As a former chef/restauranteur and culinary school graduate, I don't know if people realize they are literally getting like a week of culinary school instruction in each video. Amazing job!
They don't, because...they don't. You have the most ignorant people flooding your market right now. They have never held a fucking fork, much less a spatula.
Intrigued by category of social media cook. Can you elaborate on conditions for it? Say, would a Profesional restaurant chef (someone who's ran many brigades) be capable of being in that category still? Or are they a pro chef on social media?
This is a decadent meal for sure but I would put this in the category that is perfect for birthdays and special occasions, I'm also so happy that the hollandaise technique worked, I will never use the stupid double boil again. LOVE YOU ALL AND HAPPY COOKING!!
The point is, it might be decadent, but so are a lot of things. Steakhouses/restaurants/foodtubers seems to get carried away too much by wagyu, dry-aged, etc. the old classics somehow get lost.
@@thatdudecancook I see what you did there. Cheap looser, using a salt cellar to rest expensive steaks. You should be deported to South Africa! LMAO. Smooth move, dude.
you know what i love about your videos is that, you always talk alot about the small little things home cooks or totally newbs like me do not know. makes me learn alot by watching your videos bit by bit, keep up the good work!
One thing I really appreciate about this channel is that he doesn’t mind repeating himself. He repeats the same tips every video which makes it new-person friendly. Some channels assume you know things or that you’ve been watching for a bit and people can get lost. So thanks for that.
That's actually my favorite dish. I used to get it at Capital Grill in Florida. They took it off the menu, but they have all the ingredients and will make it for you if you're nice enough. 😉 it's called "Fillet Oscar" and comes with asparagus spears. It's glorious
Yeah, most higher end restaurants will do it on request. I don't know why they don't put it on the menu. I think it's considered to be an "old fashioned" option like Steak Diane, and they think it makes the restaurant look dated if they have it on the menu. The Capital Grill here in Houston doesn't have it on their online menu, but it was still on their printed menu last time I was there.
I made hollandaise for the first time using your method, and it was AMAZING! Honestly cannot believe I did it. Almost kicked my fridge. I love that stuff. Could eat it as soup. Not a pro chef. Just an enthusiastic eater. Your a good teacher. Thanks. Best hollandaise up until now was on a salmon eggs benedict I order every time I gig in Crouch Idaho. Next morning hangover food. Incredibly fresh salmon. I wanna make that at home. Now, how to poach a perfect egg?
My advice for poached eggs is use a sauce pan and put a little white vinegar and salt in the wayfer, heat the water and just before it starts boiling put the eggs in, then let them sit while the water comes to a boil and take them out when they're done to your prefereance, I work at a breakfast place and they always come out in a good solid shape with minimal wisps of white
@@WhiteGussy Great description 👌 I would add no need to bring the water to a hard boil once you dropped your eggs as it sometimes pops the yolk. Some people add movement to the water with a spatula before dropping in the eggs, it does change a little the way the egg ends up looking once cooked, try both and pick the one you prefer. Happy cooking 🍳
I tend to be a purist on steak (salt, pepper, some garlic and butter), and prefer bone in cuts like porterhouse or bone in ribeye. But was convinced to try this at Delmonico's years ago, though they put it all on a bed of asparagus, and it was fantastic. Oscar and au poivre are to both great options to compliment good meat, as opposed to covering up flavor.
I love that you use the butter milk solids to season the crab! I like to use them to season delicate vegetables like asparagus, green beans, and spinach, but I will definitely try adding some to shellfish because I can almost taste how delicious that will be.
DUDE, I'm just seeing your show for the first time and after seeing this recipe, I am sold on my subscription. This looks SO GOOD, Ima make it tonight with a couple WAGU steaks I have in my freezer and a king crab leg for me and my wife... Someone's getting lucky tonight!!!
@@thomass5169 just got hime from surfing, it’s a little after 6pm here in Hawaii. I’m gonna rinse off and DO WORK!!! I can guarantee this is going to be amazing…
Awesome video. I learned a lot of very minor things (i.e. what to use the cream from clarified butter for and how i am not cutting my loin thick enough and......) But the main takeaway is how good this can be when prepared correctly. I had forgotten. Thanks for this. I always watch your videos a few times and have improved my technical skills more than i thought possible!
