless.
@@ChefMajk Well that would be useful some cooks want to make sure this dish is as close or better than how you make it. DId you say Thai Basil? we dont have these readily available so some of us have to grow it from scratch.
Btw oil is vegetable, and temperature is doesn't matter, untill you dry them properly. Sometimes is good to use brain and not just copying something from internet from sucks guys ;)
![Chino Pacas - Smith (ft. Junior H & Fuerza Regida) [Video Visualizador Oficial]](http://i.ytimg.com/vi/BVK6k56X30Y/mqdefault.jpg)
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This is what I've been missing on youtube, I only find basics like how to cook a burger etc. Thank you!
I thank you for watching :)
Yep, can confirm
Agree and thank you.
looool buckte
Just joined your Patreon the other day because I caught one of your Vids and cant stop watching, Going to try this dish tomorrow. Drying tomatoes now!! Please keep it up , so much joy to see!
Thank you Jon, I am happy you like it ;)
You deserve so many more views and subs. These recipes all teach so many techniques im like taking notes
Yes I am trying to relly explain all cooking because noone do that on youtube, so I am happy you like it. Hopefully it will see more people soon :)
You are truly an inspiration. Thank you for your videos.
You are welcome :)
The way u cut fruits in that spiral-like manner is soooooooo satisfying
Amazing job.. scallops looked amazing and your plating technique's are beautiful! Keep up the good work 👍
Thank you for watching :)
You are amazing. Thank you for sharing with us your amazing talent!
Would love to have a video on how you set up kitchen and the mise en place!
Maybe I will do it in future :)
Amazing, thank you for sharing!
I made this Chef M! The textures and flavours & texture across the burnt cucumber and polenta were awesome. And that citrus beurre blanc was perfect! Thank you 🙏🏼
Love you the way you maneges the ingredients and plaithin the food I’m leaning lot tíos from you chef 🧑🍳✌🏻
Thank you :)
The dish turned out well !! Thank you for the inspiration!!
Incredible! Thank you.
I love how simple and how complex it is at the same time
Thx ;)
Love the plating techniques.
Thanks ;)
wonderful dish, impresses the dinner date!
Thank you Chef Majk!
One request: Can you show us how to make the base aioli sauce and with different flavors! 🙏
Thank you for watching, I gonna think about ;)
Cool slow motion video sequences, Majk. Love your work.
Thank you very much ;)
@@ChefMajk All of your videos are amazing, dude. I'm making this scallop dish right now. I'm sure you'll hit at least a couple hundred thousands subs soon. One constructive point- it would be super helpful if you had a moment in the video where you list on the screen all the ingredients and the amounts. Thanks for making these!!
I've been looking for a channel like this for a while! Michelin start food to do at home. There aren't enough channels like this! Awesome. A question I would have is, how do you keep your food warm without overcooking it? People always complain my food is cold but judging by this video you haven't kept anything warm? Whats your opinion on this?
I am happy you like it :)
For me is very hard keep everything warm, I put more focus to record everything nicely. But when you gonna cook it at home you can easily do everything same time. Anyway main thing is get hot meat and souce the rest can be just warm on this dish ;)
@@ChefMajk Thank you!
Great video again majik. Keep on grinding bro
Thank you mate :)
This is a restaurant class recipe that I believe I can master thank you
Yes if you learn it properly in the restaurants you can do the same thing at home, there is no a difference. Good luck
Wow nice dish nice plating technique like Michelin star chef expecting more nice videos from you 👍
Thank you :)
Is it good idea when you reduce the gratefruit do have some chopped shallots as well?(like you do for the normal bierre blanch )
Yes, you can do it if you want to, but it is not making a huge difference.
bro this is amazing...thank you for this next level cooking lessons.
You are welcome ;)
I found the video, thank u very much
Chef, can you recommend perfect cooking time for bigger scallops (probably bigger) and if there's a trick to know when they are not over or undercooked? I believe those are 10/20. Also is thyme a good addition to that wonderful beurre blanc if I love the taste of thyme?
It is so cool you promote cooking and person does not have to be a chef to enjoy this art of cooking. Big props for sharing your awesome work
There is no exact time, you have to learn how to touch scallops and find out how there are cooked. Then people can like different stages of cooking. So you have to adjust it for your taste. The best is to get experiences with cooking many scallops. And I would not probably put thyme in this recipe with citrus.
These recipe videos are absolutely fantastic! real teasers too :-D One thing I struggle with is in assemble - time- management, I have a domestic kitchen with many mouths to feed, what tricks are to be used to send out food at the right temperature all at the same time ?
Nice plate 👍
Grapefruit and seafood very underrated 🏴👍
For sure :)
Enjoy watching your videos. Really simple to follow keep it coming. You need to make a video using chicken thighs
Thank you for support mate :)
very nice chef well done
Beautiful!!
Thx
Looks amazing. Thanks for sharing
You are welcome :)
Grapefruit is genius, perfect use.
Beautiful dish chef! Very well done! I'm definitly going to try this some day!
