Ohhh my god, as soon as I heard the theme music it all came rushing back to me. I used to watch this as a kid mainly for the ASMR, way before the term ASMR was even coined. I just loved to watch people confidently doing something with such confidence and patience, in near silence, with a gentle narration to explain as needed. Brilliant., brilliant, brilliant. I'm so happy I stumbled upon this because this type of TV is long dead and gone, unfortunately.
I think she's being needlessly alarmist--I mean, a home cook using a mandoline barehanded to quickly slice potatoes straight from the water...what could possibly go wrong?
Bee dry on your hand and dry ingrediens help much when the mandolin use ,if one dont have the holder to put on the things to cut first. But dont stress with it ,that is one thing that can be the factor between it all.
It was just a takeoff of Michelin star chef Pierre Koffman’s signature pig trotter dish from the 70’s. So yeah, Pierre Koffman’s signature dish was ahead of its time that’s so many other chefs copied without giving him credit.
first guy is so fast but a perfect example of how speed and precision must be in balance. his speed is great, as a line cook but as a chef doing a demo to an audience he seemed careless.
@legal nz when doing a presentation, the chef should take his time and make his movements look beautiful, it's a show for the guest. When you are doing it for TV it's even more important. There is a huge difference between the duties of a line cook and the head chef. This guy is tweaking, either he has ADHD, is very emotive or smelled some powder sugar right before the interview.
Remarkably similar trotter dish to Pierre Koffman's trotter dish, demonstrated by Marco Pierre White on the BBC shows. I hear they're actually opening a new restaurant together. You might find something like this on the menu.
I worked for a few years in restaurant as a commis, trick with mandolin is patience ,dry hands and feel when there is too little to cut through with it to risk finger cuts.
I don't like mandolins, cause I have anxiety and most mandolins i use are not sharpened properly and they have a tendency to " jump" but they are useful... I use them "bareback" no matter what i'm slicing and just throw the ends in the stock bucket... I ain't risking my fingers for some leftover vegetables.
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Ohhh my god, as soon as I heard the theme music it all came rushing back to me. I used to watch this as a kid mainly for the ASMR, way before the term ASMR was even coined. I just loved to watch people confidently doing something with such confidence and patience, in near silence, with a gentle narration to explain as needed. Brilliant., brilliant, brilliant. I'm so happy I stumbled upon this because this type of TV is long dead and gone, unfortunately.
This takes me back to sick days on the couch as a kid! It was Great Chefs and Bob Ross for the win!
That apple tart is a chefs dream
I love how she says the chef is using the mandolin in a way that we shouldn't
Just the shear thought of what could happen is just horrible.
It’s “mandoline” not “mandolin” jackass. He’s not playing a stringed instrument with a potato.
I think she's being needlessly alarmist--I mean, a home cook using a mandoline barehanded to quickly slice potatoes straight from the water...what could possibly go wrong?
Bee dry on your hand and dry ingrediens help much when the mandolin use ,if one dont have the holder to put on the things to cut first. But dont stress with it ,that is one thing that can be the factor between it all.
I watched this show as a child with my grandmother. It fuled my love for cooking fine food.
That pigs trotter dish is ahead of it's time, incredible
It was just a takeoff of Michelin star chef Pierre Koffman’s signature pig trotter dish from the 70’s. So yeah, Pierre Koffman’s signature dish was ahead of its time that’s so many other chefs copied without giving him credit.
how much coke did he do before this demo?
first guy is so fast but a perfect example of how speed and precision must be in balance. his speed is great, as a line cook but as a chef doing a demo to an audience he seemed careless.
To the chef making the pigs trotter dish: It's not a race! Slow down!!!
@legal nz Uhh, what?
@legal nz when doing a presentation, the chef should take his time and make his movements look beautiful, it's a show for the guest. When you are doing it for TV it's even more important. There is a huge difference between the duties of a line cook and the head chef. This guy is tweaking, either he has ADHD, is very emotive or smelled some powder sugar right before the interview.
It's as if he's trying to cook a gourmet dish but also has to catch a flight
This is the 200th episode of the series. This episode is dedicated to musicians Charlie Byrd and Nick Maucele.
The English subtitles are hilarious!
uncle Ben's rice....legit status achieved
That product placement
Didn't he just wash all his spices off the duck with the stock? That step seemed pointless.
3:10 What's a "moderate oven"?
What happens if you cook the duck in an excessive or easy over?
only a crazy person would put their life in their own hands
Word to the chef. Finger cot. Try one.
Remarkably similar trotter dish to Pierre Koffman's trotter dish, demonstrated by Marco Pierre White on the BBC shows. I hear they're actually opening a new restaurant together. You might find something like this on the menu.
I worked for a few years in restaurant as a commis, trick with mandolin is patience ,dry hands and feel when there is too little to cut through with it to risk finger cuts.
work enough time with a mandilin you will loose skin ,i neveruse it i cut faster and finer than with it
I don't like mandolins, cause I have anxiety and most mandolins i use are not sharpened properly and they have a tendency to " jump" but they are useful... I use them "bareback" no matter what i'm slicing and just throw the ends in the stock bucket... I ain't risking my fingers for some leftover vegetables.
encara stic esperant com farseixen els peus de ministre. un salut campions
This guy is breathing through his mouth.
Restrunt
That dudes duck starter is way to big of a portion for a starter, it was big enough to be a main
the narrator said its served family style which means its meant to be shared by multiple people, which you can tell just by looking at it
Touche