I am an atheist, but that looks like a culinary religious experience! My teens just had last day of school for this year. Me thinks this a good choice for a celebration dinner. Gonna expedite and buy prepared lump crab, but that hollandaise no bain marie water gig is ingenius. I have an extra fridge in my garage for drinks and vacuum sealed frozen meat - think i may try my first spin kick! Thanks Sonny!!
We serve that at the hotel steakhouse I work at, it's a crab cake though, and bernaise instead of hollandaise. Served with an asparagus salad. Love the videos man! You're a legend!
Eating is great. Cooking is fun. And you cook the hell out of stuff without boring me. I love hollandaise sauce so much. Always wanted to make it myself. Only tasted restaurant, with different degrees of deliciousness. I'll pour that stuff over almost anything. Found your demonstration. Subscribed. Oh, and I grew up in the pacific northwest, I completely agree about Dungeness.
I do something similar, except Hollandaise turned into a Bearnaise, and crab meat in the sauce directly instead of sauce poured over the meat. Pour the crabby bearnaise over the steak / sides for ultimate glory.
I think this is one of those dishes that's gone out of style because of "health conscious" eaters, but this is a classic that everyone should know how to make. Good job! (And I agree about those shallots. Give 'em to me!)
I made this tonight for my wife for mother's day. I did it exactly as you did in the video. It couldn't have turned out better! We love you Sonny!!!.... though only in a platonic way....
yes folks, recently released from the madhouse to present the world with yet another fine dining experience - That Dude. great recipes, unique presentation and a bit of fun in my life. thanks brother
This is my favorite cooking channel. I made your bone in pork chops tonight. Thought I over did them as mine weren't as thick as your in the video. I was wrong came out spectacular. Thank you,
I showed my daughter how to baste steak in butter infused with shallots/garlic. She will never go back as far as steak is concerned. Then I caught her making a roux from chicken fat. Thanks man! Your vids are really making a difference one palette at a time!
There is a small steak house in an older casino in my home town of Carson City NV, that actually has this on the menu. It is one of my all time favorites, because it just melts in your mouth, and the flavor combo is so amazing! Yours looks fantastic!
@ThatDudeCanCook You're creeping up on 1 million subscribers 👍 great job brother thanks for all the great content and knowledge. Best cooking vids on the web for sure.
I love these videos. Even though I'm not in a position to frequent the steak food group the hollandaise sauce tutorial is amazing in other applications! No more double-boiler blues!
Got to admit, I saw this video and had to have it… Just got low key off the shelf choice ribeye and snow crab… This was absolutely delicious, best steak I’ve ever had…
I make hollandaise with egg yolks, lemon juice and a bit of water and then add small chunks of frozen butter while whisking over heat. I use a burner on low instead of a double boiler and it works just fine.
Last time I made a hollandaise sauce using a double boiler was in culinary school, 20years ago. Hot butter into eggs with an immersion blender has never failed me.
I do this for my mom for special occasions but I use bearnaise instead and usually roast some broccolini to include with it. We're also partial to ribeye so I'll generally go that route as well. Vitamix makes a great attachment that enables you to make hollandaise and bearnaise with basically no effort as well.
Prime Rib Oscar is AMAZING!!! Used to order it at The Keg. I think you can still get it, but you have to special order it, it's not on the menu anymore.
Like others, former chef. I miss Oscar dishes (my favorite is duck!), but looked it up because it's been so long and looking to make this for Christmas. Like you, I ditched a bain marie years ago when someone said, dude, just get the clarified butter hot and pour slowly into a blender. Never had a problem. Nice way to cook the crab!
PROTIP: when you’re picking the meat from the crab body, use a black light to cause the shell bits to glow with fluorescence and you can easily remove them!