So chef instead of scallops but with the same dish ..what can I use instead? Please advice .. beautiful dish indeed
nothing, this been made for scallops, if you dont wanna use them, do other recipe I would say
Great work chef! I only want to ask where can I find the recipe written?
Thank you :) Recipe is nowhere for now. I am saying everything in the video :)
Scallops the easiest thing to cook but also takes skills. Liked the video. I am also a small youtuber
If it takes skills to cook that is mean is not really easiest thing to cook...dont you think so?
🎓Book your FREE consultation call with me on calendly.com/chef-majk/coaching if you want to improve your cooking skills.
Thank you
Great work chef 👌
Thank you ;)
Excellent video! I'm not a chef but at 3:14 do you not want to crisp both sides? Thanks!
No I don't want, because it is looking better. But you can ofc if you want
How far in advance can you prepare the polenta/ or how long does it need to set in the fridge?
Few days easily. Until is set
Thank you Chef
this is absolutely amazing , using the simplest food but make it to different level of dishes . and the explanation is easy to understand . amazing chef
Thank you ;)
Never cooked the scallops before as I know it will be turned out too hard if I am not doing right. Thanks for all of the details Sir 🙏👊.. by the way could I use the frozen scallops when I can’t get the fresh one at the market?
Yes you can, just defrost them slowly over night inside a fridge, never in cold water ;)
@@ChefMajk I see!☺️Thanks for the tip Sir! 🙏👌👊
Great stuff thank you
You are welcome ;)
Sub-ed... Love this!
Thank you :)
Hi, Is the sauce served hot or do you wait until it's colled down?
Hot, it can gets split when is stone cold. All ingredients should be hot or warm
Nice work chef. Can you do something with fillet
Yeah will do for sure in future ;)
Although I love grapefruit , I'm not allowed to consume it with my Cholesterol medicine , so I will use oranges instead with the same preparation. Hope it'll be just as tasty.
All elements are superb on plate but what is polenta ? Any substitute of this
Not sure about substitutes, polenta is a very common and cheap ingredient.
Skvělá práce a každým videem i lepší kvalita. Keep it up Chef 💪👍👌
Dekuju, snažim se zlepšovat :)
That looks amazing! Thank you for doing those videos! Do you add any sugar, honey etc to the grapefruit souce so that it’s not too acidic?
So glad I found this channel. You make fine cooking look accessible for the regular home cook! Keep up the great work.
Thans for support :)
What can i say amazing......
Thanks for support ;)
I made this for lunch today very good. Can you post a link to your preferred cookware? Thanks!
Hi Chef May I ask how much gram of water and butter and polenta please? Im terribly sorry but English is not my first language so I can't really understand what you said.
500ml water, 20g butter, 100 polenta, 50g cheese
Very nice simple recipe
Thx
@@ChefMajk I really enjoy your videos, your work and explainations are very clean and concise, from one professional to another, I hope to see many, many more of your videos. Keep up the great work!!
Good Work !!!
Thanks man :)
@@ChefMajk What is the recipe of polenta Chef ?
Please, u make the video peel mushroom button ala chef paul bocuse
Bravo chef ✌️
Thx
Hi chef!thank you so much for the yummy recipe you've always share.but I hope you will put sub title on it so that we can understand and follow your tempting and yummy recipe.thank you and god bless.
Your channel is amazing.
One thing I question myself by many videos is the temperature.
Here the polenta is cold in my try when the fish is ready
You have to plan it better so you end up with all in the same time and hot
Where did you get the polenta cutting ring?
In the pastry shop
❤️❤️❤️❤️
😉
How long does it takes to dry to cherry tomatoes ?
Depend on how you are drying them and how thick you cut them...there is no exact time
👍👍👍
Very very nice
Thx
Where is this recipe written up at?
Nowhere
@@ChefMajk
Well that would be useful some cooks want to make sure this dish is as close or better than how you make it. DId you say Thai Basil? we dont have these readily available so some of us have to grow it from scratch.
According to your sequence of events you prepared the Beurr Blanc Grapefruit sauce before the Polenta, is that right?
Chef, for the polenta, is it 13 minutes or 30 minutes, I found it hard to hear.
30 ;)
@@ChefMajk thank you
Chef how can i get the printable recipes
Write it down and print it. That is probably the only way
Sir next time can you write the name of the material used ....
I do agree that if he got an editer it would be easier to follow but he doesnt earn enough money yet. He needs more views :(
👨🏻🍳🔥🇯🇲🍻
:)
Why transcript in Dutch language and not in English 😢
It's automatically generated by RUclips and apparently it can't handle his accent 😅
The polenta looks like scallops.
Too long winded.. best used plain French method stil te best!
What is the plain method?
better if do it in English language,I did not like the dish, to ugly the way he set the dish
If this is ugly I would be very interested to see your dishes 🤭
What type of oil? No pepper on scallops before cooking, bitter, what temp to cook tomatoes? This guy sucks.
This is not your common: tell me exactly everything step by step channel, so I am sorry about that.
Btw oil is vegetable, and temperature is doesn't matter, untill you dry them properly. Sometimes is good to use brain and not just copying something from internet from sucks guys ;)