Ohhh yea. LOVE crab. I LOVE making jumbo lump crab “martinis” sooo old school, I know, bit its always awesome and jumbo lump crab always seems so fancy and tho $$ is available year round. I have never had the pleasure of eating a Dungeness crab. We get only NJ and Maryland blue crabs, I’m in Pennsylvania. We do crab boils in the summer- with blue crabs you can literally eat 10 or more, easily. That dungeness crab looks like a blue crab on roids. The cool thing is we can get live soft shells. SO YUMMY 🤤 deep fried! I also like using the fin or special for mixing with sriracha, kewpie mayo, togarashi - and if I can find it, also tobiko- and making hand rolls with avocado, cucumber, sushi rice, sesami seeds in roasted nori. Besides crab cakes and steaming or deep frying(soft shells) def the jumbo lump martinis and the hand rolls are my fave way to use crab. And of course crab legs at the all you can eat buffet haha 😂❤
I can see the effort you put into your videos and how passionate you are. Always happy when your video comes out even if I don't know how to cook I enjoy seeing you cook
I had veal Oscar only one time in my life and it was beyond compare,the Chesapeake Bay blue crab was the instrumental is that cacophony of sublime ingredients that made this meal a dream I revisit until I can do it again in real time.
OMG this is so awesome! Delicious meal for special occasions, I will have to try this - although even the Filet Mignon itself made this way would be enough for me - combined with Crab and Hollandaise it is simply crazy. Good stuff amd great vodeo my dude!
The milk solids from the butter actually act as a binder in the emulsion the same way the water does (that you added into the egg yolks). Yes, traditionally its made with clarified butter but i have never had a hollandaise break when using whole butter.
This is a pretty popular meal in Las Vegas. Oscar's at The Plaza Hotel and Strip House in Planet Hollywood both serve a version, with Oscar's having chopped asparagus added to theirs. It is apparently a favorite of the namesake Oscar Goodman roo.
I have never been to culinary school... but I've been to "That Dude Can Cook" University! I've learned so so much... you need your own show. Not commercialized because you're instruction is friggin amazing! I'm a bit of a psycho according to my friends & family, I feel ya! 😁🥰
Joshua Weismann: "Let's make this, shall we?" Andrew Rea: "Now we just tiny whisk in some What's-the-Shire Sauce." Frank Proto: "I control the Salt" Alton Brown: "Your patience will be rewarded." Chef John: "You are, after all, the Clark Kent of your RUclips comment." John Ramsey: "You're an Idiot." Lorenzo Beronilla: "Haha ha hahaha hahaha ha!" Sonny: "YOU know I love you, and I'm out!"
FairPlay mate, you are a legit chef! Been watching the channel for a few years now and cheers for the inspirations and the absolute comedy R.I.P 💀🪦 to the fridge 🙌🏻
Outstanding video! Entertaining, and you really learn valuable cooking techniques. I was fortunate to cross paths with a chef who taught me your hollandaise technique 8 or so years ago. A game changer for sure! Came here from Guga, please collab!!!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As a former chef/restauranteur and culinary school graduate, I don't know if people realize they are literally getting like a week of culinary school instruction in each video. Amazing job!
I always tell people that you could learn anything on the internet, with this guy it is a full course indeed. Great stuff
The only diference from school is that it would take longer and have a test lol
There's no 'n' in restaurateur. Common mistake that there's no no excuse for if you are in the industry.
@@alexandrefrancofilho5041 Sonny is my go-to RUclips tutor. Explains the how and the why better than anyone.
They don't, because...they don't. You have the most ignorant people flooding your market right now. They have never held a fucking fork, much less a spatula.
after watching this video, you are without a doubt the most experienced and skilled social media cook my friend
Hell yeah
Truth
💯
Intrigued by category of social media cook. Can you elaborate on conditions for it? Say, would a Profesional restaurant chef (someone who's ran many brigades) be capable of being in that category still? Or are they a pro chef on social media?
This is a decadent meal for sure but I would put this in the category that is perfect for birthdays and special occasions, I'm also so happy that the hollandaise technique worked, I will never use the stupid double boil again. LOVE YOU ALL AND HAPPY COOKING!!
Fuckin beat that fridges ass my man
Please teach us how you season your stainless steel pan..
I’ll try your technic for the Hollandaise.
I have done it in a “saucier” and “au bain marie”.
Great combination! Giving some good inspiration.
Don't ever stop beating that fridge 🤣
The point is, it might be decadent, but so are a lot of things. Steakhouses/restaurants/foodtubers seems to get carried away too much by wagyu, dry-aged, etc. the old classics somehow get lost.
I retired from cooking (professionally) about 15 years ago. Watching a true artist at work takes me back. Thank you for sharing this incredible meal.
Digging that steak resting bowl 👌
Target!! olive wood lol
@ 8:45 😁❤👍🍚
@@thatdudecancook I see what you did there. Cheap looser, using a salt cellar to rest expensive steaks. You should be deported to South Africa! LMAO. Smooth move, dude.
I worked at Del Friscos and we did something like this. It was a filet topped with a crab cake drenched in Cajun lobster butter sauce. Bomb 💣
you know what i love about your videos is that, you always talk alot about the small little things home cooks or totally newbs like me do not know.
makes me learn alot by watching your videos bit by bit, keep up the good work!
i agree
You can use a black light to remove the shell pieces because the shells glow under the black light. Really great trick.
One thing I really appreciate about this channel is that he doesn’t mind repeating himself. He repeats the same tips every video which makes it new-person friendly. Some channels assume you know things or that you’ve been watching for a bit and people can get lost. So thanks for that.
Cooked at a country club 1985 to 1995. Made alot of these. You are right. It's old school. Forgot all about it until this post.
That's actually my favorite dish. I used to get it at Capital Grill in Florida. They took it off the menu, but they have all the ingredients and will make it for you if you're nice enough. 😉 it's called "Fillet Oscar" and comes with asparagus spears. It's glorious
I love the Capital Grille!
I’m in Orlando Fl and gonna go try and see if they’ll do it lmaooo
Yummmmmy
Yeah, most higher end restaurants will do it on request. I don't know why they don't put it on the menu. I think it's considered to be an "old fashioned" option like Steak Diane, and they think it makes the restaurant look dated if they have it on the menu. The Capital Grill here in Houston doesn't have it on their online menu, but it was still on their printed menu last time I was there.
Yeah, It's supposed to be served with two asparagus spears on top to signify that the dish was made in honour of King Oscar II of Sweden.
I made hollandaise for the first time using your method, and it was AMAZING! Honestly cannot believe I did it. Almost kicked my fridge. I love that stuff. Could eat it as soup. Not a pro chef. Just an enthusiastic eater. Your a good teacher. Thanks. Best hollandaise up until now was on a salmon eggs benedict I order every time I gig in Crouch Idaho. Next morning hangover food. Incredibly fresh salmon. I wanna make that at home. Now, how to poach a perfect egg?
My advice for poached eggs is use a sauce pan and put a little white vinegar and salt in the wayfer, heat the water and just before it starts boiling put the eggs in, then let them sit while the water comes to a boil and take them out when they're done to your prefereance, I work at a breakfast place and they always come out in a good solid shape with minimal wisps of white
@@WhiteGussy Great description 👌 I would add no need to bring the water to a hard boil once you dropped your eggs as it sometimes pops the yolk. Some people add movement to the water with a spatula before dropping in the eggs, it does change a little the way the egg ends up looking once cooked, try both and pick the one you prefer.
Happy cooking 🍳
I tend to be a purist on steak (salt, pepper, some garlic and butter), and prefer bone in cuts like porterhouse or bone in ribeye. But was convinced to try this at Delmonico's years ago, though they put it all on a bed of asparagus, and it was fantastic. Oscar and au poivre are to both great options to compliment good meat, as opposed to covering up flavor.
I love that you use the butter milk solids to season the crab! I like to use them to season delicate vegetables like asparagus, green beans, and spinach, but I will definitely try adding some to shellfish because I can almost taste how delicious that will be.
Thanks
Thank you, James1
Thanks!
Thanks for your support, Hope!
I luv watching you beat your fridge senseless after a great meal. I would try it but my wife would kill me with a butter knife... Great channel!!!
DUDE, I'm just seeing your show for the first time and after seeing this recipe, I am sold on my subscription. This looks SO GOOD, Ima make it tonight with a couple WAGU steaks I have in my freezer and a king crab leg for me and my wife... Someone's getting lucky tonight!!!
How did it go?
@@thomass5169 just got hime from surfing, it’s a little after 6pm here in Hawaii. I’m gonna rinse off and DO WORK!!! I can guarantee this is going to be amazing…
@@Lavadx Awesome. I am sitting In my living room looking at my WRV on the wall. You are living well my friend.
BINGO!!!!
He became sentient a few years ago. Brilliant, absolutely brilliant.
The best part of this video is when he dissed Ramsay. GOLD
I love his 10 min. videos, its informative but not boring. His instructions are always clear. And he even puts the link to the equipments he used.
Awesome video. I learned a lot of very minor things (i.e. what to use the cream from clarified butter for and how i am not cutting my loin thick enough and......) But the main takeaway is how good this can be when prepared correctly. I had forgotten. Thanks for this. I always watch your videos a few times and have improved my technical skills more than i thought possible!
I've actually forgot all about this dish. Its definitely one of my favorite all time dishes. Expensive to make but worth every penny. Thanks Sonny!!!!
I am an atheist, but that looks like a culinary religious experience! My teens just had last day of school for this year. Me thinks this a good choice for a celebration dinner. Gonna expedite and buy prepared lump crab, but that hollandaise no bain marie water gig is ingenius. I have an extra fridge in my garage for drinks and vacuum sealed frozen meat - think i may try my first spin kick! Thanks Sonny!!
We serve that at the hotel steakhouse I work at, it's a crab cake though, and bernaise instead of hollandaise. Served with an asparagus salad. Love the videos man! You're a legend!
In Australia we use Prawns and garlic sauce and call it Reef and Beef. Will have to try this one now.
Eating is great. Cooking is fun. And you cook the hell out of stuff without boring me. I love hollandaise sauce so much. Always wanted to make it myself. Only tasted restaurant, with different degrees of deliciousness. I'll pour that stuff over almost anything. Found your demonstration. Subscribed. Oh, and I grew up in the pacific northwest, I completely agree about Dungeness.
I do something similar, except Hollandaise turned into a Bearnaise, and crab meat in the sauce directly instead of sauce poured over the meat. Pour the crabby bearnaise over the steak / sides for ultimate glory.
I’ve been watching you for awhile now and I’m a retired chef in Colorado to and I think you are the “BomB” keep doing what you’re doing.
Peace ✌️
Dude, I made this last night for my family and it was so amazing, to die for… Thank you, my family thanks you…
I think this is one of those dishes that's gone out of style because of "health conscious" eaters, but this is a classic that everyone should know how to make. Good job! (And I agree about those shallots. Give 'em to me!)
Stay away from sugar/carbs/seed oils as much as possible and let everything else fall into place for good health.
Eat well and enjoy life.
I made this tonight for my wife for mother's day. I did it exactly as you did in the video. It couldn't have turned out better! We love you Sonny!!!.... though only in a platonic way....
This steak deserves an Oscar
after you slap the steak
I see what you did there
I used a quart deli container and a stick blender to make my hollandaise for mother's day. Absolutely perfect and very simple
come to vegas dingus it's very common
yes folks, recently released from the madhouse to present the world with yet another fine dining experience - That Dude. great recipes, unique presentation and a bit of fun in my life. thanks brother
Where the hell was the „if u know u know!“ signature shout out showing the rosemary salt? 🤌😉
Love your clips 🤙🏿
This is my favorite cooking channel. I made your bone in pork chops tonight. Thought I over did them as mine weren't as thick as your in the video. I was wrong came out spectacular. Thank you,
I showed my daughter how to baste steak in butter infused with shallots/garlic. She will never go back as far as steak is concerned. Then I caught her making a roux from chicken fat. Thanks man! Your vids are really making a difference one palette at a time!
There is a small steak house in an older casino in my home town of Carson City NV, that actually has this on the menu. It is one of my all time favorites, because it just melts in your mouth, and the flavor combo is so amazing! Yours looks fantastic!
Hey neighbor! I live in Reno, what casino are you talking about??
@@josephmckibben7919 Hi there! The Nugget in Carson. The steak house is absolutely a hidden gem. Do check it out if you get a chance sometime.
@@nellz72 thank you! I will :)
@@josephmckibben7919 You are very welcome! I hope you enjoy it :)
@ThatDudeCanCook You're creeping up on 1 million subscribers 👍 great job brother thanks for all the great content and knowledge. Best cooking vids on the web for sure.
Hopefully some places bring older dishes back.
I love these videos. Even though I'm not in a position to frequent the steak food group the hollandaise sauce tutorial is amazing in other applications! No more double-boiler blues!
so simple, all in the technique. we love you too dude! Kris the content coming
Got to admit, I saw this video and had to have it… Just got low key off the shelf choice ribeye and snow crab… This was absolutely delicious, best steak I’ve ever had…
My man is creeping up on a million! I remember when you first popped up in my suggested shorts a year ago!
My fish monger uses a black light for the crab meat to see any shells it works great
Hands down the best cooking channel on RUclips
I make hollandaise with egg yolks, lemon juice and a bit of water and then add small chunks of frozen butter while whisking over heat. I use a burner on low instead of a double boiler and it works just fine.
Your hollandaise tutorial was bloody mind-blowing chef! Cheers 👍
As a chef, I feel bloody stupid I'd never tried this before!
I really love those vids i often just stand up and start cooking no matter what time it is
Pro tip, crab shell shines under black light, while the meat does not. So when you separate crab meat off the shell, use black light to see it.
My two favorite foods with hollandaise sauce and named after me!? how have i never heard of this before
I learn more from these videos than I do from food network tv shows. Best teacher online.
Looked amazing, so much crab! Used to get this from Butchers Table in Seattle on special occasions. So good!
Last time I made a hollandaise sauce using a double boiler was in culinary school, 20years ago. Hot butter into eggs with an immersion blender has never failed me.
Sonny you're the only YTer that says "right" all the time that i can still subscribe to because i otherwise love you so much. ❤️
I do this for my mom for special occasions but I use bearnaise instead and usually roast some broccolini to include with it. We're also partial to ribeye so I'll generally go that route as well. Vitamix makes a great attachment that enables you to make hollandaise and bearnaise with basically no effort as well.
Prime Rib Oscar is AMAZING!!! Used to order it at The Keg. I think you can still get it, but you have to special order it, it's not on the menu anymore.
Just found your channel this morning. You are a crazy talented chef and that is a joy to watch.
Welcome
hey, your fridge terrorizing skills are top notch. you are the best keep up the great work. plus im a huge fan of your work.
Thanks Sonny! Really enjoying your channel, tips, and of course, the recipes! “If you know, you know”. 😁👍
Like others, former chef. I miss Oscar dishes (my favorite is duck!), but looked it up because it's been so long and looking to make this for Christmas. Like you, I ditched a bain marie years ago when someone said, dude, just get the clarified butter hot and pour slowly into a blender. Never had a problem. Nice way to cook the crab!
Dude you are a beast and by far my favorite thing to watch lately. Love your work!
You have the best style of vlog. Really good to watch mate. Thanks
My 11 year-old daughter loves crab. We all love steaks. Everyone is about to enjoy this, this weekend.
Nice!
Yummy. Glad you mentioned going over the crab for missed shells and more. Great Oscar here. Now I’m hungry
what an absolutely elegant dish. and a fillet needs every bit of help from all those external flavors.
Came here for the Hollandaise and Crab preparation, going to put this over reverse sear tomahawk tomorrow night.
Thank you!
Best cooking channel on RUclips. Possibly best channel!
PROTIP: when you’re picking the meat from the crab body, use a black light to cause the shell bits to glow with fluorescence and you can easily remove them!
Nice! Thank you!
@@BURNi3BURNs anytime! Learning it was a game changer for me!
Amazing tip, thanks!
If you happen to have a black light, that's actually fucking brilliant
Ohhh yea. LOVE crab. I LOVE making jumbo lump crab “martinis” sooo old school, I know, bit its always awesome and jumbo lump crab always seems so fancy and tho $$ is available year round. I have never had the pleasure of eating a Dungeness crab. We get only NJ and Maryland blue crabs, I’m in Pennsylvania. We do crab boils in the summer- with blue crabs you can literally eat 10 or more, easily.
That dungeness crab looks like a blue crab on roids. The cool thing is we can get live soft shells. SO YUMMY 🤤 deep fried!
I also like using the fin or special for mixing with sriracha, kewpie mayo, togarashi - and if I can find it, also tobiko- and making hand rolls with avocado, cucumber, sushi rice, sesami seeds in roasted nori.
Besides crab cakes and steaming or deep frying(soft shells) def the jumbo lump martinis and the hand rolls are my fave way to use crab. And of course crab legs at the all you can eat buffet haha 😂❤
I can see the effort you put into your videos and how passionate you are. Always happy when your video comes out even if I don't know how to cook I enjoy seeing you cook
Start cooking, you will be great.
I use a spoon with very tiny holes or net-like material. Perfect for removing foam like in this video or even the stuff that comes from boiling pork.
Dude! You had me with the roundhouse kick to the frig. Also, great recipe. Like your style.
I appreciate your humor and great looking food. U r great.
I love your hollandaise technique, reminds my of how my dad did his spaghetti carbonara.
I had veal Oscar only one time in my life and it was beyond compare,the Chesapeake Bay blue crab was the instrumental is that cacophony of sublime ingredients that made this meal a dream I revisit until I can do it again in real time.
OMG this is so awesome! Delicious meal for special occasions, I will have to try this - although even the Filet Mignon itself made this way would be enough for me - combined with Crab and Hollandaise it is simply crazy.
Good stuff amd great vodeo my dude!
The milk solids from the butter actually act as a binder in the emulsion the same way the water does (that you added into the egg yolks). Yes, traditionally its made with clarified butter but i have never had a hollandaise break when using whole butter.
I love this guy I haven't started cooking yet but this is
one guy I will follow.
This is a pretty popular meal in Las Vegas. Oscar's at The Plaza Hotel and Strip House in Planet Hollywood both serve a version, with Oscar's having chopped asparagus added to theirs. It is apparently a favorite of the namesake Oscar Goodman roo.
I have never been to culinary school... but I've been to "That Dude Can Cook" University! I've learned so so much... you need your own show. Not commercialized because you're instruction is friggin amazing! I'm a bit of a psycho according to my friends & family, I feel ya! 😁🥰
Great to see continental cuisine get some love, and not just trendy food
I’m not for violence but it’s a shame that I started watching your videos over the abuse of the refrigerator rather than the recipe itself.🤦🏽♀️😂
PETA people for the ethical treatment of appliances
Here here!
Im not for violence either but that fridge is bad news and needs to be kept in its place!!!
Its ok that’s why everyone is here. Its very convenient that he can cook though.
@Sаbеrsраrк 🅥 your extra chromosome has always been here.
Sous Vide Filet Mignon is the way to go IMO. Great video and I hadn't even heard of this delightful dish.
Brother, I thought this style of video will bring your channel to the next level. looking forward to other old/obscure recopies.
Mans really knows his thing! Awesome video and even more awesome food.
You are awesome. Thanks for sharing your expertise!
Your videos are amazing, I’ve been watching you since the OG TikTok days. I’m making your basil marinaded chicken tonight
I just ate that today! it really is the best
I would IMMEDIATELY buy your cookbook. These videos are so amazing I’m a huge admirer.
This was so awesome! The occasional super educational video is always appreciated
Joshua Weismann: "Let's make this, shall we?"
Andrew Rea: "Now we just tiny whisk in some What's-the-Shire Sauce."
Frank Proto: "I control the Salt"
Alton Brown: "Your patience will be rewarded."
Chef John: "You are, after all, the Clark Kent of your RUclips comment."
John Ramsey: "You're an Idiot."
Lorenzo Beronilla: "Haha ha hahaha hahaha ha!"
Sonny: "YOU know I love you, and I'm out!"
Nearly at a mil subs !!! Keep up the good work Sonny & Sgt. Gilbert 👍🏻
Greetings from Sweden. Great video (as usual) and a fun take on the original recipie: Kalvfilé Oscar
FairPlay mate, you are a legit chef! Been watching the channel for a few years now and cheers for the inspirations and the absolute comedy
R.I.P 💀🪦 to the fridge 🙌🏻
You are my chef I absolutely trust every word you say. Take care mate 👍🏻
Love how you explain which does what
The karate kick to the fridge cracked me the eff up.
Top five cooks I would like to have a beer with. Sgt. Gilbert is such a gentleman.
Outstanding video! Entertaining, and you really learn valuable cooking techniques.
I was fortunate to cross paths with a chef who taught me your hollandaise technique 8 or so years ago. A game changer for sure!
Came here from Guga, please collab!!!